Très bon pain, moelleux à souhait. À refaire.
Attention à faire les pâtons de la même taille pour avoir une cuisson uniforme. Quand je l'ai faite, je me suis retrouvé avec 95% du pain qui avait une cuisson parfaite et le reste qui était légèrement cru.

Edit : je suis un peu sceptique. On dirait que le pain devient caoutchouteux. À confirmer.

Edit : en fait, ce n'était que la partie moins cuite qui avait cette texture.

Ingredients

• 540 gm bread flour
• 86 gm caster sugar
• 8 gm salt
• 9 gm full cream milk power（original recipe calls for a kind of natural milk essence,
• 11 gm instant dried yeast
• 86 gm whisked egg
• 59 gm whipping cream
• 54 gm milk
• 184 gm tangzhong (method of making tangzhong)
• 49 gm unsalted butter, melted

Instructions

1. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). (Note: I used to make a small well in the bread flour, then add the yeast into it.) Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.
2. Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions (see picture 1). Cover with cling wrap, let rest for 15 minutes at room temperature.
3. Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). Fold 1/3 from top edge to the middle and press (see picture 3). Then fold 1/3 from bottom to the middle and press (see picture 4). Turn seal downward. Roll flat and stretch to about 30cm in length (see picture 5). With seal upward, roll into a cylinder (see picture 6). With seal facing down (see picture 7), place in the loaf tins to have the 2nd round of proofing (see picture 8), until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%.
4. Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.