Softest Japanese Milk Bread| Tangzhong Method (Without Stand Mixer) (ASMR)

This is the softest milk bread you can make at home and it uses a Japanese technique of making a roux called Tangzhong. The texture is very similar to a Brioche but uses barely any butter or eggs so is much healthier than a Brioche.

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Timecodes
0:00- Intro
0:36- Making the Roux
1:04- Making the Dough
2:22- Adding Butter to the Dough
2:49- Bulk Fermentation
3:15- Cold Fermentation
3:28- Final Shaping and Preparing the Baking Tin
4:36- Final Proof
5:03- Baking
5:20- Final Result

Recipe

For the Roux
25g Flour (2tbsp)
125g Water (1/2cup)

For the Dough
360 Grams Flour (3 cups)
40 Grams Caster Sugar (Blend Granulated Sugar to fine texture if not available) (2tbsp+1tsp)
8 Grams Salt (2tsp)
6 Grams Yeast (1.5tsp)
10 Grams Dry Milk Powder (makes the bread really soft but can be skipped if not available) (1tbsp)
100- 120 Grams Milk at Room Temperature (Soy Milk for Vegan) (1/2cup)
1 Egg (Replace with 40 Grams Milk if Vegan)
30 Grams Soft Butter (2tbsp)

Instructions
1. Nicely mix the 25 Gms flour and 125gms water so that no lumps remain. Cook on medium heat and keep stirring to make a roux
2. After it thickens cool down for 15-20 mins
3. Weigh out the flour, sugar, yeast, milk powder and salt in a bowl
4. Add the Milk, Egg and the roux to the bowl and form a dough
5. Knead for 3-4 mins until it comes together and is soft. Rest for 30 mins
6. Add 30 Grams Soft Butter and knead another 3-4 mins until smooth dough forms
7. Ferment for 2 hours or until it doubles in size
8. Refigerate Overnight for best result or skip to shaping and proofing
9. Divide the dough into 8 equal pieces and proof for 2-4 hours or until puffy
10. Bake at 180C for 30 mins
11. Brush with melted butter and cool down for 30 mins

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• #milkbread
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