Tangzhong Milk Bread. Japanese Milk Bread. Shokupan. Hokkaido Milk Bread.
All of the above are different terms used to refer to the same cloud-like, soft and fluffy milk bread. This milk bread is special not just for its soft texture, but also its capability to remain springy and moist for longer than ordinary bread. How is that possible, you might ask?
Tangzhong – the ultimate key ingredient.
So, what exactly is tangzhong?
This is a popular Asian method that involves cooking a ratio of 1:5 flour with liquid (either milk and/or water) into a gelatinous looking paste. This paste is then left to cool before adding to the rest of your ingredients.
And how exactly does this yield bread that stays soft and tender?
The pre-gelatinized starch when cooked at high temperature is able to absorb a higher amount of liquid. When this is added to the dough, you are essentially adding more hydration to the dough. To put it simply, the dough is able to retain more water during kneading, proofing and baking. This in turn result in soft, cloud-like final baked product. If you’re keen to learn more about how the Tangzhong method affects your dough, King Arthur Flour provided a more detailed explanation here
Tangzhong Milk Bread or Hokkaido Milk Bread?
If you would like to recreate this ultimate soft, fluffy and extremely milky Japanese bread at home, I have two different recipes – this Tangzhong Milk Bread recipe below, or the Hokkaido Milk Loaf recipe that I adapted from Christine’s Recipes. If you were wondering, they’re slightly different ingredients wise, but both recipes yield a delicious, soft and fluffy loaf. EVERY. SINGLE. TIME. If I had to choose though, I’d say this recipe below yields a slightly taller loaf and is my current ultimate favourite go-to.
Loaf Shaping – Domed or Squared?
When baking this Tangzhong Milk Bread, you have the option to either bake the loaf with or without the Pullman tin lid.
Baking the loaf without the Pullman tin lid would result in a domed loaf as pictured below. Usually for dome-shaped loaves, I would egg wash to create a beautiful golden brown loaf. The loaf tend to brown a lot faster without the lid, so if your oven heats up quickly, you may want to tent it with some aluminium foil towards the last 5-10 minutes.
You will need the Pullman lid if you want a square-shaped loaf – which is more suited for sandwich making. My tip is to ALWAYS ensure to grease the lid! We don’t want the bread stuck to the lid.
You will not require a wash if using the lid, so at Step 5 under Dough Shaping, when the loaf is at about 80% full to the rim of the tin, I would simply put the lid on and send it straight into the oven. The dough will expand in the oven to take up the remaining space and form a square-shaped loaf.
With the lid on, the dough takes a while longer to brown so you would need a slightly higher temperature. I would preheat the oven to 190°C and bake the covered loaf for 25 minutes, before lowering down the temperature to 180°C and bake for a further 5 minutes.
Step-by-Step Video Tutorial
In my recipe below, I have included two methods for tangzhong making and dough kneading, using either conventional or Thermomix so do take note of the sub-headings. I have also prepared video guides showing you how you can make your own loaf of Tangzhong Milk Bread from start to finish. There are two videos – one each for conventional and Thermomix method respectively:
How to Make Tangzhong Milk Bread using Conventional Method
This video below demonstrates how the dough is kneaded in the stand mixer. If you’re using a bread machine, please refer to this video HERE for dough kneading steps, and the video below for shaping.
Step-by-Step Video Guide for Thermomix Users
If you enjoy this Tangzhong Milk Bread recipe, you may also wish to try my Tangzhong Wholemeal Bread recipe here. Just as soft and fluffy, with a nutty taste to your bread which goes even better as sandwiches. Below this recipe, you will also find a slight variation of Chocolate Milk Bread as well as Earl Grey Milk Bread.
