Taiwanese Windsor Bakery Bread

Ingredients:

250 g. bread flour, plus more as needed

1 tsp. instant yeast

25 g. granulated sugar

1/2 tsp. salt

1 egg yolk

140 g. milk, plus more as needed

25 g. softened unsalted butter

To brush on bread:

Egg wash

Icing sugar (dusting)

Methods:

1. In a mixer bowl add all ingredients, except for butter.  Using a dough hook, knead at low speed until it comes into a rough dough, about 5 minutes.  If the dough is too dry, you can add a bit more milk, teaspoon by teaspoon.
2. Add the softened butter and continue to knead on medium speed for another 15 minutes or until you reach a window-pane stage.  To check window-pane, just tear a small piece of dough, about 1" ball, flatten it with your fingers and hold it between your thumbs and slowly stretch it, you can stretch it thin like a membrane without it breaking.  If it breaks, try to knead for another minute or two and check again.  The dough should be smooth and very elastic at this point.  It is also important to note that you don't want to over-kneading the dough as the gluten can break and your bread will have problem rising.
   
3. Oil the bowl and put the dough in there, cover and let it proof at a warm place for about 1 hour or when the dough has doubled in size.  To check, poke your finger into the dough and the indentation stays, the dough is done proofing.
4. Punch the dough down to release air.  Tip it out onto a pastry mat.  Knead it a few times and then divide into 9 equal dough. Roll each into a round shape.  Cover and let them rest for 10 minutes.
5. Grease a 9" x 12" baking pan with butter.
6. Work with one dough at a time and keep the rest covered.  Take one dough and roll out into about 3 x 4 inches, then Swiss roll it up gently.  Pinch the seams together and put it aside and cover.  Repeat with the rest.
7. Starting from the first one you roll earlier, roll it out longer with your fingers and palms, to about 7" in length.
8. Place in the greased baking pan, and continue with the rest.
9. Cover the pan and let the shaped dough proof again at a warm place for about 1 hour or until they are puffy.
10. Preheat oven to 180 degree Celsius, 10 minutes before the end of the proofing time.
11. Brush the dough with egg wash.
12. Place the pan on the middle rack and bake for 15 minutes or until lightly golden brown.
13. Remove from the oven and place on a wire rack to slightly cool down and transfer the bread from the baking pan onto a wire rack.  Dust icing sugar generously over the top.  I did not dust icing sugar at this point as it will melt and create sticky top.  I dust icing sugar only upon serving.

Before final proofing

After final proofing

Into the oven

Done baking!

My breakfast is served....

This recipe is adapted from 'whattocooktoday.com' with slight adjustments to suit my baking preference.