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Adapted the recipe from @sonianll ‘s Tangzhong Bread Loaf 汤种面包. Thank you Sonia. Really love this versatile and soft bread with a little chewiness! This time I’ve made it into Japanese fruit sando/sandwich and also our favorite egg mayo sandwich 😋

Ingredients (makes two loaf of 11x20cm)

Tangzhong
40g bread flour
200g water

580g bread flour
40g caster sugar
6g instant yeast
200g icy cold unsweetened soy milk (I places a pack of chilled soy milk into freezer till it’s a little hardened, probably an hour or 2)
1 large egg
Tangzhong, use all amount~200g
50g nuttelex butter
3g salt (use 7g for unsalted butte

Steps:
1. I had prepared the tangzhong over stove but you may make this in thermomix by mixing 40g bread flour and 200g water 3mins/80 deg cel/speed 3 and let it cool down till room temperature (below 40deg cel). For stove: mix flour and water in a pan, cook over medium heat and whisk constantly till become pudding like paste . Scoop out into a bowl and cover with cling film and let it cool down completely before use. You can also prepare in advance and store in the fridge.
2. Add all ingredients in mixing bowl with the Tangzhong paste except butter and salt , knead 2mins .
3. Add in the butter and salt. Knead for 2 mins. Transfer dough onto pastry mat and roll it into a big dough ball, place into a big bowl and cover. Let proof till doubled.
4. Place dough on a work top, press and expel the air bubbles . Divide into 6 equal pieces. (Total dough about 1135g so 190g each) shape into balls , cover and let rest for 10-15 mins.
5. Starting from the first dough, roll out on a lightly floured surface into a long rectangular. Flip the smooth side down, fold and roll into Swiss roll form, place into Pullman tin , seam side down. Let it proof till 90% full.
6. Bake in preheated oven at 190C, place it at the lowest rack and bake for 30-35mins . Cover the top with aluminum foil when it turns brown (after about 12 mins).
7. Remove from the oven and immediately remove the bread from tin and cool on a wire rack