Tangzhong Milk Bread

Step 1

Please note that I have included two methods below for tangzhong making and dough kneading using either the Thermomix or conventional bread machine so do take note of the sub-headings. If you're new to breadmaking, I also suggest you read through the notes and FAQ below the recipe.

Step 2

To make the tangzhong, place 20g high protein flour and 100g milk in mixing bowl, cook for 3min/80°C/spd 3 and let stand for 10-15 minutes until temperature lowers down to 37°C.

Step 3

Add 130g milk, egg yolk, sugar, salt, milk powder, remaining 270g high protein flour and yeast then knead 4min.

Step 4

Add butter, knead 1min.

Step 5

Prepare tangzhong by mixing flour in water and whisk together in a pot, ensuring the mixture is well combined with no lumps. Cook over medium-low heat, stirring consistently to prevent burning and sticking while you cook.

Step 6

The mixture will gradually become thicker. Once you notice that some “lines” appear in the mixture for when you stir with the spoon, it’s done. Your tangzhong is ready.

Step 7

Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent it from drying up. Let cool (I always let it chill in the refrigerator because I am impatient).

Step 8

You can pre-make the tangzhong ahead of time and store it chilled in the fridge for a few days. If you've chilled your tangzhong, ensure to return it at room temperature first before using.

Step 9

Add all ingredients (except butter) into breadmaker; first the wet ingredients (egg, milk, tangzhong), then followed by the dry ingredients (sugar, salt, flour, milk powder, yeast).

Step 10

Select "dough" mode and let knead until all ingredients come together, usually I let it knead for approximately 8-9 minutes.

Step 11

Then add in the butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker should take approximately 23-25 minutes.

Step 12

Transfer dough to pastry mat, shape into ball and let proof in a warm place covered loosely with clingwrap/damp towel until doubled in size (approx. 45-60 minutes).

Step 13

Punch down dough to deflate. Divide dough into 3 equal portions and roll into a round shape - let rest for 10-15 minutes so the dough will be easier to handle.

Step 14

To shape each mini loaf, flatten a ball into a long oval shape. Fold 1/3 from right edge to the middle and press. Fold 1/3 from left edge to the middle and press lightly. Roll it out slightly and roll into a cylinder.

Step 15

Arrange dough logs, seam side down in a bread loaf tin (I am using a 450g Pullman Loaf Tin 8x4x4") and let proof for approx 40 minutes until dough fills up 80% of the tin. Ideally, the best temperature for 2nd round proofing is at least 30°C to 38°C. On days when it's cold, you can heat up a cup of water in the microwave for 30-40 seconds then proceed to leave your dough inside the microwave to rise. During last 15 minutes, preheat oven to 180°C.

Step 16

Spray dough with icy cold water / or egg wash and bake for 25-30 minutes at 180°C until golden brown. If you're wanting a square-shaped loaf, this step and baking temperature would vary so please refer to the notes above recipe on loaf shaping.

Step 17

Remove milk bread from tin and allow to cool completely on a cooling rack for at least an hour before slicing and serving.