Tangzhong Custard Toast
This recipe is from Meng Laoshi's book '100 Bread Recipes'. I've been wanting to make this bread for a long time, and indeed, it is super soft with a dense texture. After making it, I felt that the leftover custard sauce can also be fully utilized to make this kind of bread. The original recipe seemed to have a small amount of liquid. I used Xinliang's 500g packaged white flour, adjusted it to 122g, and it felt perfect for kneading. Feel free to adjust accordingly.
Ingredients
Steps
Put the egg yolk, milk, high-gluten flour, and sugar of the tangzhong ingredients into a saucepan together.
Stir well.
Heat over medium-low heat while stirring constantly to prevent burning. Heat until the batter thickens, and when stirred, noticeable lines appear; then remove from heat.
Cover with cling film, cool to room temperature, and chill in the refrigerator for 1 hour before use.
Mix all the ingredients for the dough except for the butter and knead into a smooth dough. Add butter and continue kneading until a strong and transparent film can be pulled out. Place the dough in a container, cover with cling film, and leave it to ferment in an environment of 25–28°C.
Allow the dough to ferment until it doubles in size.
Take out the fermented dough and press to deflate. Divide into three equal parts after weighing. Shape into rounds, cover with cling film, and let them rest for 15–20 minutes.
Take one rested dough ball, place the smooth side down, and roll into an oval shape.
Cover with cling film and let rest for about 15 minutes.
Roll it out again into a tongue shape and flatten any bubbles along the edges with your hand.
Roll it up from top to bottom.
Place in a 450g-toast pan.
Put it in an environment of about 37°C with 75% humidity and let it ferment until it fills 80% of the pan.
Bake in the preheated oven on the lower rack at 180°C for 5 minutes, then reduce to 170°C and bake for another 35 minutes. Cover with foil promptly if the top browns too quickly.