Japanese milk bread is known for its fluffy consistency and the jiggle motion it makes when you take it out of the oven. Chef Martin shows us how to make them at home!
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Ingredients
Tangzhong
2 tbsp (25g) bread flour
3 tbsp + 1 tsp (50g) water
¼ cup + 3 tbsp (100g) fresh milk
4 cups (1/2kg) bread flour
3-1/4 tbsp (40g) sugar
1 tbsp (9g) instant dry yeast
1 tsp (5g) iodized salt
3/4 cup (175mL) fresh milk
2 pcs eggs
1/4 cup (56g) butter
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The Fat Kid Inside Studios
Erwan Heussaff - Founder
Martin Narisma - Erwan's Work Wife
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Julius Rivera - Camera Operator
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
Trist Bagano - Content Manager
Kleo Balares - Editorial Producer
Chester Velasco - Production Assistant
Sofia Paderes - Graphic Designer
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