Recipe ( from Christine's recipes )
Tangzhong Method
25gm bread flour
125gm water
* Mix the flour and water with a whisk to combine and break the lumps. Then cook over low medium fire , stirring along the way till it becomes thick and turn into a paste. This will only takes probably 2 mins..or if you have a thermometer, when the cooked mixture has reached 65C, it can be removed from heat. This will be the starter. Let it cool down to room temperature before using. This starter can also be kept in the fridge for 48 hrs, let it thaw to room temperature before using.
makes one loaf in a 11cmx11cmx22cm tin
270gm bread flour
45gm sugar
1tsp salt
1 tbsp milk powder
6gm instant yeast
1 large egg, whisked
30gm whipping cream
27gm milk
90gm of the above starter
25gm unsalted butter, slightly softened
1. Combine bread flour, sugar, salt, milk powder, yeast with a fork or whisk and attach the dough hook to the electric mixer. Add in the dough starter, egg, cream and milk slowly with mixer running on low speed till it becomes a dough. Continue beating for about 5 mins with the mixer and add in the butter and beat for another 15mins till smooth. Remove from mixer bowl and let it proof till it doubles its size.
2. Remove to a lightly floured surface and divide the dough into 3 portions. Shape it round and let rest for 10 mins, covered.
3. Roll each dough into oval shape using a rolling pin. Fold 1/3 from top edge to the middle and fold 1/3 from the bottom edge to the middle. Turn the dough over and roll it long again with the rolling pin. Using your hands, roll the dough into a cycliner shape or like swiss roll and place it in the loaf tins. Repeat with the remaining 2 loaves.
4. Let the shaped doughs proof for another 45mins or almost double its size. Bake in a preheated oven at 180C for 35mins. Remove from oven , wait for several mins and remove the bread from pan and let it cool completely on the wire rack.
