#japanesemilkbread
The best bread you’ll ever have. As always, full recipe is on the blog in bio #japanesemilkbread #milkbread
Jacky25,100,000 views • 4 years ago
First time making Japanese milk bread/Hokkaido Milk Bread. It turned out so soft and flavorful! Tangzhong: 1/4 cup water 1/4 cup milk 2 tbsp bread flour Yeast mixture: 2/3 cup whole milk (warm) 1 tbsp active dry yeast 1 tsp sugar Dough: Yeast mixture 1 large egg 1/3 cup sugar 3 tbsp non-fat milk powder Tangzhong (cooled) 377g bread flour (around 3 cups) 1 tsp salt 4 tbsp unsalted butter (softened) Egg wash: 1 large egg 1 tbsp heavy cream Knead time/speed: 4-6 for 25 mins (15 mins before adding in butter, then 10 mins with butter incorporation) First rise: 1.5 hours Second rise: 1 hour Bake time/temp: 25-30 mins at 360 degrees Fahrenheit. Also, I initially used 1/2 cup of milk but ended up adding 4 additional tbsp since my dough was a bit dry, totaling to 2/3 cup. #japanesemilkbread #hokkaidomilkbread #shokupan #homemadebread #breadrecipe
Tally 👩🏽🍳618,900 views • 6 months ago
These aren’t your average cinnamon rolls. 🤎 Made with pillowy-soft Japanese milk bread dough, swirled with buttery cinnamon sugar, and finished with a generous layer of cream cheese frosting. Fluffy, gooey, and dangerously good. 🍞 MILK BREAD CINNAMON ROLLS Makes 12 rolls. Tangzhong (the secret to extra-soft rolls): * 3 tbsp bread flour (24g) * ½ cup whole milk (120g) Milk Bread Dough: * 3¼ cups bread flour (390g) * ⅓ cup granulated sugar (65g) * 2¼ tsp instant yeast (7g) * 1 tsp salt * ½ cup warm whole milk (120g) * 1 large egg * 4 tbsp unsalted butter, softened (57g) * All of the tangzhong Cinnamon Filling: * ½ cup unsalted butter, softened (113g) * ¾ cup brown sugar (150g) * 2 tbsp ground cinnamon * Pinch of salt Cream Cheese Frosting: * 4 oz cream cheese, softened * 3 tbsp unsalted butter, softened * ¾ cup powdered sugar * 1 tsp vanilla extract * Pinch of salt 👨🍳 DIRECTIONS 1. Make the tangzhong: Whisk flour and milk in a saucepan over medium-low heat until it thickens into a smooth paste. Let cool until lukewarm. 2. Make the dough: Combine flour, sugar, yeast, and salt. Add warm milk, egg, and tangzhong. Knead until combined, then gradually incorporate softened butter. Continue kneading for 8–12 minutes until smooth and elastic. 3. First rise: Cover and let rise for 60–90 minutes, or until doubled. 4. Make the filling: Mix softened butter, brown sugar, cinnamon, and salt into a spreadable paste. 5. Roll and fill: Roll dough into a 12×18-inch rectangle. Spread filling evenly, roll tightly from the long edge, and cut into 12 rolls. 6. Second rise: Arrange in a greased 9×13-inch baking dish. Cover and rise for 35–60 minutes until noticeably puffy. 7. Bake: Bake at 350°F for 25–30 minutes, until golden brown and cooked through. 8. Frost: Beat frosting ingredients until smooth. Spread over warm rolls and let it melt into every swirl. The tangzhong is what makes these so incredibly soft, fluffy, and tender — even the next day. Save this recipe for your next baking day. 🤎 #cinnamonroll #milkbread #japanesemilkbread #homebaking #bakingtok
Dead Simple Recipes33,600 views • 18 days ago
☁️ 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
Dania Natasya132,400 views • 3 months ago
