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.

Milk Bread (adapted from two of Christine’s recipes here and here,which she adapted from the 65 degrees book)
Yields 1 loaf


2½ cups bread flour
3tbsp+2tsp sugar
1/2 tsp salt
1 large egg
½ cup milk
120g tangzhong (click here for making tangzhong; please not the recipe for tangzhong makes more than 120g so you will only use a little more than half)
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.

When the dough is ready, you should be able to take a chunk of dough and stretch it to a very thin membrane before it breaks. When it does break, the break should be form a circle.

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.

5. Flip dough over with the folds facing down,and flatten dough with rolling pin.
6. Flip dough over so the folds face up. Now roll the dough up. Place each of the rolls into a lightly greased 9 x 5 inch loaf pan and put a piece of plastic wrap over the rolls. Let them rise until double the size, approximately another 40 minutes.
7. Beat an egg and brush egg mixture on top to create shiny eggwash finish.
8. Bake at 325 degrees F for approximately 30 minutes.


133 Responses to “Milk Bread Take 2”

  1. Penny Wolf — December 11, 2010 at 7:03 pm

    I followed your directions the first time and my bread was perfect! I also love this bread. I have a Chinese friend who was raised in the Phillipines and I described this bread to her. She said it sounded like “mamoon”? I am not sure what she said and really not sure of the spelling. I am born and raised in the USA so this explains
    why I am unsure. I am going to make it for her. I love the bread! (and the recipe!)

    • Kirbie replied: — December 11th, 2010 @ 10:52 pm

      I’m so glad you like the bread! I know I’ve tasted a filipino equivalent, but I’m not sure what it’s called. I just asked the BF, but he’s not sure. He says the similar one is Pan de sal. Oh well. Hopefully your friend will like it. I’ve been making it a lot lately; it disappears so quickly in my house.

    • Precious replied: — September 10th, 2016 @ 5:48 pm

      Mamon, is a type of buttery spongecake, which is velvety in texture. Mybe thats what he/she thought when you describe this bread as ” very soft”. But, cake not = bread lol

  2. Apico — December 15, 2010 at 5:39 pm

    In the Philippines, mamon is not a bread, it is a sponge cake. I love your bread too. We do not have a counterpart back home. Even the softest pandesal is not as billowy as this Japanese style loaf.

    • Kirbie replied: — December 15th, 2010 @ 7:39 pm

      Thanks for clearing that up! I asked the BF was mamon was but he didn’t know and I’ve been wondering ever since!

  3. Rich — December 16, 2010 at 4:35 am

    That looks wonderful! Bouncy bread, yes, I think I’ll take one, please.

    • Kirbie replied: — December 16th, 2010 @ 9:41 am

      It is wonderful! I haven’t tested how many days it can last because it’s always gone so fast!

  4. Jenny — April 12, 2011 at 7:20 am

    Thank you so so so much for those photos and such detailed instructions! Now I know for sure that my dough wasn’t kneaded enough or something is wrong with it! Do you mind me asking if you’re using a breadmaker now or a kitchenaid or something? I’m currently making the Pineapple Buns and both times I’ve used the Kitchenaid dough hook attachment, it’s taken an hour and it still doesn’t have the right elasticity!! :( I don’t know if it’s something to do with my tangzhong or?? Do you have any suggestions or idea what might be wrong?

    • Kirbie replied: — April 12th, 2011 @ 8:01 am

      It’s hard for me to tell what is wrong. I use a cuisinart stand mixer, similar to the kitchenaid. I use the dough hook attachment and have never needed to knead for more than 18-20 minutes on high speed. What is the texture of your dough? is it sticky? are you only using half of the tangzhong mixture? Maybe if you take some step by step pictures I can tell you what is going wrong.

  5. Doug — April 29, 2011 at 12:17 am

    Have made a loaf of this today and it worked out really nice, though probably could have done with a touch more time in the oven for my batch..

    Decided to make another tonight – this time after 15 minutes the mixer started smoking – oops!

    I have a Breville branded one – clearly it’s not quite up to the mark for this job! See how it goes later in the week..

    • Kirbie replied: — April 29th, 2011 @ 7:54 am

      Oh no. Hopefully it doesnt smoke next time…Or maybe you can break it up. Knead for 10 minutes, give your mixer a rest for a few minutes, then knead again. I have a Cuisinart stand mixer.

