Bread making

I've been making my own bread since our return from Ipoh CNY trip in early Feb.

Bread recipe (using Tang Zhong method)

A

200g bread flour

90g plain flour

30g caster sugar

6g instant yeast

12g milk powder

1 egg (without shell 60g)

65g water

Salt 6g (if using salted butter 2g)

Tang Zhong 80g

Cranberry 30g (optional)

B

50g Butter (unsalted)

Method 

1 mix A group of ingredient using stand mixer (hook) till well mix and bowl clean using low speed

2 add in butter and mix using low speed till well combine then beat till non sticky and the dough is elastic (pass the stretch membrane test)

3 shape the dough into round shape & put it in a greased bowl and let it proof in room temperature for about 45mins (dough size double)

4 dust finger with flour and poke the dough to test if well proof, if hole remains then it's ok

5 Divide the dough into 10 to 11 round balls of about 55g each, let dough rest for another 10 mins

6 shape the dough into oval shape by flattening the ball, fold the long sides then seal the 2 ends tightly 

7 line the dough on a well greased baking tray, remember to leave sufficient gap in between

8 put the baking tray inside the oven to proof the dough for 40mins, turn on the oven light without the heat and put a tray of hot water underneath the baking tray of bread dough

9 check that the dough is double in size and butter wash the dough (can sprinkle cheese & parsley on top)

10 remove from oven n preheat 180'c

11 bake at 180'c for 15min

12 once turn golden brown, remove from oven n butter wash

Top pic is bread with cheese n parsley 

Bottom is plain butter roll