Japanese Milk Bread

Name: Japanese Milk Bread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 servings
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)

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.

Qiong Cooking

Dec 11, 2024 - 04:02

Apr 11, 2025 - 18:31

Prep Time 20 min

Cook Time 25 min

Serving 10

Difficulty Intermediate

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

Show Nutrition Info

Directions

1. Step

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.

2. Step

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.