  6. Whitney — April 29, 2011 at 7:51 pm

    I tried making these today, and it came out pretty well, but it was a real struggle, because the dough was so sticky. Is there something wrong? I tried it twice, and the second batch of dough was even stickier than the first. I didn’t have a thermometer when I was making the tangzhong, so maybe the mixture wasn’t hot enough? The steam was already rising, and there were big bubbles. I used a bread machine mixer for about forty minutes. Thanks, and it was great. :)

    • Kirbie replied: — April 29th, 2011 @ 9:01 pm

      I’m not quite sure what the problem is. The initial dough should be very sticky and it’s hard to knead my hand. But if you use a bread machine or a stand mixer, it should not be sticky after kneading it long enough (about 20 minutes for me). Maybe it is your tangzhong? Mine usually is bubbling for a while before it hits 65c. It’s usually done right around the time you start seeing lines in the paste from stirring if that makes any sense (it makes more sense if you’ve made the tangzhong often). Maybe try cooking your tangzhong a little longer next time.

  7. Whitney — April 30, 2011 at 3:10 pm

    ah, that must be the problem, then. another thing is, when a put a towel over it, the dough always ends up sticking to the towel. is that normal?

    • Kirbie replied: — April 30th, 2011 @ 9:22 pm

      That’s normal for the dough to stick to the towel. Oh I thought of another thing. Are you using the entire tangzhong mixture? Because 120g of tangzhong is only about half the mixture. So if you are using the whole thing then your dough will be too wet.

    • Katie Short replied: — November 9th, 2015 @ 1:15 pm

      Lightly spray your towel with cooking spray. I’ve used my Misto filled with light olive oil, and various commercial sprays. It helps immensely!

      • Kirbie replied: — November 9th, 2015 @ 9:11 pm

        great suggestion!

  8. Karen — June 3, 2011 at 6:59 pm

    I can’t wait to make this bread. Is there a reason you didn’t double the bread dough ingredients to make 2 loaves, since the tangzhong is already doubled?

    • Kirbie replied: — June 3rd, 2011 @ 7:14 pm

      There’s no real reason. You can definitely make two at once. Since the dough takes about 20 minutes to mix, I just had an issue with the timing. I tried doing two at once before, and I was getting mixed up with how much longer I needed to proof each loaf. I also tend to make these late at night, so I’m tired and that makes me make more mistakes if I’m monitoring two loaves. But you can definitely do two at once. I usually make one and then put the rest of the tangzhong in the fridge and then make another one the next day.

  9. Ruthieg — June 9, 2011 at 2:53 pm

    I ran across this recipe at a bread website called the Fresh Loaf and made it….Wow is it a wonderful bread. I am sure your readers will love this bread. RG

    • Kirbie replied: — June 10th, 2011 @ 9:13 am

      I’m so glad it turned out well for you!

  10. Kita — August 1, 2011 at 3:28 pm

    I made this for my family today! Kneading by hand is definitely extremely tedious, but the results were well worth all of the effort. :) Thank you so much for sharing this recipe with us. I’ll make this again and again, for sure!

    • Kirbie replied: — August 2nd, 2011 @ 8:20 am

      Wow, I applaud you for making it by hand! I did it the first time, and then after that I always used my stand mixer. I’m so glad you like it though.

  11. Lali — August 6, 2011 at 7:59 pm

    Ever since I made this bread, it’s been the family favourite and I now bake a loaf every other day!! Thanks so, so much.

    • Kirbie replied: — August 6th, 2011 @ 8:44 pm

      That’s so great to hear! I love it so much too. When I first discovered this bread I made it every week. Now I’ve slowed down, but definitely at least once a month!

  12. Tea — November 4, 2011 at 8:55 pm

    Hi there.
    I tried this recipe (made a few tiny changes though), and the bread looks really pretty. The dough was very easy to work with too – very smooth and not sticky.
    I don’t know if its supposed to be like a “chan bao” (chinese dinner roll) as the texture is more sturdy and not as fluffy as those buttery sweet breads from the chinese bakeries. It is also not as sweet as those sweets breads.
    For the simplicity of the ingredients (compared to the Hokkaido Milk Loaf or Pai Bao on Christine’s site), this is a pretty good bread. The ingredients list for the Hokkaido Milk Loaf and Pai Bao take a lot of time to prepare.
    I love that this recipe is so simple, but it’s too bad it’s not possible to make those super soft and fluffy ones from such a simple recipe like this.

    Thanks for the recipe.

    • Kirbie replied: — November 5th, 2011 @ 7:42 am

      When I make this, it is similar o the Chinese toast breads. For the softer individual breads, the book has recipes for those too n they come ou great

  13. Karen — November 18, 2011 at 9:52 pm

    Hi, I was making this and in the middle of preparation, I realized that I was using all-purpose flour instead of the required bread flour. I couldn’t start over since most of the ingredients were already mixed. Do you think the bread will still bake fine with the all-purpose flour instead of the bread flour?

