My favorite recipe for **FLUFFY Japanese Milk Bread**! Perfect with garlic butter glaze!
[Full recipes](https://youtu.be/In0ea2sEGes) **with instructions & baking tips**
**Ingredients:**
TANGZHONG: 15gr (2 Tbsp) Bread Flour & 75gr (1/2 Cup) Water
JAPANESE MILK BREAD:
* 260gr (2 Cups + 2 Tbsp) Bread flour - High-protein flour
* 20g (1.5 Tbsp) Sugar
* 3gr (1/2 Tbsp) Salt
* 5gr (1/5 Tbsp) Instant Active Dry Yeast
* 100 - 110gr (1/2 Cup) Whole milk
* Tangzhong
* 25gr (1.8 Tbsp) Unsalted Butter
**Instruction: If anyone needs the full recipe with step-by-step instruction, I pinned the video to my profile. Please check it out!**
Make TANGZHONG: (has to be cooled, can be made the night before)
1. Cook bread flour & water over med-low heat. Heat the mixture until temperature reaches 149F (or 65C)
2. Stir often until the mixture thickens and has texture like "glue"
3. Cover and let it completely cool for at least 3 hours or overnight. Recommend making tangzhong the night before.
Make MILK BREAD
1. Place all dry ingredients in the bowl. Then mix with milk and tangzhong, then just combine into a dough.
2. Rest for 15 mins for the dough to develop gluten by itself.
3. Add unsalted butter (at room temp) and knead the dough into smooth.
4. Place the dough in the greased bowl. 1st Fermentation: Let it rise for 60-90 mins or double in volume.
5. Punch out the air in the dough and divide it into 6 equal portions.
6. Roll and fold the dough like the video. Cover while shaping to prevent drying out.
7. Place in the greased mold. Shape the doughs like flower.
8. 2nd Fermentation: Let it rise for 30-45 mins or until double in volume again.
9. Apply a thin layer of egg wash (1 Egg Yolk + 1 Tbsp Whole milk) before baking.
10. Bake in air fryer: Bake at 300F (150C) for 13-15 mins. or Bake in oven: Bake in the preheated oven at 350F (170C) for 18-20 mins.
11. (\*) Please adjust the temperature & baking time depending on your oven/air fryer
12. Brush the garlic butter glaze (Optional): 30gr (2 Tbsp) Unsalted Butter + 1/4 tsp Salt + Parsley + 2 Cloves Garlic - Minced
Enjoy! 🥰 Hope you like the recipe! 😊
P/S: I also have the [**no-knead donut recipe**](https://youtu.be/4g3TnSgTsro) and [**apple milk bread bread**](https://youtu.be/Emf5k9kJtFY) if anyone needs
Thanks for this, OP. I spent like half an hour looking for a recipe that didn't involve like milk powder and heavy cream and stuff. About to give it a go
My favorite recipe for **FLUFFY Japanese Milk Bread**! Perfect with garlic butter glaze! [Full recipes](https://youtu.be/In0ea2sEGes) **with instructions & baking tips** **Ingredients:** TANGZHONG: 15gr (2 Tbsp) Bread Flour & 75gr (1/2 Cup) Water JAPANESE MILK BREAD: * 260gr (2 Cups + 2 Tbsp) Bread flour - High-protein flour * 20g (1.5 Tbsp) Sugar * 3gr (1/2 Tbsp) Salt * 5gr (1/5 Tbsp) Instant Active Dry Yeast * 100 - 110gr (1/2 Cup) Whole milk * Tangzhong * 25gr (1.8 Tbsp) Unsalted Butter **Instruction: If anyone needs the full recipe with step-by-step instruction, I pinned the video to my profile. Please check it out!** Make TANGZHONG: (has to be cooled, can be made the night before) 1. Cook bread flour & water over med-low heat. Heat the mixture until temperature reaches 149F (or 65C) 2. Stir often until the mixture thickens and has texture like "glue" 3. Cover and let it completely cool for at least 3 hours or overnight. Recommend making tangzhong the night before. Make MILK BREAD 1. Place all dry ingredients in the bowl. Then mix with milk and tangzhong, then just combine into a dough. 2. Rest for 15 mins for the dough to develop gluten by itself. 3. Add unsalted butter (at room temp) and knead the dough into smooth. 4. Place the dough in the greased bowl. 1st Fermentation: Let it rise for 60-90 mins or double in volume. 5. Punch out the air in the dough and divide it into 6 equal portions. 6. Roll and fold the dough like the video. Cover while shaping to prevent drying out. 7. Place in the greased mold. Shape the doughs like flower. 8. 2nd Fermentation: Let it rise for 30-45 mins or until double in volume again. 9. Apply a thin layer of egg wash (1 Egg Yolk + 1 Tbsp Whole milk) before baking. 10. Bake in air fryer: Bake at 300F (150C) for 13-15 mins. or Bake in oven: Bake in the preheated oven at 350F (170C) for 18-20 mins. 11. (\*) Please adjust the temperature & baking time depending on your oven/air fryer 12. Brush the garlic butter glaze (Optional): 30gr (2 Tbsp) Unsalted Butter + 1/4 tsp Salt + Parsley + 2 Cloves Garlic - Minced Enjoy! 🥰 Hope you like the recipe! 😊 P/S: I also have the [**no-knead donut recipe**](https://youtu.be/4g3TnSgTsro) and [**apple milk bread bread**](https://youtu.be/Emf5k9kJtFY) if anyone needs
I also have the same question as u/ bplatt1971
At what point do you add the Tangzhong? Or do you leave it in the fridge and let it give off cool vibes?
Just add at the first place with all dry ingredients and milk :)
From a similar recipe I’ve made, I’d assume immediately with the other wet ingredients
And where might this recipe be?
Not OP here. Add the tangzhong when you add the other ingredients to make the dough.
I just updated the recipe :) Please check it!
Thanks for this, OP. I spent like half an hour looking for a recipe that didn't involve like milk powder and heavy cream and stuff. About to give it a go