What Charlie did to this bread is a crime.

I'm gonna to be able to run a bakery by the end of this quarantine

gurl i made this yesterday and it was SO GOOD !!! here are a few tips: - if you're making it by hand, the dough is VERY sticky. personally, i would reccomend doing half a batch (i just kinda used half an egg) to make it easier to handle - if you're not using a stand mixer, the dough gets sticky really quickly. once the dough was barely combined (before the butter-adding step), i rested it (covered) for 15 minutes. after the rest, it made it a lot less sticky and easier to handle! if it ever gets really sticky again, you can rest it again for a bit :) - personally, i didn't rest the tangzhong for a full 6 hours, i just let it chill in the fridge for a few minutes until it cooled to room temperature, and it seemed to work fine if you're in a rush! - try not to add too much extra flour! a bit more is fine, but trust the process, because the more you knead the smoother and less sticky it will get - the butter adding step feels really weird, but i promise you're doing the right thing (make sure that its ROOM TEMP). it might feel like the dough's falling apart and really slimy, but just keep kneading it and it'll turn into a really soft dough and that's it! hope it helped

Just tried making this bread with this recipe and oh boy was this a whole adventure! I did a few alterations though.. Firstly, I used all purpose flour, as bread flour isn't a thing where I live and secondly, I halved the recipe, making only one loaf. Lastly, since my dry yeast needs to be activated I warmed the milk up to 37°C, and made sure my egg, was at room temperature as well, before adding them into my flour. Mind you I rarely bake bread, also I've tried to make Hokkaido Milk Bread back in high school, but it turned out rock hard and I never revisited this bread again, before today that is. Initially the dough was very wet and sticky just with the original amount of flour. As I don't own a stand mixer I spent the first 5 minutes just mixing the sticky dough with a wooden spoon hoping for a miracle that I didn't have to add more flour, but with no results, so I ended up gradually adding some more. 5 minutes in of mixing and adding flour I noticed I actually forgot to add the Tangzhong! I almost lost all hope after that and ALMOST made another dough, but I went through with it and added the Tangzhong (which I also halved btw), and surprise surprise the dough got wetter😅. After around 15 minutes of mixing with a spoon and trying to slap a wet dough between my finger, hands and on my workbench, I gave up on kneading out of frustration and fear of making another rock bread. During the 'kneading' (if I can even call it that) I had added between 90~120g flour extra. It was very sticky still and I had to use oil to scrape it of my bowl and transfer it to a clean one for the proofing. Luckily it was firm enough that I could form it into a sticky ball. At this point I was pretty sure the dough was gonna turn into a rock in the oven. I had lost all confidence that I even started second guessing if the dough would even rise. I proofed it for 45 minutes and the dough rised! Beautifully may I add! The proofing worked wonders for my dough. It was still a tiny bit sticky but it was very forgiving. And I followed the recipe, kneading out the air, folding and letting it proof for 15 more minutes. And did it continue to rise! It felt like I was witnessing someone rise from death. It was that spectacular of a moment. After forming them and placing them in a buttered pan I let them rise for 45 minutes, as I had some chicken in the oven as well and wanted to time it so they would finish together. It really expanded and widened out in my pan so the extra 15 minutes of proofing was delightful. I baked the bread for exactly 25 minutes and it turned out perfect! Just the softest touch to the bread would form a little dent, it was so soft! And the interior was even fluffier! I can say though, although the bread was just as easy to pull apart as the one in the video, the bread strands/fibers weren't quite as long, but that is possibly due to using APF? or maybe the lack of kneading? It was for sure the most eventful baking I've ever done in my life. Good luck to yall who are trying to bake this! Just remember that you won't know how anything turns out before you put it into the oven!😁🐣👍

I just want to make a milk bread pillow, sleep on it and occasionally eat it

That bread looks softer than my pillow.

