Ingredients ½ 1× 2× 3×

• 3 cups bread flour
• ½ cup warm milk and 1 egg
• ⅓ cup sugar, 1 tablespoon yeast and 1 teaspoon salt
• 3 tablespoons soft butter
• For the tangzhong: 2 tablespoons flour cooked with ½ cup water until thick, then cooled

Instructions

1. In a small pan, cook the 2 tablespoons of flour with the water until it turns into a clear jelly, then let it cool (tangzhong)
2. In the mixer bowl combine the flour, sugar, yeast, salt, milk, egg and the cooled tangzhong
3. Knead for 5 minutes, then add the soft butter gradually and knead for 10 more minutes until the dough passes the windowpane test
4. Let the dough rise for an hour until doubled
5. Divide into 3 equal balls, roll each into a rectangle, fold in thirds and roll up tightly
6. Set the three rolls side by side in a greased loaf tin
7. Prove in the tin until the dough reaches 85 percent of the rim
8. Brush with milk and bake at 175°C for 30 minutes until golden, then turn out onto a rack at once to cool