Recipe: At Home Tangzhong Milk Bread

Recipe: At Home Tangzhong Milk Bread Delicious, fresh and tasty.

Tangzhong Milk Bread. Tang zhong milk bread, right out from the oven. Egg wash, baking, cooling, and storing a tang zhong bread. If you want to recreate the glossy look of typical Asian milk bread, you definitely need to apply egg wash prior to baking your bread.

This milk bread is special not just for its soft texture, but also its capability to remain springy and moist for.

If you didn't use an egg wash, you can brush tops of hot bread with melted butter if desired.

The other reason that milk bread has fascinated me for so long is that it is a prime example of an Asian baking technique called the tangzhong method.

You can have Tangzhong Milk Bread using 12 ingredients and 17 steps. Here is how you cook it.

Ingredients of Tangzhong Milk Bread

1. You need of Tangzhong:.

2. Prepare of Bread Flour,.

3. Prepare of Water,.

4. You need of Dough:.

5. It’s of Active Instant Dry Yeast,.

6. You need of Whole Milk Lukewarm,.

7. You need of Bread Flour,.

8. Prepare of Demerara Sugar,.

9. Prepare of Sea Salt,.

10. Prepare of Eggs,.

11. It’s of Room Temperature Softened Unsalted Butter, 40g + More For Greasing.

12. Prepare of Egg Wash, 1 Egg Yolk + 1 TBSP Whole Milk.

This method refers to adding a roux of flour and water (or milk) to your yeast bread mixture, which helps make it lighter and fluffier when it's baked.

The tangzhong technique, where you make a roux of flour and milk (or water), allows the dough to hold more moisture, and the bread resists staling for days. [ Jump to recipe ] I originally made this bread using commercial yeast and I mostly followed a recipe from the blog Cleobuttera , but I never have milk powder in my pantry so I made some.

The result is a softer finished bread with a richer flavor.

I was equally puzzled why the Japanese bread (Hokkaido milk bread) is so soft until I found the secret ingredients on a Japanese website (Thanks to Google translate !) What is TangZhong?

Tangzhong Milk Bread instructions

1. Prepare the tangzhong.

In a skillet over medium-low heat, add flour and water.

Stir to combine well.

Make sure no large lumps..

1. Continue cooking until it thickens.

The roux should stick to your spatula without falling.

Transfer into a bowl.

Cover with cling film and chill in the fridge overnight..

1. Prepare the dough.

Take the roux out of the fridge and place it on a counter at room temperature at least 1 hr prior to making the dough.

In a bowl, combine milk and yeast until the yeast has dissolved.

The milk has to be lukewarm..

1. Set aside.

In a large bowl, combine flour, sugar and salt.

Mix to combine well.

Gradually pour in the milk mixture while mixing with a spatula.

Fold to combine well.

Add in egg.

Fold to combine well..

1. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins.

Add in the tangzhong.

Knead for about 3 mins until the tangzhong is fully incorporated..

1. Add in the butter.

Continue kneading for another 3 mins.

Transfer onto a lightly floured surface and knead for 5 to 8 mins.

Do take note that the tangzhong and butter has to be at room temperature..

1. The dough should be tacky, but not sticky, and it should pass the "window-pane" test.

If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.

Lightly grease the bowl with some butter.

Transfer the dough back to the greased bowl.

Cover with cling film and let rise for 30 mins..

1. It should slightly risen.

Punch down the dough and fold the top, sides and bottom to the center.

Flip, cover and let rise for 1 hr.

This process is sorta to ensure that the yeast is activated..

1. The dough should be doubled in size.

You can do a test by poking a floured finger into the dough. If it doesnt spring back, the yeast is activated properly and the dough is ready.

Transfer the dough onto a lightly floured surface.

Divide the dough into 3 equal pieces..

1. Form each piece into balls.

Cover with cling film and let rest for 15 mins. This is called the bench rest which allows the gluten to relax.

Grease bread pan with butter..

1. Roll a dough ball into an oblong disc.

Fold the top 2/3 way to the bottom.

Gently press to seal the sim.

Fold the bottom 2/3 way to the top.

Gently press to seal the sim..

1. Rotate 90 degrees.

Roll with the rolling pin.

Fold the top 2/3 way to the bottom.

Gently press to seal the sim..

1. Fold down to meet the bottom.

Gently pinch the sim.

Roll the dough simmed side down to smoothen..

1. Transfer into the greased bread pan.

Repeat the process for the remaining dough balls.

You will have 3 dough balls, side by side in your loaf pan..

1. Cover with cling film and let rise for 45 mins.

Preheat oven to 175 degree celsius or 350 fahrenheit.

The dough balls should rise about 2 inches above the top of the loaf pan.

Whisk egg wash until well combined..

1. Brush the egg wash onto the dough.

Wack into the oven and bake for 45 mins or until the crust is golden brown.

Remove from the oven.

Immediately unmold onto a wire cooling rack..

1. Melt some butter in skillet over a stovetop.

Immediately, brush the melted butter onto the top crust to give that extra shine.

Set aside to cool down completely before slicing.

Use this sandwich bread for your sandwich adventures, or simply make a toast. I just simply spread my nyonya kaya..

Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong.

The roux is mixed into the final dough, producing wonderfully tender bread each and every time.

Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients.

Some milk bread is made with yudane, a sandy flour-and-water paste that gives the loaf the right bounce and a longer shelf life.

Others call for tangzhong, the Chinese equivalent, made of a warmed.