Ingredients

Tangzhong: 370g high-gluten flour, 500g cold water,

Bread ingredients: 84g tangzhong, 20g butter, 2 hours of yeast spoon, 0.5 tsp salt, 30 grams of whole eggs, 85 grams of water, 40 grams of sugar, 20 grams of milk powder

Method

1. Put 100 grams of high-gluten flour into the water, Stir well until there are no lumps. Put it in a pot and simmer it over low heat until it becomes a thick paste. Dish it out and set aside. (If you can’t use it all at one time, you can let it cool and put it in the refrigerator. It can be stored for a period of time. If the color turns gray, it can’t be used again.)

2. Dissolve the yeast in 85 grams of warm water. Same as above except for the butter. Put all the other ingredients (including 270 grams of high-gluten flour) into a piece, knead it into a dough, add butter, and slowly knead it into the dough (this dough is relatively soft and sticky, so kneading it with a bread machine solves this problem. (If you don’t have a bread machine, you can apply some vegetable oil on your hands, which will make it easier to operate)

3. Ferment for the first time until it is about 2.5 to 3 times in size. Take it out and gently press the dough with your palms. Drain the gas

4. Divide the dough into small pieces, cover with plastic wrap, and let it rest for about 10 minutes

5. Arrange the shape and perform secondary fermentation to complete the fermentation. Preheat the oven to 180 degrees. Middle and lower floors, about 25 minutes