Cooking Instructions
1.
To make tanzhong, add
Bread Flour (2 Tbsp)
and
Cashew Milk (1/2 cup)
to a small saucepan. Whisk over medium-low heat until the roux starts to thicken, about 30 seconds.
2.
Remove from heat when the whisk starts to leave a trail in the roux or it is 149 degrees F (45 degrees C). Cool for 10 minutes.
3.
To make the bread, start by greasing a 9x5 loaf pan with
Unsalted Butter (4 tsp)
and set aside.
4.
Add the
Cashew Milk (2/3 cup)
to a small saucepan over low heat and heat until it is 100 to 110 degrees F (38 to 44 degrees C).
5.
Add the warm whole milk,
Granulated Sugar (3 Tbsp)
, and
Active Dry Yeast (2 tsp)
to a small bowl and stir. Let this sit for 10 minutes to activate the yeast.
6.
Add
Bread Flour (2 1/3 cups)
,
Salt (1 tsp)
,
Egg (1)
, yeast mixture,
Ground Cardamom (as needed)
, and tanzhong to a mixing bowl for a stand mixer.
7.
Use a spatula to roughly mix the ingredients together. Using a dough hook on the stand mixer, mix on medium speed for 5 minutes.
8.
Scrape down the bowl with a spatula and add the butter. Mix for another 5 minutes. The dough is ready when it springs back immediately when it’s poked.
9.
Cover the dough with a tea towel and place in a warm place for 1 to 1 1/2 hours to rise, or until it has doubled in size.
10.
Punch down the dough and separate it into 3 equal dough balls (220 g each). Take one dough ball and roll it into a long oval (about 14x4-inches) using a rolling pin. If it keeps shrinking back, let the dough rest for 5 minutes before rolling again.
11.
Fold in the long sides toward the middle so that the dough is long and skinny. Flatten with a rolling pin and then roll the dough up into a short, fat roll. Repeat with the other two pieces of dough.
12.
Place the rolls seam side down into the greased baking pan. Cover with a tea towel and let it double in size for 1 hour in a warm, dry place.
13.
Preheat the oven to 350 degrees F (180 degrees C). Whisk
Egg (1)
with
Water (as needed)
. Brush the top of the dough with egg wash.
14.
Bake for 30-35 minutes or until the middle of the bread is 190 degrees F (85 degrees C).
15.
Gently remove the bread from the pan and place it on a rack until completely cool. Slice and Enjoy!
