Experience the exquisite softness and delicate flavor of this Japanese Milk Bread, made using the Tangzhong method. This technique involves cooking a portion of the flour and water to create a paste that adds incredible lightness and longevity to the bread. The recipe uses high-protein flour to ensure a smooth, elastic dough that bakes into a tender, pillowy loaf, ideal for any bread lover.
Why You’ll Love This:
The Tangzhong method not only enhances the bread’s texture but also its shelf life, making it stay soft and fresh longer than typical homemade bread. This Japanese Milk Bread is subtly sweet and milky, perfect for both savory sandwiches and sweet spreads. Its melt-in-your-mouth texture makes it a universal favorite.
Perfect Occasion:
Japanese Milk Bread is versatile enough for everyday enjoyment, from breakfast toasts to dinner rolls. It’s particularly delightful when served at brunch or as part of a special holiday meal. It also makes an impressive gift for friends and family who appreciate the art of baking.
Decoration Tips:
Brush the top of the loaf with a light egg wash before baking to achieve a golden, glossy finish. Once baked, brushing with butter and a hint of honey not only adds a subtle sweetness but also a beautiful sheen that makes it irresistible.
Ingredients:
- For the Tangzhong:
- 40 g high-protein flour
- 200 ml water
- For the Dough:
- 580 g high-protein flour
- 60 g sugar
- 12 g salt
- 10 g dry yeast
- 10 g milk powder
- 260 ml milk
- 50 g egg
- 50 g soft butter
- For the Topping:
- Egg yolk mixed with 15 ml milk
- Butter and a little honey for finishing
Instructions:
- Prepare the Tangzhong:
- On medium heat, mix water and flour in a saucepan, stirring continuously until it becomes a thick, elastic paste. Remove from heat and let cool.
- Make the Dough:
- In a stand mixer, combine all dough ingredients except the butter. Mix at medium speed for 20-25 minutes, ensuring the dough temperature does not exceed 24°C. Add the butter halfway through the mixing process.
- After achieving a smooth dough, cover and let it rise for about an hour, depending on the ambient temperature.
- Shape and Proof:
- Divide the dough into 192 g portions. Shape each portion into a ball and let them rest for an additional 15 minutes.
- Shape and place into a loaf pan. Let rise until the dough has doubled in size.
- Bake:
- Brush the dough with the egg yolk and milk mixture. Bake in a preheated oven at 170°C for 20 minutes from the bottom. For the last 5 minutes, turn on the upper heater to brown the top.
- Immediately after baking, brush the top with a mixture of butter and a little honey.
Enjoy this lusciously soft and fluffy Japanese Milk Bread, perfect for any occasion or simply to treat yourself with a slice of homemade perfection!
