Japanese milk bread
Japanese milk bread, from above
Non vegEggJapan

Japanese milk bread

Cloud soft, slightly sweet, pulls apart in feathery strands. Tangzhong keeps it soft for days.

210 minTime
6 gProtein each
mildSpice
Tangzhong2 chapters · 1 min read

Make it your way

Grandma's wayTangzhong enriched milk loaf with cream and butter.
The original
244kcalsame
6 gproteinsame
1 gfibresame
210minutessame

Shokupan.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Maida (all-purpose flour, plain flour)3½ cups bread flour, divided (25 g for tangzhong)
Milk1 cup, divided
Fresh cream (thickened cream, heavy cream)3 tbsp
Sugar3 tbsp
Milk powder (powdered milk)2 tbsp
Egg1
Instant dry yeast2 tsp
Salt1 tsp
Butter3 tbsp, soft

Method

4 steps
  1. 1Make tangzhong: whisk 25 g flour with 125 ml milk and cook on low, stirring, until it thickens into a paste. Cool.
  2. 2Mix the rest of the flour, milk, cream, sugar, milk powder, egg, yeast, salt and the tangzhong. Knead 10 minutes, then knead in butter until very smooth.
  3. 3Rise 1 hour until doubled. Divide into 3, roll each into a spiral and place side by side in a loaf tin. Rise 50 minutes.
  4. 4Brush with milk and bake at 180 C for 30 to 35 minutes. Cool completely before slicing.
Serve it like this

Slice thick and serve with butter and jam, or use for egg sando and katsu sando. Toast lightly for breakfast.

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Make it a meal

What goes with Japanese milk bread: a bread or rice, a side, something to drink and something sweet.

With a main Katsu sando35 min
With a main Saba shioyaki25 min
On the side Miso soup20 min
On the side Hijiki no nimono35 min
To drink Hong Kong milk tea15 min
Something sweet Fruit sando20 min
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