Tangzhong milk bread: the secret to make it fluffy and soft!

A super soft milk bread loaf, easy and tasty in a few steps!INGREDIENTS
40g flour
200g water
580g flour
60g sugar
12g salt
10g dry yeast
10g powdered milk
260g milk
1 egg
50g softened butter
3 tbsp milk
 
METHOD
In a pan, mix flour and water on low heat until thickened, set aside and let cool.
In a large bowl, mix flour, sugar, yeast, dry milk and salt. Add milk, egg and water flour mixture.
Mix well and add butter.
Let rise for 1 hour.
Divide into 6 equal parts and let rise 15 minutes.
Add 3 dough parts to the bread baking form and let rise for 30 minutes.
Grease with milk and bake at 180C/350F for 25 minutes.

[emily.willis]

honestly your channel needs more subscribers

[hoangthilien]

For all the people saying it's a copy, it's not. The thickened flour and water mixture is called tangzhong, hence the name. It's the tangzhong method. Other methods just require you to replace milk with water. This one the flour gets kinda thick. Soo it's not a friggin copy. The recipe CALLS FOR THAT!!!

[notoriousjtizzle]

You don’t put the temp and time up long enough

[FranciscaRigaud]

There are two recipes on this video, aren't there? What is the second one? Kind of a croissant?

[phucntk]

What indegrent do you add after adding the egg? Thank you

[lord]

are you being serious? this is a one for one carbon copy of what umi baking did

[sarahariffin]

hi.. is the milk used in the dough warm or in room temp and is dry yeast mentioned here is instant yeast? tq