How to make homemade super soft Taiwanese White Milk Bread (台灣吐司) Asian bakery style!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with healthy fats.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and suitable for lactose-intolerant individuals.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour provides more fiber and nutrients.

Combine ingredients for the Tangzhong in a saucepan and cook until a dough forms.

Remove from heat and add cold milk to cool the mixture.

Let the Tangzhong rest while preparing dry ingredients.

Combine bread flour, white sugar, nonfat dry milk powder, yeast, and salt in a bowl.

Whisk in one large egg into the cooled Tangzhong mixture.

Pour wet ingredients into dry and mix with a dough hook until shaggy.

Knead in a stand mixer on speed 2 for 7 minutes, then add softened butter one tablespoon at a time until fully incorporated.

Form the dough into a smooth ball and place in an oiled bowl to rise for 45 to 60 minutes until doubled in size.

Punch down the dough and turn it out onto a working surface.

Divide the dough into four equal pieces for a regular loaf pan and shape into balls.

Roll each ball into a rectangle, fold like a trifold letter, and roll into logs.

Place logs seam side down in a greased loaf pan.

Allow to rise for another 45 minutes until doubled in size.

Brush tops with a mixture of 1 egg yolk and 1 teaspoon of milk before baking.

Bake at 350°F for 25 minutes, then cool on a rack for 20 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens