Tangzhong Milk Bread

Flavor: Milky; Technique: Baking; Time: One hour; Difficulty: Easy.

Detailed Steps for Making Tangzhong Milk Bread

Start by making the tangzhong. Mix the tangzhong ingredients evenly, cover with plastic wrap, and refrigerate for at least 15 hours.

This is the tangzhong after refrigerating for 15 hours, showing a honeycomb structure.

Combine the tangzhong with the main dough in the bread maker, knead for about 10 minutes, then add the butter. Check the dough after one cycle.

Divide the kneaded dough into 30g portions, you can make 16 portions for one tray.

Deflate and shape the dough, add the filling (red bean and some dried mango if desired), and shape into rounds.

Place the shaped dough on a baking tray, place in the oven with a bowl of hot water for steam fermentation until doubled in size.

Brush with egg wash, sprinkle with sesame seeds or coconut flakes, then bake in a preheated oven at 160 degrees for 18 minutes.

It’s ready to be served!