Tangzhong Milk Bread

Ingredients

• 310 g high protein flour (bread flour)
• 230 g fresh milk (icy cold)
• 1 egg yolk
• 30 g sugar
• 0.5 tsp salt
• 10 g milk powder
• 1 tsp dried yeast powder
• 25 g butter (softened)
• water (icy cold, for spraying)

Steps

1. 1

   Place 20g of high protein flour and 100g of fresh milk into the mixing bowl to prepare the Tangzhong starter.

2. 2

   Cook the Tangzhong mixture in the Thermomix for 3 minutes at 65°C on Speed 2 until thickened into a paste.

3. 3

   Add the remaining 290g high protein flour, 130g icy cold milk, egg yolk, sugar, salt, milk powder, and dried yeast powder to the mixing bowl.

4. 4

   Knead the dough using the Dough mode for 3 minutes.

5. 5

   Add the softened butter and continue kneading for another 3 minutes until the dough is smooth and elastic.

6. 6

   Transfer the dough to a bowl, cover, and let it rise in a warm place until doubled in size (about 1 hour).

7. 7

   Punch down the dough, divide into three equal portions, and roll each into a ball. Cover and let rest for 15 minutes.

8. 8

   Roll each ball out into a long oval, fold the sides in, and roll up tightly. Place the three rolls into a greased loaf tin.

9. 9

   Cover and let rise again until the dough reaches about 80% of the height of the tin (about 45-60 minutes).

10. 10

    Preheat oven to 180°C (350°F). Spray the top of the dough with icy cold water.

11. 11

    Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped.

Notes

Using icy cold milk helps control the dough temperature during the high-speed kneading process in the Thermomix. The Tangzhong method involves pre-cooking a portion of the flour and liquid to gelatinize the starches, which allows the bread to hold more moisture.

Nutrition per serving

• bread
• baking
• Thermomix
• Japanese
• breakfast
• snack
• vegetarian