Bread - Tangzhong style

Thanks to Donal’s Asian Baking show, I got to know about Japanese milk bread and tangzhong (a water roux made with flour, water and milk) that makes the bread super soft and fluffy.

Ingredients

Tangzhong (starter)

1.5 tbsp water

1.5 tbsp milk

1 tbsp flour

Dough

1 1/4 cup flour

1tbsp milk powder

1/8 cup sugar

1/2 tsp salt

1/2tsp yeast

1/4 cup milk

1/2 egg

1/8cup (25gm/2 tbsp) butter, melted

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Method

Warm up the milk, add yeast and a little sugar and let it sit to activate the yeast.

For the tangzhong, combine all the ingredients in a saucepan and whisk till no lumps remain. Place it on the stove and cook it till it is thick and leaves from the bottom of the pan (3-5min). Let it cool.

For the dough, combine all the ingredients, the yeast mixture and the tangzhong and knead till it forms a smooth elastic dough.

Rest the dough for 1- 1.5 hours, shape the dough and place it in the baking tray. Let it rest for 45min. Before transferring it to the oven, brush with egg wash/egg yolk wash (darker color). Checkout this video that compares different washes. Bake at 180C for 30min until golden brown.

Recipe link

Other links:

https://tasteasianfood.com/japanese-milk-bread/

https://www.thelittleepicurean.com/2015/05/japanese-milk-bread.html

Wheat version without Egg