The Recipe Critic · by Alyssa Rivers
Japanese Milk Bread
NUTRITION · PER SERVING150M COOK
CAL 100%·PRO 100%
CARBS 344G56% OF CAL
42G FIBER247G OTHER55G TOTAL SUGAR
FAT 79G29% OF CAL
42G SAT37G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An exceptionally soft and fluffy Japanese-style milk bread made with a tangzhong starter. A bakery-quality loaf suitable for eating plain or in sandwiches.
componentjapanesebaked good🥣 mixer🥧 baking dish🥄 saucepan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 1- 2 tablespoons water
- 2 tablespoons flour
- ¼ cup milk
- 1 packet active dry yeast, (2 ¼ teaspoons)
- ⅔ cup warm milk
- ¼ cup sugar
- Tangzhong
- 1 large egg
- 3 ¼ cups all-purpose flour
- 1 teaspoon salt
- ¼ cup unsalted butter, (softened)
- 1 egg white
- 1 tablespoon water
At a glance
PER SERVING · TIME 150M
CAL 100%·PRO 100%
CARBS 344G56% OF CAL
42G FIBER247G OTHER55G TOTAL SUGAR
FAT 79G29% OF CAL
42G SAT37G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 2541mg
- Total sugar
- 55g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1669mg
- Calcium
- 465mg
- Iron
- 16mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2541MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.