Ingredients
Scale
- 3 tablespoons water
- 3 tablespoons whole milk
- 2 tablespoons all-purpose flour
- ¼ cup granulated sugar
- 4 ½ cups all-purpose flour
- 1 ½ teaspoons kosher salt
- 2 ¼ teaspoons instant yeast
- 1 cup whole milk, at room temperature
- ¼ cup unsalted butter, cubed
- 1 large egg, for the dough
- 1 large egg, beaten, for egg wash
Instructions
- In a small saucepan, combine water, milk, and 2 tablespoons of flour to make the tangzhong. Whisk the mixture and cook over medium heat until it thickens, around 1 minute.
- Continue cooking for another 1 ½ to 2 minutes, whisking constantly, to eliminate the raw flour taste. The tangzhong should be quite thick, similar to mashed potatoes.
- Transfer the tangzhong to the bowl of a stand mixer.
Notes
Ensure all ingredients are at room temperature for better mixing and texture.
You can adjust the sweetness by altering the amount of sugar according to your taste.
This bread can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.