Super Soft Asian Milk Bread 牛奶麵包

If you grew up in Asian communities, you probably need no introduction to the popular Asian style milk bread.

Commonly known as Hokkaido milk bread or Japanese milk bread, or milk toast, this super soft and fluffy bread has always been my preferred bread. Since this bread does not necessarily require ingredients from Hokkaido, Japan, I like to just call it soft milk bread for the sake of simplicity.

{Recipe} Soft Milk Bread with Tangzhong (Water Roux) Method

What makes this bread so special is the flavorful and texture.

The strong milky and slightly sweet flavor of this bread makes the traditional white bread taste so bland. And there is that signature soft texture. That incredibly fluffy and soft-pillowy texture makes this bread so addicting!

Don’t believe me? Take a look at this Instagram video I posted on pulling the bread apart:

The secret? All lies with the use of TangZhong – a special technique used in Asian bread baking.

{Recipe} Soft Milk Bread with Tangzhong (Water Roux) Method

TangZhong or 湯種 translates to water roux in Chinese. It is basically a creamy paste or roux made from cooking the water and flour mixture. Because the roux contains large amount of liquid, when it’s added to the bread it makes the bread traps extra moisture, hence the long lasting soft and fluffy bread.

{Recipe} Soft Milk Bread with Tangzhong (Water Roux) Method

The milk bread is so versatile that can served it as a toast for breakfast, make a sandwich for lunch, and serve as table bread for dinner. When I am bored, I also like to eat it as a snack with some soft butter or good jam. I am not crazy but the bread is just that yummy!

{Recipe} Soft Milk Bread with Tangzhong (Water Roux) Method

I have been experimenting my milk bread recipe on and off for a little over a year now.  After testing over a dozen of recipes available online, I finally came up with this recipe to make the milkiest, softest, and fluffiest bread you’ll ever had. Ever since then, I have not bought a single loaf of bread from stores…which is a good thing I suppose considering all that crazy chemicals used in making some commercial bread.

{Recipe} Soft Milk Bread with Tangzhong (Water Roux) Method

The process of making this bread is slightly more complex than normal white bread baking due to multiple stages of proofing. Also, the dough is on the wet and sticky side so if you plan to knead the dough by hand, make sure you bring plenty of patience and strength.

Sounds like a lot lot of work? Yes!

Is it really worth it? Absolutely!

Aisan Soft Milk Bread

Rating: 51

Prep Time: 3 hours

Cook Time: 35 minutes

Total Time: 3 hours, 35 minutes

Serving Size: 1 lb loaf 8.5" x 4.5" x 2.75"

Make this super soft milk bread following this step-by-step recipe at yireservation.com.

Ingredients

    Water Roux (TangZhong)
  • 25g flour
  • 100ml milk
  • Bread Dough
  • 330g bread flour
  • 115g chilled water roux (TangZhong) from below recipe
  • 1 large egg, about 60g + more for egg wash
  • 5g active yeast + 30ml warm milk or water
  • 70ml heavy cream
  • 50g sugar
  • 4g salt
  • 30g butter, softened in room temperature

