Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, fluffy milk bread. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

It doesn't look too heavy, but light and airy. The glaze on top of this fluffy bread looks incredible and adds the perfect touch. I feel like I could eat the whole loaf in one sitting, so I can't wait to make this. Another defining characteristic of milk bread is the way in which you can gently pull apart each slice into soft, feathery layers—like a fluffy, bready version of a croissant.

Fluffy Milk Bread is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Fluffy Milk Bread is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have fluffy milk bread using 7 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Fluffy Milk Bread:

1. Take 200 grams Bread (strong) flour
2. Prepare 50 grams Cake flour
3. Take 30 grams Sweetened condensed milk
4. Make ready 180 ml Warm milk (about 40°C)
5. Prepare 4 grams Salt
6. Get 3 grams Dry yeast
7. Get 15 grams Unsalted butter

This recipe is our take on Japan's Hokkaido milk bread, a loaf so light it's often described as feathery. The technique to make it involves pre-cooking some of the flour and milk into a soft paste called tangzhong. This simple step yields a loaf that's tender, moist, and stays fresh longer than loaves prepared the standard way. Bread made with tangzhong is far and away superior to the pre.

Steps to make Fluffy Milk Bread:

1. Mix the milk and sweetened condensed milk, and heat until about 40°C.
2. Combine half of the bread flour (100 g) and cake flour in a bowl, put the dry yeast in the middle, pour in the mixture from Step 1, and mix well until there are no lumps.
3. Add the remaining bread flour (100 g), salt, and butter brought to room temperature to the bowl, and knead until the dough comes together.
4. Once the dough comes together, transfer the dough to a working surface, and knead until a thin film of gluten forms (you should be able to see through the dough if you stretch it out thinly enough).
5. When done kneading, place the dough rolled into a ball in a bowl, spray with water, cover with plastic wrap, and let it rise at 40°C for an hour (for an hour in winter, and for about 40 minutes in summer).
6. Transfer the dough to a working surface, deflate the dough, and divide the dough into 9 equal portions. Roll them into balls and let it rest for 10 minutes.
7. Reshape the dough into balls (you could add fillings inside the dough ♪), and place in a square pan. After spraying water, place the whole pan (with the dough placed inside) in a plastic bag, and allow the dough to slowly rise in a warm location.
8. Note: I allowed the dough to rise slowly in a warm room for about 70 minutes. Allow the dough to rise until the tops have risen a bit above the rim of the pan.
9. Once the dough has risen 1.5-2 times larger than the previous size, bake in the oven preheated to 180°C for 12-15 minutes. After 7 minutes of baking time, cover with a sheet of aluminum foil.
10. Note 1: Since I didn't have a square pan, I used a heat-resistant glass dish (20 cm square, 5 cm deep) lined with parchment paper, and baked for 23 minutes.
11. Note 2: The speed of heat conduction will differ from a glass container to a baking pan, so if using a baking pan, please start checking the oven after 12 minutes of baking time.
12. I was able to get my hands on a square baking pan so I tried baking white bread with it. Please refer to "Helpful Hints" for baking time.

This simple step yields a loaf that's tender, moist, and stays fresh longer than loaves prepared the standard way. Bread made with tangzhong is far and away superior to the pre. Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully tender bread each and every time. Home / All Recipes / Japanese / Tang Zhong Milk Bread.

So that’s going to wrap it up with this exceptional food fluffy milk bread recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!