    • Kirbie replied: — November 18th, 2011 @ 10:36 pm

      It will still come out. I made the mistake before. The texture won’t be as great as using bread flour in my opinion, but I don’t think you need to start over. The bread comes out more dense with all purpose flour and doesnt stay as soft as long. But it still should taste good fresh out of the oven.

  14. Eunice — November 21, 2011 at 2:22 pm

    Thanks for the recipe can wait to try you add the Tangzong while it is still hot or when it’s cold? just wondering how the Yeast would rise in a cold mixture

    • Kirbie replied: — November 21st, 2011 @ 3:10 pm

      You definitely need to let the tangzhong cool down first. I usually stick it in the fridge for a few hours. The yeast doesnt need anything warm because the recipe calls for instant yeast, which doesn’t need to rise. Only the active dry yeast needs to be mixed with warm water to rise.

  15. Pauline Cheng — January 15, 2012 at 9:09 am


    I was wondering what type of milk did you use? I am new to breadmaking and my friend told me you can’t use 2% milk. I am in Canada. TQ ;)

    • Kirbie replied: — January 16th, 2012 @ 9:19 am

      2% should be fine. I use whatever I have on hand, sometimes fat free, sometimes whole milk, etc.

  16. Corinne — May 7, 2012 at 10:00 am

    Is it possible to knead using hang to that elasticity? Not sure if it’s becos I uses whole meal.. 1st failed.. I knead for more than 30 mins still can’t get that elasticity

    • Kirbie replied: — May 7th, 2012 @ 2:32 pm

      Whole meal definitely makes a difference in the recipe. it is possible to get the elasticity kneading by hand, I’ve done it before. I suggest you stick with bread flour. I don’t know the conversions for the other ingredients if you are using whole meal.

  17. Erisha — May 29, 2012 at 7:58 am

    Hi, I’ve tried making the bread today, kneading by hand since i didn’t have the a bread mixer. Wasn’t too sure about the texture (i’m new to breadmaking) and since I have had problems with bread the last few times I tried making, I almost gave up because I couldn’t get the right elasticity and it was so sticky. But in the end, I still decided to give it a go to see what happens. Guess what? It still turned out quite nice! Although not as perfect as yours. The texture is still soft and nice but I realized that maybe I need an oven thermometer? The tops and the edges are a bit crusty/crunchy. Baked too long? baked at a temp too high? But I did follow the length 30 mins and the same oven temp. What do you think?
    Still love th bread by the way! thank you! :)

    • Kirbie replied: — May 29th, 2012 @ 8:39 am

      You may want to lower your oven rack so that the bread isn’t as close to the top. You can also tent the bread by putting a layer of foil loosely over the top of the bread if you see that it starts to get too brown. I’ve had it happen sometimes and I just put foil in and that stops it from continuing to get too brown. Basically secure the foil on one end of the pan, let it wrap around to the other and secure the foil into the other end of the pan. Don’t have it securely on top. It’s like a tent, where the bread is the person inside the tent. You can also try reducing the temperature slightly, maybe by 10 degrees towards the end.

  18. Angela — June 20, 2012 at 8:25 pm

    Hi, I’ve tried making the dough and leave it overnight before baking. It taste just simply nice. Fluffy and tasty even it is plain. However, am not too sure if I didn’t knead long enough using my mixer. The dough is abit sticky. What do you reckon – is it that I did not mix long enough?

    • Kirbie replied: — June 21st, 2012 @ 8:26 am

      Yes I would recommend kneading longer if it is sticky. The dough should be slightly sticky, but it should not actually stick to your hands.

  19. Angela — June 23, 2012 at 11:11 pm

    Hi, I just want to check the time taken for you to knead the dough using the stand mixer – starting from adding the wet ingredients to time you have stopped. Cause am not too sure if my stand mixer is not fast enough. I took around 2 hours to knead the dough. It is not as sticky as I did the first time. Do you reckon if this is the problem with the speed or power of the stand mixer?

    • Kirbie replied: — June 23rd, 2012 @ 11:29 pm

      Hi Angela, It should not take that long. The wet ingredients come together in only a few minutes, maybe five at most. And then after that you knead for about 18-20 minutes to achieve elasticity. I think you need to try turning up the speed of your mixer. Do you have a mixer that is good for kneading bread?

  20. Yinzai — June 25, 2012 at 6:30 am

    Hi, I just made a loaf last Thursday and every last bit of it was gone by Sunday morning! Store bought bread never get finished before it gets yucky and moldy. My daughter said the bread was delightful! Thank you for sharing the recipe and step-by-step method.

