Tang Zhong Toast

I just bought this WS Traditional Finish Pullman Loaf Pan the other day and used it to bake the Tang Zhong toast.  This recipe called for baking time of 30 minutes, however, the instruction that comes with the loaf pan indicated to bake for 40 minutes.  I did it for 35.  The centre was soft but it has air bubbles, I probably didn't knead the dough enough.  I keep thinking of all the different varieties of bread I can bake using this loaf pan.  I can't wait to let my sister in-law try the pan out.  She is a much better baker than I.  

Ingredients:

A) Dough starter

Bread flour         20g

Water                80ml

Unsalted butter  10g

Salt                   ¼ tsp

B) Milk              130ml

C) Dough

Bread flour         300g

Milk powder       15g

Sugar                 25g

Instant yeast      1½ tsp

Salt                   ¼ tsp

Water               20 – 30ml

Unsalted butter 20g (room temperature)

Instructions:

1. Cook ingredients (A) in pot on low heat, whisk until a paste formed. Scrape it to a large mixing bowl.
2. Add ingredient (B) to cool the temperature.
3. Add ingredients (C) excluding water and butter to the bowl.  Start mixing.  It will be very sticky.
4. After everything well mixed, add water.  Keep kneading until the water is evenly mixed in.
5. Add butter. After kneading in the bowl for about 30 times, all moisture should be absorbed and the dough should be smooth.
6. Take it to a floured surface and keep kneading for 10 more minutes.
7. Shape the dough into a ball, put it in a slightly greased bowl, seam side down.  Cover with plastic and leave it in a warm place.
8. After 50-60 mins, size of the dough should be about doubled.  Punch it down and knead a few times on a lightly floured surface again to remove bubbles.
9. Put the dough in a greased 9” x 5” loaf pan.  Press it down.  Wait for second proof rising up to about the height of the loaf pan.
10. Put it in preheated 390F oven, middle rack for approx. 30 mins.