Japanese Milk Bread

This bread is one of the most popular bread in Asia- especially Japanese and Chinese. It’s super delicate and soft, with a hint of sweet taste that you will instantly fall in love. If you are in Australia, you can find them in Bread Top before deciding whether you want to do a home-made version. The ingredients listed on the Bread Top website include “Wheat Flour, Eggs, Sugar, Condensed Milk, Butter, Yeast Gluten, Butter, Milk Powder, Improver, Salt.”. This is slightly different to the ones that I made, however, the taste is very similar (or better) as well.

Japanese Milk Bread

Another secret of making the fluffiest bread is also called- TangZhong, also known as, the Water Roux Method. Basically, all you need to do is heat some water or milk in a pot, then slowly add flour in until it turns into a thick, smooth but very sticky paste. You can do this in advance and save it in a tightly sealed container for a couple days. The purpose of Tang Zhong is to form a gel for the starches to hold the water together. This keeps the bread moist and will last longer as well.

Let’s get baking!
Recipe adapted from Christine Recipe.


Japanese Milk Bread

Yields: 4 loafs
Ingredients (Tangzhong):

50g of bread flour
1 cup (250g) of full-fat milk (or water)

Ingredients (Bread dough):

375g of bread flour
4 tbsp of caster sugar
1 packet (7g) of active dry yeast
(OR 2 teaspoons of instant dry yeast)
50g of cream
110g of full fat milk
1/2 cup of condensed milk
1 egg
1 tsp of salt
145g Tang Zhong
30g (or 4 tbsp melted) of butter

Other:
1 egg (for egg wash)

Method (Tang Zhong):

1. Bring flour and water/milk in a pan on low heat.
2. Constantly stir until your whisk leave trace behind.
3. Leave aside to cool or store in the fridge for later use.

Method (Bread dough):

1. Mix egg, butter, milk, cream and condensed milk until combined.
2. In a sepearte bowl, sift flour and add salt, sugar and yeast to combine.
3. Gradually add the dry ingredients into the wet ingredients to combine.
4. Add 145g of Tang Zhong and knead.
5. The dough should be a little bit sticky but able to form into a ball shape.
6. Leave aside in a warm environment (e.g. microwave or oven) for around 2 hours.
7. Once the dough has doubled in size, punch the dough to release air bubbles.
8. Sprinkle bench top with flour and kneed the dough for about 5 mins.
9. Cut the dough into 4 pieces and roll the dough flat into an oval shape with a rolling pin.
10. Fold one side into the centre and same with the other side.
11. Flip it to the opposite side, using a rolling pin to flatten it out more.
12. Carefully scroll the dough and set aside in the bread baking tin.
IMG_5054
13. Once you scrolled 4 doughs, leave it aside for another 30 – 60 minutes until it double in size.
14. Meanwhile, preheat oven to 180 degrees on fan forced.
15. Once the dough finished proofing, brush egg wash around the bread dough.
16. Bake it for around 15 minutes or until the top is golden.
17. Remove from the baking tray and let it cool on a rack.
18. Serve by itself or with some butter/jam!

Smell that deliciousness.
IMG_5072

Follow Facebook for more deliciousness!
www.facebook.com/alchemicfeed

Behind the scene photos on Instagram:
www.instagram.com/crystalip

All photos reserved by: Eyes of Ed
www.facebook/eyesofed

Advertisements