Go Back

Soft fluffy bread (tang zhong method)

Ultimate OmNoms


Tang zhong mixture

  • 40 g bread flour
  • 200 g water

Bread dough

  • 600 g bread flour
  • 60 g sugar
  • 12 g salt
  • 10 g dry yeast
  • 10 g milk powder
  • 200 g milk (lukewarm)
  • 60 g heavy cream
  • 1 large egg
  • 50 g unsalted butter (room temperature)

Egg wash

  • 1 egg
  • 1 tbsp milk milk

Sugar syrup

  • 2 tsp sugar dissolved in 2 tsp hot water


  • Make the tang zhong roux by cooking the flour and water over low heat. It is ready when a thick paste is formed. Take it off the heat to cool to room temperature.
  • Make the bread dough by mixing flour, sugar and salt together in a bowl. 
  • In a separate bowl mix together the yeast, milk powder, milk and cream. Let sit for 5 minutes.
  • Add the milk mixture, tang zhong roux, and egg to the dry ingredients. Mix until it comes together in a dough. 
  • Add the softened butter and knead until dough becomes elastic and smooth, and you can stretch a piece into a windowpane. 
  • Put the dough in a lightly greased bowl. Cover and put in a warm place until it doubles in size for about an hour.
  • Punch the gas out of the risen dough. Shape the dough into desired shape. 
  • Place the dough into the pans for a second rise.
  • Brush entire top of loaves with egg wash and bake at 180C for 25-30 minutes, or until top is golden-brown.
  • Once removed from the oven, brush the bread with sugar syrup to give them an irresistible shine and sweetness.