Japanese milk bread is known for its fluffy consistency and the jiggle motion it makes when you take it out of the oven.
Tangzhong
Ingredients
2 tbsp (25g) bread flour
3 tbsp + 1 tsp (50g) water
¼ cup + 3 tbsp (100g) fresh milk
4 cups (1/2kg) bread flour
3-1/4 tbsp (40g) sugar
1 tbsp (9g) instant dry yeast
1 tsp (5g) iodized salt
3/4 cup (175mL) fresh milk
2 pcs eggs
1/4 cup (56g) butter