I made this bread a few weeks ago. It was the first loaf of bread I've ever tried to bake, and it turned out beautifully! It looked exactly like it did in the video. Even though it took a lot of time and effort, the end result was soft and delicious. The video was also very helpful in showing how to form the loaves, especially for me who was a complete beginner to breadmaking. I'm planning on baking it again tomorrow, hopefully it turns out just as good! Thank you for the recipe!

최고에 식빵입니다 진짜 쫄기 탱탱 지금까지 해먹은 식빵들중 색감이며 맛이며 최고였습니다 감사합니다

Original bread: The guy she tells you not to worry about Charlies bread: You

This doesn’t even slightly look like what charlie made. 10/10

My grandpa works at a bakery and used to take me with him every Sunday. This was one of the types of bread we were making and this really brings me back to those days.

Made this milk bread recipe 4 times, and I highly recommend it! It's fluffy, tasty and a hit with family. After incorporating the dry ingredients, activated my active dry yeast separately with warmed cream and divided spoonful of sugar. When the yeast bloomed, stirred in the egg and combined these into the dry ingredients. Followed the recipe with stand mixer and added tang zhong and softened butter. I substituted with 5% light cream, and it's just as good as whole milk. Delicious!

KZfaq Recommendations: I've gathered you here today..

KZfaqs recommendations has brought us together again my friends

This bread is the closest I will get to eating a cloud

Perfect 👍👍👍👍👍👍👍

Have no idea why this was in my recommendations but all of a sudden I have a strong desire to make this milk bread 🧐

우미스베이킹님 감사드려요!!!!!!!!!!! 지금까지 만들어본 식빵중에서 제일 쫄깃하고 3일 지났는데도 촉촉한 식빵은 처음이예요ㅜ

Vine aquí por un poco de todo, eres realmente excelente wow.

After everything that happened this weekend, it's nice to just see some milk bread Edit: So this comment aged surprisingly well 😅 Also, yes I'm fine

Back at it again with my 3 am random KZfaq adventures

I made this today and it came out PERFECT! So soft and buttery, and absolutely beautiful!

Aqui andamos, despues de UPDT

i love how i understand both types of people who came here. from Charlie’s forsaken vid attempting to make this and haikyuu fans curious about how to make oikawa’s favorite typa bread.

I know I'll never make this and yet I watched the whole thing and took mental notes like I would

Hasta ahora, la mejor explicación silenciosa de cómo hacer este delicioso pan de leche. En planetaria, nunca antes, gracias! Saludos desde Argentina

Eu fiz hoje para o café da tarde com a família e todos adoraram. Ficou exatamente como esse, fiz até o teste apertando com as mãos e todos sorriram e aplaudiram 😂😂😂! Obrigada por compartilhar essa delícia!

I wonder what it tastes like when you use the right ingredients ...and let it rise

it’s literally 3:09 am but apparently my body has decided that it needs to watch a video about some godly milk bread recipe before going to sleep

looks yummy

I've been making this bread for a couple of years now and it's definitely my family's favourite recipe ♥️

I don’t know why this is making me feel happy

KZfaq really be trynna turn me into a Masterchef before quarantine is over ..

My family really love this bread. I baked this recipe more than 10 times. there are some tricky parts 1. Tangzhoung - I was focusing too much on consistency in my first attempt. It ended up my tangzhoung was uncooked. It needs to cook until it’s look a bit thicker than in the recipe after 0.30-1.00 mins it will turn out exactly the same as the recipe. I turn off the heat when all my pan is coated with thin film. That’s the right consistency. - I didn’t find any differences using tangzhong rested 6hrs, overnight, or immediately after cooling down. I normally cook tangzhoung at night and bake in the next morning, just make sure it is at room temperature. 2. Kneading - The dough is super super sticky. It requires a lot of wet ingredients. It always takes me 12-15 mins kneading it in a mixer. (3 mins mixing liquid and dry ingredients to be well combined and 12 mins after adding butter to knead until smooth) - I normally check my dough by looking at the bottom of my mixing bowl. If the dough is not stick at the bottom part, it’s ready. 3. Not tricky, I just noticed when I used Japanese bread flour, the dough turned out literally silky smooth. Korean bread flour is smooth though it’s not that silky. Both were the best loaf of milk breads. 4. If your mixer is 5.5 liters or smaller, it’s better to halve the recipe.

