The recipe directions below only describe the mixing and kneading of the dough for the non-tangzhong method. Every other step is the same as outlined above. Note that the amount of milk, yeast, and flour in this method is different from the recipe above.
Prep Time1 hourhr20 minutesmins
Cook Time30 minutesmins
Additional Time2 hourshrs30 minutesmins
Total Time4 hourshrs20 minutesmins
Ingredients
240gramswhole milk (1 cup)
1tablespoongranulated sugar
10gramsactive dry yeast (1 tablespoon), (see note 1)
80gramssweetened condensed milk (4 tablespoons), (see note 2 for substitution)
1large egg
Instructions
In a microwave-safe bowl, heat the milk in the microwave on high for 40 seconds. Check the temperature of the milk to see if it is between 110ºF to 120ºF. If not, microwave it at 10-second intervals until the milk is warm enough. If the milk is too hot, whisk the milk and let it cool for a few minutes. If you don’t have a thermometer, test the milk with your finger. The milk should feel very warm but not scalding hot.
Add 1 tablespoon of sugar to the milk. Then, add the yeast and stir to hydrate the yeast. Let it sit for several minutes while you prepare the other ingredients. The yeast should start to foam up after 1 or 2 minutes.
In the bowl of a stand mixer, combine the bread flour and salt. Add the melted butter, condensed milk, egg, and foamy milk/yeast mixture.
Fit the mixer with the dough hook. Mix the dough on low until you don’t see any loose flour on the sides of the bowl. This should take 30 seconds to 1 minute. Then, increase the speed to medium-low and work the dough for 8 minutes.
Scrape the dough out of the bowl onto a lightly floured surface and knead a few times. If the dough is feeling tacky, lightly dust your hands with flour.
Shape the dough into a ball and place inside the greased mixing bowl. Cover the bowl with plastic (or a silicone lid) and let it rise in a warm place for about 1 hour, until the dough doubles in size.
For the rest of the recipe, refer to the directions outlined in the tangzhong method.
Notes
If you are using instant yeast, you do not need to activate it. In other words, you do not need to stir the yeast with warmed milk. Simply add the instant yeast along with the other ingredients for the dough into the bowl of your stand mixer. That said, I still recommend warming up the milk in the microwave for 15 seconds so that the milk reaches room temperature. Then, start mixing and kneading the dough.
You can substitute condensed milk with 4 tablespoons of sugar and 2 tablespoons instant milk powder.