tangzhong

Tender, chewy, blistery bagels you can make at home—and they stay fresh for days.

Homemade Bagels Recipe

For the Yukone:

water (3/4 cup; 170 grams)

bread flour (about 3/4 cup, spooned; 100 grams)

For the Dough:

bread flour (about 2 3/4 cups, spooned; 355 grams)

sugar (1 tablespoon; 15 grams)

(4 grams) instant dry yeast,

water (1/2 cup minus 1 tablespoon; 100 grams)

To Boil:

barley malt syrup (4 teaspoons; 30 grams)

For the Yukone: In a 10-inch skillet, whisk water and flour over medium heat until thick, like mashed potatoes, about 2 minutes. Scrape onto a plate, spread into a 1-inch layer, cover and cool until to about 75°F (23°C), around 30 minutes.

For the Dough: Pulse flour, sugar, salt, and instant yeast in a food processor fitted with a metal blade. Once combined, add cooled yukone and water. Process until dough is silky smooth, and a small piece can be stretched into a sheet without tearing, about 90 seconds. The exact timing will vary with the power and capacity of a given machine. For smaller machines, the reduced capacity and power will necessitate dividing dough in half to process in stages.

To Shape: Turn dough onto a clean, un-floured surface, and divide into 8 roughly equal portions (3 ounces or 85g each) and cover with plastic. Cup a portion of dough beneath your palm and work in quick, circular motions to form a tight ball, with only a tiny seam along the bottom. If the seam is large or irregular, continue rounding until the bottom is nearly smooth. Keep the shaped dough covered in plastic and let rest 15 minutes.

To form the bagels, poke a hole into the center of each portion with a damp fingertip, then gently stretch into a 3 1/4-inch ring, wetting your hands in cold water as needed to prevent sticking. Arrange on a well greased, parchment-lined half sheet pan, cover with plastic, and refrigerate 24 to 36 hours, depending on your schedule.

To Boil: Adjust oven rack to lower-middle position and preheat to 425°F (218°C). Fill a stainless steel pot with about 3 inches of water, stir in barley malt syrup, and bring to a boil over high heat. Meanwhile, line a baking sheet or cutting board with a thick layer of paper towels. Working two or three at a time, boil the bagels about 30 seconds per side. Drain on paper towels for two or three seconds, then transfer to a parchment-lined half sheet pan (if left on the paper towels too long, the bagels will stick; if this happens, quickly dip the bagel back into the hot water, and the wet paper towel will peel right off).

To Finish: Bake the bagels until blistered and golden brown all over, about 25 minutes. Cool at least 15 minutes. To serve, split horizontally with a serrated knife. Uncut, bagels can be stored up to 48 hours in a paper bag (or loosely wrapped in parchment), then sliced and briefly toasted to serve.

At last! The quintessential soft, buttery dinner roll. Nestled — we might even say "crowded" — into a couple of 8" round pans, the shaped buns rise into one another as they bake. The result? Soft-sided pull-apart buns, ready for melting pats of soft butter.

Golden Pull-Apart Butter Buns

(418 grams) King Arthur Unbleached All-Purpose Flour

instant yeast

(23 grams) potato flour potato

(25 grams) sugar

salt

(57 grams) soft butter

(152 grams) lukewarm water

(113 grams) lukewarm milk

(28 grams) melted butter

For sandwiches, toast, and French toast, you just can't beat a classic American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily sliceable texture.

Classic Sandwich Bread

(361 grams) King Arthur Unbleached All-Purpose Flour

(113 grams) milk (skim 1% 2% or whole your choice)*

(57 grams) melted butter oil

(25 grams) granulated sugar

yeast instant yeast

The best Japanese Milk Bread recipe! Japanese Milk Bread, also known as Hokkaido Milk Bread and Shokupan Bread is a recipe you NEED in your book. Soft like a pillow and with a longer counter life than most loaves, this delicious white sandwich bread will be the perfect addition for your breakfast!

Japanese Milk Bread (Shokupan)

(370 grams) plus 3 tablespoons (25 grams) all-purpose flour

(120 grams) water

(120 grams) whole milk

tbsp (25 grams) milk powder

tsp (6 grams) instant yeast

sugar

tsp (6 grams) salt

tbsp (43 grams) unsalted butter, room temperature

Start by making the tangzhong base. In a...

