How to Make Japanese Milk Bread

To make tangjong, whisk together cold milk, water, and flour until smooth, then cook over medium heat until a smooth paste forms.

Combine 300 grams of bread flour, tangjong, 113 grams of whole milk, 50 grams of sugar, 57 grams of melted butter, 1 large egg, 14 grams of dry milk, 10 grams of active dry yeast, and 6 grams of salt in a small stand mixer.

Mix on low for 10 to 15 minutes until a smooth ball forms.

Grease a bowl, transfer the dough, and shape it into a ball. Cover and let it sit for 60 to 90 minutes until puffy.

Punch down the dough to deflate it, then turn it out onto a floured surface.

Divide the dough into four balls, each weighing 170 to 175 grams.

Shape each ball into a rectangle and roll it up, then place them snugly in a greased loaf pan.

Let the dough proof for about 45 minutes while preheating the oven to 350 degrees.

Brush the tops of the loaves with a splash of whole milk before baking.

Bake at 350 degrees for 30 to 35 minutes, then turn out immediately to avoid steaming.

Equipment Needed

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