Japanese Milk Bread

How to make it

1. 1

   Prep

   • Mix the flour for the tangzhong with the hot milk first and let it cool. / • Keep the unsalted butter soft so it can go in late in the kneading. / • Have 2 loaf pans of 10x10cm ready.

2. 2

   Mix the hot milk into the flour for the tangzhong to make the tangzhong, then let it cool.

3. 3

   Mix the lukewarm milk, honey, and instant yeast.

4. 4

   Add the bread flour, sugar, salt, whipping cream, and the cooled tangzhong and knead.

5. 5

   Once the dough gathers into one mass, add the unsalted butter and knead until smooth.

6. 6

   Let the dough through the 1st rise.

7. 7

   Divide the dough, round the pieces, and give them an intermediate rest.

8. 8

   Shape the pieces, set them in the pans, and let them through the 2nd rise.

9. 9

   Bake in a 190°C / 370°F oven for 30 to 35 minutes.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• If the tangzhong goes in hot, it can weaken the yeast.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Dough can only be fixed before it goes in the oven — a little more flour if it is slack, a little more water if it is stiff. Once baked, nothing can be changed.