    • Kirbie replied: — June 25th, 2012 @ 8:40 am

      Oh that’s so great to hear. My loaves never last long either. Haha. =)

  21. Lorna — August 19, 2012 at 10:09 pm

    I’m trying your recipe now but the dough seems dry and rough when I tear it. It isn’t as smooth as yours… any idea what is wrong, insufficient kneading? I’ve been kneading for close to an hour using kitchen aid at level 2 intensity.

    • Kirbie replied: — August 20th, 2012 @ 8:47 am

      The dough should actually be really sticky and after a lot of kneading, it becomes less sticky. It sounds like you have too much dry ingredients because the dough should not be dry at all.

  22. Lorna — August 20, 2012 at 5:37 am

    The bread didn’t turn out to be soft and fluffy. Although it has risen quite nicely but it’s hard on the outside and dense in the inside. I’m still trying to figure out what went wrong, not sure if it’s too dry or I didn’t knead sufficiently although I let the mixer went on for an hour. Would be grateful if you can advise. Thanks much

    • Kirbie replied: — August 20th, 2012 @ 8:46 am

      Hi Lorna. I’m sorry to hear that. I actually am not sure where you went wrong because I haven’t had it be super dense before and I’m not so much of an expert to know what would cause that. Hopefully someone reading the comments can give advice. Did you use instant active yeast? As opposed to the dry yeast?

  23. ineedhelpquick — September 6, 2012 at 8:51 am

    hi, can i use all purpose flour? i’m making this tomorrow and i don’t have time to buy bread flour. I heard its going to be tougher but will it be softer than regular white bread or the same? :)

    • Kirbie replied: — September 6th, 2012 @ 9:26 am

      I would say it’s not a good idea to use all purpose. I’ve done it before and the bread comes out tasty very doughy.

  24. Karen — October 19, 2012 at 8:55 am

    I made this bread last night for my white-bread addicted daughter. I usually only make whole wheat, but finally relented and I’m so glad I did! I ate more of this bread than she did, and it’s just as soft and wonderful as it’s made out to be. Thanks (I think)!

    • Kirbie replied: — October 19th, 2012 @ 9:17 am

      Haha, I’m so glad you love it! This is definitely my favorite white bread recipe. It takes a little effort, but the results are amazing every time!

  25. Farzana — November 23, 2012 at 3:27 pm

    This bread is the most delicious bread I have ever seen ! My question was, do i have to divide the dough into 4 equal parts? Can i just make one big one and bake it like a regular bread?

    • Kirbie replied: — November 23rd, 2012 @ 10:44 pm

      Actually it does make a difference. It doesn’t quite rise as well if it’s just one big lump.

  26. Angelina — December 11, 2012 at 8:36 am

    How much is 3 tbsp of butter for your recipe above?

    • Kirbie replied: — December 11th, 2012 @ 8:48 am

      I’m sorry, I don’t understand your question. What are you trying to convert tablespoons to?

  27. Farzana — December 11, 2012 at 2:44 pm

    I plan on making this hopefully this weekend ! I am so excited LOL ! Have you ever tried this without the egg? Unfortunately, my 2 year old is allergic (anaphylactic shock) to it. Cheers !

    • Kirbie replied: — December 11th, 2012 @ 4:19 pm

      I have not tried it without the egg. I think the egg is pretty essential to the recipe, so not sure how it will turn out with it. Maybe you canfind an eggless bread recipe to try for your 2 year old?

  28. Carolyn — January 9, 2013 at 3:06 pm

    Wow..the bread looks yummy and I can’t wait to try it.
    I have a question on the yeast. Can I replace the instant yeast with active dry yeast? What additional steps do I have to do?
    Thank u

    • Kirbie replied: — January 9th, 2013 @ 5:01 pm

      I believe it can be done, but I don’t know exactly the extra steps as I always just buy instant yeast since it’s so much faster.

  29. Dominic — January 9, 2013 at 9:37 pm

    Hi Kirbie. Thanks for the pictorial guide. Its really helpful. I tried this couple of times but could not get the dough to pass the windowpane test. I did everything with hand, mix and knead since I dont have a mixer. May I know how long did you knead using hand? I tried kneading for 40 mins, stretch and roll method, but the dough still tear when I did windowpane test. Thanks!

    • Kirbie replied: — January 10th, 2013 @ 9:38 am

      It’s really hard to get the desired consistency kneading by hand. I only kneaded hand once a long time ago, I don’t remember how it took, but I actually had my husband help me knead because it took a lot of strength and time. Do you have a mixer you can use? It works very well with the mixer.

