Irresistibly Soft Tangzhong Milk Bread for Your Home Baking

Why Make This Recipe

If you’ve ever enjoyed a slice of warm, fluffy bread, you’ll know that the right texture can make a world of difference. Tangzhong milk bread is famous for its soft and pillowy texture, making it a delightful addition to any meal. The use of tangzhong, a simple mixture of flour and water cooked until thick, helps to retain moisture in the bread, ensuring that it stays soft for days. Whether served with butter or used for sandwiches, this bread is irresistible. Plus, it’s easy to make at home, bringing the wholesome goodness of freshly baked bread to your kitchen.

How to Make Irresistibly Soft Tangzhong Milk Bread

Making this soft and tasty bread involves several steps, but each step is simple and rewarding. You will start by preparing the tangzhong, followed by making the dough, allowing the dough to rise, shaping the loaves, and finally baking them to golden perfection.

Ingredients:

• 20 g high protein bread flour (Essential for creating a smooth tangzhong.)
• 100 g milk or water (Feel free to substitute with dairy-free milk for a vegan version.)
• 130 g fresh chilled milk (Adds moisture and flavor.)
• 1 large egg yolk (A touch of richness; swap with 1 tbsp yogurt for egg-free.)
• 30 g castor sugar (Sweetens the dough; use honey if desired.)
• 0.5 tsp salt (Balances flavors and strengthens gluten structure.)
• 10 g milk powder (Contributes creaminess; optional.)
• 270-290 g high protein bread flour (Adjust based on stickiness.)
• 1 tsp dried instant yeast (Leavening agent for rise.)
• 25 g unsalted butter (softened) (Infuses richness; use margarine if needed.)
• icy cold water or egg wash (For glossy finish before baking.)

Directions:

Making Tangzhong

1. Combine Ingredients: Start by measuring out your 20 g of high protein bread flour and 100 g of milk or water. In a small saucepan, mix these two ingredients thoroughly until there are no lumps.

2. Cook the Mixture: Place the saucepan over low heat and cook it while stirring constantly. You want it to thicken to a pudding-like consistency. Once it reaches this point, remove it from the heat. The tangzhong is now ready! Allow it to cool to room temperature before adding it to the rest of your dough ingredients.

Preparing Dough

1. In a large mixing bowl, combine the cooled tangzhong, 130 g of chilled milk, 1 large egg yolk, 30 g of castor sugar, 0.5 tsp of salt, 10 g of milk powder (if using), and 1 tsp of dried instant yeast.

2. Mix well until combined. Gradually add 270-290 g of high protein bread flour to the mixture. Use your hands or a spatula to incorporate the flour until it forms a dough.

Incorporating Butter

1. Once the dough starts coming together, add 25 g of softened unsalted butter. Knead the dough in the bowl or on a lightly floured surface until the butter is fully integrated, and the dough is smooth and elastic. This should take about 5-10 minutes.

First Rise

1. Place the dough in a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot until doubled in size, which will take about 1 to 1.5 hours.

Shaping Loaves

1. After the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into equal portions based on how large you want your loaves to be. For a classic loaf, you can divide it into 3-4 pieces.

2. Shape each piece into a smooth ball or roll. To shape, flatten the dough slightly, then fold the edges towards the center, pinching to seal. Flip it over, and roll it gently into a ball.

Second Rise

1. Place the shaped dough in a lightly greased loaf pan or on a baking tray lined with parchment paper. Cover again with a towel and let it rise for another 30-45 minutes, or until it has puffed up nicely.

Baking

1. Preheat your oven to 180°C (350°F) during the last few minutes of the second rise. If you like, whisk a little icy cold water or egg wash together and brush it over the top of the loaves for a shiny finish.

2. Bake the loaves in the preheated oven for 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Cooling

1. Once baked, take the loaves out of the oven and allow them to cool in the pan for about 10 minutes. Then, remove them from the pan and transfer them to a wire rack to cool completely.

How to Serve Irresistibly Soft Tangzhong Milk Bread

This tangzhong milk bread can be enjoyed in many ways! Slice it up and serve it warm with butter spread for breakfast. It also works wonderfully as the base for sandwiches; just load up your favorite fillings. Use the soft bread for making French toast or bread pudding for a delightful dessert. The options are endless, and you’ll love the softness and flavor this bread brings to the table!

How to Store Irresistibly Soft Tangzhong Milk Bread

To keep your bread fresh, wrap it tightly in plastic wrap or place it in an airtight container at room temperature. This bread will stay soft for up to three days. If you want to store it for longer, consider freezing it. Slice the bread first, then wrap the pieces in plastic wrap and place them in a freezer bag. You can thaw a slice or two as needed!

Tips to Make Irresistibly Soft Tangzhong Milk Bread

• Measure Ingredients Accurately: Bread baking relies on precise measurements, so weigh your ingredients for the best results.
• Warm Environment for Rising: Ensure your dough rises in a warm area. If your kitchen is cold, consider turning on the oven for a few minutes and then turning it off. Place the dough inside to rise.
• Avoid Over-kneading: While kneading is essential for developing gluten, overworking the dough can lead to tough bread. Stop when it becomes smooth and elastic.
• Use High Protein Flour: High protein bread flour is crucial for creating the right texture. It provides strength and elasticity.
• Experiment with Ingredients: Don’t hesitate to swap in dairy alternatives or different types of sugar to suit your diet or taste preferences.

Variation

You can customize this tangzhong milk bread recipe in various ways! Consider adding flavors like vanilla extract or citrus zest to the dough for a fragrance boost. You can also incorporate fillings like chocolate chips, dried fruits, or nuts once you shape the loaves. For an even softer texture, some bakers like to add a teaspoon of cream cheese to enrich the dough.

FAQs

Q1: Can I make this recipe without a stand mixer?

A: Yes! You can easily mix and knead the dough by hand. Just be sure to knead it thoroughly until it becomes soft and elastic.

Q2: How can I tell when the bread is fully baked?

A: The bread should be golden brown on top, and when it is tapped on the bottom, it should sound hollow. You can also use a kitchen thermometer; the internal temperature should be around 90°C (190°F).

Q3: Can I skip the tangzhong step?

A: While it is possible to skip the tangzhong, doing so will result in a denser and less moist bread. The tangzhong method is what makes this milk bread exceptionally soft!

By following this helpful guide, you will be on your way to mastering the art of making irresistibly soft tangzhong milk bread. It’s a rewarding process that yields delicious results, perfect for sharing with family and friends or enjoying all by yourself! Happy baking!

Print