Tangzhong bread 

There is a fluffy bread and there is the most fluffy bread ever. This recipe will give you the secret of a spongy, butterfly and very light bread. Using the tangzhong methode, which is basically, a flours And water paste That gives the dough the high moisture Level to makes this incredibly fluffy bread.

:

Prep time: 1.2 hours 

Cooking time: 30 min

Yield: 2 loafs 

Ingredients 

40g bread flour

200g water

58g bread flour

60g sugar

12g salt

10g yeast

10g dry milk

260g milk

1 egg

Tangzhong 

50g room temperature of unsalted butter

Egg wash(1 egg+ 1 tbsp milk)

How to make it:

In a pan, pour the 200 g of water and add the 40 g of flour. Mix well in a medium heat. Until the mixture form a paste. 

Put the tangzhong paste in a bowl and refrigerate for at least 6 hours. 

My recommendation is to Do it overnight.

In a stand mixer or a bowl, put together the flour, salt, sugar, dry milk and yeast. Then, the tangzhong mixture, milk. And egg. Mix everything together. It has to be knitted for 4 min when the dough is formed, add one at the time the softened butter until Obtaining a soft and elastic dough. Set aside to proof for one hour. 

Grease two loaf pans, and pul out the dough on the countertop, punch down to release the gas and cut the dough in 8 Pieces. Form 8 balls and let it rest for fifteen minutes. 

With a roller, flat slightly the balls and Roll them up and put them side to side in the pans. Each pan mast take 4 rolls. 

Brush with the egg wash (one egg and one tbsp of milk). Let them proof until double in size. 

Preheat the oven at 350* F and bake for 30 minutes. 

When done, Let it cool for 5 min, then Remove from pan and place them on a rack to prevent Over moisturizing.