My family (and dearest sister) loves this bread. It tastes exactly like the store bought bread (which is quite exy) and because of the tang zhong method, it stills stays soft and fluffy after a few days (though it's usually finished under 2 days). Everytime I make this, I make 2 loaves. One (and a half) for my family, the other for my sister.
This recipe has been adapted for the Thermomix from Christines recipe. This recipe makes 2 loaves and can easily be halved (but why would you do that? These go quick in my house)
Tang Zhong Starter
150g water
30g flour
Ingredients
55g milk
60g cream
85g raw sugar
2 tsp yeast
2 tsp milk powder
2 eggs
540g bakers flour
1.5 tsp salt
45-50g unsalted butter, cubed
Method
1. Cook the TangZhong starter in the TM for 2mins/70deg/sp3
2. Add remaining ingredients (except butter) in the TM bowl and mix for 7sec/sp7
2. Knead for 10 minutes. Don't leave the TM unattended. Check for window pane stage
3. Towards the last few minutes, add the butter through the lid
4. Allow dough to rest and double is size (either in the TM, thermomat or covered bowl in warm area).
5. Punch down the dough and shape into desired rolls or loaf. Let it prove again (I speed this process up by putting the tin in a cold oven with a dish of boiled water)
6. Brush whisked egg or milk on top and bake in preheated 180deg oven for 30-35 minutes or until golden brown.
6. Cool on a wired rack
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