Tangzhong Milk Bread

So soft and fluffy.
pinit View Gallery 4 photos
Difficulty: Intermediate Prep Time 3 hrs Cook Time 30 mins Rest Time 1 hr Total Time 4 hrs 30 mins
Servings: 2


An upgrade to the regular homemade milk bread. By adding in the tangzhong/roux, bread becomes softer and fluffier.

Makes 2 normal loaves or 4 short ones.



Bread dough


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  1. Make tangzhong

    Add water and milk to a pot. Let it come to a simmer. 

    Then add in flour and stir to combine. 

    Switch off heat and let it cool to room temperature.

  2. Make bread dough - wet ingredients

    Add egg and milk into the bread maker.

  3. Add dry ingredients

    Then, add in flour, sugar and milk powder.

    Make a well in the corner, add salt and cover.

    Then, add in baking powder, yeast, tangzhong and butter.

  4. Knead the dough and let it rise

    Insert into bread maker. Select knead/dough function.

    Once the kneading is done, let the dough rise until double in size. This should take around 1 hour (depending on surrounding temperature).

  5. Divide dough

    Divide the dough into 4 portions. Shape it into a ball and let it rest for 10-15 minutes.

  6. Butter the bread tin

    Before shaping the dough, butter the bread tin and set aside.

  7. Shape the dough

    Take one dough ball, sprinkle generously with flour and slightly flatten it.

    Using a rolling pin, roll the dough into an oval with a thickness of around 1cm. Then, fold into thirds.

    Rotate the dough 90°, roll a little then fold dough onto itself to form a log. Seal the seams and place into bread tin.

    Repeat for the rest.

  8. Second rise

    Let the dough rise for another hour until it is almost at the top of the bread tin. 

  9. Bake time

    Preheat oven to 160°C for at least 10 minutes before baking.

    If you are not covering the bread dough with a lid, brush the top with milk before baking.

    Bake at the lowest rack for 25-30 minutes.

  10. Cooling time

    Once the bread are baked, immediately take it out from the bread tin and transfer to a wire rack to cool completely.

  11. Serve

    Once cooled, it is ready to be sliced and served. Enjoy!

Keywords: Bread, Milk bread, Tangzhong, Tangzhong milk bread

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Annisa Sofia

An avid home cook

Assalamualaikum and Hi! I'm Annisa Sofia. Just starting out on this to share my favourite recipes and also the new things that I've tried so far. Join me on this journey. 

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