Start by making the tangzhong base. In a microwave-safe bowl, add 1/2 cup of water plus 3 tablespoons of all-purpose flour. Whisk ingredients until there are no lumps remaining. Microwave the mixture for 20 seconds, stop and whisk it. Repeat 2 times more, always remembering to pause and whisk. Mixture will be smooth and pudding-like when ready. Let it cool for 5 minutes.

In a large bowl, or the bowl of...

In a large bowl, or the bowl of your stand mixer if using one, mix all dry ingredients: flour, milk powder, instant yeast, sugar and salt.

In a medium bowl, mix the tangzhong base...

In a medium bowl, mix the tangzhong base with egg and whole milk.

Add wet mixture to the dry mixture and...

Add wet mixture to the dry mixture and mix until dough is formed.

Add room temperature butter and knead the dough...

Add room temperature butter and knead the dough for 5 minutes if doing it with a stand mixer, 8 to 10 minutes if doing it by hand. Dough should feel slightly tacky, and if doing using a stand mixer, stick to the bottom of the bowl but not to the sides.

Let the dough rest in a warm spot,...

Let the dough rest in a warm spot, covered, for 1h to 1h and 30 minutes, or until it doubles.

Line and grease with butter a deep 9x4...

Line and grease with butter a deep 9x4 inch loaf pan.

Divide dough into 4 equal pieces. In a...

Divide dough into 4 equal pieces. In a floured counter, roll each piece open, then roll each strip of dough into a cylinder, and pinch ends to seal. When arranging rolled dough into the loaf pan, remember to place the pinched side facing down, with the spiral against the long side of the pan.

Let the dough rest again for 1 hour,...

Let the dough rest again for 1 hour, or until it almost doubles. Dough should look puffy when ready.

Bake shokupan for 35 to 40 minutes at...

Bake shokupan for 35 to 40 minutes at 350°F, until top has a deep golden brown color. Don’t bake at a higher temperature, and bake for at least 30 minutes or it will be undercooked in the middle.

Wait for at least 1 hour before slicing,...

Wait for at least 1 hour before slicing, so bread will be cooled and fully cooked.

https://www.youtube.com/watch?v=dzYpGz6AMOs

Make Japanese milk bread using all-purpose flour only. This shokupan recipe is easy, super tasty and extra fluffy, perfect for sandwiches and delicious to have for breakfast.

Get all the tips for this bread: https://milkandpop.com/japanese-milk-bread/

#shokupan #japanesemilkbread #milkbread

How to Make Shokupan with All Purpose Flour - Fluffy Japanese Milk Bread

The chief attribute setting these rolls apart from their peers is their texture. While all cinnamon rolls are delicious straight from the oven, they often harden up and become dry as they cool. Thanks to tangzhong, an Asian method used to produce light, fluffy, moist yeast bread, these rolls will stay soft for several days after baking.

Soft Cinnamon Rolls

(71 grams) water

(71 grams) whole milk

all of the tangzhong (above)

(170 grams) lukewarm whole milk

eggs

unsalted butter

(142 grams) brown sugar

cinnamon

confectioners' sugar

(28 grams) butter

vanilla extract

Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully tender bread each and every time.

Japanese Milk Bread Rolls

(43 grams) water

(43 grams) whole milk

(14 grams) King Arthur Unbleached Bread Flour

(298 grams) King Arthur Unbleached Bread Flour

(50 grams) sugar

(113 grams) whole milk

Who says whole wheat bread has to be dense, dry, and tasteless? This 100% whole wheat recipe features the delightfully nutty taste of wheat in a fine-grained, moist, faintly sweet loaf.

Classic 100% Whole Wheat Bread

(50 grams) vegetable oil

(85 grams) honey molasses

(397 grams) King Arthur White Whole Wheat Flour

(8 grams) salt

There’s something magical about warm-from-the-oven cinnamon rolls. Unfortunately, that magic often evaporates as the rolls cool. If only it were possible to serve fresh, soft rolls first thing in the morning — without getting up at midnight to make them! Enter our 2021 Recipe of the Year. Whether you enjoy these pillowy cinnamon rolls hot from the oven or up to a week later (if they last that long!), they retain their wonderful soft texture. Paired with classic bold cinnamon flavor and rich vanilla icing, the result is truly the ultimate cinnamon roll.

