Japanese Hokkaido Milk Bread

Ingredients:

For Tang Jun

• Water – 2/3 cup
• Flour - 1/3 cup
• Milk – 1/3 cup

For the test

• Flour – 800 grams
• Dry milk - 1/2 cup
• Sugar - 1/2 cup
• Water - 1/2 cup
• Eggs – 2 pieces
• Milk - 3/4 cup
• Oil – 4 tablespoons
• Salt – 1 teaspoon
• Instant yeast – 4 teaspoons

Preparation:

1. To make tang jun, combine flour and water in a small saucepan over low heat, stirring with a whisk. Once the mixture thickens (swirls form), remove from heat and let cool.
2. In a small saucepan, combine milk, water, beaten eggs, sugar, salt, and butter. Add the chilled tang jun and stir thoroughly.
3. Measure out the flour, make a well in it, and sprinkle the yeast into it. Mix with the Tang Jun mixture.
4. Knead the dough by hand (15 minutes) or with a food processor. Let it rest for an hour and then let it rise.
5. When the dough is ready, divide it into 8 pieces, roll each piece into an oval shape with a rolling pin, fold the long edges inward, and roll into a log. Place in a greased baking pan.
6. Leave the dough for an hour, then cover with a glaze of milk and egg yolk.
7. Preheat oven to 180C, bake Hokkaido milk bread for 40 minutes, remove from oven and let cool for 5 minutes in the pan, then turn out onto a wire rack and let cool completely.