Name: Milk bread
Total time: 3 h 25 min
Yield: 10 srv
Ingredients: Wheat flour — 230 g; Milk — 190 ml; Dry yeast — 2 g; Malt — 15 g; Dry milk — 10 g; Egg — 30 g; Levain — 40 g; Salt — 3 g; Sugar — 30 g; Butter — 30 g

Milk bread

Soft Japanese milk bread made using the tangzhong roux method.

3 h 25 min Prep 30 min Cooking 4 h Hard 10 srv Oven Mixer Fridge Dish component

Prep

Prepare the poolish (60 g flour, 50 g milk, 1 g yeast) and leave in a warm place for 30 minutes.
Tangzhong
Chill all ingredients except the poolish.

Cooking

Place flour, levain, poolish, tangzhong, salt, yeast, milk, eggs, and milk powder into the mixer bowl. Knead on low speed for 5–7 minutes. Add sugar and dissolve it on medium speed.
Gradually add cubed butter. Knead until smooth and a gluten window forms (dough temperature up to 24°C).
Divide the dough into 4 parts and chill in the refrigerator for 30 minutes.
Shape into oblong balls, place into a pan, and proof for 2–3 hours at 28°C.
Brush with egg. Bake at 180°C (preheated to 200°C) for 25 minutes with steam and convection.

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Milk bread

Ingredients

Nutrition

Prep

Cooking

Keep this one or cook it