Fluffy Whole Wheat Japanese Milk Bread Recipe(with Tangzhong)
Whole wheat Japanese milk bread is a very soft and light-textured homemade bread recipe. This soft & fluffy Japanese milk bread made with tangzhong is a very famous bread all around the world and very easy to make at home.
Ingredients
Tangzhong
- 2 tbsp all purpose flour
- 60 ml water
For Proofing yeast
- 1.5 tsp instant yeast
- 1 tsp sugar
- 70 ml warm water
For making dough
- 250 gm whole wheat flour
- 50 gm all purpose flour
- 120 ml toned Milk + 1 tbsp (for applying before baking)
- ¼ cup curd
- 2 tbsp condensed milk
- 2 tbsp unsalted Butter
- ⅓ tsp salt
- 1 tbsp sesame seeds optional
Instructions
Making of flour and water raux (Tangzhong)
- Put a small pan on the low flame, add 2 tbsp all-purpose flour and 60 ml water in it, mix well to make it lumps free. Stir continuously, cook it till it starts becoming thick. Take off from the flame and put aside. Let it cool completely.
Proofing of yeast
- Take a small bowl, add warm water, yeast and sugar. Mix well and cover it. Put aside for 10 minutes.
Making dough for milk bread
- Now Take a big mixing bowl, add whole wheat flour, all-purpose flour, condensed milk, curd, proofed yeast mixture milk, and salt. Give a mix.
- Then add warm milk to make a soft and sticky dough. Cover the bowl and leave aside for 30-45 minutes.
Kneading of dough
- After 1 hour, mix the dough once. Then Sprinkle little flour on the clean kitchen counter and transfer the dough on it and start kneading.
- Knead the dough around 5 minutes then add soft unsalted butter at room temperature and continue kneading. If you feel dough is too sticky and unmanageable sprinkle very little dry flour at time and do kneading.
- Knead the dough for 13-15 minutes till it becomes smooth and shiny. To check the doneness, push the dough with a finger dipped in dry flour if it bounces back fast dough is ready for first proofing.
Proofing of dough
- Grease a bowl with oil and place the dough in it. Cover it with a kitchen towel and put it in a warm place for proofing. It took me around 50 minutes in first proofing.
- Once the dough is proofed, punch it down and knead it again for few seconds. Then divide the dough into four equal pieces. Flatten each piece and fold into a round roll shape.
- Now grease a bread tin and arranged these rolls in the tin, cover it with a kitchen towel and place it for second proofing. This step took around 50-60 minutes.
Baking of milk bread
- Meanwhile, preheat the oven at 200 degrees C or 400 Degree F. When the second proofing is done, apply melted butter or milk on the rolls and sprinkle some sesame seeds on the top. Now place it in the preheated oven and bake it for 20-25 minutes.
- Once done, take out from the oven and immediately remove the milk bread roll on the wire cooling rack. Apply butter on the top.
- Let it cool completely, it will take 2 to 3 hours. Then store it in an airtight bread box and keep it at room temperature. The bread tastes best the next day it is made.
Video
Notes
1. Instant yeast can be added directly to the dry mixture but I would like to do proof it first to ensure it is active.
2. If using dry active yeast instead of instant yeast, increases the amount of yeast to 2 tsp instead of 1.5 tsp.
3. Butter can be replaced with olive oil or refined oil but taste with butter is the best.
4. Knead the dough for at least 15 minutes to get soft and fluffy bread.
5. Place the dough for proofing in a warm place to get a beautiful rise.
6. Grease the bread tin with butter it will give a nice flavour and also bread remove very easily from the tin after baking.
7. If baking is done in the OTG bake it with both rods on.