How to make the softest Hokkaido japanese milk bread without stand mixer or any machine with Tangzhong method (water roux). This bread last soft for up to 1 week! Store it in a paper bag, then store the paper bag in a plastic bag.
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Ingredients:
Make one bread in a 11,5×22,5 cm – 4,5×9 inch loaf pan
Tang Zhong:
35 g (1/4 cup) Bread Flour (I’ve used Manitoba Flour)
175 g (3/4 cup) Water
Milk Bread:
Bread Flour 340 g (2+2/3 cup)
Salt 3 g (1/2 teaspoon)
Sugar 30 g (2 tablespoons)
Active Dry Yeast 5 g (1+1/4 teaspoon)
Egg 40 g, room temperature (bit less than 1 medium size egg: keep aside the leftover egg for brushing the top of Milk Bread)
Whole Milk, lukewarm, 140 g (1/2 cup+1 tablespoon)
Tang Zhong (about 155 g)
Unsalted Butter, cubed and softened at room temperature, 40 g (3 tablespoons)
Extra bread flour for the working surface
Egg+Milk mix for brushing the top