Japanese dough trick

Tangzhong Paste

• 3 tbsp bread flour
• ½ cup milk

Bread Dough

• 3 ½ cups bread flour
• 2 tbsp sugar
• 2 tsp instant yeast
• 1 tsp salt
• 1 large egg
• ½ cup milk (plus Tangzhong paste)
• 3 tbsp butter, softened

Instructions

1. Make Tangzhong paste and let cool.
2. Mix flour, sugar, yeast, and salt.
3. Add Tangzhong, milk, and egg. Knead until dough forms.
4. Knead in butter until smooth and elastic.
5. Let rise until doubled (1 hour).
6. Shape, rise again, and bake at 350°F (175°C) for 30–35 minutes.

Why Bakers Love This Trick

• Japanese milk bread (Shokupan) owes its pillow-soft texture to Tangzhong.
• Works with rolls, buns, sandwich bread, or even enriched doughs like brioche.
• Prevents bread from drying out fast — a big advantage for homemade loaves.