japanese milk boodle is credibly the lightest, fluffiest, most tender boodle you ‘ll come across. It ‘s the perfective everyday loaf of bread, from sandwiches to toast, and is one you need to try !
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page .I ‘ll admit, when I have seen lines of similar-looking white boodle any time I have been in Asia, I have n’t felt inspired. I ‘ve always been more of a fan of artisan-style loaves, whether that ‘s something like a sourdough rye bread or with ‘bits ‘ in it like my fig walnut bread.
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however, when I heard about japanese milk bread I knew I needed to give it a try on. It might be about all you can find if you are in Japan, but when it ‘s such a wonderfully soft and unhorse bum, it very does n’t matter .
This loaf of bread is perfect for casual use as well. It ‘s a bang-up base for sandwiches and toasts beautifully besides. The method acting might seem a short unusual, but it ‘s the combination of that less distinctive method and ingredients that makes this boodle so wonderfully light and soft .
What is the tangzhong method?
One of the things that makes this loiter so easy is the fact you start by making a roux with flour and water. This warming starts to activate the gluten in the flour before you even mix it with the lie of the ingredients which helps create the soft texture. And while this bum did n’t get a find, apparently it helps preserve the bread better besides .
The method was apparently developed in Japan, but named in China and used in many breads around the region. If you are used to western bread, it might seem strange, but it ‘s not unmanageable and believe me, you want to give it a sample .
The other aspect of the light, soft texture and season is using milk as an ingredient. dairy in it ‘s many forms can very add to the relish and texture of a dish, a well as the nutrition, and using milk decidedly helps this loiter become something special .
How to make Japanese milk bread
If you have made other breads, most of this will look familiar. alone the tangzhong and how the boodle is folded is a spot strange. The steps are :
- Put water and small amount of flour in a small pan. Mix until smooth and no lumps remain.
- Warm the flour paste gently until it thickens, stirring, then set aside to cool (this is the tangzhong).
- Measure out remaining ingredients (flour, yeast, milk, melted butter, sugar, salt and egg) and add cooled tangzhong. Mix all the ingredients together then knead, either in mixer or by hand.
- Once the dough is no longer sticky, transfer to an oiled bowl and let rise until doubled.
- Knock back the dough, divide into three pieces and roll each piece into an oval.
- Fold one side of dough over to halfway across the remaining dough then fold the other side on top so you have three layers (see photos). Gently roll slightly, if needed, then roll up the piece of dough as you would a cinnamon roll.
- Repeat with the other pieces of dough then put all three rolls of dough in an oiled loaf pan.
- Cover and leave to rise again then brush with egg wash.
- Bake for approx 30 minutes until golden brown. Turn onto a cooling rack to cool.
It can be a little unmanageable to describe precisely how to fold the boodle, but hopefully the pictures below make it clearer :
Additional tips
You do n’t have to fold the pieces of boodle in this traditional room – some recipes form modest rolls, for example – but it ‘s kind of fun to do and gives a lovely appearance to the finished loaf. If you form rolls, try using a round of golf pan alternatively .
As you are making it, you may find it much softer than other bread doughs. You may need to add slenderly more flour as you are kneading so it is not besides sticky, but it should stay piano. It is closer to a brioche in texture but without that rebuff sweet. To me, this is a more versatile boodle .
Make sure you vegetable oil your boodle can to help the bread come out without sticking. Use a knife to help ease it away from the side before turning onto a cool rack .
once you have baked the boodle, try to avoid the enticement to slice it immediately. It ‘s hard, I know, as it smells so effective ! however this is a pretty soft loiter and it will slice well when cool .
You can either cut the bum as a whole or break off one of the chunks and slice that, as I did here. Either manner, once you slice you ‘ll see the wonderfully light crumb .
We got through this loaf in one meal, we all enjoyed it that a lot ( true, we had a match extra helpers ). We particularly liked it spread with pate or gentle cheese. If you do have some leftover, it ‘s a great bread for toasting .
japanese milk boodle might look a little retiring, but this is one extra loiter. While perfect for every day practice, it ‘s therefore light and downy, you ‘ll have everyone back for more .
Try these other bread recipes:
Print Recipe
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votes
Japanese milk bread
This bread is the softest, fluffiest loaf that’s perfect for every day use.
Prep Time
20
mins
Cook Time
30
mins
rise time
1
hr
40
mins
Total Time
50
mins
Servings:
16
slices, approx
Calories:
103
kcal
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Ingredients
For the tangzhong
- 2 tablespoon bread flour ( approx 25g )
- 6 tablespoon body of water
For rest of loaf
- 300 deoxyguanosine monophosphate bread flour approx 2 cups plus 2 tablespoon
- 2 teaspoon fast acting yeast ( technically a small under but can use 1 sachet, ¼oz/ 7g )
- 120 milliliter milk ½ cup ( lukewarm or room temp, but not hot )
- 30 gigabyte unsalted butter 2tablespoon, melted but not hot
- 1 teaspoon salt
- 3 tablespoon
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sugar ( caster sugar/fine ), approx 42g
- 1 egg
To glaze
- 1 egg ( lightly beaten – wo n’t need all )
Instructions
For tangzhong – made slightly ahead
-
Put water and flour for tangzhong in a small pan. Mix until smooth and no lumps remain – do this before turning on the heat.
-
Warm the flour paste gently over a medium-low heat until it thickens, stirring constantly. You should see trails left by the spoon/whisk as you stir it. Set the pan aside to cool.
To make bread
-
Measure out the remaining ingredients into a large bowl (flour, yeast, milk, melted butter, sugar, salt and egg). Add the cooled tangzhong – I gently beat the egg into the tangzhong first to both save the tangzhong being too thick and help egg to mix better but you don’t need to, just make sure you mix it well. Mix all the ingredients together then knead, either in mixer or by hand on a floured surface. Add a little more flour if needed.
-
Once the dough is no longer sticky, transfer to a lightly oiled bowl. Cover and leave to rise in a relatively warm place until doubled – around 1 hour.
-
Once it has risen, knock back the dough, divide into three pieces. Set the other pieces to one side and roll one piece into an oval.
-
Fold one side of dough over to halfway across the remaining dough then fold the other side on top so you have three layers (see photos above). Gently roll slightly, if needed, then roll up the piece of dough as you would a cinnamon roll.
-
Repeat with the other pieces of dough then put all three rolls of dough in an oiled loaf pan – 9x5in (22x12cm) or slightly smaller.
-
Cover and leave to rise again until the loaf is just reaching the top of the pan. Preheat oven to 350F/175C. Lightly beat the egg and brush the top of the loaf with egg wash.
-
Bake the loaf for approx 30 minutes until golden brown. If it browns too fast, tent with foil for the last part of cooking. Turn onto a cooling rack to cool before slicing.
Notes
Note the measurements are in weight first as these are more accurate. It is always best to be as consistent as possible when baking bread, so I’d recommend trying to use weight measurements, but cups are listed as well if not.
Nutrition
Calories:
103
kcal
|
Carbohydrates:
17
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
154
mg
|
Potassium:
37
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
74
IU
|
Calcium:
13
mg
|
Iron:
1
mg
See some of my favored cook tools and ingredients in the Caroline ‘s Cooking Amazon storehouse.
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Recipe draws on a few sources, with my own tweaks, particularly King Arthur Flour ‘s milk bread rolls and Beautiful Life and Home ‘s japanese milk bread .
This post was created in partnership with the dairy farmers of New England. For far information, including educate nutriment, and health and health topics, please visit New England Dairy & Food Council and Must Be the Milk .
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