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Ube Milk Bread Tangzhong Method
Ben Carraoli

Ube Milk Bread Tangzhong Method

I still remember the first time I made Ube Milk Bread using the tangzhong method—it was like baking a little cloud in my kitchen! The soft, pillowy texture combined with the subtle sweet aroma of ube instantly made me fall in love. Watching the loaf rise and fill my kitchen with its purple glow was pure magic.
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Total Time 1 hour 20 minutes
Ingredients Method Notes

Ingredients
  

  • High protein bread flour: Builds structure and keeps the loaf pillow-soft.
  • Milk: Provides moisture and enriches the dough; can use water in a pinch.
  • Fresh milk: Enhances creaminess and tender crumb.
  • Ube extract: Gives the signature purple hue and subtle sweet flavor.
  • Egg yolk: Adds richness and helps bind the dough.
  • Castor sugar: Sweetens the bread and promotes a lovely golden crust.
  • Salt: Balances flavors and enhances taste.
  • Milk powder: Adds tenderness and boosts flavor.
  • Instant dry yeast: Ensures a perfect rise.
  • Unsalted butter: Adds softness and depth to each slice.
  • Icy water or egg wash: Creates a shiny appealing crust.

Method
 

  1. Making the tangzhong is the secret to ultra-soft bread. Combine flour and milk in a small saucepan, cook over low heat while stirring until thickened, then cover and let cool. This pre-gelatinized mixture locks in moisture and creates that cloud-like texture.
  2. Whisk ube extract into chilled milk, giving it a dreamy purple color. Add egg yolk for richness and set aside, ready to combine with the dry ingredients.
  3. Mix bread flour, sugar, salt, milk powder, and yeast in a bowl. Add the ube-milk mixture and cooled tangzhong, kneading until a soft dough forms. Incorporate butter gradually, kneading until elastic and silky.
  4. Shape the dough into a ball and let it rise in a warm spot for 45-60 minutes. Cover to retain moisture, allowing it to double in size for that signature fluffiness.
  5. Divide the dough into portions, shape into cylinders, and place in a loaf tin. Let rise again until about 80% full, which ensures a tall, uniform loaf.
  6. Brush the loaf with egg wash or mist with cold water, then bake at 180°C for 25-30 minutes until golden. Cool completely on a rack before slicing to lock in softness.

Notes

  • I always chill the tangzhong briefly—it makes mixing easier.
  • Knead until the dough stretches without tearing for that perfect chew.
  • Brushing with butter right after baking adds a beautiful shine and flavor.
  • Let the bread cool completely before slicing; I’ve found it prevents squishing.