Alex Figueroa

Japanese Milk Bread

I discovered this video from this awesome YouTuber named Emmymade and that got me interested in learning how to make such fluffy bread. Like most folks in the pandemic, bread making became a hobby of mine as well.

The main tweaks I make to this recipe after gathering feedback from folks is that it could be a tad sweeter. Specifically, I opt to add a tad more sugar and equivalent less salt for this.


  • The tip from Emmymade here about using the 0.5 cups of milk to cool down the Tangzhong is key.
  • It's important to make sure the pans are greased (or buttered) well otherwise there will be issues taking the bread out of them
  • Kneading by hand will likely take at least 16-18 minutes. Put on a good show to watch.

Recipe (mainly taken from both King Arthur guide and Emmymades video)

  • Tangzhong (Roux?)
    • 3 tbps Filtered Water
    • 3 tbps Whole Milk (Lactose Free Milk works here too)
    • 2 tbps Bread Flour
  • Dough
    • 2 1/2 cups of Bread Flour (plus more for kneading)
    • 2 tbps of Dried Milk Powder
    • 1/4 cups of Sugar (I make this usually with 0.3 cups of sugar)
    • A little less than 1 tsp of salt (I typically aim for 0.8 tsp)
    • 1 tbsp of Instant Yeast (the kind that doesn't require activation)
    • 1/2 cups of Whole Milk (or whatever you used before)
    • 1 large egg
    • 4 tbsp or 57g of unsalted butter which is then melted


NOTE: I do not own the rights to the below content, please visit these websites to show your support. This above recipe is mainly for my own personal use.