I made this today after a trip to a Japanese grocery store pricing a small (I mean small) loaf at $12. I used AP flour with no milk powder (didn't have other ingredients), dusted in more flour as the dough was too sticky and it baked beautifully! I grew up enjoying milk breads as snacks or desserts and the result did not disappoint!

things i will never understand 1. the mystery of the bermuda triangle 2. this video 3. youtube’s recommending algorithms

this is angel bread, period. end of discussion.

우미님!! 너무 감사해요! 오늘 처음으로 식빵 만들기에 도전했고 제 원픽은 우미님의 탕종우유식빵이었어요. 저는 쫀득쫀득한 식빵을 좋아하거든요. 그리고 오늘 우미님 레시피를 따라서 만들었는데 정말 대성공이었어요. 온 가족이 나눠먹었는데 색도 저어어엉말 예쁘고(정말 빤짝빤짝한 갈색..!) 맛도 너무 고소해서 너무 맛있었어요. ㅠㅠ 가족들이 내일도 또 해달라고 보챌 정도입니다. 흐흐흑 ㅠ 너무 고맙습니다! 제 첫 베이커리 기억을 너무 행복하게 만들 수 있었어요. 그리고 베이킹에 대한 자신감도 뿜뿜 1리터 넣을 수 있었어요ㅜ 정말 감사하고 이 레시피 모두에게 추천합니다!! 고마워요!

I’ve made this for my Grandkids, and let me tell you they loved it! They added some strawberry sauce and other fruits! Thanks so much for this recipe! It’s so relaxing to make as well! ❤

Me: KZfaq: Wanna watch squishy bread? Me: Yeah, why not.

And KZfaq recommendations has brought a diverse community back to settle on some squishy bread

FYI to everyone thinking this recipe makes roo much. This dough freezes beautifully. Pop it in a plastic bag then 8nnthe freezer. When you're ready to bake, pull it out the night before and slide it in the fridge. When it thaws out put it in a pan to proof until double in size then proceed with the recipe as written. Voila.

Okay. YALL.. this recipe is SO good. It's worth taking up half your day for

*smashes bread, flat* Me: man! All that work and you just- Bread: rises Me: ...oh

Dough: expands Me: woah Dough: it's not my final form

Just made my first loaf of bread ever! It turned out super delicious but not as soft and fluffy as the one in the video (to be expected I’ve never made bread before) seriously recommend this recipe to anyone looking to start bread making

Omg thank you so much for this delicious recipe 🙏🏻 I did try it and got the same result. This is the most delicious and incredible soft bread I have ever tasted in my life♥️

10 PM: okay just one more video and then I’m going to sleep 3 AM: *탕종 우유식빵 만들기. Tangzhong milk bread 탕종만들기 [우미스베이킹:그녀의베이킹]*

baker: *squishes bread* bread: not this time 😎

I made bread this morning using this recipe, and the result was amazingly very good. Thank you very much for having shared your recipe.

