Cooking Tree's Mochi Tangzhong Milk Bread

• Tangzhong: 125g water, 2g sugar, 2g salt, 25g bread flour
• Bread: 170g milk (cold), 30g sugar, 5g salt, 4g instant dry yeast, 320g bread flour, 30g unsalted butter

Recipe 🍳

Cooking tips 💡

• Making the tangzhong and maturing it in the refrigerator for at least a day helps the bread retain moisture much longer.
• Use cold milk during mixing to prevent the dough temperature from rising too much.
• Brushing the top with butter immediately after baking enhances the gloss and flavor.

Recommended for 🙋

• ⭐Those who want to make bread that stays moist and chewy over time.
• ⭐Those who want to learn home-baked bread with deep flavor using the tangzhong technique.
• ⭐Those who want to bake their own bread for morning brunch or sandwiches.