What is tangzhong?

An Asian baking technique in which a part of the flour is cooked with milk and water, ahead of time to form a paste called roux (pudding like consistency). This paste is added to the bread dough while kneading.

What does tangzhong do to the bread?

The tangzhong paste replaces a portion of the flour in the dough and makes the bread softer and helps it stay fresh longer. On cooking the flour and water together, all the moisture is absorbed into the flour, which when added to the bread helps it hold a higher percentage of water as compared to other breads.

While kneading, do the window pane test to check for gluten formation in the dough. Once the window forms, let the dough rise!

Shaping Hokkaido Milk Bread

Follow the these steps to shape the loaf. Also, to make buns, divide the dough in 10 parts and shape them into round balls for buns.

Storing Milk Bread

Store this bread wrapped in an airtight container at room temperature for upto 5 days.

Liked this bread? try my other bread recipes –

Equipment used –

Hokkaido Milk Bread

Recipe by thecrumbstoriesCourse: BreadsCuisine: Japanese

Makes

loaf

Prep time

minutes

Resting time

1.5

hours

Baking time

minutes

Ultimate soft, light, fluffy and springyyy Hokkaido Milk Bread!
Tender crumb perfect for breakfast!

Ingredients

For tangzhong
¼ cup (60 ml) Water
¼ cup (60 ml) Milk
¼ cup (25 g) All purpose flour/ Bread Flour
For Dough
Tangzhong at room temperature
2 ½ cups (310g) All purpose Flour / Bread Flour
2 tsp Instant Dry Yeast
¾ cup (160 ml) Milk
¼ cup Granulated Sugar
2 tbsp (25 g) Milk Powder
1 tsp Salt
¼ cup (60 g ) Unsalted butter, softened

Directions

For Tangzhong
In a saucepan over medium heat, combine the water, milk and flour for tangzhong. Stir continuously till the mixture starts to thicken and form a paste. This should take about 2-3 minutes and will look quite similar to mashed potatoes consistency. Transfer to a bowl and let it sit to cool.
For Bread
In half a cup of milk, add in the yeast and let it sit covered for 5 minutes.
In a bowl mix the flour, milk powder and sugar. Add in the tangzhong and yeast with milk. Mix it all to form a dough. Add the milk in batches. Also, add the salt and butter.
Once the dough comes together, take the dough out of the bowl onto a clean surface and knead the dough. (Pulling and folding)
Continue to knead the dough for 15-20 mins, till you get a soft and not too sticky dough.
Check for a window pane and if the test comes through, shape the dough into a smooth ball and place it in a large bowl covered with a tea towel or plastic wrap to rise.
Let the dough rise for an hour or until it doubles in size.
Punch down to remove the air. Give the dough a few folds. Now cut the dough into 3 parts
Flatten each one a little to roll and place in the high greased baking pan.
Preheat the oven to 180 degree Celsius. (Fan)
Place the three rolls side by side in the pan. Do not overfill the pan. Leave space for it to rise.
Cover and let it rise for another 25-30 mins.
Once the dough has risen, lightly brush the top with egg wash or milk wash (1 tsp milk + 1 tsp water) and sprinkle sesame seeds (optional)
Bake in the preheated oven for 30 mins. To check, after 30 mins, tap the bottom of the bread and if done should make a hollow sound.
Remove from the oven and brush the tops with some butter (this helps soften the crust)
Let it cool in the box for 5 to 10 mins. Remove the bread and place it on a wire rack to cool completely.

Notes

Use a high pan, as that gives the bread a good rise.
Do not over stuff the pan with the dough, since that might lead to the bread spilling out.
Don’t let the dough proof for too long, since an over proofed bread will collapse when baking.
Also, to check if the bread is baked, one can use a thermometer. The inside of the baked bread should read about 93 degrees C or 200 degrees F.
A fresh baked bread removed from the oven will hard crust. The crust softens as it cools.

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