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.
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.