I've been crazy about making breads lately - must be the influence of Yvonne Chen. I'm really appreciative of the techniques and recipes she has complied in her book, for thus far, using the 65℃ tangzhong method, my bakes have been successfully.

Here's another of her recipe:

 Ingredients:
(A) 210g bread flour
      56g cake flour
      20g milk powder
      42g caster sugar
      1/2 tsp salt
      6g instant yeast

(B) 30g egg, beaten
      85g water
      84g tangzhong

(C) 22g unsalted butter

Fillings: 30g caster sugar, 1tbsp cinnamon powder, 80g raisins (pre-soaked in water or rum first)

Frosting: 70g icing sugar, 1tbsp warm water, toasted almonds

Method:
Tangzhong must be prepared beforehand. Refer here on making tangzhong.

• In a large bowl, mix all the ingredients in (A) together. 

• Pour (B) into (A) and mix till even. If you are kneading by hand, like I do, turn the dough out onto a floured surface. Knead till gluten has developed and dough is elastic. At this point, add in the butter. 

• Continue to knead the dough reaches it reaches the 'window-pane' stage i.e. a thin membrane forms without breaking, when you stretches the dough. *Kneading by hand, this process will take 15 to 20 mins. Bread made using the tangzhong method tends to be very sticky, and difficult to knead. Just have to perserve on, and it would be less sticky after the first proof.

• Place the dough back into an oiled bowl, and let it rest till double in size, about an hour's time.

• After the first proof, turn out the dough onto a floured surface, and pat into a rectangle shape.

• Using a rolling pin, roll out the dough till 25cm x 40cm. *Tip from book: roll out towards centre, before putting pressure on left and right to lengthen the dough; this will prevent the sides from being too thin.

• Flip the dough over. Remember to flour the surface, or else it will stick. At the bottom of the dough (which is the ends closer to you), press down a thin strip with your fingers. Brush with a layer of water.

• In another bowl, mix together the cinnamon powder and caster sugar. Spread the mixture onto the dough. *Do not put any fillings on the little thin strip which you have pressed down earlier; to prevent fillings from leaking out when you roll up later.

• Scatter the raisins onto the dough, and roll the dough towards you. Remember to pinch down the seams. Let the dough rest for 15 mins.

• Cut the rolled dough into 8 portions. With a chopstick (scattered with flour first), press it down towards centre of each dough. This will create a 'butterfly effect' where the fillings will spill out, creating a lovely look. *Impt not to skip this part, as the effect greatly enhances the aesthetics of the bread.

• Lastly, brush on egg wash, and bake in a pre-heated oven at 180℃ for 15 mins. When bread is cooled, you can drizzle on the frosting (made by melting icing sugar with warm water), and topping off with almonds.