Instructions

    To Make the Water Roux
  1. In a small sauce pan, combine the milk and the flour. Whisk using a egg beater until lump-free
  2. Place the pan over low heat while whisking to keep the lumps from forming. In 3 minutes, the mixture starts to thicken. Keep stirring for 2 more minutes until the mixture becomes a smooth pasty roux. You should be able to get soft peaks out of the roux. Cool down the roux completely before you use. I suggest you to make the roux the day before and chill it in the fridge overnight
  3. To Make the Bread Dough for 1lb Loaf Pan (8.5" x 4.5" x 2.75")
  4. Proof the active yeast with 30ml of warm milk. Skip this step if you use instant yeast or fresh yeast
  5. In a stand mixer or bread machine, combine all the bread dough ingredients except for the butter. Place the wet ingredients on the bottom and the dry ingredients on top. Start kneading the dough in medium speed or according to the bread machine instruction. As the dough starts to form, feel the dough with your finger to make sure it’s soft and slightly sticky
  6. About 20 minutes into kneading and when the dough is completely formed, add the softened butter. Continue to knead to another 10 minutes or so
  7. When the dough is done, cover with a lid and let it ferment until the dough doubles the size.
  8. It normally takes between 45 minutes to 1.5 hours for the dough to fully rise depending on the room temperature. To speed up the process, you can preheat your oven to 100 F. Turn off. And place your dough in the oven
  9. When the dough is risen, place it on a workstation. Deflate by pressing down and pushing out the air. Knead the dough for about 5 minutes and divide it into four portions
  10. Knead the dough into four balls. Cover with plastic wrap and let them rest for 10 minutes
  11. Take a ball, roll into a rectangular sheet using a rolling pin
  12. Take one end of the sheet and fold into the middle. Take the other end and fold it to the middle but slightly over laps the first fold. Start from one unfolded end and roll the folded dough from one end to the other end to form roll
  13. Cover all four rolls with plastic wrap and let them rest for 10 minutes
  14. Slightly press down the roll with your palm and roll out the dough to a rectangle. Flip over the dough and roll the rectangle into a cylinder. Pinch to seal the end
  15. Place all 4 cylinders into a parchment-paper-lined or well-oiled loaf pan. Cover with plastic wrap and proof for 1 to 1.5 hours depending on the temperature
  16. Preheat the oven to 350 F or 177 C. If you like slightly denser texture, stop proofing once the dough doubles the size and reaches the height of the loaf pan. For super soft bread, continue proofing the dough until it’s 1 inch above the pan
  17. Brush the loaf with egg was and bake at 350 F or 177c for 15 minutes. Take the loaf out and cover with a sheet of foil to prevent it from further browning. Place the loaf back to the oven
  18. Continue to bake for another 20 mintues. Remove the leaf from the pan and let cool on a cooking rack. Cut into slices once it’s completely cool down and serve fresh
http://yireservation.com/recipes/soft-asian-milk-bread/

Ready for more? Try these delicious dishes made using the milk bread!!

{Recipe} Truffled Egg Toast

Truffled Egg Toast

{Recipe} Hong Kong Style French Toast 法蘭西多士

Hong Kong Style French Toast

112 comments

  1. Hi Yi I love tangzhong bread but I only use water not milk not wipping cream and it works beautifully every times. For the butter I just add 30 gr. So it is water roux 120gr 5gr salt 55 or 40 gr sugar 125 gr water 350gr all purpose flour 6gr instant yeast 30 gr butter. I ask you is it correct to dilute the tangzhong in water ? This make me ansious every times but it works very well and the bread or rolls come out fluffy and smell good. Thnks you so much from Italy

  2. Hi YI,

    Good morning to you, I don’t know if you have tried the Filipino classic breakfast bread “pandesal”. I have been trying to make it since I’m currently here in US. And there is not much bakery here like in Asian culture. I’m pretty sure it’s similar to your milk bread, it’s just smaller and by bites. And I’ve been researching how to preserve the softness and keep it moist for even just 2 days because that’s how I remember the pandesal are. I will really try this recipe and hope it will help. Thanks for this! :)

  3. I just want to say this is the best milk bread recipe I found! I tried many and this one was the best by far. It’s not overly sweet and is so fresh! I ended up baking it in my bread machine too and next time will put in red bean or coconut in step 13. Thank you so much Yi.

    • Hello Lisa, first of all thank you for checking out my recipe. I am so happy to hear that you liked the recipe. I am also experimenting with adding toppings to the basic dough so please feel free to share your experiments if you come across with something good. Thanks again.

  4. Hi Yi!

    Can i bake the bread in my bread machine? (My oven is rubbish)

    • Hi Ellen, yes you can absolutely use your bread machine. I’d fold the dough as per the instructions to get the best texture. Please let me know if you have any other questions.

  5. Pingback: Hokkaido Milk Bread | 3 Hour Brunch Friend

  6. Can this be used to make cinnamon rolls or how can I convert recipes for sweet rolls on my traditional recipes

    • Hi Cheri, you can absolutely use this recipe for cinnamon buns or sweet rolls.

