Tangzhong Milk Bread with Laminated Herb Butter Layers Recipe
Pillowy-soft milk bread made with the tangzhong method, featuring delicate layers of aromatic herb butter that create a stunning marbled effect and irresistible pull-apart texture.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Tangzhong:</li><li class="ingredients-single-item">30g bread flour</li><li class="ingredients-single-item">150ml whole milk</li><li class="ingredients-single-item">For the Bread Dough:</li><li class="ingredients-single-item">350g bread flour</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">7g instant yeast</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">1 large egg (about 50g)</li><li class="ingredients-single-item">120ml whole milk, lukewarm</li><li class="ingredients-single-item">50g unsalted butter, softened</li><li class="ingredients-single-item">For the Herb Butter:</li><li class="ingredients-single-item">125g unsalted butter, softened</li><li class="ingredients-single-item">15g mixed fresh herbs (such as parsley, chives, thyme, rosemary), finely chopped</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">3g salt</li><li class="ingredients-single-item">For the Egg Wash:</li><li class="ingredients-single-item">1 egg, beaten with 1 tablespoon milk</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">23cm × 13cm (9×5 inch) loaf pan</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Plastic wrap or damp tea towel</li><li class="equipment-single-item">Dough scraper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the tangzhong by combining 30g bread flour and 150ml milk in a small saucepan. Cook over medium heat, whisking constantly, until the mixture thickens to a paste that leaves a trail when you drag your whisk through it (about 65°C on a thermometer). This should take 3-5 minutes. Transfer to a small bowl, cover with plastic wrap directly touching the surface to prevent a skin from forming, and let cool to room temperature. The tangzhong technique creates a water-roux that helps trap moisture in the bread, resulting in an exceptionally soft, fluffy texture that stays fresh longer.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the tangzhong cools, prepare the herb butter. In a medium bowl, mix the softened butter with the finely chopped herbs, minced garlic, lemon zest, and salt until thoroughly combined. Spread the mixture on a piece of parchment paper into a rough 15cm square, then fold the paper over to cover. Using a rolling pin, roll to even thickness. Refrigerate until firm but still pliable, about 20-30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the bread dough, add the cooled tangzhong, bread flour, sugar, yeast, and salt to the bowl of your stand mixer fitted with the dough hook. Keep the salt and yeast on opposite sides of the bowl as salt can inhibit yeast activity if in direct contact. Add the egg and lukewarm milk, then mix on low speed until the ingredients come together, about 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Increase to medium speed and knead for 5 minutes until the dough starts to become elastic. Add the softened butter in small pieces, incorporating each piece before adding the next. Once all butter is incorporated, knead for another 8-10 minutes until the dough passes the windowpane test – when you can stretch a small piece of dough thin enough to see light through without tearing. The dough should be smooth, elastic, and slightly tacky but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Form the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp tea towel and let rise in a warm place (about 25°C) until doubled in size, approximately 60-90 minutes. The enriched dough will rise more slowly than a lean dough due to the fat content, so be patient.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, punch down the dough to release air bubbles and transfer to a lightly floured surface. Using a rolling pin, roll the dough into a rectangle approximately 30×40cm. Take the chilled herb butter from the refrigerator and peel off the top layer of parchment. Place the butter in the center of your dough rectangle, then fold the dough over the butter like a business letter (fold the bottom third up, then the top third down). Gently seal the edges with your fingers.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Turn the dough 90 degrees and roll it out again to a rectangle about 30×40cm. Fold into thirds again like a letter. This creates the laminated layers of butter within the dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>After chilling, roll the dough out again to a rectangle about 30×25cm. Starting from the long edge, roll the dough tightly into a log, pinching the seam to seal. Place the log seam-side down in a greased 23×13cm loaf pan. Cover loosely with plastic wrap or a damp tea towel and let rise until the dough reaches about 1cm above the rim of the pan, about 45-60 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Preheat your oven to 180°C with a rack in the middle position. When the dough has risen, gently brush the top with egg wash for a glossy finish. Bake for 35-40 minutes until golden brown and the internal temperature reaches 90°C. If the top browns too quickly, tent with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and let the bread cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing. This resting period allows the crumb structure to set, making for easier, neater slices. The laminated herb butter will have created beautiful swirls throughout your incredibly soft, fragrant milk bread. Enjoy fresh or toasted with a spread of butter!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What makes tangzhong bread so much softer than regular bread?
The tangzhong method creates exceptional softness by pre-cooking a portion of flour with liquid, which gelatinises the starches and locks moisture into the bread. This water-roux helps prevent the bread from drying out, resulting in a pillowy texture that stays fresh longer than conventional bread methods.
Can I use dried herbs instead of fresh ones for the herb butter?
Yes, you can substitute dried herbs, but use only one-third the amount called for fresh (about 5g total dried herbs). Dried herbs have more concentrated flavour. For best results, crush them between your fingers before mixing into the butter to release their aromatic oils.
Why do I need to laminate the dough for this milk bread recipe?
Lamination creates distinctive layers of herb butter throughout the bread, similar to croissants but less intensive. These butter layers not only add flavour but also create a beautiful marbled effect and contribute to the bread's pull-apart texture. The technique yields a unique hybrid of Asian milk bread and European laminated pastry.
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