Japanese Milk Bread x Curcum

  Preparation: 30 min | Baking time: 25 min | Rising: 1h30 | Total: 2h25
  Difficulty: advanced
  No refined sugars



For the Tangzhong
● 20 g wheat flour
● 75 ml (vegetable) milk
● 25ml water

For the dough
● 120 ml (vegetable) milk lukewarm
● 7 g dried yeast
● 340 g wheat flour
● 45 g curcum syrup
● 7 g (baker’s) salt
● 60 g (vegetable) butter at room temperature
● 1 egg + a little to brush

curcum syrup (amount to your preference

Additional supplies:
● bread tin / cake tin



For the Tangzhong, mix the ingredients in a saucepan and heat the mixture over medium heat while stirring. Keep stirring until a paste forms. Let the porridge cool.

Add the yeast and Curcum Syrup to the lukewarm milk, mix and let it stand for 10 minutes, so that the yeast activates.

Mix the flour and salt together and then add the yeast mixture. Add the tangzhong and the egg and knead into a smooth dough.

Then add the butter little by little while kneading. Knead the dough until you see the windowpane. This means that if you stretch the dough it won’t tear and you can almost see through it

Cover the bowl with a damp tea towel and let the dough rise until it has doubled in size.

Divide the dough into 3 balls and make into rolls by rolling out the dough into a rectangle, folding the long side inwards and then rolling it up. Place all 3 in the greased baking pan and let rise until doubled in volume.

Preheat the oven to 185°C (top and bottom heat)

Brush the risen dough with a layer of beaten egg. Bake the bread for about 25 minutes until golden brown and cooked through.

Immediately afterwards, smear the bread with some Curcum syrup, so that the bread will shine and get some extra taste.

Enjoy these delicious Japanese sandwiches!