Super Soft Japanese Milk Bread

 

Ingredients:

2 ½ cups bread flour 🌾

3 tbsp sugar 🍬

1 tsp salt 🧂

1 tbsp instant yeast 🍞

½ cup warm milk 🥛

¼ cup heavy cream 🥛💛

1 egg 🥚

2 tbsp butter 🧈 (softened)

For the Tangzhong (Secret to Softness! 💡)

3 tbsp bread flour 🌾

½ cup water 💧

¼ cup milk 🥛

Instructions:

1️⃣ Make the Tangzhong:

In a saucepan, whisk flour, water, and milk over low heat 🔥.

Stir constantly until it thickens into a pudding-like paste 🍮.

Let it cool completely.

2️⃣ Mix the Dough:

In a bowl, combine flour, sugar, salt, and yeast.

Add the cooled Tangzhong, warm milk, cream, and egg 🥚.

Mix until a sticky dough forms.

3️⃣ Knead & Rise:

Knead for 10 minutes until smooth 💪.

Add butter 🧈 and knead until fully incorporated.

Cover and let rise for 1-2 hours until doubled in size ⏳.

4️⃣ Shape & Bake:

Punch down the dough ✊.

Shape into a loaf or rolls 🍞.

Place in a greased pan and let rise again for 30-45 minutes ⏳.

Brush with milk or egg wash 🥛.

Bake at 350°F (180°C) for 25-30 minutes until golden brown 🔥.

5️⃣ Enjoy! 😍

Let cool slightly before slicing! Pairs well with butter 🧈 or jam 🍓.

Would you like more fun recipes like this? 😃