MILK BREAD

Milk bread, also known as Hokkaido milk bread or Shokupan, is a light and fluffy bread popular in East Asia. It is known for its light, airy, mellow taste thanks to the use of a special ingredient called tangzhong: a mixture of water, milk and flour boiled together to create a roux. This is how you can make this delicious bread at home.
. 1/4 cup sugar
1 teaspoon salt
1 teaspoon instant dry yeast
1/2 glass milk (hot)
1 large egg
4 tablespoons unsalted butter, melted
Ingredients:

Saucepan
Mixing bowl
Bread attachment (if available) (with stand mixer)
Bread pan (usually 9 × 5 cm)
Kitchen towel or cling film
Oven
Instructions: Making tangzhong:

In a small saucepan, combine 2 tablespoons of water, 2 tablespoons of milk and 2 tablespoons of baking soda. Mix the spoon of flour. until there are no lumps left.
Cook over medium heat, stirring occasionally, until the mixture thickens to a paste-like consistency and you can see the whisk lines in the dough. It usually takes 3-5 minutes.
Remove from heat and let cool to room temperature.
To prepare the dough:
Mix the flour, sugar, salt and dried yeast in a large mixing bowl or the bowl of a stand mixer.
Add hot milk, egg and cold Tangzhong. Start mixing to combine all the ingredients. After the dough is ready, gradually add the melted butter and continue kneading until the dough becomes soft and flexible. This process may take 10-15 minutes by hand or 8-10 minutes with a mixer on medium speed.
If the dough is too sticky, add additional flour, one tablespoon at a time, until the dough is smooth but not sticky.
First rise:
Form the dough into a ball and place it in a greased bowl. Cover the bowl with a kitchen towel or plastic wrap.
Let the dough ferment in a warm environment for 1-1.5 hours until it doubles in size.
Insert the powder:
When you reach the top, press down to eliminate bad breath. Place the dough on a lightly floured surface and divide into three or four equal pieces.
First shape each piece into a ball, then roll it out into an oval shape. Fill the egg three-thirds full (like wrapping a letter), then turn it aside and gently roll it.
Place the dough balls in a well-greased pan.
Second rise:
Cover the pan with kitchen paper or plastic wrap.
Let the dough rise again for about 1 hour until it rises to the top of the pan.
Baking:
Preheat the oven to 175°C.  Bake the bread for 30-35 minutes or until the top is golden brown.
If you see that the surface of the bread browns quickly, you can cover it with aluminum foil.
Cooling:
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then place on a rack to cool completely.
This milk bread is very light and slightly sweet; It is perfect consumed on sandwiches, toast or simply with butter and jam. Enjoy baking this delicious cake that is sure to be a hit!