This recipe creates a soft and fluffy Japanese milk bread using the tangzhong method for a tender texture.
Combine the bread flour and water in a small saucepan.
Stir constantly to avoid lumps forming in the mixture.
Heat the mixture over medium-low heat, stirring until it thickens and leaves trails.
Remove from heat as soon as the mixture thickens to avoid overcooking.
Transfer the tangzhong to a bowl, cover with plastic wrap, and let it cool to room temperature.
Covering prevents a skin from forming on the tangzhong.
In a stand mixer bowl, combine the milk, egg, and cooled tangzhong.
Ensure the tangzhong is completely cooled before mixing.
Add the bread flour, yeast, sugar, salt, and milk powder to the bowl.
Use a spoon to combine slightly before starting the mixer.
Mix the ingredients until combined, then add the butter and knead until smooth and elastic.
The dough should pass the windowpane test when properly kneaded.
Cover the dough and let it proof until it doubles in size.
Place the dough in a warm area to speed up proofing.
Divide the dough into equal portions, shape into rolls, and place in a greased bread pan.
Weigh the portions for uniform rolls.
Cover and proof the dough again until doubled in size.
Ensure the dough is covered to prevent drying out.
Bake in a preheated oven at 350°F for 30 minutes until golden brown.
Rotate the pan halfway through baking for even browning.
Remove the bread from the pan and cool on a wire rack.
Let the bread cool completely before slicing for the best texture.