Tangzhong Milk Bread
Ingredients
Tangzhong
- 20 g high protein bread flour
- 100 g milk or water
Main Dough
- 130 g fresh milk chilled
- 1 egg yolk
- 30 g castor sugar
- ½ tsp salt
- 10 g milk powder
- 270-290 g high protein bread flour *refer to notes
- 1 tsp dried instant yeast
- 25 g unsalted butter softened
- icy cold water or egg wash for spraying
Instructions
- 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.
(A) THERMOMIX – Tangzhong & Dough Kneading
- 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.
- Add 130g milk, egg yolk, sugar, salt, milk powder, remaining 270g high protein flour and yeast then knead 4min.
- Add butter, knead 1min.
(B) CONVENTIONAL – Tangzhong
- 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.
- 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.
- 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).
- 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.
(B) CONVENTIONAL – Dough Kneading
- 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).
- Select "dough" mode and let knead until all ingredients come together, usually I let it knead for approximately 8-9 minutes.
- 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.
Bulk Fermentation & Dough Shaping
- 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).
- 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.
- 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.
- 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.
- 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.
- Remove milk bread from tin and allow to cool completely on a cooling rack for at least an hour before slicing and serving.
Notes
Flavour Variation – Chocolate Milk with Fruits & Nuts
This Tangzhong Chocolate Milk Bread below is soft, fluffy and loaded with a generous mix of chewy raisins, cranberries and sultanas, paired with a contrasting crunch from sunflower and pumpkin seeds hidden within. Reminded me very much of Cadbury’s Dairy Milk Fruit & Nut Chocolate that I grew up indulging in.
To make this chocolate loaf, simple add 1.5 tbsp cocoa powder along with the flour into the main dough and adjust the milk to 140ml. If you like inclusions, add in dried fruits and nuts within the last 30 secs of kneading in Thermomix / last 3-4 minutes of kneading for conventional method. I used a total of 100g inclusions following the ratio noted below but feel free to add or adjust the amount to your liking. 20g each of cranberries and sultanas, 15g each of raisins, orange peel, sunflower seeds and pumpkin seeds.
Flavour Variation – Earl Grey w/ Orange Peel & Dark Chocolate
You will need an extra step for this Earl Grey Milk Bread, which is to prepare the cold infusion 12 hrs prior. Steep the contents of 4 x Earl Grey tea bags in 155g of cold, fresh milk. Stir and let rest in fridge overnight or at least, 12 hrs prior to using. Right before using, strain milk and use only 130g of tea-infused milk + 3 tsp of the tea content. If you like inclusions, add in orange peel within the last 30 secs of kneading in Thermomix / last 3-4 minutes of kneading for conventional method – this is optional.
For a gooey and chocolatey hidden surprise, roll in 30g of chocolate during shaping. I used Callebaut 54% Dark Chocolate Callets. At step 3 when shaping each mini loaf, flatten a ball into a long oval shape. Fold 1/3 from right edge to the middle and press. Scatter 15g chocolate generously. Fold 1/3 from left edge to the middle and press lightly. Scatter another 15g then lengthen it out slightly and roll into a cylinder to form a log. This is highly recommended, especially if you love chocolate!
Variation – Burger Buns
To make burger buns, divide dough to 8 equal portions. Pre-shape each portion, let rest for 10-15 minutes then shape into even round balls that is taut and smooth. You may refer to this video tutorial for buns shaping method. When placing on baking pan, ensure to allow few inches of space between each dough so they have ample of space to rise.
After second proofing, brush with egg wash and top with some sesame seeds. Bake in preheated oven at 180°C for 15-20 minutes. Then let rest on wire rack until completely cool. Remember to store in air tight container if not using immediately. I usually prep my buns a day ahead, then on burger day, I’d slice each bun in half, slather with some butter and toast on pan cut-side down. Pair with some lettuce, tomato, cucumber, a slice of cheddar or Emmental cheese and most importantly, a good slice of beef patty cooked to tender juicy perfection, and voila – your homemade burger! 🍔
Variation – Soft Raisins Loaf
Soak 50-80g raisins/sultanas in hot water or brewed black tea for at least 10-15 minutes. Then drain and pat dry raisins before adding into dough. By pre-soaking raisins, the raisins would be more plump. If pressed for time, it is also fine to use dried raisins.
