Kirbie's Cravings

Milk Bread Take 2

 

close-up photo of a loaf of milk bread

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.

photo of loaf of milk breadphoto milk bread in a pan

I wanted to create an updated post with my new insights and step by step photos.

photo of a loaf of milk breadphoto of a loaf of milk bread with a piece torn off

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

Ingredients:

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)

 

Directions
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.

photo of stretched doughphoto of stretched dough with a hole in it
2. Knead the dough into a ball shape. Take a large bowl and grease with oil.  Place dough into a 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.

photo showing how to roll out the doughphoto showing how to do the first foldphoto showing how to do the second fold

5. Flip dough over with the folds facing down, and flatten dough with rolling pin.
photo showing how to roll the dough after it's been folded
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.
photo showing how to start rolling up the dough to make a rollphoto of the dough roll-up up
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.

close-up photo of a loaf of milk bread in a pan

Milk Bread

Servings: 1 loaf
Prep Time: 40 minutes
Cook Time: 30 minutes
Course: Breakfast
Cuisine: Japanese
This bread is incredibly soft, bouncy and fluffy, which is often a signature style for Asian breads.
4.8 from 5 votes

Ingredients

  • 2 1/2 cups bread flour
  • 3 tbsp + 2 tsp granulated sugar
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup milk
  • 120 g tangzhong (see note)
  • 2 tsp instant yeast
  • 3 tbsp unsalted butter cut into small pieces, softened at room temperature

Instructions

  • 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.
  • 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.
  • Transfer to a clean surface. Divide the dough into four equal portions. Knead into balls. Cover with cling wrap, let rest for 15 minutes.
  • 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.
  • Flip dough over with the folds facing down,and flatten dough with rolling pin.
  • 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.
  • Beat an egg and brush egg mixture on top to create shiny eggwash finish.
  • Bake at 325°F for approximately 30 minutes.

Notes

  • Click here for making tangzhong; please note the recipe for tangzhong makes more than 120g so you will only use a little more than half.
  • Recipe adapted from two of Christine’s recipes here and here, which she adapted from the 65 degrees book.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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156 comments on “Milk Bread Take 2”

  1. Hello!

    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 ;_;

  2. 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.

  3. 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 🙂

  4. 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…

    • 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.

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

    • 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.

  6. 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 ?

    • 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?

  7. 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!

    • 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.

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

  9. 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!

    • 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.

  10. 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?

    • 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?

  11. 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.

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

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

    • 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.

  14. Thank you also about how many cups is 120g?

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

  16. 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?

    Thanks!

    • 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.

  17. 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!

    • 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.

  18. 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! =)

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

  20. 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! ?.?~

    • 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

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