Japanese
Soft and fluffy Japanese-style milk bread using tangzhong method for extra moisture.
Last updated: December 19, 2024
PREP
45
COOK
35
TOTAL
1h20m
7
0
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Instructions
Tangzhong
1 ✓
Mix flour and milk in a saucepan, whisk until smooth.
20 g Bread flour (for tangzhong)100 ml Milk (for tangzhong)
2 ✓
Cook over low heat until thickened, then cool.
Dough
3 ✓
Mix bread flour, sugar and salt.
300 g Bread flour35 g Sugar4 g Salt
4 ✓
Add milk, egg and tangzhong.
120 ml Milk30 g Egg80 g Tangzhong
5 ✓
Knead into rough dough, chill 4 hrs or overnight.
6 ✓
Mix yeast with a little milk, add to the dough, and knead until smooth.
Dough
7 ✓
Add softened butter and knead until smooth and elastic.
30 g Softened butter
8 ✓
Cover and ferment until doubled.
9 ✓
Divide to 3 balls, shape into logs and place in loaf pan.
10 ✓
Proof until 80–90% full. Brush with egg yolk + milk.
11 ✓
Bake at 170°C for 30–35 min.
12 ✓
Take out the loaf from the oven and remove from the pan.
13 ✓
Brush top with butter to keep it soft and shiny.