There are two ways to include the raisins. you can also add them in during shaping by scattering some on the rolled out dough per every fold. Alternatively, you can also knead raisins into dough before first proofing during the last 3-4 minutes of kneading time for those using conventional method. As for Thermomix method, when dough has finished kneading, add raisins and mix for 20secs/Sp3.
Once the dough is done with second proofing, egg wash dough then slit the top either using a lame/blade or pair of scissors. Place a slab of butter on the slit with a sprinkle of demerara sugar. Bake as you usually would as per instructions above.
Few Things to Note
When it comes to bread making, there are many factors that will influence your dough and the end product. Recipes should be used as a guide, as you familiarize yourself with the process and dough.
For instance, your dough may require extra kneading time depending on the flour and its protein content. The method used to knead also needs to be taken into account as some machines work the dough quicker, whilst others may require a bit more kneading time.
Temperature and humidity plays a big part in how your dough rises. The amount of time required to proof your dough also varies depending on where you’re based at. For my second proofing, I usually heat up a cup of water in the microwave for 1 minute, then proceed to leave my dough inside the microwave to rise for 25-30 minutes.
It’s also very important to try to get to know your oven, as every oven is different. My oven heats up quickly so when a recipe calls for 180°C, I sometimes drop it down to 160-170°C. Keep an eye out as the bread is baking. Adjust either the baking temperature or duration according to how your oven behaves.
FAQ
Can I use whole egg instead of just the egg yolk?
By using just egg yolks, we are adding fat, richness and flavour to the bread. The fats from the yolk works to tenderise the crumb and lighten the texture which gives our loaf a rich and soft crumb. You can use the whole egg if you like, but you will have to adjust the recipe accordingly or you’d be adding too much hydration with the addition of the egg whites as well.
Can I omit milk powder?
You may opt to omit the milk powder but I wouldn’t recommend it. Milk powder adds fats, protein and flavour to the dough, that not only makes the dough richer and creamier in taste, but also helps dough rise higher. The addition of milk powder will also help yield a more tender crumb texture.
I wouldn’t suggest substituting milk powder with liquid milk as it is adding extra hydration to the dough, which may alter the texture of the finished product. In other words, adding milk powder gives you the same benefits of milk without the extra liquid, with a more concentrated % of milk sugar and protein that will benefit the dough.
Help! My dough is too sticky!
For bread maker users, check the dough 10 minutes into the kneading cycle. It should be smooth and the mixing bowl should be clean by now. If your dough is too sticky to manage, you may add 1 tbsp of flour at a time.
For Thermomix users, if you experience a stickier dough (particularly for TM6 users) you may want to increase to 290g of high protein bread flour in your main dough to be able to better manage the dough. If your dough is still too soft to handle, add 1 tbsp of flour at a time and knead for 15-20 seconds until incorporated.
Lightly oil your hands (and the pastry mat depending on how sticky your dough is) using neutral flavoured oil to shape dough into a ball. Apply the chafing technique by cupping your hands gently around the dough, apply a light, downwards pressure to the sides whilst simultaneously rotating the dough in a circular clockwise motion. Continue doing so until a smooth, even, and round ball is formed. I shared a video of how I perform this technique saved on my Instagram Story highlights.
How do I know if my bread is well proofed and ready to be baked?
You may perform the visual test to check. Lightly press the surface of the proofed dough with the tip of your finger for about 2 seconds and observe how fast the dough bounces back up.
- UNDER-PROOF: If it bounces back up too fast without any indentation, it isn’t ready yet, so give it more time.
- READY TO BAKE: It is supposed to bounce back up slowly, about halfway up and leave a slight indent.
