@homelymonah: MILK BREAD RECIPE: Tangzhong: All purpose flour: 20g (2 tablespoons) Water: 120ml (1/2 cup) Dough: Warm milk: 180ml (3/4 cup) Sugar: 25g (2 tablespoons) Instant yeast: 2 teaspoons All purpose flour: 340g (2 cups + 3/4 cup) Milk powder: 15g (2 tablespoons) Salt: 1/2 teaspoon Oil: 30ml (3 tablespoons) Milk to brush on the top Instructions 1. Prepare the Tangzhong In a small saucepan, whisk together 20g all-purpose flour and 120ml water until smooth. Cook over low to medium heat, stirring continuously, until the mixture thickens into a smooth paste. Remove from the heat and let it cool until lukewarm. 2. Activate the yeast In a large mixing bowl, combine warm milk, sugar, and instant yeast. Mix well and let it sit for about 5 minutes. 3. Make the dough Add the cooled Tangzhong, 340g all-purpose flour, milk powder, and salt. Mix until a rough dough forms. Add the oil and knead for about 8–10 minutes, until the dough becomes smooth, soft, and slightly elastic. 4. First rise Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 45-50 minutes , or until doubled in size. 5. Shape the bread Gently punch down the dough and shape into a rectangle. Roll the dough tightly into a loaf. portion into a rectangle, Place the shaped pieces into a greased loaf pan. 6. Second rise Cover and let the dough rise again for about 25-30 minutes, or until it becomes puffy and reaches close to the top of the pan. 7. Bake Preheat the oven to 200 C. Lightly brush the top of the dough with milk. Bake for about 25–30 minutes, or until golden brown. 8. Cool and serve Remove the bread from the pan and let it cool on a wire rack. Slice once cooled and enjoy your soft, fluffy Tangzhong milk bread! #bread #baking #fyp #trendin #cooking [milk bread recipe, Tangzhong milk bread, soft fluffy bread, homemade bread, Japanese milk bread, Tangzhong method, easy bread recipe, soft bread recipe]

Monah

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Sunday 04 October 2026 19:29:58 GMT