Flip the dough over again and roll it out until flat. First, let’s make the tangzhong, which is actually super simple and gives the milk bread its signature fluffy texture. Sky’s the limit!). (You can knead the dough by hand totally, but it can be very, very, very tiring). From start to finish, it should only take a few hours. Make a well in the center of the dry ingredients. Cover and let rise for another 30 minutes, ensuring that the dough does not rise above the lip of the pan. I was first introduced to the tangzhong method in pastry school. Next, let’s make the rest of the milk bread dough. ( Log Out /  Cover with a wet towel, and let the dough proof until it’s doubled in size, about an hour. This recipe yields a pretty large amount of bread, so feel free to reduce the recipe or make all kinds of different types of shapes, like standard loaves, muffin-sized buns, freely shaped buns, bundt pans, circular loaves, etc. Don’t they look great?! Whisk in your room temperature egg, and 130g tangzhong. Taro. Now, it’s time to proof the dough balls. Mix until evenly combined (approximately 2-3 minutes). Keep kneading until it is a smooth dough that shouldn’t be too sticky and have some elasticity. In a small, dry skillet, toast the black sesame seeds over medium heat until a few seeds jump in the pan and they start to smell toasty (but not burnt! In a small saucepan, combine the bread flour and water and whisk to remove any lumps. One loaf usually has 4 sections, so repeat the rolling and folding with at least 3 more combined ovals. Add in all wet ingredients, which are the milk, eggs and the lukewarm tangzhong. If you have a thermometer, your mixture should be perfect at 149 degrees Fahrenheit (65 degrees Celsius). Whisk until the flour is completely dissolved there are no lumps. Stir constantly while cooking on medium-low heat so it cooks evenly. It won’t harden and completely dry out like a baguette does one day later. Custard filled. In a large glass measuring cup, warm up 1/2 cup milk (I always use a little more milk) in the microwave until it reaches 110°F. You can refrigerate this in advance. Set one half aside. Then, take one of the shorter ends of the oval dough and fold a third of it up. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Note: The tangzhong paste should be thick enough where the spatula leaves a trail. Mix the 1/3 cup of flour and water together. It will have the consistency of a curd or pudding. Do not add the softened butter yet. Place each piece seam side down in the prepared loaf pan and repeat with the remaining dough. Now to further create the fluffiness of the layers, flip the dough over with the folds facing down. Leave about a ¼” space because the dough will rise quite high during baking. Please don’t be intimidated by the tangzhong method because Japanese milk bread is a lot easier to make than you think and the process is pretty straightforward. It’s truly a workhorse and is a blank canvas for so many different variations. Cut the dough in half lengthwise to expose the center. Transfer to a small bowl, cover, and set aside. Enter your email address to follow this blog and receive notifications of new posts by email. Cheesy ones. By cooking the roux, the starches gelatinize which ultimately allows the bread to absorb and trap more liquid. You can make the fillings sweet or savory. Japanese milk bread is easily one of my favorite breads to eat and to make. Finely grind the black sesame seeds in a spice grinder or small food processor. Also, I want to give a shoutout to my old food blog, where I had my original milk bread recipe. Take one of the black sesame rolled out ovals and place it on top of one of the regular rolled out ovals. You should have placed 4 of those sections into the loaf pan, which should fit comfortably (since these will rise). This may take awhile for the butter, so be patient. It took me around 20 minutes to mix the dough to this point. Continue mixing on medium-high for about 15-20 minutes, until elastic, supple, and super smooth. Once the mixture is just right, take it off the stove and let it cool until it’s lukewarm. And, as a result, gives the bread its signature soft and springy texture. From one of the shorter ends of the oval, roll the dough into a roll with the seam side down. Change ), You are commenting using your Facebook account. Add the butter one tablespoon at a time and mix until the butter is completely incorporated. Chinese Egg Tarts (Classic, Pandan, and Ube Flavored), Thai Tea and Chocolate Tiger Vegan Milk Bread – Jen's Food Lab, Holiday Gift Guide for Foodies Who Love Asian Food. If you’re making the black sesame swirl, now divide the dough into two equal halves and knead into balls. Remove from heat and let cool to room temperature. Soft, pillow soft cotton soft bread that lasts longer and can be filled with so many flavors. Next, let’s form the signature milk bread shapes, which helps with the fluffiness and the layers inside. Pulse to make a paste. ( Log Out /  Bake for 20-25 minutes on the lower shelf until an instant-read thermometer reads 200°F when inserted into the center. You can also use bread flour and just reduce the kneading time. Finally, bake the milk bread at 325 degrees for approximately 30 minutes. After proofing, move the dough to a clean surface and split up each dough ball in 8 pieces. Make the milk bread. The other shorter end of the oval should then be folded to meet top of the other end of the dough. ... As I mentioned in my Black Sesame Japanese Milk Bread recipe, the tangzhong method originates from Japan and was popularized by Chinese cookbook author, Yvonne Chen. Basically, this tangzhong technique gives the milk bread it’s signature fluffy texture. Brush the egg mixture on top of the bread in order to create the beautiful brown shiny finish after baking. You can also use bread flour here as well! Roll the dough starting from the edge of the shorter side (want to ensure it fits into the pan) and roll into a log like a cinnamon roll placing it seam side down. Pour the mixture into a saucepan and turn on the heat to medium. So, what’s the secret behind the soft, fluffy bread? A Baking Blog Dedicated to Sweet and Savory Baked Recipes. Time to make the rolls! This recipe is versatile, so you can use the dough to create different shapes, forms, flavors, different colored swirls, etc. New posts by email with foil so be patient bake the milk bread its fluffy... 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