Perfectly Pillowy Cinnamon Rolls

(23 grams) King Arthur Unbleached Bread Flour

(151 grams) whole milk cold

(300 grams) King Arthur Unbleached Bread Flour

(6 grams) salt

(57 grams) unsalted butter

(14 grams) butter

(107 grams) light brown sugar packed

(15 grams) King Arthur Unbleached Bread Flour

(42 grams) butter melted divided

For sandwiches, toast, and French toast, you just can't beat a classic American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily slice-able texture.

Our Favorite Sandwich Bread

(227 grams) milk

instant yeast or active dry yeast

This recipe is our take on Japan's Hokkaido milk bread, a loaf so light it's often described as feathery. The technique to make it involves pre-cooking some of the flour and milk into a soft paste called tangzhong. This simple step yields a loaf that’s tender, moist, and stays fresh longer than loaves prepared the standard way. Bread made with tangzhong is far and away superior to the pre-sliced, plastic-wrapped loaves that you'll find on grocery store shelves. Trust us: Once you bake and familiarize yourself with this loaf, you’ll never want to buy sandwich bread again!

Japanese Milk Bread

Also called Japanese Milk Bread,  this milk bread is made very differently and is very moist and also has a light, fluffy and slightly chewy texture.

Milk Bread (Soft and Fluffy Asian Style)

22 g unbleached bread flour

water

2% low fat milk

330 g unbleached bread flour

2% low fat milk ((warmed,

unsalted butter ((room temp,

unsalted butter ((for bowls and pan))

Bring egg and butter to room temperature or soften butter in the microwave (like 30 sec at 30% power for 4 Tbs).

In a small sauce pot, add flour, milk, water and whisk. Turn heat to medium and cook for  2-3 minutes for this minimum amount (longer if you are making more than 1 loaf). For the first 1-2 minutes, check every 10-15 seconds and whisk. After 2 minutes, as it starts to thicken, whisk constantly until everything is cooked and thickened. When it is done, whisking should leave tracks on the bottom of the pot and hold its shape like below.

Make Starter

In a stand mixer bowl (using a dough hook), add flour, sugar, yeast, salt. Mix the dry ingredients with the dough hook for a few seconds until they are evenly combined. When done, I also like to use my hands to mix again just to make sure things are evenly mixed including the bottom of the bowl.

Warm up milk in a pot or in the microwave - until it feels like very warm bath water (110° F/43° C).

To mixer bowl with dry ingredients, add warm milk, starter and egg. Turn the mixer on low speed and knead for 5 minutes.

Butter your loaf pan and butter two bowls where the dough will be proved. One should be large enough to hold more than double size of the dough.

Add softened butter to the dough from 5 and knead for 10 - 11 minutes.  First at medium-low speed for a couple of minutes and then at medium speed until dough becomes smooth and stretchy but a little tacky. See video.

Make Dough

Transfer the dough with your hands to the buttered bowl from 6. See how smooth it looks in the mixing bowl but also how sticky it is - sticking to the side of the bowl.

Shape it a bit with your hands to make it into a ball. Cover with a plastic wrap or with a kitchen towel and let it rise in a warm location for 40 to 60 minutes or until it has doubled in size. Here&#039;s before -

And after it has proved

Uncover the dough and punch it down with your fist. Divide dough in two and scoop out half of the dough. Form the dough lightly into a ball and then put it into the 2nd bowl. Scoop out the remaining dough and form it into a ball again with the seam side down and put it back in the bowl.

Cover both bowls with dough with a plastic wrap or kitchen towel and let it rise again (in a warm location) for 15 - 17 minutes. 

Once dough has risen, transfer one dough on a smooth surface (granite or marble works well), sprinkle surface very lightly with flour and also the rolling pin.  This is how it looks when properly proved and pulled from the sides.

Roll out one dough ball into a thick rectangle (or oval) about 12 inches long and 4-5 inches wide.

Fold or roll the top of the dough (like 3 inches) down and then fold the bottom up about the same amount, resulting in a square-like dough shape. Then roll it into a log, starting from the right edge of the square. Pick up the log and nestle it down near one end of the loaf pan. REPEAT with the other dough ball and place it at the other end of the loaf pan. 

Cover the loaf pan and let it rise again for 30 to 40 minutes until the dough is visible above the edge of the pan and the 2 dough logs have fully filled up the pan.

Heat oven to 350°F/175° C.

