Cloud-Soft Japanese Milk Bread: The Ultimate Tangzhong Recipe
3 hours
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About Cloud-Soft Japanese Milk Bread: The Ultimate Tangzhong Recipe
Imagine sinking your teeth into the softest, fluffiest bread imaginable. This Japanese milk bread, made with the foolproof Tangzhong method, delivers an unparalleled texture that's as light as a cloud.Our detailed guide ensures a perfect loaf every time, staying incredibly fresh for days. The subtle sweetness and delicate crumb make it ideal for sandwiches, French toast, or simply savoring with a pat of butter.Prepare to be amazed – this melt-in-your-mouth milk bread is destined to become a beloved staple in your kitchen.
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Recipe Time & More
Prep2 hours 30 minutes
Cook30 minutes
Total3 hours
Ingredients
Tangzhong (Roux)
- 1 cup Water cold
- 6 Tbsp All-Purpose Flour
Yeast Mixture
- 1 Tbsp Active Yeast dry
- 1/2 Tbsp Sugar granulated
- 1/2 cup Milk lukewarm
Dough
- 3 cup All-Purpose Flour
- 4 Tbsp Sugar granulated
- 3/4 tsp Salt
- 1 Large Egg
- 2 Tbsp Butter softened, unsalted
Egg Wash (Optional)
- 1 Large Egg Yolk
- 1 Tbsp Milk
Instructions
- Make the Tangzhong. In a small saucepan, whisk together the cold water and 6 tablespoons of all-purpose flour until smooth. This roux will create the bread's signature soft texture.
- Cook the mixture over medium heat, stirring constantly, until it thickens into a pudding-like consistency. Remove from heat and let cool completely.
- In a large bowl or the bowl of a stand mixer, combine the lukewarm milk, yeast, and 1/2 tablespoon of sugar. Let stand for 5-10 minutes until foamy. This activates the yeast.
- Add the cooled Tangzhong, 2 1/2 cups of all-purpose flour, the remaining 4 tablespoons of sugar, salt, and egg to the yeast mixture. Knead with the dough hook attachment or by hand for 5 minutes.
- Gradually add the softened butter, 1 tablespoon at a time, kneading until fully incorporated. If the dough is too sticky, add the remaining 1/2 cup of flour, 1 tablespoon at a time, until a smooth, slightly tacky dough forms.
- Continue kneading for another 10-15 minutes until the dough is elastic and passes the windowpane test. This develops the gluten for a light and airy crumb.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough to release the air. Divide it into 4 equal pieces and shape each into a smooth ball. Let rest for 15 minutes.
- Grease a 9x5 inch loaf pan. Roll each dough ball into an oval and arrange them seam-down in the prepared pan.
- Cover and let rise for a second time for 45 minutes, or until doubled in size.
- Preheat oven to 345°F (175°C). If desired, whisk together the egg yolk and milk for the egg wash and brush it over the risen dough. This creates a beautiful golden crust.
- Bake for 25-30 minutes, rotating the pan halfway through, until the loaf is golden brown and sounds hollow when tapped on the bottom. A digital thermometer inserted into the center should read 200°F (93°C).
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Recipe Notes
Good To Know
- Roux has to be free of lumps.
- Resting period should be strictly followed to get a soft pillow bread.
- For an extra-milky aroma and flavor, substitute half of the water in the dough with evaporated milk or condensed milk (reduce the sugar slightly if using condensed milk).
- To achieve the signature lofty, square shape of Japanese sandwich loaves, use a Pullman loaf pan with a lid and fill the dough no more than two-thirds full before the final rise.
- If you want to add subtle sweetness or a more complex flavor, swirl in a thin layer of sweetened red bean paste or sliced chestnuts before shaping the dough for baking.
Expert Tips
- Use a kitchen scale to measure your ingredients for the most accurate results, especially when making bread.
- Don't overknead the dough. Overkneading can result in a tough bread.
- Check the bread for doneness by tapping the bottom. It should sound hollow.
Storage Instructions
- For longer-lasting freshness, slice and freeze the cooled loaf in portions; simply reheat slices in a toaster or steamer to restore their fluffy texture.
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Recipe Nutrition
Calories: 456kcalCarbohydrates: 93gProtein: 13gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gCholesterol: 2mgSodium: 428mgFiber: 3gSugar: 16g
Jayanthy Asokan
Articles: 18
4 Comments
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I’m loving this recipe already!
This looks incredible! Thank you.
This is amazing! Excited to make it.
This looks perfect! Thanks for posting.