Tangzong – Japanese milk bread – Yannis and Stella's Apartment

Ingredients

a bit of egg and milk to put on top of the bread before baking (optional)
a bit of butter to put on top of the bread after baking and while it is warm (optional)

Steps

In a pot mix the 20gr flour and the 100 gr water till it becomes a thick cream
Let it come in room temperature and put it in the fridge for 4 hours
After 4 hours remove from the fridge the cream you did before and continue with the recipe
Mix the fresh yeast with the milk
Mix all the dry ingredients and add the milk with the yeast, the cream (water and flour that you mixed in the beginning) and the egg and mix well
When everything is well mixed add the butter and mix
Make a ball of your dough, place it in a bowl and let it rest for at least half an hour with a towel on top of your bowl. It should at least double the size
Knead it a couple of minutes and then divide it in 4 parts
Let these 4 balls under a towel for about 15minutes
Then open each one of them and fold them like the sourdough bread
Put a bit of olive oil in the baking pan that you are going to use and put everywhere cause this bread will raise a lot
Place them all in the baking pan after preparing the shape and let them rest at least half an hour or until they double the size again
You can use a bit of milk or milk and egg to put on top of the breads before baking. I used a bit of milk
Preheat your oven in 100 degrees Celsius but when you place your bread inside the oven, turn it on to 180 degrees Celsius and bake it for 15 minutes
Lower the oven to 170 degrees Celsius and bake for 10 minutes more
When the bread is baked, remove from the oven and from the baking pan, so that it doesn´t keep on baking