Japanese Milk Bread

20 mins
Serves 1
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Directions

  1. 1Activate yeast in 1/4 cup of water.
  2. 2Activate yeast in 1/4 cup of water.
  3. 3Activate yeast in 1/4 cup of water.
  4. 4In a saucepan, combine 2 tbsp flour, 2 tbsp water and 4.5 tbsp milk. Cook until thick, creating Tangzhong.
  5. 5In a saucepan, combine 2 tbsp flour, 2 tbsp water and 4.5 tbsp milk. Cook until thick, creating Tangzhong.
  6. 6In a saucepan, combine 2 tbsp flour, 2 tbsp water and 4.5 tbsp milk. Cook until thick, creating Tangzhong.
  7. 7Combine Tangzhong with yeast mixture, 2 1/3 cups flour, 1/4 cup sugar, 1 tsp salt, 1/2 cup milk, and 1 egg in a mixing bowl.
  8. 8Combine Tangzhong with yeast mixture, 2 1/3 cups flour, 1/4 cup sugar, 1 tsp salt, 1/2 cup milk, and 1 egg in a mixing bowl.
  9. 9Combine Tangzhong with yeast mixture, 2 1/3 cups flour, 1/4 cup sugar, 1 tsp salt, 1/2 cup milk, and 1 egg in a mixing bowl.
  10. 10Mix on low speed for 5 minutes. Once a dough ball forms, add softened butter, 1 tbsp at a time, until combined.
  11. 11Mix on low speed for 5 minutes. Once a dough ball forms, add softened butter, 1 tbsp at a time, until combined.
  12. 12Mix on low speed for 5 minutes. Once a dough ball forms, add softened butter, 1 tbsp at a time, until combined.
  13. 13Let the dough rest for 1.5 hours until doubled in size.
  14. 14Let the dough rest for 1.5 hours until doubled in size.
  15. 15Let the dough rest for 1.5 hours until doubled in size.
  16. 16Split the dough into 75g portions. Shape into balls, give them some space in a 9 inch round cake pan, and let them rest for 45 minutes.
  17. 17Split the dough into 75g portions. Shape into balls, give them some space in a 9 inch round cake pan, and let them rest for 45 minutes.
  18. 18Split the dough into 75g portions. Shape into balls, give them some space in a 9 inch round cake pan, and let them rest for 45 minutes.
  19. 19Brush with egg wash.
  20. 20Brush with egg wash.
  21. 21Brush with egg wash.
  22. 22Bake in the oven for 20 minutes at 350°F (175°C) until golden brown.
  23. 23Bake in the oven for 20 minutes at 350°F (175°C) until golden brown.
  24. 24Bake in the oven for 20 minutes at 350°F (175°C) until golden brown.
  25. 25Top with garlic butter.
  26. 26Top with garlic butter.
  27. 27Top with garlic butter.

Ingredients

  • 1 tbsp active yeast
  • 1 tbsp active yeast
  • 1 tbsp active yeast
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 4.5 tbsp milk
  • 4.5 tbsp milk
  • 4.5 tbsp milk
  • 2.16 cups flour
  • 2.16 cups flour
  • 2.16 cups flour
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup milk
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tbsp softened butter
  • 1 tbsp softened butter
  • 1 tbsp softened butter

Equipment

saucepanwhiskstand mixer9 inch round cake panpastry brush