Japanese milk bread is known for its fluffy consistency and the jiggle motion it makes when you take it out of the oven. Chef Martin shows us how to make them at home!
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Ingredients
Tangzhong
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
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The Fat Kid Inside Studios

Erwan Heussaff - Founder
Martin Narisma - Erwan's Work Wife
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