Since I’ve been working with the Tangzhong method a lot, I decided to revisit the milk bread which was the first recipe I tried, which you can read about here. As a brief summary, the “tangzhong” method was created by a chinese woman, Yvonne Chen, who calls herself the bread doctor, wrote a book which translates to “65 degrees Tangzhong.” Her method is a natural method of creating a bread that is incredibly soft, bouncy and fluffy, which is often a signature style for asian breads.
Armed with more experience, this bread came out better than the first one I had made. The only problem I had was that my dough rose too much. I should have taken some dough out because it ended up being squished in the 9 x 5 bread pan I was using.
I wanted to create an updated post with my new insights and step by step photos.
1/2 tsp salt
1 large egg
½ cup milk
120g tangzhong (click here for making tangzhong)
2 tsp instant yeast
3 tbsp butter (cut into small pieces, softened at room temperature)
1. Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center. Add in all wet ingredients: milk, egg and tangzhong. Fit the dough hook attachment on your stand mixer and begin mixing on medium speed and knead until your dough comes together and then add in the butter and continue kneading. Keep kneading until the dough is smooth, not too sticky on the surface and elastic. I kneaded the dough for about 18-20 minutes. Each mixer may vary.
2. Knead the dough into a ball shape. Take a large bowl and grease with oil. Place dough into greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.
3. Transfer to a clean surface. Divide the dough into four equal portions. Knead into balls. Cover with cling wrap, let rest for 15 minutes.
4. Roll out each portion of the dough with a rolling pin into an oval shape. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top.
8. Bake at 325 degrees F for approximately 30 minutes.