Description
A soft, cloud like Japanese Milk Bread made with the tangzhong method for the fluffiest, most tender slices.
Ingredients
Scale
- 3 cups bread flour (360 g)
- 1 cup whole milk (240 ml)
- 4 tablespoons unsalted butter, softened (55 g)
- 4 tablespoons granulated sugar (50 g)
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1 large egg
- Tangzhong: 3 tablespoons flour + 1/2 cup milk cooked into a paste
Instructions
- Prepare the tangzhong by cooking the flour and milk until thickened, then let cool.
- Mix the dry ingredients together and add the milk, tangzhong, butter, and egg.
- Knead the dough until smooth and stretchy.
- Let the dough rise until doubled, about 1 hour.
- Divide into three balls and place them into a greased loaf pan.
- Let rise again until puffy.
- Bake at 350°F for 28 to 32 minutes until golden.
- Brush the top with warm milk and let cool before slicing.
Notes
- Use warm milk to activate the yeast properly.
- Do not over flour the dough to maintain softness.
- Let the bread cool slightly before slicing to keep the crumb tender.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5 g
- Sodium: 160 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
Keywords: Japanese milk bread, shokupan, fluffy bread, tangzhong bread