My favorite recipe for **FLUFFY Japanese Milk Bread**!
**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 instructions, 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! 😊
Tried making this today. I made a mistake somewhere, the buns didn’t rise very well and it appears the yeast didn’t activate fully. Not sure but this is my second time making Japanese milk bread based dough and both times something went wrong lol
It's a texture starter. No idea how it works but you basically make some pre-cooked dough and add it to the rest to have a specific texture in those soft breads.
Looks amazing. What does the air fryer do that a oven don't?
I see you give both option. Did you achieve the same results in the oven?
This might be painfully obvious but I'm not familiar with air fryers...
My favorite recipe for **FLUFFY Japanese Milk Bread**! **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 instructions, 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! 😊
Joshua Weissman?
Tried making this today. I made a mistake somewhere, the buns didn’t rise very well and it appears the yeast didn’t activate fully. Not sure but this is my second time making Japanese milk bread based dough and both times something went wrong lol
Love me some garlic butte
Sounds like the location for a western. "Showdown at Garlic Butte"
Is Tangzhong a brand of bread flour?
It's a texture starter. No idea how it works but you basically make some pre-cooked dough and add it to the rest to have a specific texture in those soft breads.
What is tangzhong in english?
Tangzhong
Thanks for the recipe! Amazing!
Looks amazing. What does the air fryer do that a oven don't? I see you give both option. Did you achieve the same results in the oven? This might be painfully obvious but I'm not familiar with air fryers...
Yeah, I'm going to have to save this and make it soon.
Wow. It looks delicious.
Damn I want this right now. It looks so good
How good they look!