Have you ever wondered why Asian bread is consistently chewy yet still soft? Tangzhong is the cause of it. What is Tangzhong? It’s roux (flour and water) that keeps the bread incredibly soft and moist. You can be certain that your Milk Bread will always turn out perfectly if you add Tangzhong. To help you save time, suggest making your Tangzhong the night before and ensuring it has completely cooled before adding it to the other ingredients.


  1. 4 cups all-purpose flour
  2. 1/4 cup granulated sugar
  3. 2 teaspoons instant yeast
  4. 1 teaspoon salt
  5. 1 cup warm milk
  6. 1/4 cup unsalted butter, melted
  7. 1 large egg, beaten


  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Mix well.
    Make a well in the center of the dry ingredients and add the warm milk, melted butter, and beaten egg. Stir until a soft dough forms.
    Transfer the dough onto a lightly floured surface and knead for about 10 minutes or until the dough becomes smooth and elastic.
    Place the dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 1-2 hours or until it doubles in size
  • Once the dough has risen, punch it down to release the air. Transfer it back to the floured surface and divide it into equal-sized portions.
    Shape each portion into a ball and place them in a greased loaf pan, leaving a little space between each ball.
  • Cover the loaf pan with a clean kitchen towel or plastic wrap and let the dough rise for another 30-45 minutes or until it fills the pan and becomes puffy.
  • Preheat the oven to 350°F (175°C) while the dough is rising.
    Bake the bread in the preheated oven for 25-30 minutes or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
  • Remove the bread from the oven and let it cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely before slicing.

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