Here is my take on Japanese milk bread using tangzhong method. They are super soft, tender and fluffy!! Baked with a bear bread and mini loaf pan for extra cuteness :) Amazingly tasty and cute!!
Hope you enjoy :)

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Recipe

- Tangzhong - 탕종

Water 3 Tbsp 물 43g
Milk 3 Tbsp 우유 43g
Bread Flour 2 Tbsp 강력분 14g

- Milk Bread - 우유식빵

Bread Flour 2 1/2 cup 강력분 298g
Dry Milk 2 Tbsp 밀크 파우더 18g
Dry Yeast 1 Tbsp 드라이 이스트 8.5g
Sugar 1/4 cup 설탕 50g
Salt 1 tsp 소금 5g
Milk 1/2 cup 우유 113g
Egg 1 달걀 1개
Unsalted Butter 4 Tbsp 무염 버터 57g

bear bread pan - [ Ссылка ]
milk powder - [ Ссылка ]

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