Tangzhong (Water Roux)
Bread Flour: 40 g Water: 200 g Dough Bread Flour: 580 g Sugar: (as needed)60 g
Salt 12 g Yeast 10 g Milk Powder 10 g Milk 260 g Eggs50 grams
Butter 50 grams Other Egg (for brushing) As needed 【Tangzhong】Mix 40 grams of bread flour and 200 grams of water in a saucepan. Heat over medium heat, stirring continuously, until the mixture thickens into a paste. Refrigerate for 6 hours. Remove from refrigerator 1 hour before use to bring to room temperature. 【Dough】In a mixing bowl, add bread flour, sugar, salt, dry yeast, and milk powder. Gently stir with a dough hook attachment. At low speed, add milk, egg, and the Tangzhong, mixing until no dry flour is visible. Add room temperature unsalted butter and mix at low speed.Gradually increase the mixing speed and continue stirring until all the dough pieces stick together. Remove the dough and fold it into a smooth ball. Place the dough in a bowl, cover with plastic wrap, and let it rest for 40 minutes to one hour. Test the dough by poking a finger into the center. If the dough does not spring back, it is ready. Divide the dough into 6 equal portions by weight. Take one portion of dough and fold it. Rotate it 90 degrees, slap it on the table, and fold again. Use both hands to shape the dough into a ball. Repeat with the remaining dough portions. Cover with plastic wrap and let rest for 15 minutes. Roll out each portion of dough. Flatten the dough by folding it in thirds. Rotate 90 degrees, roll the dough into a cylinder, and pinch the seams together. Place 3 shaped dough pieces into a baking pan and let them rest for 30 minutes to rise. Brush with egg wash and bake in an oven preheated to 355°F (180°C) for 25-30 minutes.
