Japanese Milk Bread, Tangzhong Method

2h
Serves 1
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Directions

  1. 1In a small saucepan, mix 3 tablespoons of water, 3 tablespoons of milk, and 2 tablespoons of bread flour.
  2. 2Whisk the mixture together before adding any heat.
  3. 3Heat the mixture on medium-low heat until it thickens up like a paste. You can see the whisk marks at the bottom when it’s ready.
  4. 4Add the mixture to a stand mixer bowl, along with 2.5 cups of bread flour, 1/4 cup of sugar, 1 teaspoon of salt, and 1 tablespoon of yeast.
  5. 5Stir the dry ingredients.
  6. 6Add the milk and egg mixture to the stand mixer bowl.
  7. 7Add a quarter cup of melted butter.
  8. 8Knead the dough with the stand mixer for about 8 minutes, pausing in between to scrape down the sides.
  9. 9Give the dough a few kneads by hand and form it into a ball.
  10. 10Place the dough into a lightly oiled bowl, cover, and let rest for about an hour to an hour and a half until the dough puffs up.
  11. 11Once the dough has proofed, flatten it and divide it into four 176g portions.
  12. 12Shape each portion into a ball.
  13. 13Place the four dough balls in a buttered loaf pan, cover, and allow to rise for about 50 minutes until it's nicely puffed.
  14. 14Make an egg wash by beating one egg and one tablespoon of water together.
  15. 15Gently brush the top of the dough with egg wash.
  16. 16Bake in a preheated 350°F oven for 25-32 minutes. If the top is browning too quickly, cover with aluminum foil.
  17. 17Let the bread rest for 10 minutes before taking it out of the pan.

Ingredients

  • 3 tablespoons water
  • 3 tablespoons milk
  • 2 tablespoons bread flour
  • 2.5 cups bread flour
  • 0.25 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon yeast
  • 1 large egg
  • 0.25 cup melted butter
  • 2 drops oil
  • 1 egg
  • 1 tablespoon water

Equipment

small saucepanwhiskstand mixerbread knifekitchen scalepastry scraperrolling pinloaf panoven

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