- OVER-PROOFED: If the indent remains without bouncing back up, yes it is over-proofed, but don’t worry! You can still save it.
How to save an overproofed bread dough?
If the dough is overproofed, the gluten is being over-stretched and it will be unable to hold up the internal structure of the bread. The wall will highly likely fall after baking and the loaf would then collapse. If it isn’t severely over-risen, you have the option to quickly pop it into the oven to bake it right away. Otherwise what you can do to save it is by deflating your overproofed dough and reshape, then repeat the second proofing again.
Which oven rack and what oven setting should I use?
I suggest the second rack from bottom. I bake using top and bottom heat, with fan.
When to remove bread from tin?
Upon removing from oven, immediately remove it from the bread tin and let cool on a wire rack. This step is crucial in ensuring there is proper air circulation and that condensation does not happen causing your bread to get wet/soggy at the bottom.
Should I cover the bread as it cools?
It isn’t necessary to do so. By covering with a cloth, the cloth captures the steam that makes its way outwards and acts to soften the crusts. If you prefer crust with more of a bite, then there’s no need to cover the loaf.
When do I slice the bread?
Of course, I understand how hard it is to resist freshly baked bread. But! Slicing into your loaf of bread before it has cooled down completely may sometimes result in wet gummy crumb texture. Always let your bread rest for at the very minimum 30-60 mins, best for 1.5-2 hours. Just like how you would rest your meat after cooking, the same theory applies for your bread. By allowing your bread to cool completely, it helps stabilise the crumb structure.
Once it has completely cooled down, you may store entire loaf and slice only when you wish to consume. This is because the longer you rest it, the easier it will be to slice the bread. If you’re finding it tricky to slice a loaf of freshly baked bread, check out my video below on how I slice soft loaves:
Oh no! My Tangzhong Milk Bread caved in at the sides after baking. What should I do?
Unfortunately there is nothing we can do to save a bread that has caved in and collapsed. But you could take note of a couple of things that may have potentially caused this and ensure the same does not happen for your next loaf. The collapsing is a result of the exterior wall being too weak to support the structure. There are two reasons that may have caused this:
1) Your bread may potentially be under-baked. Try baking it a little longer to set the wall but if it is browning too much, you could tent the top with foil or baking paper. Alternatively try baking it at a higher temperature during the first 1/3 of the baking time then drop the temperature to finish cooking for the remaining 2/3 of baking duration.
2) Sometimes the bread would also cave in if the dough was over-proofed during second proofing as the whole structure is too weak to support the entire tall loaf. I suggest setting a timer less than the duration you intend to let it proof so you have time leeway. Perform the visual test if need be.
How to store bread?
Ensure to store bread in airtight container or ziplock bag so the bread can stay soft and last for up to 2-3 days at room temperature.
What do I do with leftovers that I can’t finish in 2-3 days?
If you are unable to finish within the first 2-3 days, it is best to store your bread in the refrigerator since there is no added preservative. Without preservatives, our homemade bread will not stay as soft and fresh as other commercial loaves beyond 3-4 days. Before consuming though, you may want to either toast/steam/microwave.
Perhaps if you would like some fun ideas using your Tangzhong Milk Bread leftovers, check out thus video below on how to make Monte Cristo Sandwich – complete with mukbang at the end too! 😉
Have you tried this recipe?
IF YOU MADE THIS RECIPE, I’D LOVE TO SEE HOW IT WENT!
TAG ME ON INSTAGRAM @THEBAKEANISTA SO I CAN HAVE A LOOK AND RE-POST ON MY IG STORIES!
IF YOU ENJOYED THIS RECIPE, YOU MAY WANT TO CHECK OUT MY RECIPE INDEX FOR OTHER DELICIOUS RECIPES.
Hello. I baked this milk bread twice already and both times the bread turned out really soft and fluffy! However, this recipe yields a rather small loaf of bread and I was wondering if I could double the recipe but I am not sure how much longer I have to do the kneading using the thermomix.
