Japanese Milk Bread Bun
Ingredients
Tangzhong
- 20 g bread flour
- 30 g water
- 60 g whole milk
Dough
- 120 g milk
- 9 g yeast
- 320 g bread flour
- 35 g sugar
- 7 g salt
- 1 egg
- 1 egg yolk
- Splash of milk and 1 egg for brushing optional
Instructions
- Combine Tangzhong ingredients in a pot and heat until it turns into a paste.
- Mix 120g whole milk with 9g of yeast. Sit for several minutes.
- 320g bread flour, 35g sugar, 7g salt, and mix.
- Add the milk mixture to the flour mixture and mix.
- Add the Tangzhong and 1 egg and 1 yolk to the milk and flour mixture when it is well incorporated. Mix.
- 42g of soft butter and knead until the dough becomes less sticky. This might take up to 30 minutes by hand, or 8 minutes using a stand mixer.
- Shape the dough into a ball roughly, then placed into a greased bowl. Cover for 1.5 hours or until doubled.
- Take out the dough and deflate. Lightly flour a surface and then divide the dough evenly into 6 pieces.
- Shape each portion into a bun or ball shape by tucking in the bottoms.
- Place them on a baking tray and cover. Let rise for another 1.5 hours or until doubled.
- Brush with egg wash.
- Bake at about 180C for 16 to 18 minutes until golden brown. Temperature depends on oven (mine is a toaster oven, so a conventional oven might require 200C for the same amount of time).
Notes
Yes, this is almost exact to Joshua Weissman's recipe.