Japanese milk bread

Original Japanese white bread with a golden brown crust fluffy and light texture with feathery interior, so good you won’t go back to regular bread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1.) let’s make the tangzhong Get a small bowl add your flour and water and mix until creamy

Step 2

2.) take the tangzhong mixture, put it in a stainless steel pot and cook over medium heat, whisking vigorously until it becomes thick and opaque. Set aside, so it don’t burn.

Step 3

3.) use a spatula in place in a medium bowl with saran wrap and let it cool in the fridge until cold

Step 4

1.) let’s make the dough. In a glass bowl, add your milk and heat up in the microwave or on the stove until it reaches 105 Fahrenheit degrees remove and add the yeast letting it dissolve in activate for 3 to 5 minutes .

Step 5

2.) grab your stand mixer and add your ingredients flour, sugar, salt give it a good mix then add the egg, the cold tangzhong mixture and the yeast milk mixture.

Step 6

3.) using the dough hook attachment start mixing on low to medium speed until the dew begins to form. Then you should increase it to medium high and eat until the dough is smoothly supple and passes the window pane test yay!

Step 7

5.) on medium speed begin to add the softened butter in pieces until fully absorbed and Inc..

Step 8

Let it rest for 45 to an hour, and it begins to double in size that is when you know you are ready to roll out to do informant into your pan— we are almost there!

Step 9

6.) In the meantime, your oven should be preheated to 375 and you should start repair your pan. That is about 8” x 4” as a loaf pan with a lid or no lid and begin to lightly grease it with some butter to help it not to stick.

Step 10

7.) once your dough has doubled in size you should get it by punching it down with your fist and divide the door into three even pieces, placing them on a lightly floured working surface.

Step 11

8.) begin shaping your dull into round balls. Take one dough bottle and roll it out into a 7” x 7” square and 2 1/2 to 3 inches wide in about 1/4 inch thickness. Repeat for all three balls.

Step 12

9.) from the bottom, roll the dough upwards to form a roll, pinching the seams together in place the rule, scene side down into the loaf pan. Repeat to fill the loaf pan.

Step 13

10.) you want your dough to rest for another 30 minutes in a warm area before egg washing the top of the loaf

Step 14

11.) once your loaf has doubled in size egg wash the top of the loaf and sprinkle some sea salt for texture. This is the time to bring your oven to 350 Fahrenheit degrees so that you do not burn the loaf.

Step 15

12.) add the loaf in the oven and set a timer for 25 minutes until the outside is golden brown and the internal temperature reaches 195° keep a very close I see you should not burn the loaf

Step 16

13.) once you take the loaf out of the oven, let it rest on a cooling rack until completely cooled before serving and cutting to enjoy.