    • How do you convert it to existing recipes that do not have a lot of liquid

    • It’s tough to say without knowing your recipe. The best way to find out is to do a trial run and see how many rolls you can make.

    • I guess the question is is the roux seperate from the liquid in the recipe so if my recipe calls for 1/2 cup water do I make the roux and still put my half cup water in the recipe

  7. I just made this and it came out perfect! Thank you for sharing the recipe, I’m looking forward to experimenting with it.

  8. Hi, at what stage of the dough the night before I can keep in the fridge so I can bake fresh in the morning? How long should the dough be kept on table too before I bake? Thanks

    • Hi Amy,

      Thanks or checking out my recipe. If you would like to refrigerate the dough the night before, I’d do that on step 14 right before the final proofing. The dough is going to rise a little bit in the fridge over night but next day morning you’ll have to let the dough continue to proof in room temperature until dough becomes ready as shown in step 15. This may take 1-2 hours depending on the surrounding temperature. I hope this answers your question. Thanks.

  9. Hi yi, just want to check if u meant instant yeast can replace ‘active yeast + milk or water’?

    • Hello Nie, yes you don’t need to dissolve instant yeast in water or milk. If you use instant yeast please make sure you keep the amount of total liquid the same as the recipe indicates. Hope this helps.

  10. Hiya,

    I was wondering, can I make this bread with speltflour instead of breadflour or all-purpose flour?

    Thanks in advance!

    • I just couldn’t wait for an answer 😉 The roux turned out great with speltflour and a pinch of yeast. Still waiting for the last proof. Thirty minutes to go.

    • Hi there, sorry for getting back to you late. I’ve never used spelt flour in this recipe but I am glad to hear it is working. Please let me know how it came out!! Thanks!

    • That’s alright, I don’t expect people to sit by there computers all day 😉

      The bread turned out great! It’s really soft and fluffy, I’ve got a bad cold, so I can’t taste or smell it, more reason to make it next week again :)

  11. what can i use aside from bread flour? for the dough

  12. Hi Yi, if I use a bread maker to bake the bread, do I still need to make the water roux first??

    • Hi Gillian, the water roux step makes the bread soft and fluffy and it’s a key feature of this kind of bread. With that said if you would like to skip this step you’d have to adjust the liquid level. Hope this helps.

  13. Hi Yi,

    For Step 16, how should i cover the loaf? jz cut a piece of aluminium foil and put it on top? or i hv to wrap the loaf with the foil.

    thanks

    • Hi Denise, thanks for checking out my recipe. To answer your question, I normally use a large piece of foil and completely cover the dough. You don’t have to wrap the loaf from top to bottom but just need to make sure the dough is not directly exposed. Hope this helps.

    • Thanks! Will try it today.

  14. Hi YI,

    Can i have the bread machine to knead and bake instead of kneading with bread machine and shaping it and baking in oven?

    • Hi there, thanks for visiting. Yes you can use the bread machine to bake the brad however since each machine works differently you might have to experiment the setting to get the best texture. Hope this helps.

  15. Pingback: Super Soft Asian Milk Bread 牛奶麵包 | blog3

  16. Hi Yi. Thanks for the recipe. It looks so good that I must give it a try. One question tho: why must we have step 13 where the 4 bread rolls are reshaped into cylinder-shaped rolls? Can we not proof straightaway for 1.5 hours from step 12? Thanks for helping with my queries:)

  17. Pingback: {Recipe} Hong Kong Style French Toast 法蘭西多士 | Yi Reservation

  18. Hi Yi, I chanced upon your recipe when I was looking for soft bread since we just bought a breadmaker. It is still quite a bit of work but still fun, I will do this again with my niece of 4 since kneading and part rising is done by the breadmaker. Turned out fine though still dense for the first one since I didn’t let it proof for longer as required. I’m doing my second batch now so will definitely let it proof longer. :) thanks again!

    • Hi Rosaline, thanks for your feedback. Please let me know if the second batch came out better with a longer proofing time.

