Tangzhong Milk Bread Recipe

Name: Tangzhong Milk Bread
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 3
Cuisine: Korean
Ingredients: 125g Water; 25g Bread flour; 300g Bread flour; 40g Sugar; 5g Salt; 6g Dry yeast; 150g Warm milk; 30g Melted unsalted butter

by Cooking Tree 2023-07-29

written by Cooking Tree 2023-07-29

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Cooking Tree is serving you a delectable recipe for Tangzhong Milk Bread, and we’ll show you how to prepare it from scratch.

I made a more moist and chewy milk bread by adding Tangjong.
Tangjong is made by mixing water and flour in a ratio of 5:1 and frying it in a pan to ferment it for more than 12 hours.

I used it after taking it out at room temperature for 1 to 2 hours before kneading.
Since eggs are not added, the color is whiter and the taste is milder.

I kneaded it with a bread maker, but with hand kneading, you can knead it for about 15 minutes until smooth.
I think this bread tastes really good when it’s baked and eaten right away while it’s hot.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Tangzhong Milk Bread
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Rating: 4.9/5
( 68 voted )

Serves: 3 Prep Time: 35 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

125g Water
25g Bread flour
300g Bread flour
40g Sugar
5g Salt
6g Dry yeast
150g Warm milk
30g Melted unsalted butter

Instructions

Put water and strong flour in a pan, put it on medium heat and boil it until it thickens, then put it in another bowl, cover it with cling film, and put it in the refrigerator for at least 12 hours.
Put strong flour, sugar, salt, and dry yeast in a bread maker and mix, then add the tangjong, warm milk, and melted unsalted butter from room temperature for about 1 hour before use, and knead for about 15 minutes.
Put the dough into a round ball, cover with cling wrap, and ferment for about 40 minutes until it doubles in size.
Drain the gas from the fermented dough, divide it into 3 parts, make a circle, cover with cling wrap, and rest for about 10 minutes.
Roll out the dough, shape it, put it in a mold, cover it with plastic wrap, and let it ferment for about 30 minutes.
Coat the top with milk and bake in an oven preheated to 170 degrees for about 30 minutes.

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