Uploaded January 2024 | Updated September 2026, 3 weeks ago

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Today, we are making an enriched rose-shaped bread that's both a feast for the eyes and the tongue, perfect for the upcoming Valentine's day or any occasion that calls for beautifully shaped bread. This bread recipe is based on our previous Japanese milk bread recipe, but with a few alterations, including the use of an egg for a richer texture and taste. Watch the video for more!
#tangzhong #milkbread #poolish

References
Shokupan
youtu.be/hd-vdRnb-JI
youtu.be/qdOHmdTTs24
Tangzhong
youtu.be/DjQ7EtvzK_w

Ingredients

Total Flour 340.0 100.0%
Hydration 240.1 70.6%

Tangzhong
Rice Flour 15.0 4.4%
Bread Flour 65.0 19.1%
Boiling Water 120.0 35.3%

Poolish
Bread Flour 80.0 23.5%
Water 80.0 23.5%
Instant Yeast 1.0 0.3%

Final Dough
Bread Flour 180.0 52.9%
Sugar (Sucrose) 20.0 5.9%
Milk Powder 8.0 2.4%
Butter 17.0 5.0%
Salt 6.0 1.8%
Eggs 50.0 14.7%

Total Fat 20.4 6.0%
Milk Water Replacement 25.0%

Total Dough 642.0

Additional Ingredients:
Sesame seeds and egg for glazing and topping

Chapters
0:00 Intro
1:57 Derivatives: tangzhong and poolish
5:11 Final Dough
7:00 Mixing
7:53 Bulk Fermentation
9:33 Pre-shaping
13:37 Shaping
22:03 Baking
23:15 Bread