350g bread flour
10g milk powder
6g fast instant dried yeast
1/4. Tsp salt
120g Tang Zhong (recipe here)
30g butter room temperature, diced
Place everything except the butter into your mixer and let it knead till you get a rough dough.
Keep your mixer on slow speed and add diced butter to the dough.
Knead for 15 minutes or until the dough is elastic and no longer sticky.
Cover your dough with cling film or a damp cloth and let it proof at room temperature for
1 hour or doubled in size. Proofing time varies with the temperature of your room. I usually check after an hour and decide if its needs a little longer.
You can place your dough in a greased bowl but I always leaves mine in the mixer bowl and cover with a damp cloth.
Once it has proofed, knock the air out and knead by hand for a few minutes.
You are ready for second proofing and you need to shape or fill whatever bread you wish to make.
Second proofing usually takes around half an hour and if you are baking rolls or buns, this should take 15-20 minutes at 180c.
Depending on the size of your bakes.
You can just make a loaf with this but baking time will take longer.