Japanese Milk Bread
A pillowy, tender bread made with a cooked flour-and-milk paste (tangzhong), shaped as a pan of rolls or a loaf.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepOil a 9 inch / 23 cm loaf pan, or have a 9 inch / 23 cm cake pan ready | ||||||||
| 20 g flour (for the tangzhong) | Cook tangzhong to a paste | Mix all but butter, low 5 min | Beat in butter 1 tbsp at a time | Proof covered 1 1/2 hrs | Shape into rolls or 3 logs | Proof 1 hr (rolls) / 1 hr (loaf) | Brush with egg wash | Bake 350°F / 175°C, 20 min rolls / 25-30 min loaf |
| 27 g water (for the tangzhong) | ||||||||
| 60 g milk (for the tangzhong) | ||||||||
| 10 g active dry or instant yeast | Bloom yeast in water 10 min | |||||||
| 20 ml lukewarm water (for the yeast) | ||||||||
| 380 g AP flour (for the dough) | ||||||||
| 60 g sugar | ||||||||
| 3 g salt | ||||||||
| 130 g milk (for the dough) | ||||||||
| 1 large egg (for the dough) | ||||||||
| 45 g softened unsalted butter | ||||||||
| 1 egg, beaten (for the egg wash) | ||||||||
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