TangZhong Milk Bread

Name: TangZhong Milk Bread
Prep time: 90 min
Cook time: 30 min
Ingredients: 100 ml Milk; 20 g Bread flour; 200 ml Milk; 20 g Sugar; 5 g Active dry yeast; 380 g Bread flour; 15 g Milk powder; 3 g Salt; 75 ml Cream; 30 ml Condensed milk; 50 ml Unsalted butter

ByChris February 10, 2026February 10, 2026

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TangZhong Milk Bread

Light and fluffy milk bread. Easy to make and delicious!

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Prep Time 1 30

Cook Time 30

Course: Bread

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

Ingredients:

TangZhong:

100 ml Milk
20 g Bread flour

Bread:

200 ml Milk
20 g Sugar
5 g Active dry yeast
380 g Bread flour
15 g Milk powder
3 g Salt
75 ml Cream
30 ml Condensed milk
50 ml Unsalted butter

Equipment

1 Stand Mixer

Method

Make the Tangzhong

Mix milk and flour in a saucepan.
Cook on low heat, stirring constantly, until a smooth, thick paste forms.

Activate the Yeast

Combine lukewarm milk, sugar, and active dry yeast.
Let sit for 10–15 minutes until foamy.

Mix the Dough

Sift bread flour, milk powder, and salt.
Add in yeast mixture, cream, Tangzhong, and condensed milk.

Knead the Dough

Start kneading on low speed for 2–3 mins.
Check texture — adjust with flour or milk if needed.
Increase to speed knead 4–5 mins.
Add soft butter, bit by bit.
Continue kneading on medium speed for 8–10 more minutes.

First Rise

Transfer dough to a greased bowl.
Cover and proof until doubled in size.

Divide & Shape

Divide dough into equal portions.
Shape as desired and place in greased loaf pan.

Final Proof

Cover and proof again until dough is soft and puffy.
Egg Wash & Preheat Oven
Make egg wash .Preheat oven to 170°C (convection) .Use milk only for eggless version.

Bake

Bake at 170°C for 30 minutes (convection oven )

TangZhong Milk Bread