Japanese Milk Bread

Ingredients

• 2 1/2 C bread flour
• 1/2 tsp salt
• 3 Tbsp + 2 tsp sugar
• 2 tsp instant yeast
• 1 large egg
• 1/2 C fat free milk or low fat milk
• 120 g tangzhong (see note)
• 3 Tbsp unsalted butter cut into small pieces, softened to room temperature

topping

• 1 large egg whisked, for shiny egg wash finish

Instructions

1. Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center.
2. In a separate bowl, whisk together all wet ingredients: egg, milk and tangzhong. Add into the well of the dry ingredients.
3. Use the dough hook attachment and mix on low speed until your dough comes together. Add in the butter and continue mixing on medium to high speed. Mix/knead for about 18-20 minutes until the dough is no longer sticky and is elastic. To test the elasticity, use the windowpane test. Take a piece of dough and stretch it out. You should be able to stretch it until the dough becomes a very thin membrane that is almost sheer and lets in light. In addition, when you poke a hole in the thin membrane, it should form a close to perfect circle. If the dough breaks before you can stretch the dough this far, it is not ready.
4. Gather the dough into a ball shape. Take a large bowl and grease with oil. Place dough into a greased bowl and cover with plastic wrap. Let it proof until it’s doubled in size, about 40 minutes.
5. Deflate and divide the dough into nine equal portions. Knead into ball shapes. Cover with plastic wrap and it let rest for 15 minutes.
6. Take one portion and roll with a rolling pin into an oval shape. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top. Turn the dough over, so that the folds face down and roll and flatten dough with rolling pin. Flip dough again, so folded side faces up. Roll the dough up from top to bottom. Take both ends and fold down until they meet at the bottom. Stretch and move the top portion of the dough around until you end up with a ball shape at the top and the ends are tucked into the bottom. (See photos in post for reference). Repeat this step of rolling for the rest of your dough.
7. With seals of the dough balls facing down, place the nine balls into an 8 x 8 baking pan that is lined with parchment paper. Then cover with plastic wrap. Leave it for the second round of proofing, about 45 to 60 minutes, until double in size.
8. Brush egg wash on surface of buns (this will create the shiny finish). Bake in a pre-heated 330°F oven for 30-35 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.

Notes

• Make sure you have tangzhong already made from the night before or a few hours before you are going to make the bread as it needs to cool before use. Use this recipe here for the tangzhong, but make sure you weigh out 120g as this tangzhong recipe makes close to double the amount needed)
• Bread base adapted from Christine's Recipes
• Source: Kirbie's Cravings

Nutrition

Serving: 1roll, Calories: 209kcal, Carbohydrates: 34g, Protein: 7g, Fat: 5g, Saturated Fat: 3g, Sodium: 145mg, Fiber: 2g, Sugar: 6g, NET CARBS: 32

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.