Tangzhong Milk Bread
Tangzhong Milk Bread

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Tangzhong Milk Bread is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Tangzhong Milk Bread is something that I’ve loved my whole life. They’re nice and they look fantastic.

The answer: tangzhong, the Asian yeast bread technique that's gradually making its way into American kitchens. A technique for softer yeast bread and rolls. Tang zhong milk bread, right out from the oven.

To begin with this recipe, we have to prepare a few ingredients. You can cook tangzhong milk bread using 12 ingredients and 17 steps. Here is how you can achieve that.

Composition needed to make Tangzhong Milk Bread:

  1. Tangzhong:
  2. 35 g Bread Flour,
  3. 175 g Water,
  4. Dough:
  5. 5 g Active Instant Dry Yeast,
  6. 140 g Whole Milk Lukewarm,
  7. 340 g Bread Flour,
  8. 30 g Demerara Sugar,
  9. 3 g Sea Salt,
  10. 40 g Eggs,
  11. Room Temperature Softened Unsalted Butter, 40g + More For Greasing
  12. Egg Wash, 1 Egg Yolk + 1 TBSP Whole Milk

Can be made with non-instant OR instant yeast. Making Japanese milk bread for a change. Hokkaido Milk Bread - This Japanese style milk bread with a light, fluffy, tender crumb is so Have you ever wondered what makes certain Bread so fluffy and light? Japanese milk bread is probably the lightest, fluffiest, most tender bread you'll come across.

Steps to serve Tangzhong Milk Bread:

  1. Prepare the tangzhong. - - In a skillet over medium-low heat, add flour and water. - - Stir to combine well. - - Make sure no large lumps.
  2. Continue cooking until it thickens. - - The roux should stick to your spatula without falling. - - Transfer into a bowl. - - Cover with cling film and chill in the fridge overnight.
  3. Prepare the dough. - - Take the roux out of the fridge and place it on a counter at room temperature at least 1 hr prior to making the dough. - - In a bowl, combine milk and yeast until the yeast has dissolved. - - The milk has to be lukewarm.
  4. Set aside. - - In a large bowl, combine flour, sugar and salt. - - Mix to combine well. - - Gradually pour in the milk mixture while mixing with a spatula. - - Fold to combine well. - - Add in egg. - - Fold to combine well.
  5. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins. - - Add in the tangzhong. - - Knead for about 3 mins until the tangzhong is fully incorporated.
  6. Add in the butter. - - Continue kneading for another 3 mins. - - Transfer onto a lightly floured surface and knead for 5 to 8 mins. - - Do take note that the tangzhong and butter has to be at room temperature.
  7. The dough should be tacky, but not sticky, and it should pass the "window-pane" test. - - If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. - - Lightly grease the bowl with some butter. - - Transfer the dough back to the greased bowl. - - Cover with cling film and let rise for 30 mins.
  8. It should slightly risen. - - Punch down the dough and fold the top, sides and bottom to the center. - - Flip, cover and let rise for 1 hr. - - This process is sorta to ensure that the yeast is activated.
  9. The dough should be doubled in size. - - You can do a test by poking a floured finger into the dough. If it doesn't spring back, the yeast is activated properly and the dough is ready. - - Transfer the dough onto a lightly floured surface. - - Divide the dough into 3 equal pieces.
  10. Form each piece into balls. - - Cover with cling film and let rest for 15 mins. This is called the bench rest which allows the gluten to relax. - - Grease bread pan with butter.
  11. Roll a dough ball into an oblong disc. - - Fold the top 2/3 way to the bottom. - - Gently press to seal the sim. - - Fold the bottom 2/3 way to the top. - - Gently press to seal the sim.
  12. Rotate 90 degrees. - - Roll with the rolling pin. - - Fold the top 2/3 way to the bottom. - - Gently press to seal the sim.
  13. Fold down to meet the bottom. - - Gently pinch the sim. - - Roll the dough simmed side down to smoothen.
  14. Transfer into the greased bread pan. - - Repeat the process for the remaining dough balls. - - You will have 3 dough balls, side by side in your loaf pan.
  15. Cover with cling film and let rise for 45 mins. - - Preheat oven to 175 degree celsius or 350 fahrenheit. - - The dough balls should rise about 2 inches above the top of the loaf pan. - - Whisk egg wash until well combined.
  16. Brush the egg wash onto the dough. - - Wack into the oven and bake for 45 mins or until the crust is golden brown. - - Remove from the oven. - - Immediately unmold onto a wire cooling rack.
  17. Melt some butter in skillet over a stovetop. - - Immediately, brush the melted butter onto the top crust to give that extra shine. - - Set aside to cool down completely before slicing. - - Use this sandwich bread for your sandwich adventures, or simply make a toast. I just simply spread my nyonya kaya.

If you have made other breads, most of this will look familiar. Only the tangzhong and how the dough is. This pillowy soft bread made using the tangzhong method weaves together milk and matcha dough to create a lovely fluffy loaf! The pleasures of making a Matcha-Milk Tangzhong Bread [VIDEO]. Sweet and soft Japanese milk Bread, Tangzhong milk bread.

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