(For custard Tangzhong)
1 egg yolk
10g caster sugar
15g bread flour
65g fresh milk
250g bread flour
30g caster sugar
1/2 tsp salt
4g instant yeast
15g milk powder
25g unsalted butter
White sesame seeds (optional)
1. Place all the ingredients for the custard tangzhong into a pot. Mix well using a hand whisk. Heat up with small fire. Stir as you cook the tangzhong till paste-like. Remove from heat. Cool the tangzhong slightly before covering with cling wrap for later use. Chill in fridge for at least 60min.
2. Make the bread loaf as you would normally bake your bread, with the addition of the custard tangzhong. Personally I would place the ingredients in the sequence: water, tangzhong, bread flour, milk powder, sugar (at the side), yeast in the centre well (do not touch the water). Start the kneading (mixer or BM) and when the mixture forms into a dough, I would add in the salt and butter.
3. After the kneading is completed, remove the dough and proof for an hour.
4. Then divide the dough into 3 portions. Roll into balls and cover with cling wrap. Let rest for 15 minutes.
5. Roll the dough balls into oval shapes of approximately 18cm by 10cm. Roll each of them up.
6. Place in rows into your bread tin (I used pullman tin, but without the cover for this bread) and further proof for another 40-50min.
7. Egg wash and bake in preheated oven (approx 180 deg cel) for around 20 min. I have also added some white sesame seeds as toppings.