FLUFFY HOKKAIDO MILK BREAD | Milk Bread with Tang Zhong Method

Video Recipe of fluffy milk bread realized made with Tang Zhong method!
INGREDIENTS:
For the Tang Zhong:
40 gr of bread flour (Manitoba)
-200 gr of whole milk
For the dought:
580 gr of bread flour (Manitoba)
-260 gr of whole milk
1 egg
-50 gr of caster sugar
-25 gr of salt
-10 gr of fresh brewer's yeast
50 gr of butter ( Removed from the fridge 5 minutes early)
All the cold Tang Zhong
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