# Components:
→ Tangzhong
01 - 24 g bread flour
02 - 120 ml water
03 - 120 ml whole milk
→ Dough
04 - 320 g bread flour
05 - 25 g granulated sugar
06 - 5 g fine sea salt
07 - 7 g instant yeast
08 - 120 ml lukewarm whole milk
09 - 1 large egg (room temperature)
10 - 55 g unsalted butter, softened
11 - All prepared Tangzhong
→ Topping
12 - 15 ml milk for brushing
# Directions:
01 - Combine 24 g bread flour, 120 ml water and 120 ml whole milk in a small saucepan. Cook over medium heat, whisking constantly until thickened to a smooth paste (about 3–5 minutes). Remove from heat and cool to lukewarm.
02 - In a large bowl or the bowl of a stand mixer, whisk together 320 g bread flour, 25 g sugar, 5 g fine sea salt and 7 g instant yeast until evenly distributed.
03 - Add the cooled tangzhong, 120 ml lukewarm whole milk and 1 large room-temperature egg to the dry ingredients. Mix until a shaggy dough forms and ingredients are incorporated.
04 - Add 55 g softened unsalted butter and knead by hand or with a dough hook for 10–15 minutes until the dough is smooth, elastic and slightly tacky but not sticky.
05 - Place the dough in a lightly greased bowl, cover, and let it rise in a warm draft-free location until doubled in size, about 60 minutes.
06 - Gently deflate the dough, divide it into three equal pieces. Roll each piece into a rectangle, fold the long sides toward the center and roll tightly into logs. Arrange the three logs seam-side down in a greased 9×5-inch (23×13 cm) loaf pan.
07 - Cover the pan and proof the shaped dough until it almost reaches the top of the pan, about 30–45 minutes.
08 - Preheat the oven to 175°C. Brush the loaf top with 15 ml milk and bake for 28–32 minutes until golden brown and the loaf sounds hollow when tapped.
09 - Remove the pan from the oven and cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing to retain crumb structure.
