Thanks to my recent epiphany on Tangzhong, I finally comfortable enough to play with my bread machine. The first recipe that I tried was Japanese Style Cheese Bread (some I mixed with chocolate chips).
Ingredients (in this order for bread machine):
- 100 gm Tangzhong
- ½ cup milk
- 30 g butter (cut into small pieces, softened at room temperature)
- 56gm egg (equals to 1 large egg)
- 55 g caster sugar
- 1tsp salt
- 350 g bread flour
- 1tbsp+1tsp milk powder (to increase fragrance, optional)
- 2 tsp instant yeast
- Take 100 g dough. Roll out each portion of the dough with a rolling pin into an oval shape.
- Sprinkle cheese (or any filling you like) evenly as much as you like.
- Close the flat dough by sticking the sides.
- Arrange the rolled-up dough in a greased or non-stick loaf tin, spear a small space between rolls (each tin fits 4 rolls).
- Leave it for about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.
- Bake in a pre-heated 180C (356F) oven for 18 – 20 minutes.
- Remove from the oven and tin.
- Transfer onto a wire rack and let cool completely.
- Slice to serve or place in an airtight plastic bag or container once it’s thoroughly cooled.
- I used a low loaf tin, so this recipe yields 2 loaves (4 rolls each). If you have a taller tin, you may want to divide the dough into 4 and fit them into 1 loaf.
- If you want a shinier top look, brush whisked egg on surface before baking.
Resource: Christine’s Recipes