Tangzhong (secret ingredient to make it super soft!)
- 1/3 cup bread flour
- 1 cup water
1. Mix flour and water together and whisk until it is completely dissolved and no lumps remain.
2. Pour mixture into a small pot and turn on medium heat. Begin stirring constantly as the mixture heats up. It will begin to thicken. When the temperature of the mixture reaches 65 degrees Celsius, turn off the stove and take the mixture off the stove to let it cool. I used a thermometer but I’ve read from Christine’s website and several others that you can sort of eye it. If you are continually stirring, the mixture will start to have “lines ” and then it is done. I started to see lines around the same time the temperature reached 65C.
3. Once the mixture is cooled, pour it into a bowl and cover the top using plastic wrap. Place the wrap directly onto the mixture to keep it from drying out and put it in the fridge for several hours or overnight. The paste does not keep well, so use within a few days.
Yields 1 loaf
2. 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.
3. Transfer to a clean surface. Divide the dough into four equal portions. Knead into balls. Cover with cling wrap, let rest for 15 minutes.
4. Roll out each portion of the dough with a rolling pin into an oval shape. (Christine took great step by step photos. Mine are a bit rushed and in bad lighting) 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.