Assorted buns - Japanese Milk Dough with Tangzhong Method

I have heard so much about this dough recipe, Japanese Milk Bread, aka Hokkaido Bread, especially that the bread will stay soft and fluffy for days!  Finally, I have the time to made it today :)

My girl said it's indeed much softer than the usual buns I made!

Dough recipe adapted from here :)

Ingredients

Tangzhou
25 g bread flour
60ml water
60ml milk

Dough

2 tsp instant yeast
120ml warm milk
350g bread flour
60g sugar
1 1/2 tbsp milk powder (I used coffeemate)
1 tsp salt
1 large egg - room temp
40g butter - room temp

Cooking Instructions

Tangzhong
1.  Mix all ingredients together and stir until there is no lumps left. 

2.  Put over medium heat and stir until the mixture thickens. 

3.  Remove from fire, cover and set aside to cool.

Dough

1.  Add yeast to the warm milk and allow the yeast to foamed for 10min.

2.  Add (in this sequence) the cooled tangzhong, milk & yeast mixture, egg, flour, sugar, milk powder, salt into the bread tin.  Transfer to bread maker, set to menu 8 (dough menu).

3.  After 10min, add in the butter.

4.  Once the dough is ready, remove from the tin, punch the dough to release the carbon monoxide and you may start shaping your buns!

5.  When you are done shaping them, leave the buns to proof for another hour, then you can apply a layer of eggwash and send the buns to bake at 170C for 12-15mins.

My cooked tangzhong

Covered up and set aside to cool.

Dough all ready for shaping!

One of the braiding method that I used today 😉

Done with shaping and set aside for final proofing!

All done! :)

Soft & fluffy texture!