From Our Blog

Recipe: Japanese milk bread

Share to:

Here’s the recipe for my Japanese milk bread. Hope you enjoy it 🙂 Feel free to leave your comments and feedback.



For the starter (Tangzhong)

  1. Flour: 30 gms
  2. Milk: 100 gms
  3. Water: 100 gms

For the dough

  1. Flour: 487 gms
  2. Granulated Sugar: 90 gms
  3. Yeast: 10 gms
  4. Salt: 6 gms
  5. Egg: 1 nos
  6. Milk: 100 – 130 ml
  7. Soft Butter: 90 gms

For egg wash

  1. Egg: 1 no
  2. Milk: 50 ml


For the starter

  1. Put flour, water and milk in a pan and mix until smooth and no lumps remain.
  2. Heat the mixture in low heat until it thickens stirring continuously. Set it aside to cool.
  3. Measure the remaining ingredients for the dough.
  4. Mix all ingredients  and the cooled starter and knead using mixer or by hand.
  5. Once the dough is smooth and soft  transfer the dough to an oiled bowl and let it rise until double its size.
  6. Knock back the dough and divide into 10-12 pcs and roll them and place it in an oiled pan (7/7 inch square tin).
  7. Cover the dough  and leave to rise again.
  8. Brush with egg wash.
  9. Bake it in a preheated oven at 180 degree Celsius for about approx 25-30 minute.
  10. Remove from pan and let it cool.


Share to: