Japanese Milk Bread with Tangzhong

Ingredients

• 50 g All-Purpose Flour (for Tangzhong, sifted)
• 250 ml Water (room temperature)
• 300 g Bread Flour (high gluten) (sifted, high protein for structure)
• 150 ml Milk (whole milk, at room temperature)
• 30 g Unsalted Butter (softened, room temperature)
• 1 large Egg White (about 30 g, room temperature)
• 5 g Instant Yeast (about 1 tsp)
• 30 g Sugar (granulated)
• 5 g Salt (fine sea salt)
• 1 large Egg (for wash) (beaten with 1 tbsp water)

Instructions

1. Make the Tangzhong

   Combine 50 g all‑purpose flour with 250 ml water in a saucepan. Stir until smooth, then place over medium‑low heat. When the mixture begins to show tiny bubbles (around 65 °C), lower the heat to low and continue stirring until it becomes a thick, glossy gel. Remove from heat, cover, and let cool to room temperature (about 30 minutes).

   Time: PT40M

2. Temper the Dairy and Egg

   Take the milk, softened butter, and egg white out of the refrigerator and let them sit at room temperature (about 21 °C) for 10 minutes so they are not cold.

   Time: PT10M

3. Combine Wet Ingredients

   In the mixing bowl, whisk the cooled Tangzhong with the milk, instant yeast, egg white, sugar, and salt until fully incorporated.

   Time: PT5M

4. Add Bread Flour

   Add the 300 g bread flour to the wet mixture. Mix on low speed until a shaggy dough forms.

   Time: PT5M

5. Knead the Dough

   Using the stand mixer on speed 4, knead the dough for 4–5 minutes. Then add the softened butter and continue kneading on speed 4 for another 12–15 minutes, until the dough is smooth, elastic, and the bowl edges are clean.

   Time: PT15M

6. First Fermentation (Bulk Proof)

   Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place (about 21‑24 °C) until doubled in size, 1‑2 hours (use 1 hour 30 minutes for consistency).

   Time: PT1H30M

   Temperature: 21-24°C

7. Divide and Rest

   Punch down the dough, divide it into two equal pieces, then each piece into three portions (six buns). Cover with plastic wrap and let rest for 10 minutes to relax the gluten.

   Time: PT10M

8. Shape Loaves and Second Proof

   Take each portion, roll into a rectangle, fold the long edges toward the center, then roll tightly into a log. Place each log into a greased loaf pan, seam side down. Cover with plastic wrap and let proof until the dough reaches 80‑90 % of the pan height (about 45 minutes).

   Time: PT45M

9. Preheat Oven

   When the loaves are nearly proofed, preheat the oven to 350 °F (170 °C) with a fan. If your oven lacks a fan, set to 375 °F (190 °C).

   Time: PT10M

   Temperature: 350°F

10. Egg Wash

    Brush the tops of the loaves with the beaten egg (egg + 1 tbsp water) for a glossy finish.

    Time: PT2M

11. Bake

    Bake the loaves for 30 minutes. If using a fan‑assisted oven, the crust will be evenly colored; otherwise, the higher temperature (375 °F) ensures browning.

    Time: PT30M

    Temperature: 350°F

12. Cool and Store

    Remove the loaves from the pans and place on a cooling rack. Let cool completely, then store in an airtight plastic bag at room temperature. The bread stays soft for several days.

    Time: PT30M

Nutrition Facts

Calories

140

Protein

5 g

Carbohydrates

10 g

Fat

1 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Bread Flour (high gluten): All-Purpose Flour (add vital wheat gluten)
• Instead of Milk: 2% milk, soy milk (for dairy‑free)
• Instead of Unsalted Butter: Margarine
• Instead of Egg White: Whole egg (use 1 egg)
• Instead of Instant Yeast: Active dry yeast (use 1½ tsp)
• Instead of Sugar: Honey (reduce by 5 g)
• Instead of Salt: Kosher salt (use 1 tsp)
• Instead of Egg (for wash): Milk wash

Equipment Needed

• Saucepan
• Stand Mixer with Dough Hook
• Mixing Bowl
• Kitchen Scale
• Spatula
• Plastic Wrap
• Loaf Pan (2)
• Oven
• Cooling Rack
• Pastry Brush
• Thermometer

Critical Steps — Do Not Skip

• Cooking the Tangzhong to the correct gelatinization temperature (≈65 °C)
• Kneading until the dough is smooth and the bowl edges are clean
• First fermentation until doubled in size
• Second proof until 80‑90 % full
• Baking at the correct temperature for a fully set crumb

Chef Tips from the Video

• Use a kitchen thermometer to ensure the Tangzhong reaches 65 °C but does not boil
• High‑gluten bread flour gives the best chew and structure
• Create steam in the oven by placing a pan of hot water on the lower rack for the first 10 minutes

Troubleshooting

Storage

Refrigerator: Can be kept in an airtight bag for up to 5 days, but texture is best at room temperature

Freezer: Wrap tightly and freeze for up to 2 months; thaw at room temperature before use

Room temperature: Store in a sealed bag for 2‑3 days

Make-Ahead Tips

• Tangzhong can be prepared up to 2 days ahead and stored refrigerated
• The dough can be refrigerated after the first proof for up to 24 hours; let it come to room temperature before shaping

Frequently Asked Questions