Japanese Tangzhong Milk Bread (Water Roux)

210 mins (prep 180, cooking 30)
9 ingredients
1 servings
Really soft, fluffy bread that stays soft for days. This bread is amazing! Recipe is adapted from Yvonne Chen's "The 65 degree Bread Doctor". This recipe is best made in a mixer or bread machine because the dough is quite soft and sticky.

Categories:  pasta,-rice-and-grains , comfort-food , taste~mood , equipment , <-4-hours , japanese , yeast-breads , time-to-make , asian , small-appliance , grains , oven , breads , healthy , mixer , baking , bread-machine ,
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Serving Size (728.0 g)
Servings 1
Amount per Serving
Calories 911.7 Calories from Fat 284.04
% Daily Value *
Total Fat 31.56g 48.55%
Saturated Fat 19.91g 99.54%
Trans Fat 0.98g %
Cholesterol 150.75mg 50.25%
Sodium 2782.6mg 115.94%
Total Carbohydrate 116.26g 38.75%
Dietary Fiber 0.0 g 0.0%
Sugars 116.16 g %
Protein 43.13g 86.26%
Vitamin A 968.45IU% Vitamin C 7.12mg%
Calcium 1492.7mg% Iron 0.43mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
bread flour, bread flour, instant yeast, powdered milk