Tangzhong Soft Sandwich Bread
Equipment
Ingredients
Tangzhong
bread flour
25 g
whole milk
125 ml
Dough
bread flour
475 g
warm milk (warm)
160 ml
large eggs
2 pcs
instant yeast
2.25 tsp
sugar
40 g
fine salt
8 g
softened butter (softened)
57 g
Instructions
Make the tangzhong
Cook flour and milk into a thick paste that will keep the bread soft and fresh.
Cool the tangzhong
Allow the tangzhong to cool completely before adding to the dough.
Mix the dough
Combine all dough ingredients except butter in the stand mixer.
Knead initial dough
Knead the dough on low for 2 minutes, then medium for 8 minutes to develop gluten.
Add butter and finish kneading
Gradually add softened butter and knead until the dough is smooth and elastic.
Perform windowpane test
Check if the gluten is fully developed by stretching a small piece of dough thin enough to see light through without tearing.
First rise
Let the dough rise until doubled in size, about 60-90 minutes.
Divide and shape
Divide dough into 4 pieces, flatten, fold like envelopes, and roll tight. Place seam-side down in greased pan.
Second rise
Proof until dough reaches 1/2 inch below the rim of a lidded Pullman pan.
Bake the bread
Bake at 175°C until internal temperature reaches 88-91°C.
Cool the bread
Turn out onto a wire rack and cool completely for 1 hour before slicing.
Original recipe
Storage
Slice before freezing. Thaw slices at room temperature or toast directly from frozen.
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