📝 About This Recipe
Experience the legendary 'cloud bread' of Japan, celebrated for its ethereal softness and signature milky sweetness. This recipe utilizes the traditional Tangzhong method—a cooked flour paste—which pre-gelatinizes starches to create a loaf that stays moist and pillowy for days. Perfectly golden on the outside and impossibly shreddable on the inside, it is the ultimate expression of enriched Japanese baking.
🥗 Ingredients
The Tangzhong (Starter Paste)
- 20 grams Bread Flour (High protein flour is essential)
- 100 ml Whole Milk (Full fat preferred)
Dough Ingredients
- 350 grams Bread Flour (Sifted)
- 50 grams Granulated Sugar (Provides the characteristic sweetness)
- 7 grams Instant Yeast (One standard packet)
- 5 grams Fine Sea Salt
- 125 ml Whole Milk (Lukewarm, approx 100°F/38°C)
- 1 Large Egg (At room temperature)
- 40 grams Unsalted Butter (Softened to room temperature)
- 15 grams Dry Milk Powder (Enhances the milky aroma and softness)
Egg Wash & Finish
- 1 Egg Yolk
- 1 tablespoon Whole Milk (Whisked with the yolk)
- 1 teaspoon Unsalted Butter (Melted, for brushing after baking)
👨🍳 Instructions
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1
Prepare the Tangzhong: In a small saucepan over medium-low heat, whisk together 20g bread flour and 100ml milk. Stir constantly until the mixture thickens into a translucent, pudding-like paste. Remove from heat, transfer to a small bowl, and cover with plastic wrap touching the surface. Let cool to room temperature.
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2
In the bowl of a stand mixer, combine the 350g bread flour, sugar, yeast, milk powder, and salt. Whisk briefly to distribute the dry ingredients evenly.
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3
Add the lukewarm milk, the room-temperature egg, and the cooled Tangzhong paste to the dry ingredients. Using the dough hook attachment, mix on low speed until a shaggy dough forms.
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4
Increase to medium speed and knead for 5 minutes. The dough will be quite sticky at first; resist the urge to add extra flour.
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5
Add the softened butter one tablespoon at a time, allowing it to fully incorporate before adding the next. Continue kneading for another 10-12 minutes until the dough is smooth, elastic, and passes the 'windowpane test' (you can stretch a small piece into a thin membrane without it tearing).
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6
Shape the dough into a smooth ball and place in a lightly greased bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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7
Gently punch down the risen dough to release air. Transfer to a clean surface and weigh the dough. Divide it into 3 equal portions (approx. 220g each).
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8
Shape each portion into a ball, cover, and let rest for 15 minutes. This relaxes the gluten for easier rolling.
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9
Roll one ball into a long oval. Fold the bottom third up and the top third down (like a letter). Rotate 90 degrees, roll out into a long rectangle, and then roll it up tightly into a cylinder. Repeat with the other two balls.
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10
Place the three cylinders side-by-side into a greased 9x5 inch loaf pan. Cover and let rise for a second time for 45-60 minutes, until the dough reaches about 1 inch above the rim of the pan.
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11
Preheat your oven to 350°F (175°C). Gently brush the top of the loaf with the egg wash (egg yolk and milk mixture).
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12
Bake for 30-35 minutes. If the top browns too quickly, tent it loosely with aluminum foil after 20 minutes.
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13
Remove from the oven and immediately brush the top with melted butter for a soft, shiny crust. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
💡 Chef's Tips
Always use a kitchen scale for precision; bread baking is a science, and volume measurements can vary wildly. Ensure your butter and egg are at room temperature to ensure they emulsify properly into the dough. The 'Windowpane Test' is non-negotiable; if the dough tears, keep kneading—this structure is what creates the 'shreddy' texture. If you don't have a warm spot for rising, place the dough in a turned-off oven with a bowl of boiling water on the rack below it. To keep the bread soft for days, store it in an airtight bag only once it has cooled completely to room temperature.
🍽️ Serving Suggestions
Toast a thick slice and top with a generous slab of salted cultured butter and honey. Use 2-inch thick slices to create the ultimate French Toast with maple syrup and berries. Serve alongside a bowl of creamy Japanese corn potage for a comforting lunch. Create a 'Katsu Sando' by layering a crispy pork cutlet and tonkatsu sauce between two fresh slices. Pair a warm slice with a hot Matcha Latte or Earl Grey tea for a perfect afternoon snack.