Just 1 Secret Makes This Bread So-SOFT and CLOUD-LIKE - Stays Fresh for Days! No eggs.

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Soft, fluffy Japanese milk bread made with tangzhong! Easy recipe, no eggs, melts in your mouth. Bakery-style loaf that stays fresh, pillowy, and moist for days.‪@Theapron41‬

Ingredients:
Milk-150ml, 0.6 cups, 5 oz
Bread flour- 50g, 0.4 cups, 1.75 oz

Milk-150ml, 0.6 cups, 5 oz
Sugar -25g, 2 tbsp, 0.9 oz
Instant dry yeast- 1.5 tsp, 4.5 g
Bread flour- 325g, 2.7 cups, 11.45 oz
Salt- ½ tsp, 3g
Unsalted butter- 30g, 2.5 tbsp, 1.05 oz


For full instructions and helpful tips at every step — make sure to watch the full video.Every detail matters when it comes to getting that perfect, soft, fluffy loaf!


methods:
Make Tangzhong (Roux):
In a saucepan, mix milk and a bit of bread flour.
Cook on low heat, stirring until it thickens into a smooth paste. Let it cool.

Prepare Yeast Mixture:
Mix milk, sugar, and instant dry yeast (or activate if using active dry yeast). Set aside.

Mix Dry Ingredients:
Sift bread flour (or all-purpose), add salt.

Combine & Knead Dough:
Add cooled tangzhong to flour. Mix on low speed.
Slowly pour in yeast mixture while kneading.
Adjust texture with milk/flour as needed.

Add Butter:
Add soft butter gradually. Knead until dough is smooth, elastic, and passes the windowpane test.

First Rise:
Place dough in an oiled bowl. Cover and let it rise until doubled (30–90 mins based on temperature).
Optional: Cold-proof overnight (reduce yeast slightly).

Divide & Shape Dough:
Punch down the dough. Divide and shape each piece:
Flatten → fold long sides → roll from short end → pinch seam.

Final Proof:
Place seam-side down in greased loaf pan. Cover and proof until ~80% risen

Bake:
Preheat oven to 170°C. Brush top with milk.
Bake for 30 minutes, until golden brown.


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