I’d appreciate if very much if you could take the time to reply to my comment.
Hi Doreen, thank you for your lovely feedback. I have doubled the recipe a few times and used 2 x 450g loaf tin pans. What I’ve done is increased kneading time to 6.5mins at step 2 and 1.5 mins at step 3. Hope this helps!
this recipe is amazing!! all the steps are well written out and many tips were given too. the bread itself was soft and springy. 10/10 recommend. Thanks Michelle!
Many thanks for your prompt reply! I shall be baking this a lot more times! 😊
Hi I am interested to try your recipe. As I don’t have loaf tin, Can I make into small buns instead? And at what temperature n long should I bake?
Hi Natalie, you may most definitely make into small buns instead. You may use the steps for the milk buns here instead: https://thebakeanista.com/ultra-soft-tangzhong-milk-chocolate-buns/
Thanks so much Michelle for all your help! I tried out your recipe for tangzhong milk bread and they are so fluffy and soft! Love it so much
Thank you Sammantha! I love that you’ve been tangzhong-fied 🙂
Super detailed recipe!
Bread turned out super soft & evenly shaped!
So happy to hear that! 🙂
Hi, may i ask is it necessary to oiled the loaf pan? how to prevent the bread from sticking / easier to take it out once its out from the oven? is it depends on the quality on the loaf pan?
I did your charcoal loaf bread and i must say i prefer yudane method over tangzhong 😉 if i want to do a plain one, can i just omit the charcoal powder? TIA
Yes it would depend on the quality of your non-stick pan, so to be safe I would always always grease my pan with butter – this is to ensure that it is easy to remove. Yeah if you prefer yudane method, you can simply omit the charcoal powder or replace with milk powder.
Hi Michelle, after kneading 5 mins in the TM my dough is very sticky. Even after adding additional 20g flour (total 290g flour) its still very sticky to handle, is that normal?
Also after resting for 15 mins I still cannot shape the dough into 3 logs as its very sticky. Any advice on handling sticky dough?
TIA
Hi Evelyn, when using either TM31 or my bread machine with only 270g of flour in main dough, my dough isn’t sticky. There are various reasons that could result in this and I believe it’s because we all use different ingredients. For example, the flour brand/protein% etc may vary slightly. You can consider adding a tad more flour and give it a light knead, ensuring that you flour/oil your workbench and flour/oil your hands so that the dough doesn’t stick too much when managing. Try coil folding the dough as well – this will help the dough develop some gluten structure.
Thanks Michelle!
Other than a sticky dough, my loaf turns out better than I expected, my kids enjoyed it!
Will try the recipe again 🙂
hi! if i were to make this in a kitchenaid stand mixer, would i be fine just following the instructions for making the bread in a bread machine?
Hi Sophia, when I kneaded in the stand mixer, I put all the dry ingredients at the bottom. Followed by Tangzhong + the liquid being added in gradually, and kneaded on the lowest speed. After the ingredients were incorporated I increased to speed 2 for about 10 minutes before adding butter. Butter should be at room temp and kneaded in at speed 2-3 for another 10-13 minutes. But do take into account that I don’t a Kitchenaid, and I had to go on low speed because my Breville standmixer is a tad old and heats up too quickly, but if your machine can take it then you can speed up a little. Knead until you achieve windowpane – usually takes me a total of 20-23 mins similar to the bread machine. Hope this helps! 🙂
Thank you for sharing this recipe.. bread smells good and taste so good!!
So glad to hear!!
I do not even know how I ended up here, but I thought this post was great. I don’t know who you are but certainly you’re going to a famous blogger if you are not already 😉 Cheers!
Tried this recipe today with hand knead method. Incorporate the chocolate paste, shaping & finishing with your “Ultra Soft Tangzhong Milk & Chocolate Buns” recipe, turns out very pillowy & soft, family love it!
