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Japanese Milk Bread with Tangzhong
A soft, fluffy Japanese milk bread made using the Tangzhong method. The partially cooked flour‑water gel locks in moisture, giving the loaves a cloud‑like crumb that stays tender even after toasting.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Hot Tangzhong can cause burns – handle with care
- • Use oven mitts when handling hot pans
- • Do not leave the stand mixer unattended while kneading
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