Asian Milk Bread: Bread Machine Version
If you have ever had a sandwich from an Asian bakery or travelled to a country like Japan/Korea/Taiwan, and wondered why it tasted so sweet and different from American sandwiches, it’s the bread! Asian Milk bread/Hokkaido milk bread/Shokupan/Tangzhong bread is noticeably sweeter, delicate, and fluffier than regular American sandwich bread. I got inspired to bake my own Asian Milk Bread after my MIL came back from Taiwan with a Panasonic bread maker and had us experience the magic of fresh warm bread.
Bread Maker vs Traditional Bread Making
I have made bread the kinda-traditional way with the help of my KitchenAid mixer and baking it in the oven. Although it does yield a more superior pillow-y soft texture, most days I just ain’t got time for that with my day job and running a household. That’s when my handy Zojirushi bread machine comes to the rescue for some type B mama bread making.
Zojirushi Home Bakery Virtuoso
Honestly, I love this bread machine but it’s expensive AF now ($377!!!). I got mine pre-pandemic for around $250 as a present, but if you use it at least once a week it’ll pay itself off since you won’t be buying it at the store anymore.
The best part about making your own bread is that you know there won’t be any weird ingredients like artificial flavors, preservatives, or high fructose corn syrup.
This machine makes a 2 lb loaf of bread or 12 thick slices. Perfect for a family of 4 and lasts us about 2 days.
Where to Buy a Bread Machine
You can get this bread machine from the Zojirushi website or get it from Amazon and use your Amazon CC to get some cash back. I also suggest checking out your local thrift store. I have seen plenty of abandoned bread machines that could use a good home.
Less Sweet A Milk Bread Recipe
After trying several variations of Asian Milk Bread recipes, I found that each one was way too sweet for my tastes (most use 1/4 c sugar) so I created my own recipe with less sugar. My kids love this bread and it’s great on its own, with almond butter, or for sandwiches.
Ingredients
Dry Ingredients
- Bread flour or all-purpose flour – I use King Arthur brand bread flour. The difference is that bread flour will give you slightly more rise than AP flour but the taste and texture will still be the same. My kids and hubby don’t even notice.
- Sugar- something for the yeast to eat
- Yeast- makes the bread rise
- Salt- prevents yeast from getting outta control
Wet Ingredients
- Tangzhong- the paste in front of the bread flour (pictured above). This gel is what makes Asian Milk Bread so special and gives it that soft texture.
- Egg- slightly beaten
- Butter- cut into 4 cubes.
- Milk-I used oat milk, but can use regular whole milk.
- Water
** You can bring up your egg, butter, and milk to room temperature before dumping them into the bread machine if you’re going to start the machine right away. This will help the yeast get a good environment for rising. But if you’re doing this the night before and setting a timer for your bread to be done baking when you wake up, it’s not necessary to bring everything up to room temp since the machine won’t start making the bread for 3-4 hours.
Make the Tangzhong First
- Add 2.5 tbsp flour to a small pot with 1/4 c water and 1/4 c milk. Cook on med-low heat stirring constantly until mixture becomes a pudding consistency.
- Set aside Tangzhong in a small bowel and let cool to room temperature. TIP: When I’m short on time, I put a piece of parchment paper on top of Tangzhong and stick it in the fridge to cool it down faster.
Dump Everything into the Bread Machine
- Put all the wet ingredients into the bread machine: 1/2 c milk, 1/4 c cubed butter, 1 slightly beaten egg, and Tangzhong.
- Throw in dry ingredients on top of wet ingredients.
- Put 2.5 c flour in first.
- Add 2 tbsp sugar to side of bread pan.
- Add 1 tsp salt to other side of bread pan (we don’t want salt touching the yeast since it will kill it).
- Make a small indentation in the middle of flour and add 2 tsp yeast.
Turn on Bread Maker and Forget about it…
I use the REGULAR BASIC setting with crust control to MEDIUM. I set the timer so it would be done right when my kids got home that day. However, if you’re starting the machine right away you’ll have fresh bread in 3 hours!
It’s so Fresh!
Fight Inflation! Eat Healthier!
Milk Bread typically costs between $9-$12 at Asian grocery stores or bakeries. Some breads have some ingredients I don’t agree with or just way too much sugar, making it at home has given me control to make it healthier. Another version of Milk Bread I have made substitutes whole wheat pastry flour to add some fiber to my family’s diet. With weekly usage, the machine will pay itself off or if you’re lucky enough to find it at a thrift store then it will only take a few loaves.
Busy people and busy moms, let me know what you think!
Asian Milk Bread
Ingredients
Tangzhong Ingredients
- 2.5 tbsp bread flour or AP flour
- 1/4 c water
- 1/4 c milk I used oat milk, can use regular whole milk.
Wet Ingredient
- 1/2 c milk I used oat milk, can use regular whole milk.
- 1/4 c unsalted butter Cut into 4 cubes.
- 1 egg, medium Slightly beaten.
Dry Ingredients
- 2.5 c bread flour or AP flour
- 1 tsp salt
- 2 tbsp sugar
- 2 tsp yeast I use active dry yeast.
Instructions
Make the Tangzhong
- Add 2.5 tbsp flour, 1/4 c milk, and 1/4 c water into a small pot and heat over medium-low heat. Stir constantly with a small whisk until the mixture becomes a pudding consistency.
- Set aside Tangzhong paste in a small bowl and let cool to room temperature.
Add Wet Ingredients
- Put 1/2 c milk, 1/4 c cubed butter, 1 slightly beaten egg, and cooled Tangzhong into the bread machine pan.
Add Dry Ingredients
- Add 2.5 c flour on top of wet ingredients. Add 1 tsp salt to one corner of bread pan. Add 2 tbsp of sugar to other side of bread pan.
- Make a small indentation in the middle of the flour with a spoon. Add 2 tsp yeast.
- Turn on bread machine and put in settings. I use the REGULAR, BASIC setting on my Zoji with MEDIUM crust. Enjoy fresh bread in 3 hours!