Ingredients: (tin size 20x10x10cm)

Tangzhong:
20g bread flour
100g water
* Mix and heat until 65C/150F, let cool for use

Dough:
270g bread flour
30g sugar
10g powdered milk (optional)
75g cold milk
30g egg liquid
4g instant yeast (sugar-tolerant dry yeast)
4g salt
25g softened unsalted butter
100g Tangzhong

Preheat the oven to 190C/375F
Place the bread tin on the lower rack and bake for 35 minutes
Cover the surface with alu foil after 10 minutes when the bread colors

#bread #milkbread #asianbread #softbreadrecipe #breadrecipe
#tangzhong #tangzhongmilkbread #baking #homebaking

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