  30. Dee — January 23, 2013 at 3:33 am

    I tried making this bread and I thought I had a bag of bread flour, put everything together in my ka mixer but it was still very sticky and did not seem to come together. I rechecked all my ingredients and it turns out the bag of “bread flour” was a bag of “bread mix!” is this the culprit? I kept adding ap flour to thicken up the dough mixture so it’s not so sticky. And transferred it to a bowl. I didn’t have the heart to throw the dough out. It’s sitting in my refrigerator hoping there might be a way to save it?

    Thank you

    • Kirbie replied: — January 23rd, 2013 @ 10:28 am

      Bread flour and bread mix are not the same thing so that is probably the problem. I’m not quite sure how to save it. You might try googling and seeing if anyone out there has discussed it in a forum or something.

  31. Rusty — February 10, 2013 at 4:04 pm

    I made Tangzhong Cinnamon Swirl Milk Bread.

    I didn’t have any plain milk in the house, so I substituted
    1/2 cup of buttermilk. Other than that, I followed the Milk Bread recipe exactly from this website.

    I used my bread machine dough cycle to knead and for the 1st rise.

    But when it came to shaping the loaf, I shaped it into a traditional Cinnamon Swirl Loaf and used this filling below.

    What a wonderful dough to roll out and work with. It was so light and smooth. Hardly any snap back when rolling out. A pleasure to work with.

    1 egg, beaten with 1 tsp vanilla extract (for egg wash inside and outside)

    1/2 cup Craisins (Dried Cranberries)

    Mix these dry ingredients together, sprinkle as filling:
    2 Tablespoons white granulated sugar
    2 Tablespoons brown sugar
    2 teaspoons Penzey’s Vietnamese cinnamon
    2 teaspoons Penzey’s Apple Pie Spice
    1 Tablespoon flour

    Placed shaped loaf in 9×5-in loaf pan. Standard rise and baking at 350-F until center of loaf reached 195-F.

    This was the lightest, highest rising, best tasting Cinnamon Swirl Bread I have ever made. It is so light and fluffy.

    This will be my go to Cinnamon Swirl Bread in the future.

  32. Rusty — February 10, 2013 at 4:41 pm

    I make the TangZhong roux in an 1100-watt microwave. Use a pyrex? cup. 100-gm room temperature water, 20-gm flour. Mix well with whisk.
    -Microwave 20-seconds. Stir, take temperature. Will be about 120-F.
    -Microwave 10-seconds. Stir, take? temperature. Will be about 135-F.
    -Microwave 10 more seconds. Stir, take temperature. Will be about 145-F.
    -Microwave a? final 5-seconds. Stir and take temp. The roux is at about 150-F.
    The roux will be thick and creamy and a translucent white color.
    Cool to below 130-F, mix with other wet ingredients and add to bread maker.

    • Kirbie replied: — February 11th, 2013 @ 9:49 am

      Thanks! I need to try the microwave method

  33. Ciqita — February 16, 2013 at 10:04 pm

    First and foremost, let me say i LOVE this recipe! Its super easy to make, the bread always comes out delicious and theyre always so fluffy and soft! I use this recipe for many types of bread recipe. The other day i made cinnamon roll, i used this recipe. I have also made pull apart cheese garlic bread, again using this recipe. One thing i modified when making the garlic bread, i added a little bit more salt and less sugar. (cant provide exact amount cause i just used the feeling method). So, thanks a lot for the recipe!!! <3

    • Kirbie replied: — February 17th, 2013 @ 10:36 pm

      I’m so glad you like all the bread and I love hearing all the variations you’ve made.

  34. Mary — February 26, 2013 at 12:31 am

    Can this recipe me be baked in the bread machine without the added step of rolling out the dough?

    • Kirbie replied: — February 26th, 2013 @ 9:16 am

      I believe it can be baked in a bread machine but may need some tweaking of the recipe. I haven’t tried making it in a bread machine so I don’t know what the tweaks are. You can try google search to see if other bloggers have made a version with bread machine.

  35. Jean — March 6, 2013 at 5:30 pm

    On your first posting of milk bread you had the oven temperature at 350 degrees F, on this posting you have it at 325 degrees f. Did you find the lower temp to work better?

    • Kirbie replied: — March 6th, 2013 @ 11:21 pm

      Yes. The first time I made it, the top was getting too dark brown before the bread was done. So I lowered the temperature and it still baked fine and the top didn’t get too brown.

