Japanese milk bread, known for its ultra-soft, fluffy texture and subtly sweet flavor, is a beloved staple. The secret lies in its "tangzhong" (water roux) method, which creates a tender crumb. Here’s a detailed guide to making this indulgent treat at home.
Ingredients:
For the tangzhong: 30g bread flour, 150ml milk.
For the dough: 300g bread flour, 30g sugar, 5g salt, 7g instant yeast, 50g unsalted butter (softened), 1 large egg, 100ml milk, 50ml heavy cream, 2 tbsp condensed milk.
Steps:
1. Make tangzhong: Whisk flour and milk in a small saucepan. Cook over medium heat, stirring constantly, until thickened like a paste (65–70°C). Cool completely.
2. Prepare dough: In a bowl, mix flour, sugar, salt, and yeast. Add egg, milk, heavy cream, condensed milk, and cooled tangzhong. Knead for 5 minutes until smooth.
3. Add butter: Incorporate softened butter gradually, kneading for 10–15 minutes until the dough is elastic and passes the "windowpane test."
4. First rise: Place dough in a greased bowl, cover, and let it rise in a warm place for 1–1.5 hours until doubled.
5. Shape & second rise: Punch down the dough, divide into equal portions, and shape into balls. Place in a baking tin, cover, and let rise for 40 minutes.
6. Bake: Preheat oven to 170°C (340°F). Brush with milk or egg wash. Bake for 25–30 minutes until golden. Cool on a rack.
Enjoy your homemade Japanese milk bread, perfect as toast, sandwiches, or on its own! Its rich, creamy flavor and melt-in-your-mouth texture will make it a family favorite.
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