Japanese How to Make Soft & Fluffy Tangzhong Milk Bread (Shokupan) - The Bakeanista
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Japanese How to Make Soft & Fluffy Tangzhong Milk Bread (Shokupan) - The Bakeanista
This recipe yields the softest, most delicious and extremely milky bread that stays fresh for longer, with one secret ingredient - TANGZHONG!
Jun 19, 2020
Tangzhong Bread
Wool Roll Bread (Soft & Fluffy) Ingredients 3 tbsp all-purpose flour ½ cup milk Dough 3 cups all-purpose flour ¼ cup sugar 1 tsp salt 2¼ tsp active dry yeast ½ cup warm milk 1 egg (room temperature) 3 tbsp unsalted butter (soft) Filling (optional) Chocolate spread / raisins / cranberry jam Topping 1 egg 1 tbsp milk (egg wash) Short Tangzhong: Cook flour milk on low heat until thick. Cool completely. Dough: Mix warm milk, yeast, sugar. Rest 5 min. Add egg, tangzhong, flour, salt. Knead 8–10 min.
0:30
Wool Roll Bread (Soft & Fluffy) Ingredients 3 tbsp all-purpose flour ½ cup milk Dough 3 cups all-purpose flour ¼ cup sugar 1 tsp salt 2¼ tsp active dry yeast ½ cup warm milk 1 egg (room temperature) 3 tbsp unsalted butter (soft) Filling (optional) Chocolate spread / raisins / cranberry jam Topping 1 egg 1 tbsp milk (egg wash) Short Tangzhong: Cook flour milk on low heat until thick. Cool completely. Dough: Mix warm milk, yeast, sugar. Rest 5 min. Add egg, tangzhong, flour, salt. Knead 8–10 min.
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