Soft Tangzhong White Bread

Ingredients

• 20 g all-purpose flour (For the tangzhong)
• 100 g water (For the tangzhong)
• 340 g all-purpose flour (For the dough)
• 90 g milk (For the dough)
• 60 g water (For the dough)
• 25 g granulated sugar
• 15 g milk powder
• 7 g instant yeast
• 7 g fine salt
• 30 g neutral oil (The creator used avocado oil)

Steps

1. 1

   Make the tangzhong by combining the 20 g flour and 100 g water. The source does not specify the heating method or endpoint for the tangzhong; cool it completely before using it in the dough.

2. 2

   Combine the dough flour, sugar, milk powder, instant yeast, and fine salt.

3. 3

   Add the milk, water, and completely cooled tangzhong to the dry ingredients and mix to begin forming the dough.

4. 4

   Slowly stream in the neutral oil while mixing. The dough may separate and look greasy when the oil is first added; continue mixing until it comes together.

5. 5

   Let the dough rise for about 1 hour, until risen. The source does not specify the exact rising temperature or volume increase.

6. 6

   Press or smash the risen dough down firmly to expel the large, irregular air pockets, since this bread is intended to have a fine, even texture.

7. 7

   Roll the dough into a very tight log.

8. 8

   Place the shaped dough in an 8 × 4-inch loaf pan. The source does not provide further pan-preparation or proofing instructions.

9. 9

   Bake at 350°F for 28–35 minutes, until golden brown.

Notes

The source provides the tangzhong ingredients but does not specify how to cook the tangzhong, whether the loaf pan should be greased, or whether the shaped loaf should undergo a second proof before baking. It also mentions cutting the baked bread open and eating it, but gives no cooling time.

Nutrition per serving

• bread
• baking
• American
• vegetarian
• sandwich bread
• white bread
• tangzhong
• baked