Hokkaido Milk Bread using the Tangzhong Method

Step 1

Whisk the flour and the water together until there aren't any lumps.

Step 2

Place the mixture into a small saucepan and heat over medium heat, stirring constantly until the mixture reaches 149 degrees F. If you don't have a thermometer, cook until the spoon leaves a trail in the mixture.

Step 3

Immediately dump the mixture into a heatproof bowl, and let cool. When it has cooled, cover with plastic wrap, pressing the wrap against the mixture, and refrigerate for 4 to 24 hours.

Step 4

Whisk the dry ingredients in the bowl of a stand mixer. You can also use a bread maker for mixing the dough (don't use the bread maker for baking the bread).

Step 5

Add the egg milk, and the tangzhong, and mix and knead until a dough forms. Add the butter pieces, and knead on medium high speed for 15 to 20 minutes, until a piece of the dough can be stretched into a very thin membrane.

Step 6

Place the dough into an oiled bowl or dough rising bucket, and let rise in a warm spot in your kitchen until doubled in size, about 40 minutes. If your kitchen is cold, this could take longer.

Step 7

Once risen, deflate the dough, and divide it into four equal pieces and form them into balls. Cover with oiled plastic wrap, and let rest for 15 minutes. Preheat the oven to 350 degrees F.

Step 8

Take each piece and, using a rolling pin, roll out into a long oval shape. Fold the shorter sides of each oval over like an envelope, into sort of a square. Flip the squares over, and roll out into an oval again. Flip them back over, and roll each oval into a roll/cylinder, from one end to the other.

Step 9

Arrange the rolls in an oiled 9 inch by 5 inch bread pan, cover with plastic wrap, and allow to rise about 3/4 of the height of the bread pan, about 40 minutes.

Step 10

Brush the loaf with the egg wash and bake for 30 to 35 minutes. If the top gets too brown, tent the loaf with foil while baking.

Step 11

Remove the loaf from the pan and cool on a wire rack. Let it cool completely.