Fairy bread with Japanese Milk Bread 🍞 Tangzhong: - All-purpose flour: 2 tbsp / 20 g - Water: 2 tbsp / 27 g - Milk: 4.5 tbsp / 60 g Yeast Mixture: - Active dry yeast: 1 tbsp / 10 g - Warm water: 2 tbsp / 20 g Dough: - All-purpose flour: 2 1/3 cups / 380 g - Granulated sugar: 1/4 cup / 60 g - Salt: 1 tsp / 3 g - Milk: 1/2 cup / 130 g - Egg: 1 large (~50 g) - Butter (softened): 3 tbsp / 42 g - Tangzhong: all - Yeast mixture: all Egg Wash: - 1 beaten egg Instructions: 1. Activate yeast: Mix yeast with warm water and bloom 10 minutes. 2. Make tangzhong: Cook flour, water, milk until thick paste forms. Cool. 3. Mix dough: Combine tangzhong, yeast mixture, flour, sugar, salt, milk, egg. Mix 5 - 15 minutes. 4. Add butter: Add softened butter gradually. Mix until smooth and elastic. 5. First rise: Let rise 1–1.5 hours until doubled. 6. Shape: Divide dough into 3 pieces, roll each into logs by first rolling out into a rectangle with a rolling pin, folding together then rolling up like a snail, place in 9x5 loaf pan. 7. Second rise: Let rise 1 hour until puffy. 8. Bake: Brush with egg wash; bake at 350°F for 25–30 minutes. 9. Cool: Let rest 10 minutes before slicing. #japanesemilkbread #milkbread #cookwithme #BakeWithMe #fairybread - @bayleennicole