Japanese milk bread

40 g white flour

200 ml water

500 g white flour

50 g sugar

2 tsp salt (about 12 g)

½ cube of yeast (about 20 g)

crumbled

220 ml milk

1 egg

50 g butter

chopped into cubes

1 egg yolk

1 tbsp milk

Stir the flour and water together in a small pan, bring to the boil over a medium heat, stirring constantly, simmer for about 2 minutes until a sticky water roux forms. Transfer the water roux to a bowl, cover and allow to cool. Leave to chill in the refrigerator for at least 6 hours or overnight.

Combine the flour, sugar and salt in the food processor bowl, then mix in the yeast. Pour in the milk, add the egg, butter and water roux, then knead with the dough hook for about 10 minutes until the dough is soft and smooth. Shape the dough into a ball, place in a lightly greased bowl, cover and leave to rise at room temperature for about 1½ hours until double in volume.

On a lightly floured work surface, divide the dough into four portions. Gently flatten each portion, roll out lengthwise to form a long rectangle, fold the edges in and roll up from bottom to top. Put the rolls of dough in the prepared loaf tin, cover and leave to rise for about 1 hour. Preheat the cooking space to 180 °C using the professional baking glazed mode. Mix the egg yolk and milk, brush the milk bread with it, place the loaf tin on a wire shelf in the preheated cooking space and bake for about 35 minutes.

(Pre-)heat cooking space to 180 °C with Professional baking glazed

Put the pastry in

Professional baking glazed 180 °C for 35 Mins