Directions

1. To make the Thang Zhong: in a small saucepan whisk the water into the flour and mix well until smooth. Put on fire medium-low heat and keep on stirring, after a couple of minutes the mixture will thicken. (the right temperature should be 68°C). Never bring to a boil, as soon as it reaches the consistency you see in the picture, retain from fire, put in a container, cover with cling film (as it dries), and let cool down at room temperature.
2. In a container (or in your mixer), put all dry ingredients and mix them well. In another container add the tang zhong, the milk and the egg and mix well. Add this to the dry mixture. Start kneading. When the dough is starting to get together, add the melted butter (lukewarm).
3. Knead for at least 10/15 minutes. Start now with the first proofing, in a warm place, for 45/50 minutes into a container (i twill double it size). Coat with butter and flour a bread tin.
4. Break the first proofing and put the dough into the tin, start the 2nd proofing for 1,5 hours. Bake for 30 minutes at 180° C. For further info refer to: www.eatwithmarco.com