Hokkaido Milk Bread 2 | Chris F. Nicholson

Ingredients

• For the Tangzhong (water roux):
• 3 tablespoons Bread flour – 25 gr
• 3 1/2 fl. oz Water – 100 gr
• For the bread:
• 1 2/3 cup Bread flour – 320 gr
• 1 1/2 tablespoons Brown sugar – 30 gr
• 1 teaspoon Salt – 5 gr
• 2 1/2 teaspoons Dry yeast – 5 gr
• 2/3 cup Warm milk (at 35-40° Celsius) – 120 gr
• 1 tablespoon Condensed milk (or milk powder) – (optional) – 5 gr or more
• Half Beaten egg – 25 gr
• 2 tablespoons High quality butter (softened, not melted) – 25 gr
• To brush the top:
• Milk
• Half Beaten Egg