  36. Reshmy Kurian — April 3, 2013 at 7:54 pm

    Hi Kirbie, I made this recipe here in India, ended up using only 2 cups of all purpose flour and absolutely loved the resulting bread. I also added milk powder because I love the milky sweet resulting taste. Though I altered the proportions, I found your pictures to very helpful and used those as a guide for the bread. Without the picture of the dough being strecthed, I would have had no idea what I was aiming for. Thanks for the detailed post.

    • Kirbie replied: — April 4th, 2013 @ 12:35 am

      Glad to be of help! I’m happy the recipe worked even with the reductions and using all purpose flour instead of bread flour

  37. Steff — April 7, 2013 at 1:42 pm

    I’m trying this recipe today and was wondering if you had tried baking it in a Pullman loaf pan? I love the way the Japanese bakeries have their loaves baked and am trying to recreate that….

    • Kirbie replied: — April 8th, 2013 @ 9:50 am

      I have not tried baking it in a pullman loaf pan. I’m not sure what the result would be.

  38. Elvis — July 9, 2013 at 5:07 am

    I added the full amount of tangzhong… Now I’m waiting on the final rise, and then I get to discover if it turns out. (Crossing fingers)

    • Kirbie replied: — July 9th, 2013 @ 8:24 am

      eek. it might be too much. I’m actually not sure what will happen. Please let me know!

  39. Elvis — July 9, 2013 at 8:41 am

    It tastes perfect! Awesome!

    • Kirbie replied: — July 9th, 2013 @ 8:48 am


  40. Michelle — July 12, 2013 at 12:09 am

    Hi there, I used the same recipe from Christine’s blog and my bread turned out soft and fluffy only on the first day. It turned kinda hard and dry the next day, although it still tasted very good after toasting it. Do u have any idea why?

    • Kirbie replied: — July 12th, 2013 @ 9:08 am

      That is so strange. I’ve never had that happen before. Did you keep the bread covered overnight? Also did you use bread flour?

  41. Bee — July 16, 2013 at 8:17 pm


    I made bread for the first time yesterday and this was the recipe I used! (Yayy) It came out to taste pretty nice, but the coloring is a little weird? It’s this darkened yellow color, and the texture of the bread isn’t as fluffy as yours either ;_;

    • Kirbie replied: — July 16th, 2013 @ 10:54 pm

      Hmm, I’ve never experienced that issue before. Did you use bread flour?

  42. Anna — August 7, 2013 at 5:08 am

    Hello! This is such a great recipe, I’ve been literally baking variants of it every day for the past week because my parents and I love it so much! I’m going to try to make a version of this with some corn flour, rosemary, and pine nuts, and if it turns out well, I’d like to post the recipe on my blog. Would you mind that? I’ll definitely link back to your post about the 65 degree method.

    • Kirbie replied: — August 7th, 2013 @ 9:30 am


  43. Roselle Narrazid Lorenzo — August 24, 2013 at 5:46 am

    Hi, I tried this recipe. Was worried I messed up since the dough was really sticky. It took 30 minutes in the mixer…My search is over. Thank you for sharing. My brother says it tastes like ensaymada. So I put some butter sugar glaze and some grated cheese on top. Absolutely loved it. Thank you so much for sharing this recipe :-)

    • Kirbie replied: — August 26th, 2013 @ 11:46 am

      this is my all time fav bread recipe!

  44. hoihoi — November 26, 2013 at 3:45 pm

    Do you know how this works with corn flour? My mom still remembers fondly the breads she used to get in korea with corn in it and I’m hoping to recreate it for her…

    • Kirbie replied: — November 26th, 2013 @ 11:44 pm

      You need to use bread flour to make the bread. Some corn meal probably can be added to have a corn flavor but I’ve never done a corn one. You might try to do a google search to see if anyone has made it.

  45. Vicky — December 8, 2013 at 6:33 pm

    Is there a way to make a whole wheat version of this?

    • Kirbie replied: — December 8th, 2013 @ 11:56 pm

      I’ve seen whole wheat versions, but I’ve never tried myself. It’s not the same exact recipe. If you try google search, I’m sure you’ll find a few recipes.

  46. Mike — February 20, 2014 at 2:38 pm

    I just finished making the bread and it is fluffy and soft and
    Reminds me a lot of egg bread challah however
    I needed to add 1/2 cup of flour and it took like 3 hours for
    The dough to rise. Not sure why ?

    • Kirbie replied: — February 21st, 2014 @ 2:14 am

      Did you use the entire amount of TZ or just part of it? If your dough is too wet that might have been why you needed more flour. As for rising, it might have something to do with your yeast. Did you use instant yeast?

