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

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