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Irresistibly Soft Tangzhong Milk Bread

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This soft and fluffy bread is perfect for breakfast, snacks, or dessert, with a melt-in-your-mouth texture and slightly sweet taste.

Ingredients

Scale
  • 20 g high protein bread flour
  • 100 g milk or water
  • 130 g fresh chilled milk
  • 1 large egg yolk
  • 30 g castor sugar
  • 0.5 tsp salt
  • 10 g milk powder (optional)
  • 270–290 g high protein bread flour
  • 1 tsp dried instant yeast
  • 25 g unsalted butter (softened)
  • Icy cold water or egg wash (for glazing)

Instructions

  1. Prepare Tangzhong: Combine 20 g of high protein bread flour and 100 g of milk or water in a saucepan. Cook over low heat, stirring continuously until thick.
  2. Mix the Dough: In a bowl, combine cooled Tangzhong with 130 g of milk, egg yolk, castor sugar, salt, milk powder, and yeast. Mix well.
  3. Add the Flour: Gradually incorporate remaining 270-290 g flour until a soft dough forms.
  4. Knead the Dough: Add 25 g softened butter and knead for about 5-10 minutes until smooth and elastic.
  5. First Rise: Place dough in a greased bowl, cover, and let rise for 1-1.5 hours until doubled.
  6. Shape the Dough: Punch down, divide into portions, and shape into balls.
  7. Second Rise: Place shaped dough in greased pans and let rise for another 30-45 minutes.
  8. Preheat the Oven: While dough is rising, preheat oven to 180°C (350°F).
  9. Glaze and Bake: Brush dough with egg wash or water, bake for 25-30 minutes until golden brown.
  10. Cool and Slice: Cool on a wire rack before slicing.

Notes

For the best results, use high-quality ingredients and measure accurately. Allow sufficient rising time for optimal texture.

Nutrition

Find it online: https://hwepodcast.com/irresistibly-soft-tangzhong-milk-bread/