Milk Bread Toast The Japanese Secret to the Fluffiest, Most Tender Breakfast
Discover the secret to irresistibly fluffy and tender milk bread toast with this easy recipe that combines a special tangzhong method and simple ingredients.
Ingredients
Dough ingredients
- 3 tablespoons bread flour
- 25 g bread flour (for tangzhong)
- 0.5 cup whole milk
- 2.75 cups bread flour
- 0.25 cup sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1 large egg (room temperature)
- 0.5 cup whole milk (warm)
- 0.25 cup heavy cream
- 4 tablespoons unsalted butter (softened)
- 1 tablespoon melted butter (for brushing)
Instructions
- Whisk 3 tbsp bread flour and ½ cup milk in a saucepan; cook over medium-low, whisking until thick, then cool.
- Combine dry ingredients, add cooled tangzhong, egg, warm milk, and cream; mix until shaggy, then knead 5-7 min. Add butter gradually, knead until smooth.
- Let dough rise in a greased bowl until doubled, about 60-90 min.
- Punch down, divide into 3, rest 15 min. Roll into ovals, fold, roll into logs, place in pan. Let rise until 1 inch above pan, 45-60 min.
- Preheat oven to 350°F, brush with egg wash or butter, bake 30-35 min until golden, internal temp 190°F. Brush with melted butter, cool 30 min before slicing.
Notes
Ensure proper kneading and rising times for the best fluffy texture.