Description
Discover the secret to irresistibly soft and fluffy milk bread with this Tangzhong method recipe. Perfect for home baking enthusiasts, this bread features a unique water roux starter that creates a tender crumb and delightful texture, enhanced with rich milk and butter. Ideal for sandwiches, toast, or enjoyed simply on its own.
Ingredients
Scale
Tangzhong
- 20 g high protein bread flour (Essential for creating a smooth tangzhong.)
- 100 g milk or water (Dairy-free milk can be used for a vegan alternative.)
Dough
- 130 g fresh chilled milk (Adds moisture and flavor.)
- 1 large egg yolk (Can be substituted with 1 tbsp yogurt for egg-free version.)
- 30 g castor sugar (Sweetens the dough; honey is an alternative.)
- 0.5 tsp salt (Balances flavors and strengthens gluten structure.)
- 10 g milk powder (Optional, adds creaminess.)
- 270-290 g high protein bread flour (Adjust amount based on dough stickiness.)
- 1 tsp dried instant yeast (Leavening agent.)
- 25 g unsalted butter, softened (Use margarine if preferred.)
Finishing
- Icy cold water or egg wash (For glossy finish before baking.)
Instructions
- Making Tangzhong: In a bowl, combine 20g high protein bread flour with 100g milk. Cook this mixture at 80°C for about 3 minutes, stirring constantly until it thickens into a smooth paste. Allow the tangzhong to cool to room temperature before proceeding.
- Preparing Dough: In a mixing bowl or stand mixer, combine 130g fresh chilled milk, 1 egg yolk, 30g castor sugar, 0.5 tsp salt, 10g milk powder, 270-290g high protein bread flour, 1 tsp dried instant yeast, and the cooled tangzhong. Knead the mixture for about 4 minutes until a soft dough forms.
- Incorporating Butter: Add 25g softened unsalted butter to the dough. Continue kneading for approximately 1 minute until the dough becomes smooth and elastic, indicating good gluten development.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm environment until it doubles in size, which should take around 45-60 minutes.
- Shaping Loaves: Punch down the dough and divide it into three equal portions. Shape each piece into a long oval, then fold and roll them into rounded bun shapes, ensuring even formation for consistent baking.
- Second Rise: Arrange the shaped dough into a greased loaf tin. Let it proof for about 40 minutes or until the dough has risen to approximately 80% of the tin’s height and appears light and puffy.
- Baking: Preheat the oven to 180°C (350°F). Lightly spray the dough with cold water or brush with egg wash to achieve a shiny, golden crust. Bake the bread for 25-30 minutes until the top is golden brown and the loaf sounds hollow when tapped.
- Cooling: Remove the bread from the tin and allow it to cool on a wire rack for at least one hour before slicing to ensure the best texture and ease of cutting.
Notes
- Adjust the amount of bread flour (270-290g) depending on the dough’s stickiness; the dough should be soft but manageable.
- For a vegan version, replace milk with dairy-free milk, and egg yolk with 1 tablespoon of yogurt or flaxseed egg.
- Using an egg wash will give a glossier and richer crust, while icing with water produces a more matte finish.
- Ensure tangzhong is cooled completely to room temperature before mixing into dough to avoid killing the yeast.
- Store wrapped in plastic or an airtight container to keep bread soft for several days.
