Japanese Milk Bread
Starring in the protein challenge of #GlobalCookPadGames2024 are two incredible ingredients I have fallen head over heels for: egg and pumpkin seeds.
I am not exaggerating when I say this is the softest, fluffiest Japanese milk bread you will ever taste. With a golden egg wash and a sprinkle of nutritious pumpkin seeds on top, this bread boasts a rich, tender crumb and a protein-packed boost. Get ready to eat a slice of pure comfort and a perfect bake.
FYI, I learnt this on TikTok like an imposter GenZ lol...
Japanese Milk Bread
Starring in the protein challenge of #GlobalCookPadGames2024 are two incredible ingredients I have fallen head over heels for: egg and pumpkin seeds.
I am not exaggerating when I say this is the softest, fluffiest Japanese milk bread you will ever taste. With a golden egg wash and a sprinkle of nutritious pumpkin seeds on top, this bread boasts a rich, tender crumb and a protein-packed boost. Get ready to eat a slice of pure comfort and a perfect bake.
FYI, I learnt this on TikTok like an imposter GenZ lol...
Cooking Instructions
- 1
Add yeast into lukewarm water, mix and allow to sit for 5 minutes or until it blooms
- 2
In a saucepan over low heat, add the tangzhong ingredients and cook stirring until a paste forms, thick enough to all be picked up with a spatula
- 3
In a large bowl, mix flour, milk, sugar, salt, yeast mixture, and tangzhong. Mix/knead until a proper dough forms
- 4
Add butter and knead until the butter is fully incorporated and the dough is very smooth, yet not too sticky (add more flour in moderation to make the dough)
- 5
Cover dough and allow to proof for 1 hour or until doubled in size
- 6
Deflate and divide dough into 3 equal parts (about 180g each). Roll each part flat into a rectangle. Fold the long sides towards the middle and roll it up and seal the edge towards the bottom
- 7
Place into an oiled 9 inch loaf pan leaving an 1 of space between each roll. Cover and let proof for 30 minutes or until risen
- 8
A few minutes to complete rising time, preheat oven to 170C
- 9
Once risen, brush with an egg wash, sprinkle pumpkin and sunflower seeds, and bake for 25 - 30 minutes
- 10
Once out of the oven, immediately brush with butter and let rest for 10 minutes before cutting to trap in most of the air for a bouncy and soft bread
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