Recipe adapted from Yi Reservation
I am using 8″ x 4″ x 4″ baking tin
Tang Zhong (water-roux)
330g bread flour
115g chilled water roux (TangZhong) from below recipe
1 large egg, about 60g + more for egg wash
6g dry instant yeast
35ml warm milk (warmed up using baby’s milk warmer)
70ml heavy cream
30g butter, softened in room temperature
6g of instant dry yeast
Tang Zhong (water-roux)
- Add flour and milk into small pan. Place the pan over low heat while whisking to prevent lumps from forming.
- In 3 minutes, the mixture starts to thicken. Keep stirring until line appears. The mixture should become a smooth pasty roux.
- Cover the roux with a cling wrap touching the surface of the roux. Cool down the roux completely in the fridge before use.
- Add all wet ingredients except butter, followed by dry ingredients (on top). I make a small well in middle of the flour and add in yeast into it.
- Knead using my kitchenaid mixer with dough hook on medium speed.
- Knead for about 15 minutes, the dough will come together (does not stick to the sides of the mixing bowl). Add in softened butter and continue to knead for 10 – 15 minutes, until the dough passes the windowpane test.
- Cover with cling wrap and let it proof until double in size (proofing time: 1.5 hours). I placed the covered dough in the oven for proofing, with a cup of hot water at the side to maintain temperature and humidity.
- After 1st proofing is done. Knead dough for about 5 minutes to remove air in the dough, and divide into 4 portions. Cover with cling wrap and let it rest for 10 minutes. Roll out each ball into rectangle, fold in from the sides and roll it up like a swissroll. Cover with cling wrap and let it rest for another 10 minutes.
- Place the dough in the greased baking pan, cover with cling wrap. Place pan in the oven and a cup of hot water at the side, and wait for 2nd proofing. At the 1.5 hour mark, replace with a new cup of hot water. The dough should reach the height of the pan. (proofing time: 2.5 hours)
- Preheat oven to 180°C. Prepare egg wash by beating 1 egg + 2 teaspoons water. Lightly brush onto top of the bread dough.
- Bake for 15 minutes or until top of bread is browned. Cover top of baking tray with aluminium foil to prevent further browning. Continue to bake for another 20 minutes, until bread is done. Remove bread from pan and transfer to cooling rack to prevent moisture from building up at the bottom. Let it cool completely before slicing the bread.
You can make Hong Kong style french toast with the homemade milk loaf~ Yums!