Japanese Milk Bread, Tangzhong Method

120 mins
Serves 1
facebook.com

Directions

  1. 1In a small saucepan, mix 3 tablespoons of water, 3 tablespoons of milk, and 2 tablespoons of bread flour.
  2. 2In a small saucepan, mix 3 tablespoons of water, 3 tablespoons of milk, and 2 tablespoons of bread flour.
  3. 3In a small saucepan, mix 3 tablespoons of water, 3 tablespoons of milk, and 2 tablespoons of bread flour.
  4. 4Whisk the mixture together before adding any heat.
  5. 5Whisk the mixture together before adding any heat.
  6. 6Whisk the mixture together before adding any heat.
  7. 7Heat 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.
  8. 8Heat 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.
  9. 9Heat 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.
  10. 10Add 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.
  11. 11Add 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.
  12. 12Add 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.
  13. 13Stir the dry ingredients.
  14. 14Stir the dry ingredients.
  15. 15Stir the dry ingredients.
  16. 16Add the milk and egg mixture to the stand mixer bowl.
  17. 17Add the milk and egg mixture to the stand mixer bowl.
  18. 18Add the milk and egg mixture to the stand mixer bowl.
  19. 19Add a quarter cup of melted butter.
  20. 20Add a quarter cup of melted butter.
  21. 21Add a quarter cup of melted butter.
  22. 22Knead the dough with the stand mixer for about 8 minutes, pausing in between to scrape down the sides.
  23. 23Knead the dough with the stand mixer for about 8 minutes, pausing in between to scrape down the sides.
  24. 24Knead the dough with the stand mixer for about 8 minutes, pausing in between to scrape down the sides.
  25. 25Give the dough a few kneads by hand and form it into a ball.
  26. 26Give the dough a few kneads by hand and form it into a ball.
  27. 27Give the dough a few kneads by hand and form it into a ball.
  28. 28Place 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.
  29. 29Place 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.
  30. 30Place 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.
  31. 31Once the dough has proofed, flatten it and divide it into four 176g portions.
  32. 32Once the dough has proofed, flatten it and divide it into four 176g portions.
  33. 33Once the dough has proofed, flatten it and divide it into four 176g portions.
  34. 34Shape each portion into a ball.
  35. 35Shape each portion into a ball.
  36. 36Shape each portion into a ball.
  37. 37Place the four dough balls in a buttered loaf pan, cover, and allow to rise for about 50 minutes until it's nicely puffed.
  38. 38Place the four dough balls in a buttered loaf pan, cover, and allow to rise for about 50 minutes until it's nicely puffed.
  39. 39Place the four dough balls in a buttered loaf pan, cover, and allow to rise for about 50 minutes until it's nicely puffed.
  40. 40Make an egg wash by beating one egg and one tablespoon of water together.
  41. 41Make an egg wash by beating one egg and one tablespoon of water together.
  42. 42Make an egg wash by beating one egg and one tablespoon of water together.
  43. 43Gently brush the top of the dough with egg wash.
  44. 44Gently brush the top of the dough with egg wash.
  45. 45Gently brush the top of the dough with egg wash.
  46. 46Bake in a preheated 350°F oven for 25-32 minutes. If the top is browning too quickly, cover with aluminum foil.
  47. 47Bake in a preheated 350°F oven for 25-32 minutes. If the top is browning too quickly, cover with aluminum foil.
  48. 48Bake in a preheated 350°F oven for 25-32 minutes. If the top is browning too quickly, cover with aluminum foil.
  49. 49Let the bread rest for 10 minutes before taking it out of the pan.
  50. 50Let the bread rest for 10 minutes before taking it out of the pan.
  51. 51Let the bread rest for 10 minutes before taking it out of the pan.

Ingredients

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

Equipment

small saucepanwhiskstand mixerbread knifekitchen scalepastry scraperrolling pinloaf panoven