Baking & Cooking

Totoro Pull-apart Bread (Tangzhong method)

When I first started making bread, I shied away from the tangzhong method though it’s famed for making bread softer, as it sounded tedious- One more step required, one more pot to wash= Not very appealing. However, I had a lot of time on hand one day and decided to try out a hokkaido milk bread recipe. From then on, I’m sold. Yes, call me a convert.

Well, there certainly was an extra step required, but it’s basically mixing flour and water together in a pot to create a roux, something that’s easily done within 3 mins, and not difficult at all. Plus, my bread usually becomes stiff on the second day, but with tangzhong, it’s still soft and fluffy by the third!

Pull-apart bread is all the rave nowadays, so I adapted a recipe from Bentomonsters (Check out her site! Totally cute!) using this tangzhong conversion method.

Totoro Pull-apart bread

totorobreadbuntotorobreadbun2You have to try it to believe it!


Totoro Pull-Apart Bread (Tangzhong Method)
Tangzhong (Water Roux)
  • 14g bread flour
  • 85ml water
  • 238g bread flour
  • 30g sugar
  • 1/4 tsp salt
  • 1 tsp instant yeast
  • 75g tangzhong
  • 1/2 beaten egg (approx 26g, you can use the rest as egg wash)
  • 57ml low-fat milk
  • 25g butter (softened)
  • Icing sugar
  • Melted chocolate
Make The Tangzhong
  • Mix 14g flour & 85ml water in small saucepan over medium-low heat on stove. Using whisk or spatula, cook about 2 mins until mixture thickens into a pudding like consistency, making sure there’s no lumps. You should be able to draw a line and it stays that way for several seconds. Let cool completely.
1. Mix all dry ingredients first, then wet ingredients, butter being last. (I use my Kitchenaid mixer and it takes about 10 mins to get to the windowpane stage at speed
2. Once it forms into a nice ball (it should be tacky, but not sticky), place in a large bowl and cover with cling wrap, let rise for an hour or til double in size in a warm place.
3. Punch out air in dough, divide into 9 portions- 8 for the body (about 57g each), 1 for the ears. Place them back in bowl and let rest for 15 mins.
4. Roll out dough with baking pin (this is to ensure all bubbles are pressed out and it forms shape nicely) and roll into balls, place into a 21cm chiffon tin (you can also use a smaller cake pan or square pan). Shape ears and cover tin with wrap, proof another 40 mins.
5. Pre-heat oven at 180℃. Brush dough with egg wash & bake for 15 mins.

Have you tried this recipe? Share your experience with me! ^^


2 thoughts on “Totoro Pull-apart Bread (Tangzhong method)

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