Prove Dough

Optionally, brush the tops lightly with milk (for shine) and bake on the bottom shelf of the oven (you probably will need to take out a shelf since this bread will rise quite a  bit during baking) until golden brown about 32-35 minutes. Bake a little longer if you pierce it with a toothpick (in the lowest part) and it doesn&#039;t come out clean.

Let the milk bread cool in the pan for 10-15 minutes and then take the bread out of the pan onto a wire rack and let it cool for at least an hour or more before slicing because if you slice too soon when it&#x27;s still warm, the bread may collapse!

Bake - at 350°F/175° C.

<p>This soft dough is easily shaped, and makes tender, aromatic buns, ready for an icing cross on top.</p>

Easy Hot Cross Buns

(57 grams) apple juice or rum

(78 grams) mixed dried fruit

(78 grams) raisins or dried currants

(283 grams) milk room temperature

(85 grams) butter

(53 grams) light brown sugar packed

nutmeg

(11 grams) salt

baking powder

(539 grams) King Arthur Unbleached All-Purpose Flour

(14 grams) milk

+ 2 tablespoons (128 grams) confectioners' sugar

milk

These Super Soft Garlic Knots are easy and fun to make. They have a garlic butter topping that is brushed on both before and after baking. The dough recipe is an adaptation of the super soft burger buns and the recipe shows you how to tie a perfect garlic knot. The dough is super soft thanks to the Tangzhong method. These Garlic Butter Knots can be made in a variety of shapes and sizes and are perfect for your next dinner or gathering! 

Garlic Knots

bread flour

whole milk

All of the Tangzhong

cold milk

granulated sugar

milk powder

tsp (8 grams) kosher salt

black pepper

egg,

unsalted butter,

Flaky Sea Salt

chives

Combine the milk and bread flour in a medium saucepan. Place over medium heat and cook, stirring continuously, until the mixture thickens into a paste. Remove from heat and transfer to the bowl of a stand mixer. 

TANGZHONG

Add the cold milk and mix to combine, checking with your finger that it is not hotter than lukewarm (the cold milk should cool the hot tangzhong enough). Add the sugar, yeast, milk powder, salt, pepper, egg, and flour. Transfer to the mixer and fit with the dough hook.

Mix the dough on medium speed until it is smooth and elastic and clears the sides of the bowl, about 12-15 minutes. Don’t freak out, as it is sticky - if you have made it by weight you will be fine. Set a timer and walk away from the mixer if you need. If after that time it really isn’t coming together and you’re worried, add flour a teaspoon at a time just until the dough just comes together.

Add the butter and mix for a further 5 minutes until incorporated. The dough should be smooth and elastic, and pass the windowpane test.

Turn the dough out onto a surface and either flour very lightly or grease your hands if needed to bring into a tight ball with a bench scraper. Transfer to a greased bowl and cover the bowl with plastic wrap.

Place the dough in a warm spot and rise until doubled in size, approximately 1 ½ hours.

Grease and line a 9”x13” (20cmx30cm) baking pan. Turn the dough out onto a very lightly floured surface.

Divide the dough into 12 equal portions, each weighing about 68g. Working with one piece of dough at a time, press it out and shape it into a rough rectangle, then roll up to form a sausage. Roll the dough into a log that is about 13” (33cm) long.

To form the knot, shape the dough into a “U” shape. Cross one end over the other - you will have a piece that is on the top and a piece that is on the bottom.

Bring the bottom piece of dough up and tuck it through the hole (the bend of the U). Then, take the top piece and wrap it underneath to meet the other piece of dough. Press them together lightly and shape the dough into a knot. (See video for instructions on how to do this). I suggest practicing with one first until you have the hang of it!

Arrange the buns evenly spaced in the pan - I like to arrange them all in the same orientation within the pan.

Cover the buns either with a lid, or some lightly greased plastic wrap. Leave the buns to rise again for about 45 to 55 minutes. You want them to puff up and double in size, and when you press lightly on one, it should leave a small indentation that doesn’t quite spring back. See images for how they look just after rolling and then risen. Remember that rising time depends on your environment so go by how the dough is looking, rather than a rising time.

While the buns are rising, make the garlic butter - place the butter and garlic in a small saucepan. Place over medium low heat. Heat until the butter is melted, and then continue to heat for a further 1-2 minutes, stirring often, to help infuse the butter with the garlic and take the raw bite out of the garlic. Remove from the heat and add a big pinch of flaky sea salt (or kosher salt) and set aside - you want it to cool slightly so it is not too warm when you brush it onto the rolls before baking.

