• Please note that I have included two methods below for tangzhong making and dough kneading using either the Thermomix or conventional bread machine so do take note of the sub-headings. If you're new to breadmaking, I also suggest you read through the notes and FAQ below the recipe.
• Place the zest of two oranges and 28g castor sugar in a bowl. Rub together using back of spoon to release the essential oil and citrusy aroma, then set aside.
• Juice 2-3 medium sized oranges to yield a total of 150g of fresh orange juice.

(A) THERMOMIX – Tangzhong & Dough Kneading

• To make the tangzhong, place 20g high protein flour and 100g orange juice in mixing bowl, cook for 3min/80°C/spd 3 and let stand for 15 minutes until temperature lowers down to 40°C.
• Add remaining 50g orange juice and milk, egg yolk, orange zest + sugar mixture, salt, milk powder, 270g high protein flour and yeast then knead 4min.
• Add butter, knead 1min.
• Add dried cranberries and candied orange peel if using, knead 20 secs.

(B) CONVENTIONAL – Tangzhong

• Prepare tangzhong by mixing flour in orange juice and whisk together in a pot, ensuring the mixture is well combined with no lumps. Cook over medium-low heat, stirring consistently to prevent burning and sticking while you cook.
• The mixture will gradually become thicker. Once you notice that some “lines” appear in the mixture for when you stir with the spoon, it’s done. Your tangzhong is ready.
• Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent it from drying up. Let cool.
• You can pre-make the tangzhong ahead of time and store it chilled in the fridge for a few days. If you've chilled your tangzhong, ensure to return it at room temperature first before using.

(B) CONVENTIONAL – Dough Kneading

• Add all ingredients (except butter) into breadmaker; first the wet ingredients, then followed by the dry ingredients.
• Select "dough" mode and let knead until all ingredients come together, usually I let it knead for approximately 8-9 minutes.
• Then add in the butter, continue kneading until the dough is smooth and elastic. Add dried cranberries and candied orange peel if using, during the last 3-4 minutes. The time of kneading in the breadmaker should take approximately 23-25 minutes.

Bulk Fermentation & Dough Shaping

• Transfer dough to pastry mat, shape into ball and let proof in a warm place covered loosely with clingwrap or damp towel until doubled in size (approx. 45-60 minutes). 
• Punch down dough to deflate. Divide dough into 2 or 3 equal portions and roll into a round shape – let rest for 15 minutes.
• To shape each mini loaf, flatten a ball into a long oval shape. Fold 1/3 from right edge to the middle and press. Fold 1/3 from left edge to the middle and press lightly. Roll it out slightly and roll into a cylinder. Watch this video HERE for step by step guide.
• Arrange dough logs, seam side down in a bread loaf tin (I am using a 450g Pullman Loaf Tin 8x4x4") and let proof for approx 40 minutes until dough fills up 80% of the tin. On days when it's cold, you can heat up a cup of water in the microwave for 1 minute then proceed to leave your dough inside the microwave to rise. During last 15 minutes, preheat oven to 180°C.
• Spray dough with icy cold water / or egg wash and bake for 30 minutes at 180°C until golden brown.
• Remove bread from tin immediately and allow to cool completely on a cooling rack for at least an hour before slicing and serving.