Japanese Milky Bread: Melts in your mouth good!

Can I just tell you how happy I was to stumble upon this recipe from Noshings. It’s sooo good that I can finish it two sitting for breakfast and snacks and sometimes till dinner time with pasta or with a creamy soup. It’s that good that am actually waking earlier than usual just so I can have it for breakfast – I bet you’ll crave for it once you taste this incredibly soft and fluffy bread.

japanese milky bread | eatsgoodforme I’ve always been intimidated with making bread – because I have not used yeast before. I’ve watched a drama where the leads are bread makers and totally fell in love with the process on how they made bread, from dough making to forming them into different shapes. I was just in awe that I immediately read and searched as much as I can on the internet. It took a while for me to be brave enough to get my hands dirty and make bread – the terms I’ve read from some of the recipes are just not sinking into my pea sized brain for one thing – terms like proofing, starters, scoring etc. So until I really felt more comfortable, I eventually got the courage to make my first bread.- but only after reading one blog after the other and a more thorough research and back and forth reading.

After going thru Noshings recipe – I was glad it was idiot proof! She made making bread easy for a novice like me that I plan to make her other bread recipes soon. As the blog promised – you’ll love it that you’ll make it over and over. That I’ve done! in a month’s time, I’ve done it once a week that I’ve developed my own method – so here goes!


Tangzhong Starter

  • 1/3 cup all-purpose flour
  • 1 cup milk


  • 2 tbsp sugar
  • 1/2 cup warm milk (lukewarm)
  • 2 tsp dry active yeast (I use Red Star)
  • 2 tbsp butter
  • 2 3/4 bread flour (I used tipo 00)
  • 1 tsp salt
  • 1 tbsp buttermilk powder
  • 1 egg
  • 1 lightly beaten egg for egg wash


  1. Make your Tangzhong starter by heating your milk and flour in medium heat – whisk while in heat until it thickens (do not let it reach boil and remove from heat). Set aside to cool. According to research Tangzhong bread making was developed by the Chinese for a softer and fluffy bread – but Tangzhong method originated in Japan. Amazingly this method keeps the bread softer and fluffy even after a few days – by simply reheating in the microwave for 10-15 seconds. We’ll be using half of this mixture in this recipe, so set aside the other half, keep refrigerated and use at least in the next 3 days.
  2. Soften your butter and set aside (I heat it on the microwave in less than a minute) . In a medium bowl, add sugar, yeast and lukewarm milk (not too hot to the skin-is how I determine). Set aside 5-10 minutes for the yeast to activate.
  3. In a large bowl, add 2 1/2 cups of the bread flour and set aside remaining 1/4. Add salt and buttermilk powder and whisk together to incorporate the ingredients.
  4. Once the yeast mixture activates – add half of your Tangzhong starter (should be cool at this point) and the egg and stir to combine.
  5. Add the yeast mixture into the dry ingredients and mix with your kitchen aid (with a dough hook) or like me a handheld mixer. At this point as your dough can be loose and doughy – you can add your butter (which should be cool at this point) and mix together. At this point your dough can still be sticking to the side of your bowl, so add your remaining 1/4 flour and mix until your dough starts to integrate and is less sticky (until your dough doesn’t stick to the side of your bowl).
  6. Grease another bowl with olive oil or butter and set aside (grease the bottom and sides). Dust some flour on your working area and carefully roll out your dough and knead for a minute or two and roll into a ball. Place this on your greased bowl and cover with a cling wrap or damp cotton towel. Set aside in a warm area of your kitchen and let it sit for at least an hour – I believe this is what they call proofing.
  7. After an hour your dough should be double in size. Punch the middle of the dough to let air out. Dust some flour once more on your working area and knead for another minute or two.
  8. Grease a 9′ x 9′ x 1′ round pan or a rectangle shallow pan of your choice.
  9. You can experiment with the shapes of the bread – I first tried Noshings size ( with this recipe she made 4 large rolls) but I felt full easily after eating one piece. I tried to make 8pcs out of this recipe as well – the same I felt like one piece was big for me – so today i made it into 15pcs. and happy to make it into dinner roll sizes. I just knead and stretch the dough to a log shape and cut them to pieces. Lately I tried pressing the cut pieces with my palm to flatten it. I fold it twice from one end to the middle, then the other end to the middle again. Then I bring the two ends to the middle and press the dough ends together and pinch them together to create a seam. So eventually i just press together and pinch the obvious holes to create a perfect round dough. Then place these into your greased pan. After all is done – cover with a cling wrap or damp cotton towel again for at least 45 minutes or more.
  10. 15 minutes before your second proofing ends – preheat your oven to 350 degrees F/180 degrees C. Before it’s ready to enter the oven, carefully brush your egg wash into your dough. Bake for 30 minutes – 20 minutes into baking I insert a foil on top of the bread to keep the top from getting burnt ( another great tip from Noshings). Take out 5 minutes later after the timer ends. And let it cool another 10 minutes then dig in!

