Soft & Fluffy Chinese Bread with Tangzhong method (handknead)

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This super soft & fluffy chinese bread is handkneaded. I kind of enjoy hand kneading because I can feel the texture of the dough. I am using the TangZhong method (called Water Roux). It’s a combination of bread flour and water to form a paste to be added to the yeast bread recipe. This may look simple but this actually is a secret ingredient to keep the bread soft, light and tender.The texture is so soft that it is similar to our chinese Fa Bao.

Soft and fluffy Chinese Bread
270g Bread Flour
5g yeast
70g fine sugar (set aside 20g to be added to the yeast)
½ tsp salt
80-90ml warm milk (set aside 50ml to be added to the yeast)
1 egg (room temperature)
30g butter (room temperature)
Tang zhong method:
30g bread flour
½ cup water

Baking Temperature: 175°C
Baking Time: 30-35 minutes
Preheat oven : 175°C
Every oven is different, so baking time may vary.
Loaf Pan : 28cm x 11cm
Tips: First, activate the yeast with some milk and sugar. The remaining milk will be added to the dough as we knead the dough. Feel the dough if you need more milk. Secondly, I have used this Tangzhong method by cooking some bread flour and water together to form a paste and leave in the fridge to cool for 1 hour. This method will give the bread a very soft texture as you can see from the video.

Extra tips: If you are using hand method or stand mixer, please set aside some flour to add onto the dough should your dough is wet.
As for the milk, do not add the milk in one time, a little at a time. Check the dough, you may not need to add all the milk. Its just plus and minus.
Music:
Inner Light by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/