Japanese Milk Bread

How to prepare japanese milk bread

1. Prepare the tangzhong ahead of time: add 50 ml water to the flour and mix until it becomes a paste. Boil the remaining 200 ml water and slowly pour it over the flour, whisking constantly. Place the mixture over low heat and whisk until it reaches a pudding-like consistency and you can see the whisk trails through it. Remove from heat and let it cool. Cover with plastic wrap and refrigerate until needed. I prepared it in the morning and used it in the evening. It keeps in the fridge for 2-3 days.
2. Add the ingredients to the bread machine in the order listed. Set the machine to the kneading program. When done, set it to the kneading+rising program and let the dough rise well.
   * You will only use 120 g of tangzhong, as specified in the ingredients
   ** The dough can also be kneaded by hand; knead for at least 20 minutes, then let it rise in a warm place for 1 hour
3. Place the dough on a floured work surface. Cut into 6 equal pieces. Shape each piece into a roll by pulling the edges underneath. Arrange in a large, round pan as follows: one piece in the center and the rest around it, leaving space between them.
   * The dough can also be shaped into a log and baked in a loaf pan; see here how it looks in a loaf pan
4. Place the pan in a plastic bag and let rise in a warm place for 1 hour.
6. Beat the egg with the milk. Brush the bread with this mixture. Decorate the outer pieces with sesame seeds and the center with poppy seeds.
7. Bake the bread at 180°C for 30-35 minutes, until lightly golden.

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