Me watching this for ✨OiKaWAtORu✨

1. For the Tangzhong, mix 40g bread flour with 200g water in a saute pan. Turn on medium heat and keep stirring until mixture thickens to a paste. 2. Refrigerate for 6 hours. Bring out to room temperature 1 hour before use. 3. Add bread flour, sugar, salt, dry yeast, powdered milk to a mixing bowl and mix gently with dough hook attachment. 4. At low speed, mix in milk and egg and Tangzhong so that no flour is visible. 5. Add in room temperature unsalted butter and mix at low speed. 6. Slowly turn up the speed to high and mix until all dough sticks together. 7. Take the dough and fold it around and underneath itself shaping a smooth ball. Place dough in a bowl, cover with plastic wrap, and let it rest for 40 minutes to an hour. 8. Test the dough by poking your finger down into the middle. If the dough does not spring back, it is ready. 9. Divide the dough into 6 equal parts (by weight). Take one piece of dough and fold it over itself. Turn it 90 degrees, slap it on table and fold it over itself again. Using both hands, mold the dough into a ball. Repeat with rest of dough. Cover with plastic wrap and let it rest for 15 minutes. 10. Roll each ball of dough out flat. Fold flatten dough using thirds. Turn 90 degrees, and roll dough into a roll, pinching it together at the seam. Place 3 molded dough into a baking pan and let it rest for 30 minutes, letting it rise. 11. Brush with egg wash and bake in the oven, preheated to 355°F for 25-30 minutes. Ingredients Tangzhong: 40g bread flour 200g water 580g bread flour 60g sugar 12g salt 10g dry yeast 10g dry milk 260g milk 50g egg Tangzhong 50g room temperature of unsalted butter egg wash (1 egg yolk + milk)

Charlie would have made you proud, his brick was a masterpiece

please never delete this video,, it comforts me so much,, i wish to eat this one day

식빵 레시피중 최고 진짜 부드럽고 부들부들한 식빵이 됩니다 ㅠㅠ 식빵 사먹을 필요가 없어졌어요 탈지분유 빼서 만들어도 너무 훌륭한데 탈지분유 넣고 만들어봐야겠어요 암튼 너무 감사합니다 ㅠㅠ 진짜 만들어보세요 최고👍

That’s one of those recipes you really wanna try but you know... you never do it

Video: - in a different language - Everyone here: m i l k b r e a d

탕종식빵의 바이블..이 레시피만 써요 벌써 10번은 된 것 같아요 엄청난 감사를 드립니다ㅠ

Today I have tried to make this bread, the result is really soft. I also share it with my neighbors, and she really likes it. Thank you for sharing this recipe 💖💖

lowkey loving the diversity of people all over the world coming together under a random korean video to look at bread be made

I have never wanted to hug and cry over a piece of bread before. Watching this was the best decision of my life, and now my soul feels warm and content, and now I'm ready to die peacefully with the knowledge that a loaf of bread this beautiful exists.

Kneeding the butter in with my hands was so satisfying

댓글 잘 남기지 않는데 이 레시피 진짜 맛있어요 꼭 한번 만드시길 추천 드립니다 너무 맛나게 먹었습니다 감사해요😊

I just discovered bread ASMR.

No matter how good you are at something, someone from Asia is 100x better than you at it

I love Japanese milk bread, especially this recipe!

Nunca había trabajado esta técnica, me quedó espectacular el pan. Gracias por la receta

Baker: “Now flatten” Bread: “No, I don’t think I will”

I cant believe this is what charlie was trying to bake

I have tried this today, well let me tell you they love story about it i fell in love with this recipe, i have tried similar recipe like this but it was fail, i make it perfectly it was sooooo delicious all my family love it. You just had a follower. Thank you so much

I run to the kitchen to make this wonderful Asian milk bread. I was deprived of the beauty of bread. Thanks for the recipe 🥰

It’s 5:40 am, it’s raining really heavily and this is perfect

me: *watches a scary video* me: :( youtube: here, take some milk bread. me: ... me: :)

This is the best recipe I ever used, thank you for sharing this lovely bread recipe.

