Chinese Sweet Bread (makes two loaves)
2½ cups bread flour
1/2 tsp salt
1 large egg
½ cup milk
120g tangzhong (about half of the tangzhong made)
2½ tsp active dry yeast
3 tbsp butter (cut into small pieces, softened at room temperature)
1. Warm milk in the microwave for about 20 seconds. Add in yeast and sugar, let sit for 15 minutes until a foam develops.
2. Add flour, salt, milk, egg and tangzhong, butter and yeast mixture into Kitchenaid. Knead on medium until dough comes together and the dough is no longer sticky and is elastic. You should be able to stretch the dough without it breaking right away.
3. Knead the dough into a ball shape. Take a large bowl and grease with oil. Place dough into greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.
4. Transfer to a clean surface. Divide the dough into eight equal portions. Knead into balls. Cover with cling wrap, let rest for 15 minutes.
5. Roll out each portion of the dough with a rolling pin into an oval shape. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top.
6. Flip dough over with the folds facing down,and flatten dough with rolling pin.
7. Flip dough over so the folds face up. Now roll the dough up. Place 4 of the rolls into one 8x5 pan and put a piece of plastic wrap over the rolls. Let them rise until double the size, approximately another 40 minutes.
8. Beat an egg and brush egg mixture on top to create shiny eggwash finish.
9. Bake at 325 degrees F for approximately 25 minutes (convection off)