  47. kikukat — February 23, 2014 at 12:28 pm

    I followed your original recipe and thought it was perfect. Can you tell me why you revisited it. I noticed the baking temp change (original was 350, and revisit is 325). In my first attempt, I used 335, baking for 30 minutes, and the bread was barely cooked. When I followed your original recipe (350 for 30 minutes), bread was absolutely perfectly cooked. I used an 8 x 4″ loaf pan and it was overflowing. I will try a 9 x 5″ pan (when I can get one). Thank you for the revisit, but I will stick to your original!

    • Kirbie replied: — February 24th, 2014 @ 9:31 am

      The second post was meant to provide more clarity and more details since I had more experience with the recipe. I included photos of the dough, etc. I also had issues that my bread top was overcooking with the original temperature, but of course everyone’s oven is different.

  48. kikukat — February 23, 2014 at 12:29 pm

    My next project will be your milk bread rolls! Thank you for the recipes.

    • Kirbie replied: — February 24th, 2014 @ 9:29 am

      have fun!

  49. Kathy — March 23, 2014 at 5:40 pm

    Hello! I made this last night, and it is perfect!! The way the bread pulls apart and you can see all the fibres ripping was pure joy for me!! I kneaded the dough in my Kitchen Aid with a dough hook for 20 mins. My pan was the same size as yours, so my dough was busting out–but still delicious. I will have to get a bigger pan! I started reading your blog to look at your Cookies and Cream cookie recipes, then I tried your savoury dishes, now I made this bread. You have many lovely recipes and I’m always excited every time I get a new post delivered to my Inbox. Thank you so much!

    • Kirbie replied: — March 24th, 2014 @ 2:20 am

      Hi Kathy, thanks for your very sweet message! It totally made my night. I’m so glad you are enjoying my recipes and I hope you continue to enjoy many more.

  50. Mia — April 1, 2014 at 9:53 pm

    Hi Kirbie,

    I tried the recipe and it turned out great. The only issue i have is, when the bread cools down it hardens up and dry too. It’s not soft like the in shop. Am i doing something wrong?

    • Kirbie replied: — April 1st, 2014 @ 10:28 pm

      Hmm, it does sound like something went wrong because the bread is supposed to stay super soft. Did you do the recipe exactly or did you make any modifications such as a diff flour, etc?

  51. Karrie — April 23, 2014 at 10:10 pm

    I saw this recipe on christine’s website and yours and I have been dying to try it. I just took it out of the oven and will taste it tomorrow. It seems like everything went well.

    • Kirbie replied: — April 23rd, 2014 @ 11:19 pm

      i hope you love it!

  52. Karrie — April 24, 2014 at 7:26 am

    Thank you! The bread turned out great! I will be trying the whole wheat version next.

    • Kirbie replied: — April 24th, 2014 @ 8:09 am

      yay! so great to hear. I haven’t tried a whole wheat version yet. I need to do so!

  53. Julie — April 25, 2014 at 8:28 am

    Hi can I half the recipe for tangzhong if I’m only gonna make one loaf?

    • Kirbie replied: — April 25th, 2014 @ 12:41 pm

      The TZ recipe isn’t quite enough for two loaves unfortunately. If you use 120g, you will have less than 120g leftover. also it is hard to reduce the quantities to make a smaller amount.

  54. Julie — April 25, 2014 at 2:52 pm

    Thank you also about how many cups is 120g?

    • Kirbie replied: — April 26th, 2014 @ 3:34 am

      Sorry I dont know as I always weigh it. it’s a lot less than 1 cup though

  55. Julie — April 26, 2014 at 2:39 pm

    I did end up halving the tangzhong and it worked so well. My family love it it was so soft and fluffy!

    • Kirbie replied: — April 26th, 2014 @ 6:21 pm

      so glad it turned out well!!

  56. Myra — May 10, 2014 at 4:23 am

    Hi~ First time making bread and I have a few questions regarding this delicious looking recipe.
    - How sweet is this bread?
    - Did you used unsalted butter?
    - Did you used normal or full fat milk?


    • Kirbie replied: — May 10th, 2014 @ 9:45 pm

      sweeter than standard toast, but not so sweet to be a sweet bread. yes, unsalted butter. i used fat free milk, but i think it should be fine with low fat or full fat.

  57. Carolyn — July 23, 2014 at 3:41 pm

    Hi what speed do you use for your mixer? I have a kitchen aid and have been using speed 2 but find it takes very long to knead. You say you used a medium speed so is it fine to use speed 4 instead to make the kneading process faster?  Thanks! Love this bread and the kid inhale it the moment the buns are cool enough to eat!

    • Kirbie replied: — July 24th, 2014 @ 12:02 am

      2 seems too slow. I would increase to 4 and give it a try. I usually mix mine between 5-6, but I am using a Cuisinart and not a Kitchenaid. I’ve heard that kitchenaid sometimes struggles with kneading bread, so I’d watch it carefully.

