The night before going to sleep, add flour and water in sauce pan. Mix until no lumps remains.
Place the pan over medium heat and cook stirring with a spatula until the mixture is thick and the spatula leaves clean lines on the bottom.
Turn off the heat, leave the mixture to reach room temperature (which from time to time to avoid drying).
Place the mixture onto a bowl and cover with cling film. Put the wrap directly in contact with the mixture to keep it from drying out.
Place the bowl in the fridge and leave it there overnight. The next morning take out the bowl and let the tangzhong reach room temperature before using it.
MAKE THE HOKKAIDO BREAD
Place flour, sugar and yeast on the bowl of an electric mixer. Mix to combine.
Beat lightly the egg and take out 2 tablespoons into a small bowl. Add 1 teaspoon of milk, whisk and set aside.
Add the remaining egg to the bowl with flour, then the milk and last the tangzhong.
Knead at low speed until all ingredients combine.
Add butter and salt, knead at medium high for about 15 minutes until you will have a very soft and elastic dough lightly sticky.
Place the dough in a large bowl, cover with cling film (or a damp kitchen towel) and leave it to proof for about 2 hours until it raises three times its size.
When the dough has tripled in volume, deflate it with your hand and then place it onto a surface lightly dusted with flour.
Divide the dough into six equal parts and form them into balls, they do not have to be perfect.
Try to not handle the dough too much so it won’t deflate more than necessary. Let them rest for 15 minutes covered with cling film.
Lightly flour a working surface and roll one piece out into a long oval.
Fold one end of the oval over the middle, then fold the other end, again over the middle. Take both the narrow ends again and fold them so that it just overlaps the other in the middle. Seal carefully with your fingers to form a fat roll.
Repeat the process with each portion of the dough until you’ll have 6 rolls.
Arrange 3 rolls of dough, seam side down, in a greased loaf pan. Let it proof until almost three times it’s size.
Once the rolls are fully proofed, brush them carefully with the egg wash you prepared before.
Bake in a preheated oven at 180°C /350°F for about 25 minutes. If you see the bread getting too brown, cover them with cooking foil for the last 10-5 minutes.
Take out bread from the oven. Leave it to rest still inside the pan for about 5 minutes, then turn it over onto a wire rack and let it cool before eating it.
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