I’ve made this today, it has turned out so perfectly, so soft and fluffy! thanks for the recipe! 👍

Shopping list: milk and bread Me, an intellectual: milkbread

I can see the sun outside KZfaq: *lets get this bread*

Thank you for sharing this recipe🥰. I finally had success baking an ultra soft bread! My husband and I loved your recipe... I took a photo of the baked goodie and sent it to my mom. She said it looked perfect so I sent her this video link. I know she will love it too ☺️

I had trouble making this dough on my first try, I decided to try again and it turned out great! Very fluffy and airy

Everything is Gonna be okay . Bc we have milk bread :)

I've never felt this emotionally attached to a loaf of bread before This is a blessing

Ingredientes Tangzhong: 40g de farinha de pão 200g de água 580g de farinha de pão 60g de açúcar 12g de sal 10g de fermento seco 10g de leite em pó 260g de leite 50g de ovo Tangzhong 50g de manteiga sem sal em temperatura ambiente ovo batido (1 gema + leite) 1. Para o Tangzhong, misture 40g de farinha de pão com 200g de água em uma panela refogada. Ligue o fogo médio e continue mexendo até a mistura engrossar e virar uma pasta. 2. Leve à geladeira por 6 horas. Leve à temperatura ambiente 1 hora antes de usar. 3. Adicione a farinha de pão, açúcar, sal, fermento seco, leite em pó a uma tigela e misture delicadamente com o gancho de massa. 4. Em velocidade baixa, misture o leite e o ovo e o Tangzhong para que nenhuma farinha fique visível. 5. Adicione a manteiga sem sal à temperatura ambiente e misture em velocidade baixa. 6. Aumente lentamente a velocidade para alta e misture até que toda a massa grude. 7. Pegue a massa e dobre-a em volta e por baixo formando uma bola lisa. Coloque a massa em uma tigela, cubra com filme plástico e deixe descansar por 40 minutos a uma hora. 8. Teste a massa enfiando o dedo no meio. Se a massa não voltar, está pronta. 9. Divida a massa em 6 partes iguais (em peso). Pegue um pedaço de massa e dobre-o sobre si mesmo. Gire-o 90 graus, coloque-o na mesa e dobre-o novamente. Com às duas mãos, molde a massa em uma bola. Repita com o restante da massa. Cubra com filme plástico e deixe descansar por 15 minutos. 10. Abra cada bola de massa. Dobre a massa achatada usando terços. Vire 90 graus e enrole a massa em um rolo, apertando-a na costura. Coloque 3 massas moldadas em uma assadeira e deixe descansar por 30 minutos, deixando crescer. 11. Pincele com ovo batido e leve ao forno pré-aquecido a 180 C° por 25-30 minutos.

덕분에 아주 맛있는 식빵을 만들었습니다! 레시피 감사합니다:)

This video finally convinced me that baking some perfect bread is truly an art.

Him: Squishes bread Me: HOW DARE YOU Bread: Rises back up Me: Thank the heavens

식빵이 찢어지는게 너무 졸깃하고 맛있겠어요 ㅋㅋ

J'adore !! Merci beaucoup pour la recette et pour les explications 🙏

I look forward to the day when technology allows me to print this bread after watching

bet Charlie watched this with his eyes closed

Made this bread using bread machine dough function. Turned out beautiful. Soft and moist. Thank you for sharing!

I followed your steps (without waiting much) and the result was fantastic. Thank you.

everytime it says wait for an amount of time me(fully knowing how dough rises): wOw it gOt BiGGeR aGaIN

I wanna know who tf figured out how to make this, cuz all the steps are so specific

Am I the only person here who doesn't even know who Charlie _is_ 😭 Edit: OH NVM

If kneading by hand, do the french kneading method for 10 min. Slap the dough on the table and fold forward. Then grab the dough from the sides, turn and slap for again.

KZfaq: milk bread me at 2 am: no KZfaq: *Milk Bread*

Who needs a girlfriend when you have milk bread

Now I’m not scared to put egg in the breads I make. I always wanted to make a bred like this. Awesome.

I ate this bread while growing up. I am so happy to find this and it is so good. Thank you.🙏

Other people: eats popcorn while watching movie Me: *eats* *milk* *bread*