Japanese Milk Bread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a pot, mix Flour and water. Once everything is combined, bring it to the stove and turn the heat to medium. Keep stirring until it becomes a thick consistency; this process takes around 3-5 minutes. You want the paste to be thick enough so it isn’t runny and sticks to the sides. Refer to the photo below. Let the flour in the fridge until it’s completely cooled down (at least 30 minutes). You can prepare this step the night before to save time.

Step 2

Add flour, sugar, salt, yeast, egg, milk, chilled tangzhong, and water in a stand mixer. Mix until thoroughly combined; this will take around 10 minutes; the dough may seem sticky at first, but keep mixing until it is thoroughly combined.

Step 3

Next, add in room temperature butter, turn on the stand mixer, and mix for another 10-15 minutes or until combined. You can check if the dough is ready by stretching the dough; it should be elastic and see-through. Refer to Youtube Video to get a sample of how to test the dough.

Step 4

Once the dough is smooth and no longer sticky, form it into a ball, cover it with a damp towel, and let it rest for 1 hour or until it doubles in size.

Step 5

After 1 hour, punch out the air bubble, and cut it into three even pieces. You can weigh the dough to make sure it is all even.

Step 6

Roll out each piece until there are no longer any air bubbles. Fold in the sides and roll the dough from the top down. Repeat for all three pieces.

Step 7

Place the dough into a bread container and let it rest for 40 minutes

Step 8

After 40 minutes, mix one egg yolk and 2 tbsp of milk in a small bowl. Brush the egg yolk mixture on top of the bread.

Step 9

Bake at 350 F for 25-30 minutes. Keep an eye to ensure the top doesn’t burn, you can also place a tin foil on top halfway through baking to prevent the top from burning. After removing the bread from the pan and letting it rest on its side for 10 minutes, so it stays fluffy and keep it’s shape.