Heavenly Japanese Milk Bread Recipe: Make the Softest Buns
Are you on the hunt for the best buns recipe? If so, look no further! This Japanese milk bread recipe will absolutely revolutionize your baking game. Not only is it known for its cloud-like texture and subtle sweetness, but it also consistently yields the softest, most delectable buns you’ve ever tasted.
Ingredients For:
The Tangzhong (flour paste):
- 20g (2 tablespoons) bread flour
- 60ml (1/4 cup) whole milk
- 60ml (1/4 cup) water
The Dough:
- 320g (2 1/2 cups) bread flour
- 7g (2 1/4 teaspoons) active dry yeast
- 50g (1/4 cup) granulated sugar
- 5g (1 teaspoon) salt
- 120ml (1/2 cup) whole milk, lukewarm
- 1 large egg, room temperature
- 40g (3 tablespoons) unsalted butter, softened
The Egg Wash:
- 1 large egg
- 1 tablespoon milk
Instructions To Prepare The Japanese milk bread :
1. Prepare the Tangzhong:
First, in a small saucepan, whisk together the bread flour, milk, and water for the Tangzhong. Cook this mixture over medium heat, stirring constantly, until it thickens and reaches 65°C (149°F). Once done, remove it from the heat and let it cool to room temperature.
2. Make the Dough:
Next, in a large mixing bowl, combine the bread flour, yeast, sugar, and salt. In a separate bowl, whisk together the lukewarm milk and egg. Afterward, add the cooled Tangzhong and the milk-egg mixture to the dry ingredients. Mix until a shaggy dough forms.
3. Knead the Dough:
Then, turn the dough onto a lightly floured surface and knead for about 5 minutes. Gradually, add the softened butter in small pieces, ensuring each piece is fully incorporated before adding the next. Continue kneading for another 7-10 minutes until the dough becomes smooth, elastic, and passes the windowpane test.
4. First Rise:
After that, place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Shape the Buns:
Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a smooth ball. Place the buns in a greased 9-inch square baking pan, leaving space between each for expansion.
6. Second Rise:
Now, cover the pan with a damp cloth and allow the buns to rise for another 40-60 minutes, or until they’ve puffed up and are touching each other.
7. Preheat and Prepare:
Meanwhile, preheat your oven to 175°C (350°F). As the oven heats, prepare the egg wash by beating together the egg and milk.
8. Bake:
At this point, gently brush the tops of the buns with the egg wash. Then, bake for 25-30 minutes, or until the tops are golden brown and the internal temperature reaches 90°C (194°F).
9. Cool and Serve:
Finally, remove the buns from the oven and let them cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely. Enjoy your Japanese milk bread recipe – these are truly the best buns you’ll ever taste!
This Japanese milk bread recipe will undoubtedly produce the best buns you’ve ever made at home. Thanks to the precise combination of bread flour, granulated sugar, and the unique Tangzhong method, you’ll achieve an incredibly soft, fluffy texture that’s irresistible. If you’re curious about how Tangzhong compares to other bread-making techniques, you might find this article on different bread methods insightful. Whether you’re a baking enthusiast or simply someone in search of the perfect dinner roll, these buns will not disappoint. So, give them a try and experience the magic of Japanese milk bread for yourself!