Fluffy Tangzhong Japanese Milk Bread
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A small portion of flour is cooked with milk into a paste, then kneaded into an egg and butter enriched dough until silky. The dough is shaped into three rolls, proved together in a tin, brushed with milk and baked into a tall, feathery loaf.
Always check the labels of the products you use.
Method
- 1
Tangzhong. Cook the flour and milk to a thick paste at 65 °C and cool.
- 2
Knead. Knead with the dough ingredients, then work in the butter until silky.
- 3
First rise. Cover and leave until doubled.
- 4
Shape. Roll and fold 3 portions and prove them in the tin.
- 5
Bake. Brush with milk and bake until 88-90 °C in the centre.
- 6
Cool. Turn out and cool before tearing or slicing.
Storage
Keep wrapped at room temperature for up to 3 days, or slice and freeze for up to 1 month and toast from frozen. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small saucepan
- whisk
- stand mixer with dough hook
- cling film
- 900 g (23 x 13 cm) loaf tin, buttered
- pastry brush
- instant-read thermometer
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 162 kcal |
| Protein | 4.9 g |
| Carbohydrate | 25.6 g |
| of which sugars | 4.4 g |
| of which free sugars | 3.3 g |
| Fat | 4.3 g |
| of which saturates | 2.3 g |
| Fibre | 0.8 g |
| Salt | 0.52 g |
Protein per 100 kcal
3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
