I used Christine’s Recipes Tangzhong Pumpkin Loaf bread. I have a scale, so this was easy to whip up for me. It’s also easy to change the original tangzhong quantities for 1 recipe’s worth of tangzhong (in the past I’ve wound up having a lot of excess tangzhong hanging around).
Here’s what I did, with a few tweaks:
120g tangzhong (22g flour + 3.5oz/98g water) mix this up, cook over medium-low heat until it become a bit pasty
100g pumpkin puree
3.7 oz water
50g milk powder
pinch of salt
2 t active dry yeast
25g melted butter
350g bread flour (if you only have AP, you can toss in a 1-2T of vital wheat gluten to bump things up a bit)
You can mix everything all together (sweet), or do the traditional proof the yeast in some water and sugar, then add everything else in.
Mix it up, let it double in size (~45-60 minutes), then form into mini loaf rolls and proof in bread pans.
So poofy! I had to insist this was NOT brioche, but at least one person tried to insist it must be brioche because it was so tender, fluffy, and golden (thanks to the pumpkin, not tons of egg yolks).
Go forth and tang zhong!