Description
This Aromatic Green Onion Garlic Butter Bread made with the magical tangzhong method is soft, fluffy, and irresistibly fragrant. Picture warm, pillowy bread layered with rich garlic butter and fresh green onions—perfect for a cozy breakfast or a savory snack that’ll leave everyone asking for seconds! Trust me, this one’s a total crowd-pleaser. #GarlicButterBread #TangzhongMagic #FluffyBreadLove
Ingredients
Scale
Tangzhong
- 75 ml water
- 15 g bread flour
Dough
- 220 g bread flour
- 25 g white granulated sugar
- ¼ tsp table salt
- 5 g instant yeast
- 6 g milk powder
- 60 ml milk
- 1 large egg
- 25 g unsalted butter
Garlic Butter Filling
- 50 g unsalted butter
- 5–6 cloves garlic (peeled)
- ¼ tsp table salt
- 3–4 stalks green onions
Egg Wash
- 1 egg
- 1 tsp milk
Instructions
- Prepare the tangzhong: In a small saucepan, whisk together water and bread flour. Cook over low heat, stirring constantly until thickened (about pudding consistency). Remove from heat and cool to room temperature.
- In a large mixing bowl, combine bread flour, sugar, salt, yeast, and milk powder.
- Add milk, egg, and the cooled tangzhong to the dry ingredients. Mix and knead until the dough starts to form.
- Add unsalted butter and continue kneading until the dough is smooth, elastic, and slightly tacky (about 10 minutes by hand or 6-7 minutes with a mixer).
- Cover the dough and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- While the dough rises, prepare the garlic butter filling by blending butter, peeled garlic cloves, salt, and chopped green onions until smooth and well combined.
- Once risen, punch down the dough and roll it out on a lightly floured surface into a rectangle.
- Spread the garlic butter filling evenly over the dough.
- Roll up the dough tightly from one long edge to the other, then shape as desired (e.g., into a loaf or a round braid). Place the shaped dough into a greased loaf pan or on a baking tray.
- Cover and let it rise again until doubled, about 45 minutes to 1 hour.
- Preheat oven to 350°F (175°C). Mix egg and milk to make the egg wash, then brush it gently over the top of the risen dough.
- Bake for 25–30 minutes or until the bread is golden brown and sounds hollow when tapped.
- Cool slightly before slicing and serving to enjoy that buttery, garlicky aroma and soft texture.
Notes
- Make sure the tangzhong is cooled before adding to the dough to prevent killing the yeast.
- Use fresh garlic for the best flavor; roasting the garlic before blending can give a milder taste.
- Brush with egg wash gently to get that beautiful golden crust.
- Store bread in an airtight container to keep it soft for days.
- Feel free to add a pinch of chili flakes to the garlic butter filling for a subtle heat kick.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 3g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg