Japanese Milk Bread

2m
Serves 8
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Directions

  1. 1Activate yeast in water.
  2. 2In a saucepan, combine flour, water, and milk; cook until thick (Tangzhong).
  3. 3Combine Tangzhong with yeast mixture, flour, sugar, salt, milk, and egg; mix on low for 5 minutes.
  4. 4Once a dough ball forms, add softened butter, one tablespoon at a time, until combined.
  5. 5Let the dough rest for 1.5 hours until doubled in size.
  6. 6Split the dough into 75-gram pieces, give them some space, and rest for another 45 minutes.
  7. 7Brush with egg wash and bake at 350°F for 20 minutes until golden brown.
  8. 8Top with garlic butter.

Ingredients

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

Equipment

saucepanbowlmixeroven

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