Simple Way to Prepare Ultimate Tangzhong Milk Bread

Tangzhong Milk Bread. All of the above are different terms used to refer to the same cloud-like, soft and fluffy milk bread. This milk bread is special not just for its soft texture, but also its capability to remain springy and moist for longer than ordinary bread. How is that possible, you might ask?

If you grow up in Asia, you probably prefer bread that has a soft and fluffy texture with a strong milky flavor. The other reason that milk bread has fascinated me for so long is that it is a prime example of an Asian baking technique called the tangzhong method. This method refers to adding a roux of flour and water (or milk) to your yeast bread mixture, which helps make it lighter and fluffier when it's baked.

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, tangzhong milk bread. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Tangzhong Milk Bread is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Tangzhong Milk Bread is something that I have loved my entire life. They're nice and they look fantastic.

All of the above are different terms used to refer to the same cloud-like, soft and fluffy milk bread. This milk bread is special not just for its soft texture, but also its capability to remain springy and moist for longer than ordinary bread. How is that possible, you might ask?

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

The ingredients needed to make Tangzhong Milk Bread:

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

Put milk, egg and cooled tangzhong in mixer bowl or bread machine pan. Add remaining ingredients except butter and turn on machine to begin mixing. Mix until ingredients just come together and then add butter. Knead until dough is smooth and elastic and will form a windowpane when stretched.

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..

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. The result is a softer finished bread with a richer flavor. These are the simple pleasures of life to be grateful for. With origins in Japan's yukone (or yudane), tangzhong is a yeast bread technique popularized across Asia by Chinese cookbook author Yvonne Chen. It involves cooking a portion of the flour and liquid in the recipe into a thick slurry prior to adding the remaining ingredients, resulting in soft, fluffy bread.

So that is going to wrap this up with this special food tangzhong milk bread recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!