北海道牛奶面包Hokkaido Milk Toast (Tangzhong Method 湯種法)

Recipe Adapted From Christine
Ingredients of Tangzhong (湯種)- Make two loafs:

50 gm                Bread Flour
250 ml                 Water or Milk or 50/50 Water and Milk

Ingredients:
540 gm                Bread Flour
  86 gm                Caster Sugar
    8 gm                Salt
    9 gm                Full Cream Milk Power
  11 gm                Instant Dried Yeast
  86 gm                Whisked Egg
  59 gm                Whipping Cream
  54 gm                Milk
184 gm               Tangzhong
  49 gm               Unsalted Butter, melted

Method:

According to your bread machine & start the dough process.

After the dough finished rise in the bread machined, remove out.
Transfer the dough to a clean floured surface and divide into 3 equal portions.
Cover with damp cloth rest for 15 minutes.
Roll out the dough with a rolling pin into an oval shape.
Fold 1/3 from top edge to the middle and press.
Then fold 1/3 from bottom to the middle and press.
 Turn seal downward and roll flat and stretch to about 30 cm in length.
With seal upward, roll into a cylinder with seal facing down.
place the dough back into the bread machine loaf tins for the 2nd round of proofing, until double in size.
Brush whisked egg on surface.
Bake in bread maker with preheated temp. at 180 C (356 F) for 30 to 35 minutes, or until turns brown.
Remove from the oven and transfer onto a wire rack.
 Let cool completely.