ХОККАЙДО Японский Молочный ХЛЕБ Hokkaido Milk Bread (English subtitles)

Hokkaido or Japanese milk bread (form 30 * 11 cm)

Tangzhong (welding):
20 gr. white flour
100 ml of water (65-70 ° С)

Dough:
Tangzhong (welding)
350 gr. white flour
35 gr. sugar
7 gr. salt
1 egg, big
110 ml. of milk
10 gr. milk powder
5 gr. dry high-speed yeast (or 15 gr. pressed)
30 gr. butter, room temperature

for lubrication:
1 egg
1.5 tbsp. of milk

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