Wow hand kneaded!! Great job!!
Thanks for sharing the recipe.
I am seeking for a bread recipe that is soft and fluffy but without using eggs and milk.
My family prefers plain sandwich loaf.
Do you have a recipe to share or any recommendation on the substitution I could make with the recipe?
Hi Margaret, you may want to check out the Hailam bread recipe as that contains neither eggs nor milk: https://thebakeanista.com/traditional-hailam-kopitiam-roti-benggali-bread/
Thank you for your recipe! I tried it today with the thermomix, and it turned out perfect. The family ate most of it in less than 30 mins 🤣😆. Can’t wait to try your other recipes!
Hahaha! Yes it happens all the time in my household too. Thank you for taking the time to drop me a comment! 🙂
Yummy milk bread. Cotton soft and taste good.
First time baked bread and successful. Thank you for the recipe you shared which is easy to understand and follow the step-by-step guide.
Super happy that I contributed to your first successful breadmaking experience! 🙂
Hi thank you for sharing this recipe. I tried this recipe plenty of times cos my family and myself love how soft and fluffy the bread turned out to be. However whenever I tried baking as square shaped loaf, my bread will always caved in the middle. I watched my proofing time and set temperature at 190 for 1st 25mins and 180 for another 25mins. But the min I took out the bread, I can see the bread slowly caved in the middle. Can you advise what I have done wrong? Thank you!!
Hi Wendy, there are various reasons that could lead to your bread to sink in. First thing, do you preheat your oven in advance (approx 15-20 mins prior) and ensure that it has reached 190 deg C before you put the bread in to bake?
Easy to follow recipe with great tips. Thank you so so much for sharing your love for bread baking. I think I’m starting to like baking bread now. This recipe makes super soft and delicious buns! 👍🏼👍🏼👍🏼
I am so honored to have inspired you to bake your first bread, Lynn! Can’t wait to see you attempt other recipes as well. 🙂
Nice and soft bread that stays soft for a couple of days (if it can last that long)
Thanks Michelle for a wonderful recipe
Thank you Luvena for the kind words! 😀
Hi, thanks for sharing your recipe. May I know how does this bread texture and taste differ from your Hokkaido milk bread recipe?
Hi Mavis, I find that this recipe tend to be a taller, and fluffier loaf than the Hokkaido Milk Bread. The Hokkaido Milk Bread also tastes slightly richer than this.
Thanks again 😊
Awesome recipe and such detailed steps. First time baking this and it’s a success..! Thank you for sharing such great tips at bread making.. ❤️
Tried and tested! My all time go to bread recipe, appreciate the TMX method included. Not sure if it is the climate difference, I have to use 290g flour so that my dough is not too sticky and the bread is still very soft! Tried the chocolate variation and baked it with inclusion of chocolate, raisins and cranberry, my hubby said it is better than store bought and my 20 months old love it too~
Chocolate, raisins and cranberries do sound like a perfect combo! Very glad to hear that your family finds it better than store bought. And best part is, no preservatives or bread softener! 🙂
What size bread pan do you use? Yours looks a bit larger than any that I have found so far, and I’d like one!
I’m using a 8x4x4” 450g Pullman loaf tin
Amazing bread. Good work!
Thank you! ☺️
Thank you so much for the recipe Michelle!! The best tasting tangzhong milk bread recipe I’ve ever tried and yields the perfect fluffiness. It took me quite a few tries to get it right but I promise it’s SO worth it
Practice does make perfect!! So proud of you, thank you for enjoying the recipe and for your lovely feedback. ☺️
Love this recipe! 😍
Glad that you do! 🥰
Thanks bfor your recipe…I had tried n failed few times …finally is success wv ur recipes….the video step by step and the dough shaping is help alot… definitely this recipe is my favourite
Yay thank you! That’s an honour for me. I’m glad the video helped ☺️
Hello, can u teach me how can I include pumpkin or sweet potato in the dough?