  58. Nana — November 14, 2014 at 3:50 pm

    I would definitely change the recipe and say NOT to use the whole tangzhong. It’s a bit misleading as I bet many added the whole thing instead of measuring out the tangzhong. I dumped the whole thing and the dough was extremely sticky. Then I see that it’s for doubling the recipe…
    Making it right now and hope it comes out good! =)

    • Kirbie replied: — November 14th, 2014 @ 4:13 pm

      it states in the original post that it’s about half. i’ll make the change here as well

  59. rainy — March 7, 2015 at 7:12 am

    hi dear.. may i know it’s about how many ounces is a cup of flour?

    • Kirbie replied: — March 7th, 2015 @ 9:05 am

      i dont have the conversion. you can try looking for a conversion site on the internet

  60. Kelly — May 18, 2015 at 2:57 am

    thank you for the recipe, i made it today and it turns out great. Really hard to knead the dough by hands though, so sticky that i thought i did something wrong. i wish i had a machine. The bread is extremely soft and delicious! ?.?~

    • Kirbie replied: — May 18th, 2015 @ 9:49 am

      Hi, glad it worked out! yes it’s super hard to knead by hand. if you have a stand mixer, that is the best and easiest way

  61. Jennifer — November 21, 2015 at 5:07 pm

    Hi Kirbie,
    I’ve used this recipe a few times now to make dinner rolls but the bottom is always sticking to my parchment paper even though I dust the bottom of my buns prior to placing them on the piece of paper.. Any ideas why? Also, the “feet” portion tends to get a bit wrinkly after I pull them out of the oven. Thanks! =]

    • Kirbie replied: — November 23rd, 2015 @ 12:13 pm

      Hmm, I haven’t had any sticking issues, especially with parchment paper. I wonder, have you tried baking them slightly longer?The wrinkling you describe sounds like maybe they need to cook slightly longer so they don’t deflate as much.

  62. Jennifer — November 24, 2015 at 12:07 am

    Hi Kirbie,

    I’ve tried baking them longer but the bottom starts to burn and the top starts getting too dark and hard. 

    • Kirbie replied: — November 25th, 2015 @ 9:01 am

      Hmm, this is quite strange. Just double checking, you are using parchment paper and not wax paper right? Another thing–you might try a different baking pan or baking in a different section of the oven. for example, i only use the top half of my oven because my baked goods always bake unevenly on the bottom half.

  63. Jennifer — December 28, 2015 at 8:24 pm

    Hi Kirbie,
    I use the regular white muffin paper cups. I assume they’re the same as parchment paper but thicker? I usually bake it in an aluminum pan in the middle rack of my oven. 

    • Kirbie replied: — December 30th, 2015 @ 9:21 am

      Hi Jennifer- so then, if I understand correctly, you are making individual bread rolls in muffin cups and not baking this altogether as one big bread? In that case, you may need to adjust baking time or temp. The breads cook much faster as small rolls which would explain why they might be browning too fast

  64. Meg — January 2, 2016 at 3:47 am

    To the commenter Michelle, I had the same problem with my bread too, and I’m guessing is that you could have possibly spaced your bread dough too far apart, hence allowing the dough to rise more and the air bubbles in the dough to be bigger, allowing to be dry out faster. So you could sort of squish the dough in smaller pans and make sure they are closer together. (It should rise up?) Please note that this is simply a theory and I haven’t tested it out yet. And you should definitely check google for a solution.
    I’ll try this recipe again tomorrow, thanks for sharing this lovely recipe, it is by far the sweetest and tastiest bread I have ever eaten.

  65. Meg — January 3, 2016 at 1:59 am

    I have a question, if you are hand-kneading the dough, do you knead it till it’s no longer sticking to your hands? Because my dough is always able to stretch to a very thin membrane and even create holes when it tears but it’s always very sticky and I haven’t been kneading long enough.
    I don’t do my baking in an air conditioned environment, furthermore Singapore is humid and warm, do these factors play a part?

    • Kirbie replied: — January 5th, 2016 @ 9:09 am

      humidity and warmth can play a factor, but yes, the idea is also to knead the dough until it’s no longer sticky. I recommend kneading with a mixer if you have one as it’s much easier to get the right consistency.

  66. hms — May 19, 2016 at 12:59 pm

    Can this be baked in a 13 x 4 pullman bread pan?

    • Kirbie replied: — May 20th, 2016 @ 12:51 pm

      I haven’t tried. I think so though you may need more than the recipe amount as stated.

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