Name: Japanese Milk Bread [日本のミルクパン]
Prep time: 30 min
Cook time: 45 min
Total time: 255 min
Ingredients: 30 g bread flour; 60 ml water; 80 ml whole milk; 120 ml warm whole milk (110°F); 50 g sugar; 7 g active dry yeast; 315 g bread flour; 7 g salt; 1 egg (beaten); 56 g unsalted butter (at room temperature, cubed); 1 Tbsp. whole milk (for brushing); 1 tsp. roasted white sesame seeds (for topping)

Japanese Milk Bread [日本のミルクパン]

By Denis Elas The Chef

Print Recipe

Japanese Milk Bread is a sweet bread made with milk, butter and a Tangzhong starter, resulting in a delightful chewiness and rich flavor.

Recipe dedicated to:My friend Nick Foust alias FoustGunpla

5 from 6 votes

Instructions

The Tangzhong

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In a small saucepan, whisk together the 30 g bread flour, 60 ml water, and 80 ml whole milk until very smooth.
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Place over medium-low heat, stirring often, until the mixture becomes very thick and almost bubbles (at least 65°C / 150°F).
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Remove from heat, transfer to a cup and let cool to room temperature for about 30 minutes.

The Dough

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In a small mixing bowl, combine 120 ml warm whole milk, 50 g sugar and 7 g active dry yeast. Let the mixture rest for 10 minutes.
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Meanwhile, in a large mixing bowl, combine the 315 g bread flour, the 7 g salt, the beaten 1 egg, the cubed 56 g unsalted butter and the cooled roux starter.
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Combine the yeast mix into the flour mix using a wooden spoon or spatula until the ingredients start to come together and form a sticky dough.
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Once the dough begins to form, use your hands to knead it in the bowl (or on a lightly floured surface) until a rough ball forms.
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Place the dough on a lightly floured surface and knead by hand for about 10-15 minutes until the dough becomes smooth and elastic. (If the dough is too sticky, you can sprinkle a little more flour as needed, but be careful not to add too much.)
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First Rise: Once the dough is smooth, shape it into a ball and place it in a lightly buttered bowl. Cover it with a cloth and let it rise in a warm spot until doubled in size about 1 to 2 hours.

The Shaping

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Generously butter a 9x5-inch loaf pan and transfer the risen dough to a lightly floured work surface.
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Press and knead the dough to remove air.
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Shape it into a 23 cm (9-inch wide) rectangle.
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Starting from one 9-inch side, roll the dough lengthwise into a log.
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Transfer the log to the prepared loaf pan, seam side down, pressing it lightly to ensure even distribution.
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Second Rise: Cover the pan and let the dough rise until it reaches just about the top of the pan which is about 45 minutes.
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Brush the top of the loaf lightly with 1 Tbsp. whole milk and sprinkle the 1 tsp. roasted white sesame seeds (you can add more to taste).

The Baking

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Preheat the oven to 350°F. Bake in the center of the preheated oven for 35 minutes until the top is golden brown and the loaf is puffed.
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Remove from the oven and let it rest in the pan for 10 minutes. Then carefully remove the bread and place it on a wire rack to cool completely.

The Serving

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Slice and serve the Japanese Milk Bread [日本のミルクパン] once it has cooled down.

My own adaption of

allrecipes.com

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Japanese Milk Bread
[日本のミルクパン]

Japanese Milk Bread is a sweet bread made with milk, butter and a Tangzhong starter, resulting in a delightful chewiness and rich flavor.

Japanese Milk Bread [日本のミルクパン]

Equipments

Ingredients

The Tangzhong

The Starter

The Dough

Cook Mode

Instructions

The Tangzhong

The Dough

The Shaping

The Baking

The Serving

Nutrition

My own adaption of

Sharing