I have tried recipe above. Really good. Now wanna add in new flavor.
Thank u
Hi there, instead of tweaking this recipe, how about try this pumpkin buns recipe instead: https://thebakeanista.com/soft-pumpkin-buns/
This pumpkin bun recipe can also be baked into a 450g loaf following the baking temperature and duration from this Tangzhong Milk Bread post.
Thanks for sharing the recipe. It’s very detailed! I’ve tried and it turned out really soft and fluffy! Love it and will definitely try others 😍
I’m so glad my detailed post has helped! Look forward to hearing from you when you’ve tried the others too. 🙂
Thank you so much for sharing this recipe. Your video clip is very helpful and easy to follow. I made it twice, first time plain and second time I added 30g of walnut and 70g of raisins and still came out very good. I followed your recipe exactly except cutting down the amount of sugar to 20g. Wondering if I can substitute white sugar with brown sugar or honey?
You can most definitely substitute white sugar with fine brown brown sugar, but it may affect the colour every so slightly. As for substituting for honey, why not try my sugar free wholemeal bread recipe? This recipe uses honey instead of sugar: https://thebakeanista.com/eggless-sugar-free-wholemeal-bread/
Hello! Thank you for your recipe! I would like to try your recipe, however, can you advice me on this? IF i do not have a microwave, and usually i put my bread proofing in the oven. During the 2nd proofing, can i place it on the outside/kitchen table the last 15mins if i were to pre-heat the oven? Will the bread sink?
Thank you so much!
Hello! It isn’t necessary to put your bread into the oven/microwave, it’s just to assist in the proofing. Depending on where you are based, if with tropical climate, the full 40 mins on table top also will work. But yes otherwise moving dough from microwave/oven for the last 15 mins whilst you preheat the oven wouldn’t be an issue at all.
Thx for sharing the detailed tips & tutorials. I am just wondering whether olive oil can be used instead of butter & if so, what’s the amount?
Thx, heaps.
Wen
Hi Wen, I have never tried replacing olive oil for butter in this recipe as it won’t produce the same result. Butter is a high fat ingredient, which helps yield a rich, moist crumb that olive oil cannot. Olive oil will also alter the taste of the bread so I wouldn’t recommend it.
Thx for your reply n will bear this in mind.
Thank you Michelle for this lovely and detailed recipe. My first attempt today and Tadaaaa! 🎉 Successful! I used a 8x4x4 tin. Greased tin with butter helps to remove bread so much easier.
Michelle’s recipe is always a good to go. Love all her videos and tips and the detailed recipes. I shall try all the recipes later!
Hi Michelle! Would you think using a hand mixer instead of a stand mixer can yield such beautiful results? A totally newbie in baking so I haven’t invested in a stand mixer yet. Thank you 🙂
Hi Joy, yes it is possible but may take a little longer. If it gets too hot, let it rest a while first.
Hi,
I have tried this recipe twice and they turned out very nice, soft and fluffy. My kids enjoy a lot and this recipe definitely a keeper.
Tried this recipe using a normal mixer. The success rate is 100% =D really love how the outcome of the fluffy texture. my family member and neighborhood enjoy the loaf very much. For the main dough, I used 290g instead of 270g due to stickier dough during the mixing time. Love it, recommended to try it if you are a bread lover.
Thank you Michelle for sharing this recipe. First try success! 🙂
Such an easy recipe to follow. It is also foolproof. I had cut short the first proofing time, and then accidentally set the oven on a sightly higher temp than stated in the recipe for 15 min. But the bread turned out so soft, moist and fluffy! Better than the ones than I buy from the bakery! Will be making this many more times
Yay to homemade bread! No need to head out to bakery already. 😀
Extremely grateful for this recipe!! Despite having no experience in baking at all and it was my first time using an oven in my entire life today, I actually had a soft and fluffy bread to call my own at the end of the process!! Thanks so much Michelle for posting this recipe 🙂 I’m definitely trying out other bread recipes as well!!