This could be quite a read – but am hopeful you’ll get thru this until it becomes a breeze, because it’s one bread recipe you’ll surely be making over and over. Yes eatsthatgood! For my fellow novice cook out there I’ve tried to take a photo of the process so enjoy and hope to hear your experience soon.

japanese milky bread | eatsgoodforme
photo of the activated yeast mixture
japanese milky bread | eatsgoodforme
photo of the yeast mixture with the Tangzhong starter and the egg stirred together
japanese milky bread | eatsgoodforme
photo of step 5 before I added the butter
japanese milky bread | eatsgoodforme
photo of step 5 after adding butter and before I added the last 1/4 of flour
japanese milky bread | eatsgoodforme
photo of my ball shaped dough before proofing for an hour
japanese milky bread | eatsgoodforme
photo an hour after – it doubles in size
japanese milky bread | eatsgoodforme
photo of my rolled dough before proofing for another 45 minutes
japanese milky bread | eatsgoodforme
photo after second proofing with egg wash before baking
japanese milky bread | eatsgoodforme
Isn’t she lovely?! Well at least I thought so – feeling like a proud mama afterwards – enjoy!

Breakfast Banana Muffin

I love Banana Loaf any time of the day – it’s one of my favorite comfort food, so the minute i decided to bake for real it has been my first choice to make. Since this is my first post, let me briefly introduce myself.

Call me Arvee – a workaholic living with my 14 furbabies 10 chihuahuas, a poodle, a frenchie, a beagle and a doxie. My whole day is spent making errands and dog clothes. Am not a picky eater and will try anything you serve me. But I am culinary challenged, i love reading thru food blogs and while i check their recipes – i get lost most of the time. Some terms are just not getting thru me and some ingredients are challenging to source out. Because I live alone with my furballs – I make simple food for myself and or make do with take outs most of the time. But recently i got hooked on pinterest, even if I have been on it years ago – i recently got hooked pinning this and that and finally took courage to try those recipes once and for all.

Just so you’ll have an idea it was just approximately June 2014 that i took my first baby step. I have a regular oven, but I bought a toaster oven type to start my journey just because am intimidated with it LOL!. So to my novice and psuedobaker friends out there – hope you enjoy my simplified version of my favorite dishes. And to the pros out there i hope to enjoy your criticism in the future.

Because i love Banana Loaf am sharing my most trusted basic recipe here. After trying maybe 3-4 recipes from the internet I have combined and tweaked the recipes into a simplified one.

Breakfast Banana Muffins

  • Ingredients
  • 5-6 Bananas (Latundan)
  • 1 1/2 cups all-purpose flour
  • 1/3 cup butter softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg

banana muffin | eatsgoodformeDirection

  1. Soften 1/3 cup butter (Note: To make the muffins moist – i just microwave it on med settings for 1 minute, then stir with a spatula the unmelted portion by stirring continuously until fully melted.) Set aside to cool.
  2. Measure and level your flour in a med sized bowl. Add baking soda, baking powder and salt and whisk to combine.
  3. In a larger bowl, mash your bananas. Add the brown and white sugar and cream together ( until sugar is integrated with the banana). Add your egg and whisk again to combine. Once the butter is cool add the butter as well and whisk to combine.
  4. At this point preheat your your oven to 200 degrees C/400 degrees F. Add half of your dried ingredient to the creamed mixture but don’t overwork your batter – instead gently fold and mix to combine. Add the other half of the flour mixture and gently fold and mix to the creamed batter.
  5. Line your muffin pan with liners (this yields 12 cups) and pour your mixture evenly on each cups.
  6. Once ready I set my oven temp to 350 degrees F/180 degrees C and place the pan on the middle of the oven and bake for 25-30mins. Remove 5mins after the timer sets off and let cool on wire rack for 5-10mins and you’re ready for your first bite.

banana muffin | eatsgoodformeHope you enjoy this like I did! – This is just the basic recipe and there’s a lot more I’ve tested that I’ll be sharing in the future so hope yours turns out as moist as it did with mine. Best for breakfast with milk or coffee, or break time as well. Ditto my fur babies loved it as well.

banana muffin | eatsgoodforme