Japanese Sweet Milk Bread - Fluffy Tangzhong Recipe

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

Equipment Needed

• 1 Mixing bowl
• 1 Rolling Pin
• 1 standing mixer

Instructions

Preparing the Tangzhong

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

Dough

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

Watch It Made