JAPANESE MILK BREAD 🇯🇵🥛🍞 Japanese Milk Bread is soft, fluffy, and slightly sweet, thanks to the Tangzhong method that creates a tender texture. This simple recipe will help you bake a delicious, melt-in-your-mouth loaf, perfect for sandwiches or enjoying on its own. INGREDIENTS TANGZHONG * 60 mL water ¼ cup * 60 mL milk ¼ cup * 23 g bread flour 2 tbsp JAPANESE MILK BREAD * Tangzhong room temperature (above) * 120 mL milk ½ cup, lukewarm * 7 g active dry yeast 2 - 2 ¼ tsp * 50 g sugar ¼ cup * 15 g dry milk powder 2tbsp * 1 egg * 350 g bread flour about 2 ⅔ cups, spoon and leveled * 1 tsp sea salt * 58 g unsalted buttersoftened, 4 tbsp / ½ stick Method; Tangzhong (Starter): 1. In a saucepan, mix water, milk, and flour. 2. Heat over medium heat while whisking until it thickens to a paste. 3. Allow to cool to room temperature. Japanese Milk Bread Dough: 1. In a mixing bowl, combine flour, sugar, milk powder, salt, yeast, milk, and egg. 2. Add Tangzhong and mix with a dough hook. 3. Continue mixing until the dough becomes smooth, satiny, and pulls away from the sides. 4. Shape the dough into a ball, cover, and let it rise until doubled in size. 5. Optionally, refrigerate dough for easier handling. Shaping the Loaf: 1. Butter and flour a loaf pan. 2. Punch down the dough, then divide it into 4 equal portions. 3. Roll each portion into a 6-inch square, fold corners in, then roll tightly and seal. 4. Place each roll seam-side down in the loaf pan. 5. Cover and let the dough rise until doubled. Baking the Bread: 1. Preheat oven to 350°F (180°C). Brush with a milk or egg wash. 2. Bake for 30-35 minutes. Cover with foil if it begins to brown too much. 3. Let the bread cool for a few minutes, then transfer to a wire rack to cool completely. This bread is best sliced at room temperature but can be enjoyed warm. 🍞😋 #Recipe #HomeCooking #chula_buonappettito #japanesemilkbread #milkbread #tangzhong - @chula_buonappettito