Instructions

For the Tangzhong

1. Whisk the ingredients together in a small saucepan.
2. Place the saucepan over low heat.
3. Keep whisking until the ingredients form a thick paste. The consistency should be thick enough so that as you whisk the mixture, the whisk leaves lines in the mixture which remains.
4. Remove the paste to a small bowl, and set it aside to cool down.

To Make the Dough

1. Measure the flour, yeast, salt and sugar into the bowl of an electric stand mixer.
2. Mix the dry ingredients together using a dough hook.
3. Add the egg and the cooled Tangzhong.
4. Slowly add the milk until the mixture comes together into a sticky dough. 
5. Add the butter, one tablespoon at a time. Wait for each tablespoon of butter to be fully incorporated into the dough before adding the next.
6. Continue kneading the dough on medium speed for about 10-15 minutes, or until the dough passes the windowpane test. (See Kitchen Notes below). By this stage, the dough should also be coming away from the sides of the bowl.
7. Lightly oil a large, clean mixing bowl.
8. Roll the dough into a smooth ball and place it into the mixing bowl.
9. Cover the dough with a clean tea towel or bowl cover, and place it somewhere warm for about 1.5 hours, or until it has doubled in size.

Portion the Dough

1. Gently remove the dough from the bowl. The dough will deflate as you handle it.
2. Divide the dough into two equal portions.
3. Roll each portion of dough into smooth balls, and set them aside on the kitchen bench for about 20 minutes to puff up slightly. Cover them with a clean tea towel during this time. 

Shaping the Dough

1. Take one of the balls of dough and roll it out until it is about 15 cm x 20 cm.
2. Make an envelope fold, i.e. fold the right end towards the centre, then the left end towards the centre.
3. With the short side of the dough facing you, roll the dough tightly and away from you.
4. Place the rolled-up dough into the end a loaf pan with the seam facing the centre.
5. Repeat the above steps with the second piece of dough.

Proving the Shaped Dough

1. Place the loaf pan somewhere warm, covered with a clean tea towel, for about 30-45 minutes, or until the dough has risen to about the same height as the loaf pan.

Baking the Japanese Milk Bread

1. Preheat the oven to 180°C/356°F.
2. Place a metal baking tray on the lower to middle shelf.
3. Lightly brush the bread dough with some egg wash.
4. Bake the bread for about 25-30 minutes, or until it is lightly golden. The bread is cooked if an internal thermometer reads 85°C/185°F.
5. Leave the bread in the pan for about 5 minutes, before removing the bread to a wire rack to cool completely.