Print

Irresistibly Soft Tangzhong Milk Bread

Print Recipe

A delightful milk bread with a soft and pillowy texture, made using the tangzhong method for lasting moisture.

Ingredients

Scale
  • 20 g high protein bread flour
  • 100 g milk or water
  • 130 g fresh chilled milk
  • 1 large egg yolk (or 1 tbsp yogurt for egg-free)
  • 30 g castor sugar (or honey)
  • 0.5 tsp salt
  • 10 g milk powder (optional)
  • 270–290 g high protein bread flour
  • 1 tsp dried instant yeast
  • 25 g unsalted butter (softened)
  • icy cold water or egg wash

Instructions

  1. Combine Ingredients: In a small saucepan, mix 20 g of high protein bread flour and 100 g of milk or water until smooth.
  2. Cook the Mixture: Cook over low heat while stirring until thickened, then cool to room temperature.
  3. Combine Ingredients for Dough: In a mixing bowl, combine cooled tangzhong, 130 g chilled milk, egg yolk, sugar, salt, milk powder, and yeast.
  4. Mix well, gradually adding 270-290 g of high protein bread flour to form a dough.
  5. Incorporate Butter: Add 25 g softened butter and knead until smooth and elastic, about 5-10 minutes.
  6. First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1-1.5 hours.
  7. Shaping Loaves: Punch down the dough, divide into portions, and shape into smooth balls.
  8. Second Rise: Place in a greased pan, cover, and let rise for another 30-45 minutes.
  9. Baking: Preheat oven to 180°C (350°F). Brush loaves with egg wash if desired, and bake for 25-30 minutes until golden and hollow-sounding.
  10. Cooling: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Wrap bread tightly in plastic wrap to keep fresh for up to three days, or freeze slices in a sealed bag for longer storage.

Nutrition

Find it online: https://maymentora.com/irresistibly-soft-tangzhong-milk-bread-home-baking/