  19. Hi Yi,

    I’m happy with the result of my bread using your recipe! I bake it into small bun and top with mayo and pork floss, super!!
    Can I check with you – if I would use your recipe to bake Hokkaido milk loaf, then can I take away 3 tbps of bread flour and replace the same with milk powder? Will it effect the bread texture?

    Thanks for your reply :)

  20. Hi Yi

    I should said I’m happy with the result of my bread using your recipe! I bake into small bun and top with mayo and pork floss :)
    Can you please advise me if I’m going to bake Hakkaido milk loaf using your recipe, can I take away 3 tbsp of bread flour and replace milk powder in it? Will it effect the texture?

    Thanks for your reply.

  21. Hi Yi
    I’ve been trying out tangzhong method but the bread somehow doesn’t stay soft the next day. The recipe I use doesn’t hv heavy cream. Also, the bread doesn’t hv the oven spring rise. It stays the same after the final proofing and sometimes deflate. So it’s a bit dense even though it’s soft only for a short while. What do u think it’s wrong? Thanks.

    • hi there, thanks for visiting my blog. There could be many factors affecting the texture of a loaf of bread. Do you use either butter or oil in your dough? Heavy cream is not always necessary but form my experience the addition of it definitely makes the bread softer. You mentioned you have been using a different recipe, have you tried the recipe posted on this site?

    • Oh yes I’m going to try out this recipe this weekend. I still hv 1/2 litre of heavy cream left fm making ice cream. Actually the recipes that I’ve been using r the same except for the heavy cream n the proportions. And I find all the
      recipes that I’m using end up w very wet dough. I use a stand mixer n the longer I knead it the dough becomes very gluey n not firm but draping frm my hand. Is it too wet? It’s the same for all the recipe w tangzhong that I’ve tried. I can’t wait to try yours.

  22. Hi Yi

    I’ve been using tangzhong method to bake my normal bread without the heavy cream like yours. Do the heavy cream make the bread softer and fluffy or can I add more tangzhong to make the bread more softer and fluffy? Thanks!

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  24. Dear Yi,
    Thanks for sharing this amazing recipe. I didn’t know about the water roux method but I am experimenting on it lately.
    I followed your recipe, with a personal “editing” I would like to share.
    I used soy milk (unsweetened) instead of regular milk and heavy cream; as for the flour I used 50% of white bread flour and 50% of whole wheat flour.
    The result was a semi-whole-wheat soy milk bread super fluffy and fragrant. I find your version, with the egg in the dough, more like a brioche-like dough. I also tried another version without eggs and with olive oil instead of butter, which was more like bread. Anyway, great stuff. Thank you for this yumminess!

    • Hello Valeria, thanks for sharing your recipe. I love soy milk (as you can see from my soy milk recipe) and I am so going to try this soy wheat bread recipe. Thanks again for sharing!!

  25. Hi, for the water roux, what kind of flour should I use? All purpose flour?
    JJ

  26. Can this be used. To make wheat and or multi grain breads. Thank you

  27. Hi Yi,
    I like you r methods, thanks for sharing! Although I had used Tangzong prior to this, the proofing method was different. Yours yielded better result definitely. I do not have a habit of keeping strictly to measurements and I hand knead all my dough. Tangzong method dough usually is softer and stickier, harder to knead by hands but that’s how it is with me. The bread looks pretty like yours, so I am going to keep to your method. (My tangzong is 1 flour:3 times liquid. (sometimes, I use just plain water only, other time, I use 2/3 milk and 1/3 water)

    Have a great day!

    Stacey

    • Hi Stacy, thanks for stopping by my blog. I am sure your bread comes out pretty good given its kneaded by hand – something I only do occasionally. And yes I am in love with Tangzong method. It definitely produces softer bread than without it. Hope to hear more about your bread making experience in the future!

  28. Hi Yi,

    I am making my 4th batch! My 3 boys and hubby loves this bread so much that they are always requesting it. Have been baking everyday:)

    Thank you Yi!
    Rosanna

  29. hi! what do you mean heavy cream? is it whipping cream? nestle cream?

    • Hi Veronica, heavy cream is a type of cream used to make whipped cream. It looks like milk but thicker. Please let me know if you have any other questions.

