Black Sesame Japanese Milk Bread

Japanese milk bread is easily one of my favorite breads to eat and to make. And this black sesame version is definitely one of my personal favorites. If you’ve never had Japanese milk bread, it is super soft and fluffy and has a pillowy texture. It also has a golden brown exterior from the milk that browns during baking and is enriched with butter.

But, most importantly, Japanese milk bread is an incredibly versatile bread dough and is used in many popular breads and pastries you can find at Asian bakeries. You can bake it up into a plain loaf or you can fill it with whatever your heart desires. You can make the fillings sweet or savory. Or shape the bread into loaves, buns, babka, or cinnamon rolls. The possibilities are endless. Which is why I love this bread so much. It’s truly a workhorse and is a blank canvas for so many different variations. 

So, what’s the secret behind the soft, fluffy bread? The tangzhong method. 

What is the Tangzhong Method?

Good question. I was first introduced to the tangzhong method in pastry school. And my mind was completely blown. The tangzhong method translates to “water roux” and originated in Japan. It typically has a 5:1 ratio of water to bread flour and involves making a roux (or paste) with a portion of the bread flour and water.

The Science Behind the Tangzhong Method

By cooking the roux, the starches gelatinize which ultimately allows the bread to absorb and trap more liquid. And, as a result, gives the bread its signature soft and springy texture. The increased moisture content also causes the bread to rise and bake up high and then keeps the bread softer and fresher longer. It won’t harden and completely dry out like a baguette does one day later.

Foolproof Tangzhong Method Tips:

• Use a small saucepan that has a smaller surface area to cook the roux properly (if it is too wide or too big, the water will evaporate too quickly)
• Mix the bread flour and water with a whisk to remove any clumps.
• Stir constantly while cooking on medium-low heat so it cooks evenly.
• Cook until the roux reaches 150°F/65°C so the starches gelatinize.

Note: The tangzhong paste should be thick enough where the spatula leaves a trail. It will have the consistency of a curd or pudding. 

Tips for Making Japanese Milk Bread:

• Use wet hands! The dough will be sticky and tacky due to the increased moisture content so be sure to use wet hands when handling it. 
• Gradually add the butter! Add the softened butter one tablespoon at a time. You may need to scrape down the bowl and fold the dough over onto the butter using a wet rubber spatula to help it incorporate. Don’t worry if it is buttery and sticky. It will take a few minutes to come together. 
• Be patient! The dough can take awhile to knead in the stand mixer so be patient. The dough should be very extensible and elastic like a rubber band. 
• Keep an eye on it! Depending on the time of year and how hot or cold it is in your house, the dough may rise faster or slower depending on the temperature. So keep an eye on it!
• Flour your surface! When rolling out the dough, flour your work surface and hands well. Remember, the dough will be a bit a bit tacky. 
• Don’t overproof it! Japanese milk bread tends to rise high because of the increased water content that creates steam while baking. So you want the dough to rise just below the lip of the baking pan leaving ~¼” space.
• Watch it browning! The milk will cause the bread to get a nice golden brown color. If you find the loaf is browning too quickly, then simply cover the milk bread with foil during the last few minutes of baking.
• Use a thermometer! To check if the bread is done, insert an instant-read thermometer into the center of the loaf. It should read 200°F. 

Now it’s time to get baking! Please don’t be intimidated by the tangzhong method because Japanese milk bread is a lot easier to make than you think and the process is pretty straightforward. 

Unlike many yeasted breads, it doesn’t need to ferment overnight and it doesn’t require any folds or turns. From start to finish, it should only take a few hours. So if you’re new to yeasted breads, I think this is a great recipe to start with.  

I’ve also tested this recipe more than a dozen times and I’m excited to finally share it with you. I hope you enjoy it as much as I do!