Japanese Milk Bread
Start gathering ingredients
1
Make the Tangzhong by mixing the water and flour over low heat to form a paste - let cool
2
Heat milk to 110F and sprinkle yeast and mix- let sit for 5-7 minutes
3
Add yeast mixture to heavy cream and 1 egg to cooled tangzhong - add to flour
4
Pour out on floured surface and knead 2-3 min. Add Butter and knead smooth!
5
Coat bowl with butter and place dough in warm oven to rise 1-2 hours
6
Punch down dough and divide to 4 pieces - roll out each piece and place in pan
7
Let rest for 30 minutes then brush with egg
8
Bake 30-40 minutes then cool on a rack
9
What you'll need
1/4C +2T water
Water
2T Butter
2 1/2C Bread Flour
1/2 Cup
1/2 Cup Whole Milk
1 1/2tsp
Yeast
1 1/2 tsp
1 ½ teaspoon of salt
2T White Sugar
1/3 Cup Heavy Whipping Cream
2 Eggs
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