Breads · ALWAYS FREE
Tangzhong milk bread loaf
A soft four-lobed sandwich loaf made with a cooked flour-and-milk paste, enriched dough and a measured milk glaze.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Whisk about ⅞ oz (25 g) flour with about 4 ½ oz (125 g) milk in a small saucepan. Cook over low heat for 3-5 minutes, stirring, until a smooth paste holds brief tracks. Scrape all paste into a mixing bowl and cool for about 20 minutes until no warmer than 100 F / 38 C.
- Warm the about 4 oz (115 g) dough milk to 100-110 F / 38-43 C; stir in yeast and a little of the measured sugar. Wait 5-10 minutes for bubbles. Add to the cooled paste with egg, remaining sugar, salt and about 11 ½ oz (325 g) flour. Mix to a soft dough, then knead 5 minutes.
- Knead in softened butter a little at a time, then continue kneading 8-12 minutes until smooth and stretchy. Use a scraper rather than extra flour. Allocate 2 g oil to the bowl, 1 g to hands and 2 g to a 9-by-5-inch loaf pan. Cover dough in the oiled bowl and let rise 60-90 minutes until noticeably puffy and nearly doubled.
- Divide dough into four equal pieces. On a clean unfloured surface, flatten each to a roughly 10-by-18-cm rectangle, fold the long sides inward and roll from a short end into a compact log. Place four logs seam-down across the prepared pan. Cover and proof 45-75 minutes until puffy, with the center about 2 cm above the rim; allow longer in a cool room.
- Preheat oven to 350 F / 175 C toward the end of proofing. Brush all remaining 10 g milk over the loaf. Bake 35-40 minutes until golden and the center reaches 190 F / 88 C; tent with foil if coloring early.
- Rest in the pan 10 minutes, then turn onto a rack and cool at least 60 minutes before slicing into 12 equal shares. The 450-minute (7 1/2-hour) schedule includes paste cooling, both rises, baking and cooling; slow dough can need longer. Wrap cooled bread and use within 2 days at cool room temperature or freeze.
Estimated nutrition
Per serving · 1 of 12- Calories
- 164 kcal
- Protein
- 4.9 g
- Total carbohydrate
- 25.3 g
- Total fat
- 4.7 g
- Total sugars
- 4.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. One twelfth of the complete loaf; no fermentation loss adjustment or measured baked weight. Contains wheat, milk and egg. All paste, butter, milk glaze and handling oil included.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Tangzhong milk bread loaf: bread flour; whole milk; beaten egg without shell; granulated sugar; active dry yeast; fine salt; unsalted butter; canola oil. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
