Just 1 Secret Makes This Bread So-SOFT and CLOUD-LIKE – Stays Fresh for Days! No eggs.
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Soft, fluffy Japanese milk bread made with tangzhong! Easy recipe, no eggs, melts in your mouth. Bakery-style loaf that stays fresh, pillowy, and moist for days.@Theapron41
Ingredients:
Milk-150ml, 0.6 cups, 5 oz
Bread flour- 50g, 0.4 cups, 1.75 oz
Milk-150ml, 0.6 cups, 5 oz
Sugar -25g, 2 tbsp, 0.9 oz
Instant dry yeast- 1.5 tsp, 4.5 g
Bread flour- 325g, 2.7 cups, 11.45 oz
Salt- ½ tsp, 3g
Unsalted butter- 30g, 2.5 tbsp, 1.05 oz
For full instructions and helpful tips at every step — make sure to watch the full video.Every detail matters when it comes to getting that perfect, soft, fluffy loaf!
methods:
Make Tangzhong (Roux):
In a saucepan, mix milk and a bit of bread flour.
Cook on low heat, stirring until it thickens into a smooth paste. Let it cool.
Prepare Yeast Mixture:
Mix milk, sugar, and instant dry yeast (or activate if using active dry yeast). Set aside.
Mix Dry Ingredients:
Sift bread flour (or all-purpose), add salt.
Combine & Knead Dough:
Add cooled tangzhong to flour. Mix on low speed.
Slowly pour in yeast mixture while kneading.
Adjust texture with milk/flour as needed.
Add Butter:
Add soft butter gradually. Knead until dough is smooth, elastic, and passes the windowpane test.
First Rise:
Place dough in an oiled bowl. Cover and let it rise until doubled (30–90 mins based on temperature).
Optional: Cold-proof overnight (reduce yeast slightly).
Divide & Shape Dough:
Punch down the dough. Divide and shape each piece:
Flatten → fold long sides → roll from short end → pinch seam.
Final Proof:
Place seam-side down in greased loaf pan. Cover and proof until ~80% risen
Bake:
Preheat oven to 170°C. Brush top with milk.
Bake for 30 minutes, until golden brown.
more popular bread video-
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If I use oil not butter
mixing 2.7cup of flour with only 0.6cup of milk. the liquid level is much lower than normally used. is the ratio correct?
Wowww 👍🏼👍🏼👍🏼👍🏼yummy 👍🏼👍🏼👍🏼🥰🥰
Can I use whole wheat flour
I’m waiting for my dough to rise, and I hope it turns out well so I can enjoy it, even though it’s a bit sticky and unlike what I saw in your YouTube video, I was worried I might mess it up😊
Trusted Ingredients. Taste extremely good.
Very nice Recipe 🎉
I'm trying this today..ty..wish me luck❤
What is bread flour?
Can we use WHOLE WHEAT
I don't think we can get the same outcome with manual kneading
At 5:19 of the video, you divided the dough in 3 equal parts, why it became 6 pcs during the final preparation?
Can I use this recipe for other breads like savory breads? Thank you
OK I am going to try this. I should not fail.
How long will this bread remain fresh at room temp?
I have made this bread 3 times now all have turned out perfectly. Now I bake it every MONDAY as it’s my go to toast . Thank you 🙏🏼
Wt is different in between bread flour and all purpose flour?
Very good❤❤🎉
Yummy
Can this be made without a stand mixer please?
Awesome
What is the size of the loaf pan?
Wow
Wow it awesome soft I love it thank you for sharing
I have flour with protein 12.5% .
How much flour should i use? ?
When i use 325 g flour;the dough is too sticky.
Can I knead it by hand?
여기에 사용된 제빵 도구 리스트 부탁드립니다. 고맙습니다.
.
MAAAAAARRRRRRVELOUS👌👍👌👍👌👍👌👍😋😋😋
Awesome!😋
Sweet'n'soft voice!!! ❤
Love the recipe. ❤
I'm From Bangladesh. Aad i Will make it tonight in sha allah
Que lástima, uno sin máquina para amasar y esta persona con la máquina se demoró 20 minutos!!
Nice ❤️
Maravillosa receta, pero sería ideal las dimensiones del molde