Japanese Tangzhong Milk Bread Water Roux
Indulge in the heavenly softness of Japanese Tangzhong Milk Bread, a beloved classic made irresistibly tender with the magic of the tangzhong water roux technique. This recipe combines simple pantry staples like bread flour, milk, and butter, elevated by a velvety tangzhong paste that locks in moisture and creates the pillowy, cloud-like texture this bread is famous for. Skillfully kneaded and shaped into beautifully rolled segments, the dough bakes to a golden perfection, boasting a light yet rich crumb that's perfect for sandwiches, toast, or savoring plain. With its subtle sweetness and creamy depth from whole milk and heavy cream, this traditional Japanese milk bread is as delightful to bake as it is to eat. Perfect for home bakers looking to master the art of soft, homemade bread!
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Recipe Information
Ingredients
- 320 grams Bread flour
- 50 grams Granulated sugar
- 5 grams Salt
- 6 grams Instant yeast
- 120 milliliters Whole milk
- 30 milliliters Heavy cream
- 1 Large egg
- 40 grams Unsalted butter (softened)
- 1 tablespoon Vegetable oil (for greasing)
- 15 milliliters Milk (for brushing)
- 25 grams Tangzhong flour
- 125 milliliters Tangzhong water
Instructions
Prepare the Tangzhong by whisking together 25 grams of bread flour and 125 milliliters of water in a small saucepan until smooth and lump-free.
Cook the Tangzhong over medium-low heat, stirring constantly, until it thickens to a paste-like consistency (around 65°C or when lines appear as you stir). Remove from heat and let cool to room temperature.
In a mixing bowl, combine 320 grams of bread flour, 50 grams of sugar, 5 grams of salt, and 6 grams of instant yeast.
In another bowl, whisk together 120 milliliters of whole milk, 30 milliliters of heavy cream, the cooled Tangzhong, and 1 large egg.
Gradually pour the wet ingredients into the dry ingredients, mixing until a shaggy dough forms.
Knead the dough on a lightly floured surface or in a stand mixer with a dough hook attachment for about 8-10 minutes until it becomes smooth.
Add 40 grams of softened unsalted butter and continue kneading for another 5-8 minutes, until the dough is soft, smooth, and elastic.
Shape the dough into a ball, place it in a greased bowl, and cover it with plastic wrap or a damp towel. Let rise in a warm place for 60 minutes, or until doubled in size.
Punch down the risen dough and divide it into 3 or 4 equal portions, depending on your pan size. Shape each portion into a smooth ball.
Flatten each ball into an oval, then roll it up tightly like a jelly roll. Place the rolled-up dough pieces seam-side down into a greased loaf pan.
Cover the pan loosely with plastic wrap or a damp towel and let the dough rise again for about 40-50 minutes, or until it has doubled in size and reaches the edges of the pan.
Preheat your oven to 175°C (350°F). Lightly brush the surface of the dough with milk for a golden, glossy crust.
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 2121 mg | 92% | |
| Total Carbohydrate | 322.0 g | 117% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 58.4 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 294 mg | 23% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
