Introducing you a method of making tangzhong bread (if you find it troublesome, you can skip this step and make it directly according to the following method):

"Tangzhong" means "tangzhong" in Japanese It is a warm noodle or a thin noodle. "Tang" means boiling water, hot water, and hot spring bathing. "Zhong" means seeds, varieties, materials, and flour (seeds). The explanation used in the term flour baking is to add water to flour and heat it on a gas stove to gelatinize the starch. Or add hot water of different temperatures to the flour to gelatinize it. This gelatinized batter is called Tang Zhong. Tangzhong bread is called Tangzhong bread after mixing, fermenting, shaping and baking Tangzhong and other bread ingredients. The biggest difference between tangzhong bread and other breads is that starch gelatinization increases water absorption, so the texture of the bread is soft and elastic, which can delay aging.

Preparation of soup: mix about 20 grams of flour + 100 grams of water, put it in the microwave and heat it for 10 seconds, take it out and stir it, heat it for another 20 seconds, take it out and stir it, and heat it for about 30 seconds depending on the situation. (It depends on the microwave power). The total heating time is 50-60 seconds, so that the batter has lines when stirring. Cover with plastic wrap, let cool and then store in the refrigerator (it is better to use it after 24 hours, it can be stored for 1-2 days, if the soup batter turns gray, it cannot be used again).

Ingredients: high-gluten flour----210g, low-gluten flour--56g, milk powder------20g, sugar--------42g, salt-- ------1/2 teaspoon, yeast ------6g, egg--------1, water--------50g, soup ------ -84g, cream------22g

Mix high-gluten flour, low-gluten flour, and milk powder evenly, and add an egg. .

Put the sugar, salt, and yeast in a small bowl, add 50g of water to dissolve, and then add it to the flour (use cold water in hot weather, warm water in cold weather. Do not use hot water, and the suitable temperature for yeast cannot be high. over 50 degrees). Add Tang Zhong and stir until there are no lumps in the sugar.

Pour in the flour and stir, then start kneading with your hands until it forms a smooth dough.

Add butter. Do not add butter first because butter will prevent the dough from forming gluten. When the butter is added and kneaded, the dough will become very wet and sticky, so don't worry, keep kneading. You can use a scraper here. Hold the scraper in your right hand and knead with your left hand. It is very convenient and there is no residue on the table. Knead it evenly and it won't stick anymore. Keep kneading until the dough is smooth again. At this time, pull the dough and it will appear like a film like bubble gum.

Spread a little oil on the dough and place it in a plate (this will make it easier to take out the fermented dough).

Seal with plastic wrap and ferment for about an hour. You can make a homemade fermentation device by adding warm water slightly above hand temperature to a bowl and placing the dough plate on top. Check it a few times in between. If the water temperature is low, just add more hot water.

Take the dough out of the plate and divide it into the required size. Pay attention to cutting it with one knife when dividing, and do not add more or more. Roll the dough into a ball, cover with plastic wrap, and rest for 15 minutes.

After it is relaxed, flatten it with your hands to remove the air. This step is very important, be sure to remove the air.

Brush the baking sheet with oil, add the dough, and continue to ferment for one hour. You can use the oven for this fermentation. Preheat the oven for a few minutes so that it's warm inside, then put the baking sheet in. If the temperature is not enough, just heat it again (fermentation is critical this time).

Take out the baking sheet after fermentation. Heat the oven to about 200 degrees, place on a baking sheet, and bake for 6-8 minutes until the surface changes color slightly. Turn off the oven, put it in the oven with residual temperature, and take it out after about 10 minutes, so that the surface will not burn.

Done.