Can I make these part way and refrigerate overbite and bake next day. At what point do I refrigerate?
Yes you could do that, after shaping them you’d refrigerate during the second proof overnight for 12-18 hours until doubled in size. You may need to bring it back to room temp for 20 mins or so whilst you preheat your oven.
Hi, if I were to use a 1200g loaf pan, how much ingredients do I need? Should I double or multiply by 2.5? And do I need to adjust any ingredients (i.e. salt and yeast) or just double the recipe as a whole?
Thank you in advance! ☺️
This recipe is for 450g loaf pan, so you’d need to adjust the entire recipe as a whole accordingly for a 1200g loaf pan.
I love your bread recipes. They all turn out amazing with lovely texure and the amounts are just right. Every week, I check out your website to find a new recipe to try. Please do add more recipes more frequently. I cant wait.
Thank you! I’m very glad to hear that 🙂
First time baking a loaf, using this amazing tangzhong recipe with added raisin. It was a hit! This recipe is easy to follow and straightforward! Thank you Michelle 🙂
It is my first time baking a loaf raisin bread, the texture was so soft and fluffy. The recipe was easy to follow, thank you very much Michelle.
Ahhhh!!! My bread came out so soft and fluffy! Tried other recipe before and didn’t came out as good as this one. Really loved how detailed this recipe is. Tried the King Arthur recipe and it didn’t turned out as soft and fluffy as this one. Better tasting too. Heck better than the one I buy from Japanese bakeries. Seriously cannot wait to try out your other recipes.
First time attempting this recipe and I am truly impressed and grateful for the amount of detail and precision that Michelle has put into sharing this recipe. Steps are clearly explained and simple enough to follow, especially for amateur bakers like myself. I truly appreciate that Michelle has taken time to include instructions for different methods and equipment used.
That said, this Tangzhong bread recipe will be my go-to recipe from now on. Quick to put together, and requires ingredients you’d usually have on hand. The outcome is a soft, pillowy loaf that stays soft and delicious even after 3 days (stored in an airtight container at room temperature)! Thanks for a great recipe, Michelle! Looking forward to try more of your recipes! 😊
Love how soft the bread turn out. Instructions are so easy to follow! Bought my bread machine few months ago and never shape the bread until my sister in law said my bread is wired shape lol. I’m so lucky to find your page and learn how to shape. Thank you
Best tangzhong bread recipe ever!
The recipe is so detailed and easy to follow.
Thanks Michelle for sharing this lovely bread recipe and this is absolutely my family’s favourite breads/ buns so far. ❤️❤️❤️
I have tried a few other recipes for a milk bread before stumbling on your website, and your recipe yielded the softest and tastiest bread! I have since made this recipe many times! Can’t wait to try making this milk bread in other flavours you have too!
When using a loaf pan with lid is cooking time the same? what size should I use? Thanks can’t to try this!
oops, just saw the answer in your post. Guess I was too excited!
No worries! Hope it goes well for you. 🙂
The bread is still soft after 3 days. Thanks Michelle for your recipe. I will try out all your recipe here.
Thank you Pei Yee! I am so glad to hear that. 🙂
This bread recipe is fantastic. I am a beginner at baking, but your recipe made it so easy for me to make bread for the first time (it wasn’t perfect but it tasted great!) The second time I tried this recipe, it turned out so perfect I couldn’t believe it— I will be making all my bread at home now, Thank you for sharing this with us, truly appreciate it! 🙏
This bread recipe is fantastic. I am a beginner at baking, but your recipe made it so easy for me to make bread for the first time (it wasn’t perfect but it tasted great!) The second time I tried this recipe, it turned out so perfect I couldn’t believe it— I will be making all my bread at home now, Thank you for sharing this with us, truly appreciate it! 🙏