Japanese Milk Bread
Japanese milk bread, also known as Hokkaido milk bread, is a type of bread that is popular in Japan and other parts of Asia. This bread is known for its soft, fluffy texture and slightly sweet taste, which is achieved by using a special technique called the tangzhong method.
Materials
- - For the tangzhong:
- - 25g bread flour
- - 125ml water
- - For the bread dough:
- - 350g bread flour
- - 55g sugar
- - 5g salt
- - 6g instant yeast
- - 120ml milk
- - 2 egg
- - 80g tangzhong prepared beforehand
- - 40g unsalted butter softened
Instructions
- To make the tangzhong, mix the bread flour and water in a small saucepan until there are no lumps. Cook over medium heat while stirring constantly until the mixture thickens and forms a paste-like consistency. Remove from heat and let cool.
- Whisk together the bread flour, sugar, salt, and instant yeast.
- Combine the milk, egg, and tangzhong. Mix until well combined.
- Add the wet ingredients to the dry ingredients and mix until a rough dough forms.
- Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic, or use the kitchen aid machine for about 5 minutes.
- Add the softened butter to the dough and knead for another 5-10 minutes until the butter is fully incorporated and the dough becomes shiny and smooth.
- Shape the dough into a ball and place it in a greased bowl. Cover and let rise in a warm place for about 1 hour or until doubled in size. I use the airfryer and let it proof.
- After the dough has risen, punch it down and divide it into 4 equal pieces.
- Roll each piece into a ball and place them in a loaf pan. Cover and let rise again for about 30 minutes.
- Preheat the oven to 350°F (180°C).
- Brush the tops of the dough balls with egg wash and bake for about 15-20 minutes or until golden brown.
- Remove from the oven and let cool on a wire rack.