I use 7*7*7cm mini bread mold for this Tangzong bread, and this recipe is for 1 mini bread so if you’d like to make more than 1 mini bread just plus twice/ 3 times portion of all ingredients.
P.S. For making this bread, remember to make tangzong half day you start making it. To store the rest of tangzong, place in a container then gently put a plastic wrap on top of tangzong, don’t let the air to go through it.
Ingredients
- 21g of tangzong
- 70g of bread flour
- 21g of cold water
- 1g of dry yeast
- 4g of condensed milk
- 8g of unsalted butter at room temperature
- 2g of milk powder/ formula
For tangzong:
- 10g of Bread flour
- 50g of water
Instructions
To make tangzong, pour the flour and water in a pot and heat it with low heat, keep stirring until the consistency is getting thick.
Pour the tangzong in the fridge for at least half day before making bread.
Take out a big bowl then pour in all ingredients one by one.
Stir everything together until you can form it into a ball shape.
Place the batter in a clean surface then start kneading the bread for 8-10 mins.
let the bread rest in a bowl for at least 1 hour until the batter becomes double of its size.
Take out the batter and press out the air in it with a roller
fold the bread and roll it like a cake roll then place it in the bread mold.
let it rest for 30-40 mins until the batter is almost filling up the mold like 80-90% of the mold.
Bake with 170C for 30-35mins with lead on (with no lead mold please bake only for 20-25mins)