Hokkaido Milk Bread Pullman Loaf

Method 7 steps

1. 1

   Whisk the 3 tablespoons of flour into 1/2 cup milk in a small pan and cook over low heat, stirring, until it thickens into a pudding-like paste. Scrape into a bowl and let it cool to room temperature.

2. 2

   Combine the remaining flour, sugar, yeast and salt in a stand mixer. Add the lukewarm milk, egg and cooled tangzhong, then knead with the dough hook for 6 minutes.

3. 3

   Add the butter a spoonful at a time and keep kneading 8 to 10 minutes more, until the dough is glossy and stretches thin without tearing. Cover and let rise until doubled, about 1 hour.

4. 4

   Divide the dough in half. Roll each piece into a long oval, fold in the sides, then roll it up tightly from the short end to form a snug coil.

5. 5

   Set the coils seam side down in a buttered 9 by 4 inch pullman pan and let them rise, lid off and loosely covered with plastic, until they crest just above the rim, 45 to 60 minutes.

6. 6

   Heat the oven to 350F. Brush the top with the yolk glaze and bake for 32 to 35 minutes, until deep golden and the center reads 190F.

7. 7

   Turn the loaf out right away and cool on a rack for at least 1 hour before slicing.

That is the whole pie. Enjoy every slice.