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