Go Back
Japanese Milk Bread

Japanese Milk Bread

Japanese Milk Bread is a milk-based white bread that is wonderfully soft, fluffy, and light.
Prep Time 30 minutes
Cook Time 30 minutes
to bloom 2 hours
Total Time 3 hours
Course Breakfast, Main Course, teatime
Cuisine Japanese
Servings 2 Breads
Calories 325 kcal

Ingredients
  

Tangzhong

  • 40 g Bread Flour
  • 70 g Water
  • 130 g Whole Milk

Dough

  • 14 g instant yeast
  • 250 g Warm Whole Milk
  • 50 g Sugar
  • 600 g Bread Flour
  • 10 g Salt
  • 15 g Milk Powder
  • 1 Egg
  • 75 g Butter

Milk And Egg Wash

  • 1 Egg
  • 2-3 tbsp Milk

Instructions
 

Let's make Tangzhong

  • Place a bowl on the stove and add Bread Flour 40g of, Water 70g of, and Whole Milk 130g of. Mix well until it becomes a thick paste. Set aside to cool (ideally overnight).

Let's make dough

  • Add bread flour, sugar, salt, and milk powder to the mixing bowl and mix well.
  • Add the yeast mixture that was left to bloom earlier.
  • Add the Tangzhong mixture.
  • Add 1 egg.
  • Beat for about 10 minutes.
  • Add 75g butter little by a little while beating.
  • Take the dough out of the bowl and make the dough like a ball.
  • Now put the dough in a bowl and cover it with a plastic wrap / wet tea towel and let it rise for about an hour. (Double the size of the dough)
  • Make the dough like a fat roll as shown in the picture.
  • Transfer the 6 prepared dough into 2 loaf tins
  • loaf tins of plastic wrap/cover with a wet tea towel and let it rise for about a 1/2 hour.
  • Mix the milk and egg together and brush the surface with the mixture.
  • Now bake in a preheated oven at 180C/350F for about 30 minutes.
  • Apply Milk And Egg Wash in a thin layer right away.
  • Add 2-3 tbsp Milk, Crack an egg into a small bowl and stir to accomplish this. Apply a thin layer of the Milk And Egg Wash mixture with a pastry brush.
  • The egg will be cooked by the bread's heat, giving you a crust that is beautiful and golden.

Video

Keyword Japanese Milk Bread, Milk bread