Tangzhong Creamy Milk Toast First Release

Tangzhong: 20g bread flour, 80g water;

Pour the tangzhong ingredients into a milk pan and stir until there are no lumps.

Heat over low heat while stirring until it forms a paste. Cover with plastic wrap to prevent moisture from evaporating, and place in the refrigerator to rest for at least half an hour.

Main dough: 260g bread flour, 100g light cream, 48g whole egg liquid, 50g granulated sugar, 4g salt, 12g fresh yeast.

Take 90g of tangzhong dough and add it to the main dough ingredients in the bread machine to mix.

Knead until a glove-like membrane forms.

Place it in a warm and humid place to ferment,

Let the dough rise until it doubles in size. If you poke it with a finger dusted with flour, the indentation should not spring back.

Take out, release the air, divide into three equal parts, roll into balls, cover with plastic wrap, and let rest for 15-20 minutes.

Roll the dough into a rectangle.

Then fold the longer sides in half again and press tightly into a long strip.

Then roll it up from one end to the other,

Place them into the loaf pan with the sealed side facing down. Cover with plastic wrap and let rise in a warm, humid place until three-quarters full. Cover with the lid and let rise until the pan is full.

Place in the lower layer of the preheated oven and bake at 180 degrees with both upper and lower heat for about 40 minutes.

Take out and lift the lid,

Remove and let it air dry until it is warm to the touch,

Slice, bag, and seal for storage.