Japanese Milk Bread

By tinathorn

Ingredients

• Additional:
• Tangzhong roux: for two(2) loaves
• 1/3 cup bread flour
• 1 cup water (could be replaced by milk, or 50/50 water and milk)
• Dough: for one(1) loaf
• 2 1/2 cups bread flour
• 4 TBS sugar
• 1/2 tsp table salt (original uses 1 tsp)
• 1 egg, at room temp.
• 1/2 cup milk, warm
• 1/2 (scant) cup tangzhong (use half of the tangzhong you make from above)
• 2 tsp instant yeast
• 4 TBS butter (cut into small pieces, softened at room temperature)
• flavorings/ extracts of choice can be added(vanilla, lemon/orange peel, rum almond etc.)
• Filling: of choice... can be sweet or savory... you might end up getting"tunnels" with some of these fillings, braiding the dough might be another option. These are just some suggestions...
• sugar/cinnamon...and ground nuts
• sugar, ground nuts, cocoa
• raisins, dried fruit
• turkish lokum
• nuts
• maybe spreads: nut butter, nutella, biscoff, preserves?
• cheese, ham, bacon
• 1 egg, beaten for brushing unbaked loaves
• butter for brushing baked loaves, optional

Details

Adapted from homecookinginmontana.blogspot.ca

Preparation

Step 1

Make Tangzhong:

1. Mix flour in water well so you don't have any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook it.
2. The mixture becomes thicker and thicker.... similar to a creme patisserie (thin pudding-like ). You will notice some “lines” appear in the mixture every time you stir and the roux should fall slowly off a whisk ... the temperature should be at 150 deg F. Remove from heat.
3. Transfer the tangzhong into a clean bowl. Cover with a cling wrap. Let cool. The tangzhong can be used straight away once it cools down to room temperature. If making only one loaf, the leftover tangzhong can be stored in fridge up to 3 days... as long as it doesn't turn grey. If so, you need to discard and cook another batch. Bring the chilled tangzhong to room temperature before adding to other ingredients.

Knead Bread Dough:
1. Combine all dry ingredients, flour, salt, sugar and instant yeast in a your mixer bowl. Mix to combine... a few seconds.
2. Add all the wet ingredients, milk, egg and tangzhong... and any flavorings of choice, if you desire.
3. Knead until you get a dough shape and gluten has developed(about 5 minutes), then add in the butter while mixer is still kneading.... continue kneading for an additional 10-12 minutes.
4. Remove dough from bowl, and form the dough into a ball shape. Place in a greased bowl and cover.
5. Let proof till doubled in size, about 40 minutes... though the time will vary depending on the weather and warmth in the house. I like to place mine in a cozy oven.
6. Deflate dough and divide into four equal portions. Form into ball shapes. Cover with plastic wrap, let rest for 15 minutes.
7. Form rolls....

For non-filled: Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press. Roll flat and with seal upward, roll into a cylinder. Place the roll with seal facing down in greased and parchment lined loaf pan... Repeat with rest of the dough.

For filled: Roll out each portion of the dough with a rolling pin into an oval shape. Spread/sprinkle filling of choice evenly over the rolled out dough and fold jelly-style, pinching the seam to seal. Place the roll with seal facing down in greased and parchment lined loaf pan... Repeat with rest of the dough.

8. Leave rolled dough to proof, about 30-40 minutes, or until the dough doubles in size. The filled dough tends to rise slower, about 40-50 minutes or so.
Preheat oven to 350 deg F

9. Brush risen dough with whisked egg on surface. Bake in a pre-heated (350 deg F) oven for 35 to 40 minutes. ... you may need to cover the bread lightly with foil, especially if bread is coloring too fast. I found myself covering it after 10 minutes... and then removing the foil later on to get the bread fully brown.
10. Remove from the oven. and remove bread from the pan. I like to brush the top of the loaves with some butter to soften the crust, but it is optional. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.... you can freeze and reheat later to get it to be just as fluffy.