Saeedeh's Pillow Milk Bread
Ingredients
Tangzhong
- 20 grams bread flour
- 100 grams full-fat milk
- 500 grams bread flour
- 200-220 grams full-fat milk
- 50 grams cream
- 60 grams sweetened condensed milk
- 20 grams milk powder
- 1 egg
- 6 grams instant yeast
- 7 grams salt
- 50 grams butter
Preparation
Prepare the tangzhong by mixing the flour and milk, then cook until thickened.
Mix the dry ingredients together for the dough.
Add the egg, sweetened condensed milk, tangzhong, cream, and some of the milk, and mix well.
Gradually add the remaining milk and knead until a smooth dough forms.
Knead for 5 minutes, then add the softened butter and knead for another 10 minutes until the dough passes the window pane test.
Shape the dough into a ball, cover, and let it rise for 1 to 2 hours until doubled in size.
Divide the dough into 16 equal pieces, shape each into a ball, and arrange them in a 28x28 cm pan in a 4x4 grid.
Cover and let rise again for 30 to 60 minutes until doubled in size.
Dust with flour and bake in a preheated 180°C oven for 20 to 25 minutes with initial steam.
