@sundaybaking: Milk Bread 🍞 Tangzhong
Bread flour 20g
Milk 100g 🍞 Main Dough
Bread flour 280g
Sugar 35g
Salt 5g
Instant dry yeast 4g
Milk powder 7g
Milk 130g
Egg 30g
Tangzhong, all
Unsalted butter 25g Egg Wash
Use the remaining egg after measuring 30g for the dough. 🟡 Method 1. Cook the tangzhong over medium-low heat until thickened, then cool completely. 2. Mix milk, egg, and tangzhong. Add the dry ingredients and mix on low speed for 3 minutes. 3. Mix on medium speed for 3 minutes, then add butter and mix on Speed 4 for 6–7 minutes until smooth and elastic. 4. Let rise until doubled, about 1 hour at 27–28°C. 5. Divide into 3 pieces, shape into balls, and rest for 15 minutes. 6. Shape and place in the loaf pan. Proof until the dough reaches 80–90% of the pan height. 7. Brush with egg wash and bake at 355°F for about 30 minutes. 📌 Loaf pan: 20cm × 11cm × 11cm 📌 Watch the full tutorial on my YouTube channel for detailed instructions! #milkbread #japanesemilkbread #baking #sundaybaking

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Region: CA

Tuesday 25 August 2026 04:23:46 GMT