Japanese milk bread

Obviously I make no claims as to this being actual authentic Japanese in any way, but I got the recipe from a Youtube video I found and the lady showing this recipe was indeed Japanese. This uses a tangzhong roux to make a soft bread that keeps its moisture and texture quite well. It's somewhat comparable to a brioche in taste.

Ingredients

Tangzhong roux

Bread

Instructions

  1. Pour the 40 grams of flour in a pot and add 200 grams of water. Stir over medium-high heat and reduce until thick (it should look something like wallpaper glue when done).
  2. When your tangzhong has reached the desired thickness you should put it aside. Poor it on a plate to help it cool. Preferrably it should spend a few hours in the fridge. It should be room temperature when you use it though.
  3. Mix all the dry ingredients in a bowl
  4. Add the milk and your tangzhong. Mix into a smooth dough.
  5. Add the butter and continue mixing until there are no pockets of butter. The dough should be smooth.
  6. Leave to rise for 40-60 minutes.
  7. Remove the dough from your bowl and split it into six pieces of equal size. Shape them into round buns.
  8. Leave the buns covered for 15 minutes to rise.
  9. Now on to shaping. Press each bun into a rectangle. Fold from each side and them roll up into small loaves. The point is to create a bit of tension in the dough.
  10. Place the loaves next to each other in a bread tin
  11. Leave covered to prove for 30 minutes.
  12. Bake for 25 minutes at 180 degrees C