Tang-Zhong Oat Milk Bread

# 1 ) Cook Tang-Zhong/ In a saucepan, whisk together flour and water/milk. Cook over medium heat and keep whisking until the consistency is thick or reaches 65°C / 149°F. Cooldown to room temperature before incorporating it into the recipe.

# 2 ) Mx the Bread Dough / In a large bowl, mix all dry ingredients. Draw a well at the center and add in all wet ingredients except the oil. Start mixing from the center with your hands or a stand mixer.

Keep mixing and kneading until a dough is formed. Add in oil and continue kneading until it is fully incorporated. Continue to knead or mix until you have a smooth and non-sticky dough. This takes about 10-15 minutes.

# 3 ) First Proof / Shape the dough into a ball and place it in a greased bowl. Cover it with a warm towel, or leave it in a proofing oven for 2 hours or until the dough doubles its size.

# 4 ) Shape the Dough / After the first proof, dust a little flour on your hand and the work surface, and scrape the dough on the work surface.

Lightly roll or punch the dough to release the extra air in the dough. Divide the dough into 3 equal pieces. Lightly knead them into round shapes, cover with a warm towel and let them rise for another 20 minutes.

Roll each dough into a flat oval shape, fold the two long edges in, and roll from the top. Tuck the edges so the dough stays in shape. Repeat for the rest of the doughs.

# 5 ) Second Proof / Transfer the rolled dough to a baking pan. Cover it with a warm towel and let it rise for another 60-90 minutes or until they double in size.

# 6 ) Bake / Preheat the oven to 350°F /176°C. Brush a light layer of maple syrup on the dough to help with browning. Bake for 30-35 minutes, or until it turns golden.

# 7 ) Serve & Store / Remove it from the baking pan once out of the oven. Let the bread rest on a rack for at least 10 minutes before serving.

Tang-zhong

In a saucepan, whisk together flour and water/milk.

Heat over medium heat and keep whisking until the consistency is thick enough to draw an "8" or reaches 65°C / 149°F.

Cooldown to room temperature before incorporating it into the recipe.

Bread Dough

In a large bowl, mix all dry ingredients. Draw a well at the center and add in all wet ingredients except the oil.

Start mixing from the center with your hands or a stand mixer.

Keep mixing and kneading until a dough is formed. Add in oil and continue kneading until it is fully incorporated.

Continue to knead or mix until you have a smooth and non-sticky dough. This takes about 10-15 minutes.

Shape the dough into a ball and place it in a greased bowl. Cover it with a warm towel, or leave it in a proofing oven for 2 hours or until the dough doubles its size.

After the first proof, dust a little flour on your hand and the work surface, and scrape the dough on the work surface.

Lightly roll or punch the dough to release the extra air in the dough. Divide the dough into 3 equal pieces. Lightly knead them into round shapes, cover with a warm towel and let them rise for another 20 minutes.

Roll each dough into a flat oval shape, fold the two long edges in, and roll from the top. Tuck the edges so the dough stays in shape. Repeat for the rest of the doughs.

Transfer the rolled dough to a baking pan. Cover it with a warm towel and let it rise for another 60-90 minutes or until they double in size.

Preheat the oven to 350°F /176°C.

Brush a light layer of maple syrup on the dough to help with browning. Bake for 30-35 minutes, or until it turns golden.

Remove it from the baking pan once out of the oven. Let the bread rest on a rack for at least 10 minutes before serving.