Black Sesame Seed Milk Bread

Ingrédients

Super soft fragrant black sesame milk bread (2 loaves)

Tangzhong:

40g. Bread flour

200g. Water

- Mix together and cook until paste in low heat

- Cover and chill

Sweet Stiff Starter :

60g. Active starter

150g. Bread flour

60g. Water

20g. Sugar

- Mix and rest until it rises in triple at room temp 29°c (about 7 hrs)

Main Dough :

200g. Tangzhong

All the stiff starter

420g. Bread flour

150g. Milk

50g. Egg

35g. Sugar

40g. Honey

40g. Unsalted butter

35g. Black sesame powder

8g. Salt

- In a stand mixer, combine all the ingredients together (except butter) and knead for 5 mins at medium speed

- Add butter and knead until smooth and elastic. Achieve windowpane

- Form into a ball & rest 2.5 hrs

- Divide into 6 equal parts

- Form into balls & rest 15 mins

- Shape & place into 2 lightly greased Pullman pans size 20cm x 10 x 20

- Proof until almost doubled in size( about 3.5 hrs at room temp 29°c / Do poke test)

- Egg wash

- Bake at 180°c 30 mins