Japanese Milk Bread...

using the
tangzhong method
Tangzhong roux: for two(2) loaves
1/3 cup bread flour
1 cup water (could be replaced by milk,
or 50/50 water and milk)
Dough: for one(1) loaf
2 cups bread flour
4 TBS sugar
1/2 tsp table salt (original uses 1 tsp)
1 egg, at room temp.
1/2 cup milk, warm
1/2(scant) cup tangzhong (use half of
the tangzhong you make from above)
2 tsp instant yeast
4 TBS butter (cut into small pieces,
softened at room temperature)
flavorings/ extracts of choice can be
added(vanilla, lemon/orange peel, rum
almond etc.)
Filling: of choice... can be sweet or
savory... you might end up
getting"tunnels" with some of these
fillings, braiding the dough might be
another option. These are just some
suggestions...
sugar/cinnamon...and ground nuts
sugar, ground nuts, cocoa
raisins, dried fruit
turkish lokum
nuts
maybe spreads: nut butter, nutella,
biscoff, preserves?
cheese, ham, bacon
Additional:
1 egg, beaten for brushing unbaked
loaves
butter for brushing baked loaves,
optional
Directions:
Make Tangzhong:
1. Mix flour in water well so you don't
have any lumps. Cook over medium-low
heat, stirring consistently with a wooden
spoon, whisk or spatula to prevent
burning and sticking while you cook it.
2. The mixture becomes thicker and
thicker.... similar to a creme patisserie
(thin pudding-like ). You will notice some
lines appear in the mixture every time
you stir and the roux should fall slowly
off a whisk ... the temperature should be
at 150 deg F. Remove from heat.
3. Transfer the tangzhong into a clean
bowl. Cover with a cling wrap. Let cool.
The tangzhong can be used straight
away once it cools down to room
temperature. If making only one loaf,
the leftover tangzhong can be stored in
fridge up to 3 days... as long as it
doesn't turn grey. If so, you need to
discard and cook another batch. Bring

the chilled tangzhong to room

temperature before adding to other
ingredients.

Knead Bread Dough:

1. Combine all dry ingredients, flour,
salt, sugar and instant yeast in a your
mixer bowl. Mix to combine... a few
seconds.
2. Add all the wet ingredients, milk, egg
and tangzhong (remember to use only
1/2 of the tangzhong if making only 1
loaf)... and any flavorings of choice, if
you desire.
3. Knead until you get a dough shape
and gluten has developed(about 5
minutes), then add in the butter while
mixer is still kneading.... continue
kneading for an additional 10-12
minutes.
4. Remove dough from bowl, and form
the dough into a ball shape. Place in a
greased bowl and cover.
5. Let proof till doubled in size, about 40
minutes... though the time will vary
depending on the weather and warmth
in the house. I like to place mine in a
cozy oven.
6. Deflate dough and divide into four
equal portions. Form into ball shapes.
Cover with plastic wrap, let rest for 15
minutes.
7. Form rolls....
For non-filled: Roll out each portion of
the dough with a rolling pin into an oval
shape. Fold 1/3 from top edge to the
middle and press. Then fold 1/3 from
bottom to the middle and press. Roll flat
and with seal upward, roll into a
cylinder. Place the roll with seal facing
down in greased and parchment lined
loaf pan... Repeat with rest of the dough.
For filled: Roll out each portion of the
dough with a rolling pin into an oval
shape. Spread/sprinkle filling of choice
evenly over the rolled out dough and
fold jelly-style, pinching the seam to
seal. Place the roll with seal facing down
in greased and parchment lined loaf
pan... Repeat with rest of the dough.
8. Leave rolled dough to proof, about 3040 minutes, or until the dough doubles
in size. The filled dough tends to rise
slower, about 40-50 minutes or so.
Preheat oven to 350 deg F
9. Brush risen dough with whisked egg
on surface. Bake in a pre-heated (350
deg F) oven for 35 to 40 minutes. ... you
may need to cover the bread lightly with
foil, especially if bread is coloring too
fast. I found myself covering it after 10
minutes... and then removing the foil
later on to get the bread fully brown.

10. Remove from the oven. and remove

bread from the pan. I like to brush the
top of the loaves with some butter to
soften the crust, but it is optional.
Transfer onto a wire rack and let cool
completely. Slice to serve or place in an
airtight plastic bag or container once it's

thoroughly cooled.... you can freeze and

reheat later to get it to be just as fluffy.
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