  30. Pingback: Homemade Soy Milk 豆漿 | Yi Reservation

  31. Hi

    Regarding the Tangzhong, after it has chilled in the fridge and gelatinized, do I let it warm up, or do I warm the milk and put it in the milk and dissolve it with the liquids?

    Thanks!

    • Hello Annette, thanks for checking out my recipe. Regarding the tangzhong, you don’t need to warm it up before you combine with the rest of the ingredients. You can just add it when it’s cold. I hope this answers your question.

    • Annette Jimison

      Hi Yi!

      There are about 11,000 of us in a bread making group on Facebook, called “Bread Baking”. We are all crazy about this. I did some research and found a recipe on a Chinese cooking site that called for “Caska”. Here is the recipe I found and translated with Google: Caska Super Soft Toast
      Ingredients
      • High gluten flour (300g)
      • Yeast (3g)
      • Sugar (30g)
      • Milk (120g)
      • Salt (2g)
      • Butter (25g)
      Seasoning
      • Egg yolk (1)
      • High gluten flour (15g)
      • Granulated sugar (10g)
      • Milk (65g)
      Caska Sauce Ingredients: 1 egg yolk, sugar 10 grams, 15 grams of high-gluten flour, milk 65 grams. Put in pot and cook. Set aside in fridge for one hour.

      Have you used this method, as well?

      Posting your recipe to our group, so I hope you get more traffic to a great blog!

      Annette

  32. Pingback: Hokkaido Milk Toast si Roti Tawar Lembut Enak | Keitaro Omoni

  33. Hello Yi, I want to use this kind of loaf pan http://www.allthingsforsale.com/bakery-baking-sweet-mold/3333-japanese-loaf-pan-bread-mold-square-4901601323160.html instead of loaf pan you recommend, because I want to get a perfect square shaped bread and I wanted to ask if I have to knead the dough into four balls or I can skip this step and it’ll work anyway?

    • Hi Tei, sorry for getting back to you late. What a cute square loaf pan! I really like it and I think it will make perfect toast bread!! To answer your question, i agree that you won’t need to divide the dough into four smaller balls. instead you’ll work with one large ball! I hope your bread comes out perfectly!

  34. Hi, can the heavy cream be omitted?

  35. Pingback: Asian Soft Milk Bread | KLE International Inc.

  36. Will the bread be successful if I accidentally put in the heavy cream together with the butter halfway during the kneading process?

    • Thanks for visiting. To answer your question, yes it should work as long as the total liquid to dry ingredient ratio didn’t change. Please let me know if the bread came out good!

  37. Mine is rising and it already looks amazing

  38. Hi Yi! Thanks for much for your recipe and instructions :) I am going to try it out soon, but was wondering why you did not finish the baking in the bread machine itself and only used the dough function? I want to use my bread machine (because I’m lazy :P), will it actually affect the texture if by machine? Thanks!

  39. I have enjoyed this kind of bread but it’s great to see such a good, detailed recipe like what you’ve laid out for us here. Thank you!

  40. Hi! This bread look really yummy but I can’t find the ounces or tablespoons and my electric scale doesn’t weigh grams, only ounces. Can you please tell us the measurements in ounces or tablespoons or cups? Thanks

    • Oh I forgot to say that I always find different answers on the internet, so it’s very confusing.

    • Hi Selena, thanks for checking out my blog. There is actually a measurement converter located on the right panel of this site. You should be able to use it to convert between different units. I hope this helps. Please let me know if you have any other questions. Thanks!

    • Thank you so much! Your website has lots of good food!

  41. hi
    thanks for sharing this but may i use this in industrial bakery in 150kg mixing machine if yes then help me out what will be the dosage of Tangzong and the ratio of water and flour to make Tangzong

    • Hi there, i just did a quick math, if you were to use 150kg of flour for the main dough, you’d need tangzong made from 11.4kg of flour and 45455ml of milk/water. Hope this helps! Thanks for visiting!

    • A little correction ok? How can you measure 150 Kg ? That is a very big bag
      of flour.may be you want to say 150 gr instead of 150 Kg?

