Dania Natasya

☁️ Soft & Fluffy Japanese Milk Bread 🍞 Made with the tangzhong method for the softest, pillowy bread that stays fresh for days. Tangzhong Starter • 33g bread flour • 90g water • 90g whole milk Dough • 11g active instant yeast • 38g sugar • 180g warm milk • 2 large eggs • Entire cooled tangzhong starter • 545g bread flour • 38g sugar • 6g salt • 90g unsalted butter, softened Bake: 170°C until golden brown Save this recipe for later & let me know if you try it! 🫶🍞 #JapaneseMilkBread #MilkBread #HomemadeBread #BreadRecipe #Baking