🍞✨ Japanese Milk Bread (Shokupan) Full Recipe On Substack and Osta!! The Pan I Used Is Linked At The Bottom!! (Not affiliate) ⏱ Prep Time: ~25 min (+ rises) 🔥 Cook Time: 30–35 min 🍽 Servings: 1 loaf 🧾 Ingredients 🥣 Tangzhong • ¼ cup water (60 mL) • 3 tbsp bread flour (24 g) 🍞 Dough • 2¾ cups bread flour (330 g) • ½ cup warm whole milk (120 mL) • ¼ cup sugar (50 g) • 1 tsp salt (5 g) • 2 tsp active dry yeast (6 g) • 3 tbsp unsalted butter (42 g), softened • 1 large egg 👨🍳 Instructions 1️⃣ Make tangzhong Whisk water + flour in a saucepan. Cook 2–4 min until thick like mashed potatoes. Let cool. 2️⃣ Activate yeast Mix warm milk + yeast. Let sit 5 min until foamy. 👉 Milk should be ~100–110°F (38–43°C) — warm, not hot. 3️⃣ Make dough Add flour, sugar, salt, tangzhong, yeast mixture, and egg. Mix until shaggy. 4️⃣ Knead Knead 10 min. Add butter slowly. Dough should be soft + slightly sticky. 5️⃣ First rise Cover and let rise 1 hour until doubled. 6️⃣ Shape Divide into 3, roll into rectangles, fold, then roll into logs. Place in pan. 7️⃣ Second rise Rise 30–40 min until puffy. 8️⃣ Bake 350°F for 30–35 min until golden. Cool before slicing. 🥖 Pan tip Pullman loaf pan = square bakery look 👉 No pan? Use a regular loaf pan + egg wash on top If you make this, tag me!! #japanese #japanesemilkbread #baking #fluffy #shokupan
DavidsDelights198,200 views • 7 months ago
Once you make this, regular bread won’t hit the same.✨🍞 🍞 JAPANESE MILK BREAD | TANGZHONG Tangzhong: 25 g bread flour + 125 g whole milk Cook, whisking constantly, to 149–150°F / 65°C. Cool until warm. Dough * 350 g bread flour * All of the tangzhong * 150 g whole milk * 1 large egg * 50 g sugar * 7 g active dry yeast * 6 g salt * 55 g unsalted butter * 15 g milk powder * cooled tangzhong METHOD 👇🏻 1️⃣ Activate yeast in warm milk + 1 tsp sugar for 5–10 min. 2️⃣ Mix everything except butter 2–3 min on low, then knead 6–8 min. 3️⃣ Add softened butter gradually. Knead 6–10 min until strong windowpane. 4️⃣ First rise: 60–90 min, until ~1.5–2×. 5️⃣ Divide into 3 pieces, roll and shape. Place in a 9×5” loaf pan. 6️⃣ Second rise: 40–60 min, until ~¾–1” below rim. 7️⃣ Egg wash: 1 egg + 1 tbsp milk. 8️⃣ Bake at 350°F / 175°C for 30–35 min on lower-middle rack. 9️⃣ Cool at least 1 hour before slicing. ✨ Soft, fluffy, feathery & stretchy crumb! #japanesemilkbread #milkBread #tangzhong #breadrecipe #breadbaking
The flour studio57,400 views • 2 months ago
🍞 Why is Japanese bread so fluffy? 🇯🇵✨ Meet Shokupan (食パン) — Japan’s incredibly soft, fluffy bread and the perfect base for a Tamago Sando 🥚🥪 Would you eat it plain, toasted, or as a Japanese egg sandwich? 👇 🎥 Make it at home! Full Shokupan + Tamago Sando recipes on YouTube 🇯🇵 日本のふわふわ食パン、おうちで作ってみない？🍞✨ やわらかくてふわふわの食パンは、そのままでも、トーストでも、たまごサンドにもぴったり！🥚🥪 👇 みなさんはどの食べ方が好き？ 🎥 食パン＆たまごサンドのフルレシピはYouTubeで！ #Shokupan #JapaneseBread #JapaneseMilkBread #JapanFood #JapaneseFood
Yoshiko19,400 views • 1 month ago
Japanese Milk Bread 🍞 | Shokupan Recipe | Day 8 of posting everyday for 30 days. #shokupan #japanesemilkbread #bread #baking #milkbread #Recipe #tangzhong #fyp Recipe (for 7.7inch tin) 1. Mix 20g bread flour, 45g milk, 45g water under low heat until a thick paste is formed. Let it cool before usage. 2. Mix: 6.3g instant yeast, 108g milk, tangzhong, 40g sugar 270g bread flour, 15g milk powder, 1 egg, 4.5g salt add salt last to prevent killing the yeast) 3. Once a scraggly dough forms add in 30g of butter in 3-4 chunks slowly. Mix until a smooth dough forms and the dough no longer sticks to the sides of the bowl. The dough is ready when it passes the window pane test 4. Let it proof until doubled in size (time varies greatly depending on environment, I like proofing in an oven with lights on) 5. Gently punch the air out and divide in 3 equal portions. 6. Shape into balls and roll it out. Tuck the two ends in and roll it out again. Do it for all three balls. 7. Let them proof within the bread tin until it reaches the top. 8. Mix 1 egg and 1 tbs of milk and apply the egg wash on top for a glossy finish Bake at 180C for 25-30minutes.
HungryJacky134,200 views • 1 year ago