Tangzhong Milk Bread
Tangzhong Milk Bread

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, tangzhong milk bread. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Tang zhong is the secret to Asian bakery milk bread that stays soft, moist, fluffy, and fresh for days! Learn how to make this lovely bread with my recipe. If you grow up in Asia, you probably prefer bread that has a soft and fluffy texture with a strong milky flavor. The secret of the Tangzhong Milk Bread is in the 'roux', a mix of flour and either water or milk that you cook briefly to gelantinize.

Tangzhong Milk Bread is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Tangzhong Milk Bread is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have tangzhong milk bread using 12 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Tangzhong Milk Bread:
  1. Make ready Tangzhong:
  2. Take 35 g Bread Flour,
  3. Get 175 g Water,
  4. Prepare Dough:
  5. Prepare 5 g Active Instant Dry Yeast,
  6. Take 140 g Whole Milk Lukewarm,
  7. Get 340 g Bread Flour,
  8. Make ready 30 g Demerara Sugar,
  9. Prepare 3 g Sea Salt,
  10. Prepare 40 g Eggs,
  11. Take Room Temperature Softened Unsalted Butter, 40g + More For Greasing
  12. Get Egg Wash, 1 Egg Yolk + 1 TBSP Whole Milk

This gel, added to the rest of the ingredients, should make a uniquely soft textured bread, and should make your bread last longer (for daaays) than bread without. The remarkable thing about tangzhong, also called yudane or water roux, is how the overall dough hydration can be kept relatively low, with fewer fats and oils, and still result in incredibly tender bread. Traditionally a Chinese bread making technique, tangzhong found its way to Japan where it is widely known as milk bread. This Asian bread-making technique produces rolls or loaves with a feathery, springy texture.

Steps to make Tangzhong Milk Bread:
  1. Prepare the tangzhong. - - In a skillet over medium-low heat, add flour and water. - - Stir to combine well. - - Make sure no large lumps.
  2. Continue cooking until it thickens. - - The roux should stick to your spatula without falling. - - Transfer into a bowl. - - Cover with cling film and chill in the fridge overnight.
  3. Prepare the dough. - - Take the roux out of the fridge and place it on a counter at room temperature at least 1 hr prior to making the dough. - - In a bowl, combine milk and yeast until the yeast has dissolved. - - The milk has to be lukewarm.
  4. Set aside. - - In a large bowl, combine flour, sugar and salt. - - Mix to combine well. - - Gradually pour in the milk mixture while mixing with a spatula. - - Fold to combine well. - - Add in egg. - - Fold to combine well.
  5. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins. - - Add in the tangzhong. - - Knead for about 3 mins until the tangzhong is fully incorporated.
  6. Add in the butter. - - Continue kneading for another 3 mins. - - Transfer onto a lightly floured surface and knead for 5 to 8 mins. - - Do take note that the tangzhong and butter has to be at room temperature.
  7. The dough should be tacky, but not sticky, and it should pass the "window-pane" test. - - If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. - - Lightly grease the bowl with some butter. - - Transfer the dough back to the greased bowl. - - Cover with cling film and let rise for 30 mins.
  8. It should slightly risen. - - Punch down the dough and fold the top, sides and bottom to the center. - - Flip, cover and let rise for 1 hr. - - This process is sorta to ensure that the yeast is activated.
  9. The dough should be doubled in size. - - You can do a test by poking a floured finger into the dough. If it doesn't spring back, the yeast is activated properly and the dough is ready. - - Transfer the dough onto a lightly floured surface. - - Divide the dough into 3 equal pieces.
  10. Form each piece into balls. - - Cover with cling film and let rest for 15 mins. This is called the bench rest which allows the gluten to relax. - - Grease bread pan with butter.
  11. Roll a dough ball into an oblong disc. - - Fold the top 2/3 way to the bottom. - - Gently press to seal the sim. - - Fold the bottom 2/3 way to the top. - - Gently press to seal the sim.
  12. Rotate 90 degrees. - - Roll with the rolling pin. - - Fold the top 2/3 way to the bottom. - - Gently press to seal the sim.
  13. Fold down to meet the bottom. - - Gently pinch the sim. - - Roll the dough simmed side down to smoothen.
  14. Transfer into the greased bread pan. - - Repeat the process for the remaining dough balls. - - You will have 3 dough balls, side by side in your loaf pan.
  15. Cover with cling film and let rise for 45 mins. - - Preheat oven to 175 degree celsius or 350 fahrenheit. - - The dough balls should rise about 2 inches above the top of the loaf pan. - - Whisk egg wash until well combined.
  16. Brush the egg wash onto the dough. - - Wack into the oven and bake for 45 mins or until the crust is golden brown. - - Remove from the oven. - - Immediately unmold onto a wire cooling rack.
  17. Melt some butter in skillet over a stovetop. - - Immediately, brush the melted butter onto the top crust to give that extra shine. - - Set aside to cool down completely before slicing. - - Use this sandwich bread for your sandwich adventures, or simply make a toast. I just simply spread my nyonya kaya.

Traditionally a Chinese bread making technique, tangzhong found its way to Japan where it is widely known as milk bread. This Asian bread-making technique produces rolls or loaves with a feathery, springy texture. It involves the step of making a paste from flour and milk, plus sometimes water. A few we'd like to recommend are our Gluten-Free Sandwich Bread, Gluten-Free Toasting and Sandwich Bread, and Gluten-Free Double-Milk Sandwich Bread. When we tested using a tangzhong starter in gluten-free breads, we found that the tangzhong starter didn't have the same impacts as it does on gluten-full breads.

So that’s going to wrap this up with this exceptional food tangzhong milk bread recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!