Japanese Milk Bread
Japanese Milk Bread
Ingredients
For the Tangzhong
- 30 g flour
- 150 g milk
For the Dough
- 500 g bread flour
- 60 g sugar
- 8 g salt
- 8 g instant yeast
- 1 egg
- 150 g milk
- 50 g unsalted butter, softened
Optional Finishing
- as needed melted butter, for brushing
Instructions
- 1
To prepare the Tangzhong, combine the 30 grams of flour and 150 grams of milk in a small pot. Whisk the mixture until it is smooth and there are no lumps.
⏱️ 2 min
- 2
Place the pot over medium-low heat, stirring constantly. Continue stirring until the mixture thickens into a paste-like consistency, similar to mashed potatoes.
⏱️ 5 min
- 3
Transfer the Tangzhong to a bowl. Cover the surface of the Tangzhong directly with plastic wrap to prevent a skin from forming. Allow the Tangzhong to cool completely.
⏱️ 60 min
- 4
In the bowl of a stand mixer, combine the 500 grams of bread flour, 60 grams of sugar, 8 grams of salt, and 8 grams of instant yeast. Mix these dry ingredients briefly.
⏱️ 2 min
- 5
Add the 1 egg, 150 grams of milk, and all of the cooled Tangzhong to the mixer bowl. Attach the dough hook to the stand mixer.
⏱️ 2 min
- 6
Mix on low speed for 2 minutes until a shaggy dough forms. Increase the mixer speed to medium-high and continue mixing for 10 minutes until the dough is smooth and elastic.
⏱️ 12 min
- 7
Add the 50 grams of softened unsalted butter to the dough. Mix on medium speed for another 10-15 minutes until the dough passes the windowpane test (when a small piece of dough can be stretched thin enough to see light through it without tearing).
⏱️ 15 min
- 8
Transfer the dough to a lightly oiled bowl. Cover the bowl tightly with plastic wrap. Proof the dough in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
⏱️ 90 min
- 9
Gently punch down the proofed dough to release the air. Transfer the dough to a lightly floured surface.
⏱️ 2 min
- 10
Divide the dough into 3 equal pieces. Shape each piece into a smooth ball. Cover the dough balls with plastic wrap and let them rest for 15 minutes.
⏱️ 15 min
- 11
Take one dough ball and flatten it into an oval shape. Fold the top third of the oval down towards the center. Fold the bottom third of the oval up over the folded top part. Roll the folded dough into a long log shape.
⏱️ 5 min
- 12
Repeat the flattening, folding, and rolling steps for the remaining two dough pieces.
⏱️ 10 min
- 13
Place the shaped dough logs into a greased loaf pan. Cover the loaf pan with plastic wrap. Proof the dough in a warm place for 45-60 minutes, or until the dough has almost doubled in size and looks puffy.
⏱️ 60 min
- 14
Preheat your oven to 180°C (350°F).
⏱️ 15 min•🌡️ 180
- 15
Bake the bread for 30-35 minutes, or until it is golden brown on top.
⏱️ 35 min•🌡️ 180
- 16
Immediately after removing the bread from the oven, you can optionally brush the top with melted butter for added shine and flavor.
⏱️ 1 min
- 17
Let the bread cool completely before slicing and serving.
⏱️ 60 min
Kitchen Tools
Japanese Milk Bread
For the Tangzhong
- 30 g flour
- 150 g milk
For the Dough
- 500 g bread flour
- 60 g sugar
- 8 g salt
- 8 g instant yeast
- 1 egg
- 150 g milk
- 50 g unsalted butter, softened
Optional Finishing
- as needed melted butter, for brushing
Instructions
- 1
To prepare the Tangzhong, combine the 30 grams of flour and 150 grams of milk in a small pot. Whisk the mixture until it is smooth and there are no lumps.
⏱️ 2 min - 2
Place the pot over medium-low heat, stirring constantly. Continue stirring until the mixture thickens into a paste-like consistency, similar to mashed potatoes.
⏱️ 5 min - 3
Transfer the Tangzhong to a bowl. Cover the surface of the Tangzhong directly with plastic wrap to prevent a skin from forming. Allow the Tangzhong to cool completely.
⏱️ 60 min - 4
In the bowl of a stand mixer, combine the 500 grams of bread flour, 60 grams of sugar, 8 grams of salt, and 8 grams of instant yeast. Mix these dry ingredients briefly.
⏱️ 2 min - 5
Add the 1 egg, 150 grams of milk, and all of the cooled Tangzhong to the mixer bowl. Attach the dough hook to the stand mixer.
⏱️ 2 min - 6
Mix on low speed for 2 minutes until a shaggy dough forms. Increase the mixer speed to medium-high and continue mixing for 10 minutes until the dough is smooth and elastic.
⏱️ 12 min - 7
Add the 50 grams of softened unsalted butter to the dough. Mix on medium speed for another 10-15 minutes until the dough passes the windowpane test (when a small piece of dough can be stretched thin enough to see light through it without tearing).
⏱️ 15 min - 8
Transfer the dough to a lightly oiled bowl. Cover the bowl tightly with plastic wrap. Proof the dough in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
⏱️ 90 min - 9
Gently punch down the proofed dough to release the air. Transfer the dough to a lightly floured surface.
⏱️ 2 min - 10
Divide the dough into 3 equal pieces. Shape each piece into a smooth ball. Cover the dough balls with plastic wrap and let them rest for 15 minutes.
⏱️ 15 min - 11
Take one dough ball and flatten it into an oval shape. Fold the top third of the oval down towards the center. Fold the bottom third of the oval up over the folded top part. Roll the folded dough into a long log shape.
⏱️ 5 min - 12
Repeat the flattening, folding, and rolling steps for the remaining two dough pieces.
⏱️ 10 min - 13
Place the shaped dough logs into a greased loaf pan. Cover the loaf pan with plastic wrap. Proof the dough in a warm place for 45-60 minutes, or until the dough has almost doubled in size and looks puffy.
⏱️ 60 min - 14
Preheat your oven to 180°C (350°F).
⏱️ 15 min•🌡️ 180 - 15
Bake the bread for 30-35 minutes, or until it is golden brown on top.
⏱️ 35 min•🌡️ 180 - 16
Immediately after removing the bread from the oven, you can optionally brush the top with melted butter for added shine and flavor.
⏱️ 1 min - 17
Let the bread cool completely before slicing and serving.
⏱️ 60 min