Japanese Milk Bread Recipe, Tangzhong Method

Home 9 Enriched Dough 9 Japanese Milk Bread Recipe, Tangzhong Method

Tangzhong is a roux. A mix of flour and milk that is cooked together. This is the thing that gives the bread its texture.

The softness of this bread is unbelievable. This dough is also very versatile. You can use it to make burger buns or little dinner rolls, or hot dog buns and more. 

Watch the video down below to see detailed instructions.


For the tangzhong (roux)

90g (3.2oz) milk

20g (0.7oz) flour


For the main dough

200g (7oz) strong white bread flour

2g (0.07oz) dry yeast or 3x the amount of fresh yeast

4g (0.14oz) salt

20g (0.7oz) sugar

30g (1oz) soft butter

50g (1.75oz) cold milk if your kitchen is warm. If not, then use room temperature milk.

To learn more about dough temperature control click here.


1 egg yolk mixed with 1 teaspoon of milk for glazing

Oil or butter for brushing after baking (optional).


  1. Make the tangzhong (roux) by adding the milk and flour to a small pan and cooking whist stirring for around 5 minutes on medium-low heat until thick and not lumpy. Cover and cool down completely.
  2. In a large bowl combine the remaining milk, yeast, salt, sugar, soft butter and tangzhong. Mix until combined.
  3. Add the flour and mix until a dough is formed.
  4. Knead for around 5 – 7 minutes. Desired dough temperature 24 – 25C (75-77F).
  5. Cover and ferment for 1.5 hours or until almost doubled in size.
  6. Divide into 2 equal pieces and preshape.
  7. Rest for 20 minutes.
  8. Shape into tight loaves and place in a baking tin. I am using a 500g (1lb) tin.
  9. Cover and proof for 1 hour. During proofing preheat your oven to 160C (320F) with the fan on.
  10. Brush with the egg yolk + milk once then let it dry for 5 minutes and brush it again.
  11. Bake for 30 – 35 minutes.

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

Show/Hide Comments (4 comments)


  1. Frank

    For the roux do you use A.P. or bread flour?

    • ChainBaker

      Bread flour. The same I use in the main dough.

  2. Favour

    Hello Chainbaker.

    I decided to improve on bread making this year. But I have a problem; I live in West Africa and u do not have access to bread flour. The common flour here is All Purpose Flour.

    Is there a way to still get beautiful bread with it? I never like the outcomes but still enjoy the breads because I made them. Other options to improve the dough include stuff I don’t want in my kitchen or food pantry, as there is very little truth regarding food additives.

    I discovered your channel yesterday evening and subscribe straight away. And I am sharing it with my Cousin who is also a baker.

    Thank you for sharing your experience with us.

    PS: I hope you receive this message. Any advice in using AP Flour will be greatly appreciated.

    • ChainBaker

      What protein percentage is the flour? If it’s around 12%, then you could easily use it for any of my recipes without adjusting anything. If it is lower, then you can simply use less liquid in the recipe to make the dough workable. I will soon publish a video about flour protein percentage. Should come in handy 🙂 Welcome to the channel!


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