Japanese Sweet Milk Bread – Fluffy Tangzhong Recipe

This Japanese sweet bread uses the Tangzhong method for an ultra-soft, fluffy texture. With a slightly sweet flavor, it’s perfect for breakfast or a comforting snack.

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Prep Time 20

Cook Time 30

Resting time 1 20

Total Time 2 10

Course Breads

Cuisine Asian

Servings 2 Loafs

Calories 1050 kcal

Equipment

1 Mixing bowl
1 Rolling Pin
1 standing mixer

Ingredients

Tangzhong

1/3 cup flour
250 ml milk

Dough

2 1/2 cup flour
55 g sugar
1 tsp salt
1 egg
1 tbsp milk powder
1/2 cup milk
2 tsp instant yeast
3 tbsp butter
1 egg yolk for brushing

Instructions

Preparing the Tangzhong

In a pot mix water and flour
Cook to form a paste. When dragging a spoon through, it should hold its shape.
Once done set aside and let it cool down.

Dough

In a standing mix bowl add the the prepared Tangzhong.
Add flour, milk powder, salt, yeast and sugar and mix.
Add the remaining ingredients.
Beat for 10-15 minutes with the hook attachment.
It should form a dough slightly sticky.
Transfer to a bowl, shape into a ball, cover and let it rise for about 40 minutes.
After 40 minutes transfer to a floured bench and divide in two parts.
Roll out each part into a long rounded shape.
Fold in the sides into the centre to form a long rectangle.
With the rolling pin flatten the dough to seal the layers.
Roll it into a loaf.
Repeat with the remaining dough for a second loaf.
Transfer into a floured bread tray, cover and let it rise for another 40 minutes.
Brush with a egg yolk.
Bake in pre heated over 180C | 356F for 30-35 minutes.

Video

Notes

On the video I have made only half of the recipe and instead of making a single loaf I have divided into smaller rolls, however the method is the same for a single loaf or smaller rolls.

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