Japanese Milk Breadsoft with the tangzhong method
Enriched white bread made with a flour and milk tangzhong, shaped into rolls and baked until tall, fibrous, and very soft.
Japanese milk bread achieves its characteristic texture through the pre-gelatinization of part of the flour in the tangzhong. This roux retains more liquid within the dough; after kneading and fermentations, the rolls aligned in the pan rise together and produce a fine crumb that separates into delicate fibers.
Ingredients
Tangzhong and dough
Dough and finishing
Dough
Preparation
Cook the tangzhong
Mix 25 g of flour and 125 ml of milk; cook stirring until thickened and about 65 °C, then cool.
8 minutesKnead the dough
Mix tangzhong, remaining flour and milk, one egg, sugar, yeast, and salt; knead and gradually incorporate the butter.
20 minutesFirst fermentation
Cover and let rise for 75 to 90 minutes, until nearly doubled.
90 minutesShape the rolls
Divide into four, roll out each portion, fold the sides, roll up, and align in a loaf pan; ferment for 45 minutes.
25 minutesBrush and bake
Brush with the remaining egg and bake at 180 °C for 30 to 35 minutes; unmold and cool on a rack.
35 minutes
Substitutions
Water can technically be used in the tangzhong but produces a less milky flavor; bread flour may require a slight adjustment of liquid.
Storage
Once completely cooled, keep well sealed at room temperature or freeze in slices.
Approximate shelf life: Up to 3 days at room temperature or 30 days frozen.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