When there is about 20 minutes to go in the rise, preheat the oven to 360°f / 185°c. Brush the buns with about ⅓ of the garlic butter - I like to dig the pastry brush in a little and get a little of the garlic from the bottom of the pan. You will brush more onto them once they are baked, which is the time to really get all the chunky pieces of garlic on there, so you can use more of the liquid butter for this initial brush if you like.

Bake the garlic knots for 20 to 25 minutes, until they are golden brown. If you want to further check them you can take their internal temperature - they should be registering at about 195°f / 90°c for a baked dough - this isn’t a super important step but a nice way to double check if you like. When the rolls are nearly finished baking, re-warm the garlic butter if it has solidified at all.

Remove the garlic knots from the oven and brush all over with the garlic butter. Finish with chopped chives.

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature - they should stay soft for a few days. If you aren’t planning on eating the buns all in one day, Leave the garlic butter off of them and add before serving.

GARLIC KNOTS

These are delicious! Can't wait to make them again :)

Made these this evening and they turned out SO WELL!!! The Instagram story on these was a big help for how to fold the knots, and the tangzhong base made them incredible fluffy and tender. This was my first foray into yeasted dough, and I was very pleased with how straightforward and well they turned out!

Amazingly soft rolls that are easy to make with simple ingredients and easy to follow instructions! Thanks Erin! A family hit!

Amazing receipe. Easy to make. They are so soft and tasty. Thank you for sharing

Saw these on Erin's stories earlier this week and just had to try right away! As always, they were incredible, and 4 days later they are honestly just as soft still. Love that she does all her recipes in grams because every time I know it will ACTUALLY replicate the recipe she's created for all of us. Thanks again for another stellar recipe.

Top 37 tangzhong recipes from across the web

The most viewed tangzhong recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Bagels Recipe

Golden Pull-Apart Butter Buns

Classic Sandwich Bread

Japanese Milk Bread (Shokupan)

Soft Cinnamon Rolls

Japanese Milk Bread Rolls

Classic 100% Whole Wheat Bread

Perfectly Pillowy Cinnamon Rolls

Our Favorite Sandwich Bread

Japanese Milk Bread

Milk Bread (Soft and Fluffy Asian S...

Easy Hot Cross Buns

Garlic Knots

Garlic Knots

Dutch Oven Dinner Rolls

Pain au Lait using Tangzhong method

Super Soft Burger Buns

Basic Tangzhong

Filled Wool Roll

Japanese Chocolate Milk Bread

Super-Soft Vegan Cinnamon Rolls

Soft Hot Cross Buns

Marbled Matcha Milk Bread

Easy Milk Bread without Tangzhong

Pineapple Buns (Bolo Bao)

Green Chile & Cheese DInner Rolls

Filled Wool Roll Bread

Supersized, Super-Soft Chocolate Ch...

50% Whole Wheat Sourdough Sandwich ...

Hokkaido Milk Bread Recipe

Strawberry Cream Cheese Babka

Vegan Milk Bread Buns

Top 37 tangzhong recipes from across the web

The most viewed tangzhong recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Bagels Recipe

Golden Pull-Apart Butter Buns

Classic Sandwich Bread

Japanese Milk Bread (Shokupan)

Soft Cinnamon Rolls

Japanese Milk Bread Rolls

Classic 100% Whole Wheat Bread

Perfectly Pillowy Cinnamon Rolls

Our Favorite Sandwich Bread

Japanese Milk Bread

Milk Bread (Soft and Fluffy Asian S...

Easy Hot Cross Buns

Garlic Knots

Garlic Knots

Dutch Oven Dinner Rolls

Pain au Lait using Tangzhong method

Super Soft Burger Buns

Basic Tangzhong

Filled Wool Roll

Japanese Chocolate Milk Bread

Super-Soft Vegan Cinnamon Rolls

Soft Hot Cross Buns

Marbled Matcha Milk Bread

Easy Milk Bread without Tangzhong

Pineapple Buns (Bolo Bao)

Green Chile & Cheese DInner Rolls

Filled Wool Roll Bread

Supersized, Super-Soft Chocolate Ch...

50% Whole Wheat Sourdough Sandwich ...

Hokkaido Milk Bread Recipe

Strawberry Cream Cheese Babka

Vegan Milk Bread Buns

The most viewed tangzhong recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine