Baked by Sun

Japanese Milk Bread

May 28, 2020

Japanese milk bread, slightly sweet and fluffy.

Bread Shot

Ingredients

For the tangzhong

  • 25 grams flour
  • 60 ml water

For the dough

  • 300 grams all-purpose flour
  • 40 grams sugar
  • 7 grams yeast (1 packet)
  • 4 grams salt
  • 1 egg
  • 120 ml milk
  • 2 tbsp unsalted melted butter (about 30 grams)

Steps

Make the tangzhong

  1. Mix 25 grams flour and 60 ml water
  2. Place over medium-low heat until it thickens to a paste (like toothpaste)
  3. Cover and let cool to room temp

Make the bread

  1. Mix 300 grams flour, 40 grams sugar, 7 grams yeast, 4 grams salt into a bowl.
  2. Mix tangzhong, egg and 2tbsp butter separately and then add it to dry ingredients.
  3. Knead until smooth, about 10 minutes. The dough should come off the sides of the bowl easily. Add small amounts of flour (by the tbsp) if still sticky.
  4. Cover and let rise in a warm place for about 1 hour.
  5. After rising (should double in size) divide the dough into four chunks.
  6. Lighly grease one loaf pan.
  7. Roll each piece out into an oval. Fold one side of the dough halfway, then fold the other side on top (like an envelope).
  8. Roll up the folded dough like a cinnamon roll and place seam side down into the loaf pan. Repeat for the rest of the dough chunks.
  9. Cover the dough and let rise for about 30 minutes.
  10. Before baking, preheat oven to 350.
  11. Lightly brush the top of the dough with egg wash or melted butter. (I prefer egg whites)
  12. Bake for 30 minutes until golden brown.

Enjoy with some jam :)

Notes

What is tangzhong? Tangzhong is a method which lets the dough absorb water, which makes the end result more moist. King Arthur Flour has a really great article explaining more.