Tangzhong Milk Bread is a traditional Chinese recipe for a classic soft and fluffy milk-based bread made with a Tangzhong roux. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Tangzhong Milk Bread.
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Tangzhong milk breads (湯種牛奶麵包) are prepared in China and Japan. This version uses a Tangzhong roux to make the final bread extra fluffy.
Ingredients:
For the Roux:
3 tbsp plain (all purpose) flour
60ml milk
60ml water
For the Dough:
325g flour
25-50g sugar, 25g-50g (depends how sweet you like your bread)
7g instant yeast
1/2 tsp salt
1 egg
120ml milk at room temperature
4 tbsp softened butter, diced
4 tbsp extra flour
Method:
Begin with the roux. In a small pan, mix together the milk, water and flour until blended. Cook over low heat, stirring constantly, until the mixture haas thickened but is still pourable (a minute or so). The mixture will thicken further as it cools.
Butter a 22 x 12cm loaf tin and set aside.
For the dough. Combine the flour, sugar, yeast and salt in large mixing bowl. Add in the egg, milk and roux. Knead until the dough comes together. (If the dough at this point is too wet add extra flour 2 tbsp at a time until the dough just comes together but is still quite soft and wet.)
Add in the butter and knead 10 more minutes, until the butter is incorporated and the dough is smooth and just a bit sticky. The butter will slip about a lot but keep at it, it will incorporate.
Use the windowpane test (stretch out a corner of dough until you can make a 'window' of translucent dough that lets light shine through but does not break the dough) to check if the dough is ready.
Shape the dough into a ball by tucking under until surface smooth and taut. Let rise, covered, for up to an hour or until the dough has doubled in volume.
Knock the dough back, divide into however many division you like. Roll up each division into a long rectangle, fold over the two sides to meet at the centre, then roll up. Tuck your rolls seam side down into your buttered loaf tin, cover and let it rise for 40 minutes or until dough has doubled in volume.
Preheat your oven to 175°C. Brush the top of the dough with a little milk, trying not to drip down the sides as it will make the dough stick to the pan. Bake on the bottom shelf of your oven until golden brown (35 to 40 minutes).
Store in dark air tight bread box. It will keeps well for about a week.
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