@maryam79283: Once you make this, regular bread won’t hit the same.✨🍞 🍞 JAPANESE MILK BREAD | TANGZHONG Tangzhong: 25 g bread flour + 125 g whole milk Cook, whisking constantly, to 149–150°F / 65°C. Cool until warm. Dough * 350 g bread flour * All of the tangzhong * 150 g whole milk * 1 large egg * 50 g sugar * 7 g active dry yeast * 6 g salt * 55 g unsalted butter * 15 g milk powder * cooled tangzhong METHOD 👇🏻 1️⃣ Activate yeast in warm milk + 1 tsp sugar for 5–10 min. 2️⃣ Mix everything except butter 2–3 min on low, then knead 6–8 min. 3️⃣ Add softened butter gradually. Knead 6–10 min until strong windowpane. 4️⃣ First rise: 60–90 min, until ~1.5–2×. 5️⃣ Divide into 3 pieces, roll and shape. Place in a 9×5” loaf pan. 6️⃣ Second rise: 40–60 min, until ~¾–1” below rim. 7️⃣ Egg wash: 1 egg + 1 tbsp milk. 8️⃣ Bake at 350°F / 175°C for 30–35 min on lower-middle rack. 9️⃣ Cool at least 1 hour before slicing. ✨ Soft, fluffy, feathery & stretchy crumb! #japanesemilkbread #milkBread #tangzhong #breadrecipe #breadbaking

BelindaMUA ❌ :

How long will that take to make the tanghong and can you make it and store it in fridge

TallMama :

Is it necessary to do to the dough in these particular shapes in order for it to bake through, or can you do this like a regular loaf of bread?

danielle.n.h :

That pull-apart texture 😍🍞 I can already tell this would be dangerously easy to finish!

Bumblebees Delightful Treats :

Soooo aesthetically pleasing ❤️❤️

Rebecca ✝️🤍 :

Does this bake in a regular size bread pan

Bisi mod :

Please is that half cup flour for the Tangzhong

Recipes With Lisa :

This bread looks absolutely delicious! I haven’t made the style in far too long❤️

Mr.&Mrs.Striling :

it's the best

mealswithmariss :

I need to try this!😋

Cuisine/nature 💕🥰💕 :

Bisi mod :

Thank you so much for sharing. I will definitely make this. Once I know the measurements for tangzhong

hellomoto806 :

🔥🔥🔥

sunflower :

🥰🥰🥰