Japan

Japanese milk bread

Name: Japanese milk bread
Total time: 3 h 30 min
Yield: 10 servings
Cuisine: Japanese
Ingredients: 3 1/2 cups bread flour divided (25 g for tangzhong) maida (all-purpose flour, plain flour); 1 cup divided milk; 3 tbsp fresh cream (thickened cream, heavy cream); 3 tbsp sugar; 2 tbsp milk powder (powdered milk); 1 egg; 2 tsp instant dry yeast; 1 tsp salt; 3 tbsp soft butter

Cloud soft, slightly sweet, pulls apart in feathery strands. Tangzhong keeps it soft for days.

210 minTime

6 gProtein each

mildSpice

Tangzhong2 chapters · 1 min read

Make it your way

Grandma's wayTangzhong enriched milk loaf with cream and butter.

The original

244kcalsame

6 gproteinsame

1 gfibresame

210minutessame

Shokupan.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)3½ cups bread flour, divided (25 g for tangzhong)

Milk1 cup, divided

Fresh cream (thickened cream, heavy cream)3 tbsp

Sugar3 tbsp

Milk powder (powdered milk)2 tbsp

Egg1

Instant dry yeast2 tsp

Salt1 tsp

Butter3 tbsp, soft

Method

4 steps

1Make tangzhong: whisk 25 g flour with 125 ml milk and cook on low, stirring, until it thickens into a paste. Cool.
2Mix the rest of the flour, milk, cream, sugar, milk powder, egg, yeast, salt and the tangzhong. Knead 10 minutes, then knead in butter until very smooth.
3Rise 1 hour until doubled. Divide into 3, roll each into a spiral and place side by side in a loaf tin. Rise 50 minutes.
4Brush with milk and bake at 180 C for 30 to 35 minutes. Cool completely before slicing.

Serve it like this

Slice thick and serve with butter and jam, or use for egg sando and katsu sando. Toast lightly for breakfast.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japanese milk bread

Make it your way

Ingredients

Method

Make it a meal