Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 4.8 (6)
Japanese Milk Bread
NUTRITION · PER SERVING175M COOK
CAL 6%·PRO 8%
CARBS 19G66% OF CAL
1G FIBER16G OTHER2G TOTAL SUGAR
FAT 2G19% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, pillowy Japanese milk bread made with a tangzhong starter. Stays fresh for days and works for toast, sandwiches, or eating plain. Requires several hours of rising.
componentjapanesebaked good🥣 mixer⚡ microwave🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on Supergolden Bakes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 25 g (2 tbsp) bread flour
- 120 ml (½ cup) water
- 350 g (2 ⅓ cups) bread flour (, more if needed)
- 2 tbsp sugar
- 2 tbsp skimmed milk powder ((optional))
- 2 tsp rapid rise yeast
- 120 ml (½ cup) milk
- 1 egg (, lightly beaten)
- 30 g butter (, super soft or melted and cooled)
- 1 tsp salt
At a glance
PER SERVING · TIME 175M
CAL 6%·PRO 8%
CARBS 19G66% OF CAL
1G FIBER16G OTHER2G TOTAL SUGAR
FAT 2G19% OF CAL
1G SAT1G 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
- 25m
- Cook
- 30m
- Sodium
- 167mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 39mg
- Calcium
- 16mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 167MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.