    • He’s going to use it in an industrial bakery. And how can u make a bread with a 150 grams ofwflour?

  42. I nearly gave up on bread making as I find it very challenging and my earlier attempts were not quite successful. When I saw your recipe I decided to give it one last try. I followed the instructions and tips carefully and I was overjoyed when my loaf turned out soft and fluffy and delicious! You have reignited my interest in bread baking! Thank you so much for your tips!

    • Hi Esther, thanks a lot for the feedback and congrats on your soft and fluffy bread! Keep up with the good work!

  43. Fantastic bread. My dough was too crumbly so I added warm milk and double cream (50 ml in total) and follow the rest of your recipe. I made 8 little rolls (which is big after proofing) and fill them with bacon&cheese, ham&cheese and chocolate. They are gone in a blink….

    • Thanks for the feedback Daisy. Yeah this dough is perfect for buns with stuffing in there. I also use this dough to make some traditional Chinese baked buns. Glad you have enjoyed the recipe!!

  44. Yi, I’m glad i found your blog and I’m glad that i decided to try your recipe instead of the other bread recipes out there for my first time making soft bread. I followed your recipe almost exactly (i add more sugar cuz i like sweet bread) and the bread turn excellent. Everybody said it’s delicious and super soft! Thank you Yi for sharing this recipe!!!

  45. Made the bread, but had a problem with the 330 gm of flour. It was so wet that I added more than a cup additional four. Are the measurements correct?

    • Hello Ada, thanks for checking out my blog. Normally the amount of flour can be off by 20 to 30g but it should be off by one cup. I’d check the amount of liquid used in making the roux and proofing the yeast. When the roux is too watery it would affect the amount of flour needed. Hope this helps.

  46. ASIAN BREAD! This is the type of bread I grew up with, and though I have learntto love hard hearty crusty sourdough loaves, I have a special place in my heart for this sort of super soft asian bread. Good one Yi!

  47. Hi Yi,

    I just discovered your website and I absolutely love it!!
    I am so excited to make this bread BUT I don’t have a bread machine. Is it possible to bake this wonderful bread without the machine?
    Any ideas or suggestions? Thank you Yi and have a wonderful day!

    Rosanna

    • Hello Rosanna, thanks for checking out this recipe! You actually don’t use a bread machine but only use it to knead the dough. You can knead the dough by hand or using a stand mixer. Hope this helps!

  48. I have had this bread in Hong Kong and it tasted superb. Your food pics tell that this bread was extremely fluffy and delicious. I am saving this recipe. Thanks!

  49. This is the type of bread that I would eat right out of the oven and not stop eating until I was quite full or all of it was gone! I love that it uses a roux. Have never seen that. Can wait to try this! Thanks for sharing!

  50. Perfect looking! So fluffy and soft. I have bought a cookbook about making bread with TangZhong. Since bread making takes a lot of time, the book is still sitting on the shelf. After looking at your bread, I think I have to try your recipe very soon!

  51. What a fun bread, Yi! Can’t wait to give it a try!

  52. Gorgeous bread! I love the photographs of different stages. Baking cakes and breads is such a fascinating process, isn’t it? Your bread looks so light and fluffy, I think it wouldn’t be left alone in my house for a long time.

  53. That’s a fantastic bread.
    Golden browned, fluffy and moist. Who couldn’t wish for more?

  54. Wow! I saw your pics and I only can applaud you on your masterpiece! What a great outcome…Love it! Well done!!!

  55. I know that bread well. Growing up, I thought of it as squish bread! Because you could practically squash it up to the size of a marble. Well, almost. 😉

  56. I have enjoyed this kind of bread many times and I’ve heard of this method recently…but it’s great to see such a good, detailed recipe like what you’ve laid out for us here. Thank you! Looks wonderful – I can almost smell it!

  57. Have heard about the Tang zhong method that gives soft, moist, fluffy bread – and that is really true from the look of your bread. Too bad I don’t do baking :(

  58. I’m not too sure whether the recipes fully match, but it sounds a lot like our Portuguese “pão de leite” (“milk bread”). I love it so much: had mountains of it with ham when I was little.

