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This dish uses one preparation, which has its own recipe. Each is shown at the quantity its own recipe makes.
- Tangzhong Milk PasteCook preparation
Japanese Milk Bread
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Step 1 of 5
1 of 5
Combine cooled tangzhong, flour, milk, egg, sugar and yeast. Add salt and knead for 6 minutes, then work in butter.
Suggested from the step’s words, “6 minutes”.
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What you are cooking with
- 145 g Tangzhong Milk Paste
- 350 g Strong white bread flour
- 150 ml Whole milk
- 50 g Egg, beaten
- 45 g Caster sugar
- 7 g Instant yeast
- 7 g Salt
- 45 g Butter, soft