Directions
- Mix all the ingredients for the roux in a pot.
- Heat the roux, stirring constantly, until it reaches 150°F (65°C).
- At this temperature it should thicken to the consistency of pudding. Take it off the heat and let it cool on the counter for at least 1 hour or even overnight.
- Once the roux has cooled, mix the milk, yeast and a tablespoon of flour in a bowl. Let it sit for about 10 minutes.
- Then add flour, egg, sugar, salt and thangzhong roux. Knead everything together for 5 minutes.
- After initial kneading, add in batches the butter at room temperature and continue kneading until it is completely incorporated.
- Put the prepared dough into a bowl, cover with a cloth or plastic wrap and let it rise for 2 hours.
- Grease a baking pan of your choice with butter and dust with flour.
- Divide the dough into 3 to 5 balls (the amount depends on the length of the pan).
- Roll the balls into rectangles and form them into rolls.
- Place the rolls tightly in the tin and set aside covered to rise again for about 1 hour.
- Preheat the oven to 180°C (350°F).
- Before baking, brush the top with beaten egg and place in the oven for about 30 minutes.
- After baking, place the bread on a wire rack and let it cool down.
Ingredients
Tangzhong roux:
28 g all purpose flour
60 ml water
60 ml milk
Dough:
120 ml milk
70 g butter
350 g all purpose flour
30 g sugar
7 g dry yeast
1 egg
1 tsp. salt
Japan
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