Japanese Milk Bread
Japanese Milk Bread is an incredibly soft and fluffy bread with a light, pillowy texture that's perfect for sandwiches or toast. Made using the Tangzhong method, this bread stays moist and fresh for days. Try this easy recipe for the ultimate homemade bread experience.
Japanese Milk Bread, known for its soft, fluffy, and slightly sweet texture, is a popular Asian bread that’s perfect for sandwiches, toast, or enjoying on its own. This bread is distinctively tender due to a unique baking method, often using a water roux or tangzhong technique, which involves cooking a portion of the flour and milk before adding it to the dough. This method creates an airy, pillowy bread with a subtle sweetness and beautiful golden-brown crust. Perfect for breakfast or as a snack, Japanese Milk Bread is a comforting treat that’s light yet satisfying.
Ingredients
- 210 grams milk
- 40 grams sugar
- 3 grams yeast
- 300 grams wheat flour
- 3 grams salt
- 30 grams unsalted butter (plus extra for brushing)
Nutritional Information
- Calories: 120
- Protein: 3g
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Fiber: 1g
- Sodium: 120mg
- Sugar: 3g
- Carbohydrate: 20g
- Cholesterol: 10mg
Directions
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In a bowl, combine the milk, sugar, and yeast. Gradually add the wheat flour and salt, mixing thoroughly. Add 30 grams of unsalted butter and knead the mixture into a dough. Cover the bowl with plastic wrap and let the dough rest for 20 minutes. Knead again briefly, then cover and allow it to rise for 1 hour.
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After the dough has risen, remove it from the bowl and gently knead it. Roll the dough into a rectangular shape using a rolling pin. Spread a small amount of unsalted butter over the dough, then roll it up tightly.
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Using a knife, cut the roll into sections to create a design. Cover with plastic wrap and let it rest for an additional 40 minutes.
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Preheat the oven to 170°C (338°F). Bake the dough for 25 minutes. Once baked, brush with melted unsalted butter for added flavor and serve warm.
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