400 grams all-purpose flour

100 grams granulated sugar

130 ml lukewarm milk

1 egg

70 grams butter

7 grams dried yeast

1 pinch of salt

Tang Zhong

125 gr water

25 grams strong flour

The Tang Zhong grants softer and fluffier bread for a few days. At 68°C, the gluten in the bread flour and water mixture would cook a little and absorb the moisture, become lighter and leavened. When you add the Tang Zhong into the other ingredients it will help leavening and produce a bread you will not believe.

To make the Thang Zhong: in a small saucepan whisk the water into the flour and mix well until smooth.

Put on fire medium-low heat and keep on stirring, after a couple of minutes the mixture will thicken. (the right temperature should be 68°C). Never bring to a boil, as soon as it reaches the consistency you see in the picture, retain from fire, put in a container, cover with cling film (as it dries), and let cool down at room temperature.

In a container (or in your food processor), put all dry ingredients.

In another container add the tang zhong, the milk and the egg and mix well. Add this to the dry mixture.

Start kneading. When the dough is starting to get together, add the melted butter (lukewarm).

Knead for at least 10/15 minutes.

Start now with the first proofing, in a warm place, for 45/50 minutes into a container (i twill double it size).

Coat with butter and flour a tin.

Break the first proofing and put the dough into the tin, start the 2nd proofing for 1,5 hours.

Bake for 30 minutes at 180° C.