Hokkaido Milk Loaf

Bread making uses Tangzhong (water roux)汤种 gives soft and moist bread (without any addictive , no bread improver, no bread softerner) yet they stay the way for a good few days. 
 

汤种

汤种

汤种

汤种

汤种

recipe from Everybody Eats Well & A Profit Making Bakery (by Wendy Kor) Tangzhong 40g bread flour 200g water Dough 540 bread flour 90 sugar 1tsp salt 1 Tbs Milk Powder 11g instant yeast 90g egg or 1/2 egg + 1 yolk *60g whipping cream  *60g milk  (*or 125ml milk) 180g Tang Zhong 50g butter  Method  1. Mix all the above (except butter) until form a ball 2. Add in butter, continue knead until elastic and thin 3. 1st Proofing about 45-60min (or double in size) 4. Shape and rest 10 min 5. Shape into swiss roll 6. Final Proof 1 hour 7. Bake at preheated 180C 25 min Note This recipe makes 2 loaf or 1 loaf + 9 bun loaf (dough size = 180 * 3)

cooking Tangzhong 

 
Matcha Hokkaido Milk Loaf
 
My first attempt

Wholemeal Loaf