  59. Hi Yi, your bread definitely looks soft and fluffy! I have baked bread with this method before and love it but sometimes too lazy to go the extra step of cooking the tangzhong:P

  60. I always wondered how they made the milk bread here. thanks for the lovely recipe. I also like how you divided the dough into 4 sections and then let them rise together. Nice touch. Take Care, BAM

  61. Hello Yi,

    Loaf or bread that has whipping cream and butter incorporated into it will definitely be soft and fluffy even without the use of Tangzhong.

    I knew of this Hokkaido Milk Loaf thru Christine’s recipe some years ago. Recently, I was left with short amount of Tangzhong so could not proceed to make the loaf using Christine’s Hokkaido Milk loaf recipe. However, last minute, I quickly cooked up the custard paste and added the custard paste to the tangzhong to make up the short fall. Well, imagine, I got the world’s softest and flutter loaf! I did not even need to use whipping cream and butter but only some cream cheese is being added to the loaf and finished product stayed soft and fresh for more than 1 week.

    So much healthier without the whipping cream and butter. Ingredients for custard paste are 65g water, 1 yolk, 15g bread flour, 10g sugar.

    Blessings
    Priscilla Poh

    • Hello Priscilla,

      Thank you for taking the time to share the custard trick!! I can’t wait to try this myself soon. It’d be great if I can achieve the same texture without using cream and butter. Thanks again!!

    • Thanks Yi for the response.

      Just a example, The Hokkaido Milk Toast using 540 bread flour called for 184g tangzhong. I normally used all the custard paste and balanced with tangzhong. I add some 50g cream cheese in place of whipping cream and butter.

      Hope you find success in trying out this method. However, on the side note, loaf or bread made with custard paste is more reliable than tangzhong. I find better success using custard paste. You may google for super soft bread using custard paste, very infallible method!

      Blessings
      Priscilla Poh

    • Annette Jimison

      Yi, If you do make a loaf using her custard “sauce” instead of the Tangzhong, please do a post on it and let me know!

      Thanks!

      Annette

  62. Your loaf of bread turned out beautiful, awesome texture…indeed this is a great technique…
    Have a great weekend Yi 😀

  63. This looks wonderful! We do tons of bread baking (in fact we rarely buy any these days) — I’ll have to tell Mrs K R (the baker in our household) about this. Terrific recipe — thanks.

  64. Hi Yi,

    Thanks for the recipe. I tried to make the Water Roux, but it didn’t turn out as well as yours. I was wondering if the heating time has to be very precise? It started out watery and then it took a long time to start thickening, but once it started to thicken, it thickened really really fast and basically became a paste by the time i was done. It’s not watery like in your pictures but very thick. Once it starts to thicken, should i remove from heat immediately and continue stirring? Also, does the flour type matter? Does it have to be All purpose? I used bread flour. And I used 2% milk, is that ok? Thanks so much.

    • Hello Kent, thanks for checking out the recipe. To answer your questions, you can use either bread flour or all purpose. I use all purpose normally. 2% milk should be fine as well. I keep my flour to liquid ratio at 1:4. So 25g flour goes with 100ml liquid.
      Before I heat up the roux, I use a egg beater to do a thorough stir to make sure there are no lumps and the flour is well dissolved. When heating up, I keep a constant stir even at the very beginning when the mixture is still watery (yes it’s labor intensive :). When the mixture starts to get thicker, I turn the heat to the lowest and increase the intensity of the stir.
      I turn off the heat as soon as the mixture is smooth and leaves a trail or form a soft peak. The consistence is sort like soft ice cream. After removing from the heat, the roux will continue to cook a little bit because the sauce pan is still hot. By the time it cools down completely you should have a good roux that is slightly thicker than when it was hot.
      I hope this helps and please feel free to let me know if you have any other questions.

  65. The bread has turned out perfectly soft, fluffy and beautiful!

  66. Hi Yi, This bread does look indeed super soft and fluffy and moist too! It just look great and am very confident it’s delicious too. Am going to bookmark this super recipe of yours. Thanks so much for sharing such a wonderful recipe, Yi. You have a great weekend ahead and Cheers :)

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