توست الحليب الياباني

Mix 40 g flour with 200 ml water on the stove or in the microwave until it becomes a paste (tangzhong).

Mix 580 g bread flour with 12 g salt, 10 g milk powder, 10 g instant yeast, and 60 g sugar well.

Add 1 room-temperature egg and 260 ml warm milk to the dry ingredients and combine.

Knead the mixture, then add the prepared tangzhong after it has cooled completely.

Continue kneading for 10 minutes until the dough becomes smooth and elastic.

Add 50 g soft butter to the dough and knead until fully incorporated.

Grease a bowl lightly with oil, place the dough inside, and let it rise in a warm place for 1 hour.

After rising, divide the dough into four equal portions and shape each into a smooth ball.

Let the balls rest for 10 minutes, then roll out the first ball, fold the edges, and roll it up tightly.

Repeat with the remaining balls and place them in a loaf pan, then let rise again.

Mix 1 egg yolk with 1 tbsp milk and a pinch of vanilla and brush the top of the loaf.

Bake in a preheated oven at 180°C (356°F) for 25–30 minutes, then let the bread cool completely before slicing and serving