How to Make Tangzhong Milk Bread at Home (Super moist & Delicious)

Learn how to make incredibly soft and fluffy Tangzhong Milk Bread from scratch! 🍞✨ In this step-by-step tutorial, I'll show you how to use the famous Tangzhong method to create a soft and moist milk bread that stays soft for days. This Japanese-style milk bread is perfect for breakfast, sandwiches, or simply enjoying fresh out of the oven. Loaf pan▶214(204)X95(88)XH90mm (Approx. 8.4(8.0) × 3.7(3.5) × H3.5inches) Volume: 1720ml Shop: https://item.rakuten.co.jp/asai-tool/... KitchenAid▶9KSM160 Series (4.6L) INGREDIENTS For 1 Loaf (1kin (斤) size) 《For Tangzhong》 20g Bread Flour (Pro 12-13%) 100g Whole Milk 《Bread Dough》 All amount of Tangzhong dough 230g Bread Flour (Pro 12-13%) 25g　Sugar 4g Salt 3g Instant Dried Yeast 130g Whole Milk* 25g Unsalted Butter *Adjust the amount of milk based on the dough consistency ⏱ CHAPTERS 00:35 - Preparing 02:39 - Mixing Ingredients 03:40 - Kneading 05:52 - First Proofing 07:15 - Degassing 07:50 - Dividing 08:04 - Pre-Shaping 08:32 - Bench Resting 08:46 - Shaping 10:37 - Final Proofing 10:55 - Baking 11:10 - Cooling 💡How to Adjust Dough Temperature Adjust the temperature of the wet ingredients so that the dough temperature after kneading is around 26–28°C (79–82°F). This helps the dough proof smoothly and efficiently. The temperature of the wet ingredients depends on your room temperature. For example, summers in Japan can be very hot, with room temperatures close to 30°C (86°F). In this case, cool the liquids to below 5°C (41°F). In winter, when the room temperature is around 20°C (68°F), warm the liquids to about 35°C (95°F). Avoid using liquids over 40°C (104°F), as it can harm the yeast. Always adjust the temperature based on your environment. 💡How long does it take to proof the dough？ The proofing time depends on the dough temperature and room temperature. My dough usually reaches 26-28°C (79-82°F), then let it rise in a 30-35°C (86-95°F) proofing box for about 35-45 minutes until it becomes doubled in size. If the temperature is lower, it takes longer. If it's higher, it ferments faster. At first, it’s hard to predict the time, and that’s completely normal! After some practice, you’ll learn to judge by the dough, not just the clock. The key to perfect bread is watching the dough, not the timer!🍞✨ 🍞One-Day Hands-On Class: https://www.bakingbreadjapan.website/... 🌎Website: https://www.bakingbreadjapan.website 📷Instagram: / tokyobakingbread #japanesemilkbread#milkbread #oatmealbread#shokupan#tokyobreadbakingclass#matchasweets#japanesesweets#kitchenaid