Hokkaido Japanese MILK BREAD Recipe -- fluffiest loaf & stays fresh longer?! --Tangzhong Method

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

whole milk

🥗Healthier: low-fat milk

💰Cheaper: water + milk powder

Low-fat milk reduces calories, while the alternative is budget-friendly.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based, while margarine is often less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index, and sugar syrup is cost-effective.

Make the Tang Zhong by whisking together 3 tablespoons of water, 3 tablespoons of milk, and 2 tablespoons of bread flour in a small saucepan.

Heat the mixture on medium-low until it thickens like a paste.

Allow the Tang Zhong to cool slightly, then add the milk and 1 large egg.

In a stand mixer with a hook attachment, combine 2.5 cups of bread flour, 1/4 cup of sugar, 1 teaspoon of salt, and 1 tablespoon of yeast.

Add the milk and egg mixture and 1/4 cup of melted butter to the dry ingredients.

Knead the dough in the mixer for about 8 minutes until it no longer sticks to the sides.

Form the dough into a ball and place it in an oiled bowl to rest for 1 to 1.5 hours until it puffs up.

Divide the dough into 4 equal pieces and shape each into a ball.

Flatten each ball, fold it like an envelope, roll it out lengthwise, and roll it up before placing it in a buttered pan.

Cover and let the dough rise for about 50 minutes until proofed.

Preheat the oven to 350°F.

Brush the top of the dough with an egg wash made from 1 egg and 1 tablespoon of water.

Bake in the preheated oven for 25 to 32 minutes until golden brown.

Let the bread rest for 10 minutes before removing it from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens