Cookim Mama

1: A couple hours in advance, combine the whole wheat flour with water until no dry spots remain. Cover and let it rest.

2: When you're ready, start by making your tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Then stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and let cool for 10 mins. Cover it with plastic wrap to prevent it from forming a skin.

3: Add all ingredients into the bowl of a stand mixer except for butter, don’t forget about the whole wheat mixture. Mix until the dough comes together. Then add the butter and mix for 10mins or until a window pane is achieved.

4: Form dough into a ball, cover, and proof for 1-2hrs or until doubled in size.

5: Punch dough to deflate and divide it into 3 equal portions. Form each into a ball, cover, and rest for 20mins.

6: Shape the dough one at a time by rolling it into a long rectangle, then fold into thirds, roll again to press out any air bubbles, then form into a log. Place into a 20x10x10cm tin.

7: Cover and proof until it fills up 85% of the tin.

8: Preheat the oven to 350F and brush the loaf with egg wash. Bake for 30-35mins or until the top is golden brown. Cool completely before eating.