Makes: 3 Mini Loaves
Prep Time: 15 mins plus 2-3 hrs Proofing
Cook time: 30 - 35 mins
Things you need:
Tangzhong
45g Whole milk
45g Water
15g Bread Flour
Milk Loaf
320g Bread Flour
50g White Sugar
4g Salt
8g Fast acting yeast
120ml Warm whole Milk (115F/46C)
60g Melted unsalted butter
1 large egg beaten
Steps
Combine all the tangzhong ingredients together in a pan and cook over a medium heat for 4-5 mins as per video.
Then add to stand mixture with all the milk loaf ingredients and mix on speed 2-4 for 10-12 mins as per video
Then knead by hand briefly and put into a greased bowl. Cover and let proof until doubled in size 1-2 hrs as per video.
After degas the dough and shape into 3 little logs as per video and put in a heavily greased 9x5 inch loaf pan seamed side down. You can also put a piece of greaseproof paper at the bottom of the pan to act as an insurance policy to stop it sticking.
Cover let proof for 1-2 hrs until peaking to the top as per video.
Egg wash after second proof then bake in a preheated oven 350 F - 176 C for 30-35 mins.
Let it cool down in the tin before turning it out. Cut and serve. Enjoy!!
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