Ingredients
Preparation of the Tanzhong the day before the bake
20 gr Strong White Flour
100 ml Water
On the day of the bake
350 gr Strong White Flour
Tanzhong
40 gr Sugar
5 gr Salt
1 egg, room temperature
110 ml Milk
1 pack of yeast
30 gr Butter, room temperature
Instructions
Preparation of the Tanzhong Place the Tanzhong ingredients in the TM bowl, 70C, 5 minutes, Speed 4. The mixture will turn into a gooey liquid (a bit like glue). Reserve in the fridge overnight.
The day of the bake
Milk and yeast in the TM bowl, 3 minutes, 37C, Speed 1.
Then add (in that order) flour, salt, sugar, egg, butter, tanzhong, knead 6 minutes. Transfer the dough in a bowl in your oven, with the light on.
Cover with cling film and let it rise. (It needs to double roughly, between 1 and 2 h).
Take out the dough on a floured surface.
Be gentle with it.
Divide in 9 parts (if you want individual little bread or into 4 if you want a bread shape). With a rolling pin, roll gently each ball into a rectangle.
Press gently on the dough.
You should hear bubbles pop.
Once you've got a rectangle, take the dough lenghway and fold one third away from you and one third toward you.
You now have a kind of a long sausage (with 3 layers on top of each other).
Roll it again lengthway so you have a flat narrow dough.
Once it's flat, roll the dough onto itself (like a snail shelf).
Place in a baking tin (lined with parchment paper so it'll bake like a sandwich bread) or in a brownie tray (for indidividual mini-breads).
Repeat for each ball.
Let it rise again for 1h or so in the oven, still light on. Take out of the oven and preheat it to 150C, fan oven).
While the oven preheats, brush the top of the bread with a mixture of one egg diluted with a bit of milk (20 ml).
Make sure you're gently with it, so the rise stays. Bake for 40 minutes. Let it cool and enjoy!
The recipe can be done without a TM, as long as you have a food processor with a dough hook. Simply make the tanzhong in a saucepan, stirring constantly. The mixture can't boil so keep an eye until you get a kind of a glue consistency. Reserve overnight. Follow the rest of the recipe as directed. You can add chocolate chips in the dough at the folding stage (when the dough is at the rectangle shape, place a few chips in its center, and fold.)
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