Japanese Milk Bread
Tangzhong:
2 tablespoons flour
1⁄2 cup milk
Dough:
1/2 cup milk (cold)
1⁄4 cup butter (57 grams)
1 egg
1⁄4 cup sugar
1 tablespoon of instant yeast
1 teaspoon salt
2 1 ⁄ 2 cups flour
Egg wash
1 egg
1 tablespoon water
Bake at 350 F for 30 minutes.
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