Ultra-soft Japanese milk bread: a delicious Tangzhong recipe for perfectly soft breads

Discover the exquisite softness and delicate flavor of this Japanese milk bread, made using the Tangzhong method. This technique involves cooking part of the flour and water to create a dough that adds incredible lightness and longevity to the bread. The recipe uses high-protein flour to ensure a smooth, elastic dough that forms a tender, moist loaf, ideal for any bread lover.

Why you'll love it:

The Tangzhong method not only improves the texture of the bread but also its shelf life, making it soft and fresh for longer than typical homemade bread. This Japanese milk bread is subtly sweet and milky, perfect for both savory sandwiches and sweet spreads. Its melting texture makes it a universal favorite.

Perfect occasion:

Japanese milk bread is versatile enough to be enjoyed every day, from breakfast toast to dinner rolls. It's especially delicious when served at brunch or as part of a special holiday meal. It is also an impressive gift for friends and family who appreciate the art of baking.

Decorating Tips:

Brush the top of the bread with a light egg wash before baking for a shiny, golden finish. Once cooked, brushing with butter and a touch of honey adds not only a subtle sweetness but also a beautiful shine that makes it irresistible.

Ingredients:

• For Tangzhong:
  • 40 g of high-protein flour
  • 200 ml of water
• For the dough:
  • 580 g of high-protein flour
  • 60 g of sugar
  • 12 g of salt
  • 10 g of dry yeast
  • 10 g of powdered milk
  • 260 ml of milk
  • 50g egg
  • 50 g soft butter
• For garnish :
  • Egg yolk mixed with 15 ml of milk
  • Butter and a little honey to finish

Instructions:

1. Prepare the Tangzhong:
   • Over medium heat, combine the water and flour in a saucepan, stirring continuously until you have a thick, elastic dough. Remove from heat and let cool.
2. Prepare the dough:
   • In a stand mixer, combine all the dough ingredients except the butter. Mix at medium speed for 20 to 25 minutes, ensuring that the dough temperature does not exceed 24°C. Add the butter halfway through.
   • After obtaining a smooth dough, cover and let rise for about an hour, depending on room temperature.
3. Form and proof:
   • Divide the dough into 192 g portions. Shape each portion into a ball and let them rest for another 15 minutes.
   • Shape and place in a bread mold. Leave to rise until the dough has doubled in volume.
4. Cook:
   • Brush the dough with the egg yolk and milk mixture. Bake in a preheated oven at 170°C for 20 minutes from the bottom. For the last 5 minutes, turn on the upper heat to brown the top.
   • Immediately after cooking, brush the top with a mixture of butter and a little honey.

Enjoy this deliciously soft and moist Japanese milk bread, perfect for any occasion or simply to treat yourself to a slice of homemade perfection!