Beetroot Milk Bread (Fail-proof!)

I get asked to share my mom’s homemade Milk Bread at least five times a day; my most HIGHLY requested recipe is FINALLY here!

My mom’s fluffy Fail-proof Beetroot Milk Bread will blow your mind.

Soft, tender, rich, smooth, and super buttery, this homemade Beetroot Milk Bread recipe is one of my favorite recipes from my mom.

You can pair it with my Homemade Strawberry Syrup for breakfast or my Japanese Egg Salad for lunch, or even eat it on its own because this milk bread will be the most rewarding and satisfying recipe you will ever make. 

The secret to fluffy, soft, and tender Beetroot Milk Bread is “Tangzhong.”

Do you ever wonder why Asian bread is always so soft yet slightly chewy? It is because of Tangzhong.

What is Tangzhong? It is a roux made with flour and water, which helps keep the bread extra moist and soft.

Adding in Tangzhong, it is guaranteed that your Milk Bread will come out perfect every time.

After you make your Tangzhong, make sure it is completely cooled down before adding it to the rest of the ingredients; I recommend making it the night before to help you save time.

If you don’t have a Standmixer, don’t worry; I also have a Milk Bread recipe on my blog.

Not going to lie; without a stand mixer, this bread takes ALOT of love and patience.

It is not hard, but there are alot of resting times between and alot of hand kneading. I just got my first ever Stand Mixer from KitchenAid, and honestly, it is super worth it.

I KNOW it is super pricey; however, I highly recommend investing in one if you have the budget. It saves me tons of time, but there are also so many functions in a stand mixer, and my mom’s stand mixer has lasted her 15 years! 

Ingredients 

Tangzhong: 

• 40g of Flour 
• 200g of Water 

Beetroot Milk Bread: 

• 480g of All-Purpose Flour 
• 33g of Sugar 
• ½ tsp of Salt 
• 1.5 tsp of Yeast 
• 1 Egg
• 160g of Tangzhong 
• 60g of Cooked Beetroot 
• 60g of Water 
• 50g of Milk 
• 25g of Butter (room temperature) 

Regular Milk Bread: 

• 240g of Flour 
• 17g of Sugar 
• ¼ tsp of Salt 
• 1 tsp of Yeast 
• 1 Egg
• 80g of Milk 
• 80g of Tangzhong 
• 20g of Butter 

TangZhong: 

1. In a pot, mix flour and water. Once everything is combined, bring it to the stove and turn the heat to medium. 
2. Keep stirring until it becomes a thick consistency; this process takes around 3-5 minutes. You want the paste to be thick enough, so it isn’t runny and sticks to the sides. 
3. Let the tangzhong in the fridge until it’s completely cooled down (at least 30 minutes). You can prepare this step the night before to save time.

Beetroot Paste: 

1. Blend cooked beetroot and water until smooth and set aside. 

Milk Bread: 

1. Mix all the dry ingredients in a bowl – flour, sugar, salt, and yeast. 
2. Next, add in all the wet ingredients except butter – tangzhong, milk, and egg.
3. Using the stand mixer, mix until the bowl is clean and everything is combined around 5-8 minutes. 
4. Next, cut butter into small pieces and add it to the bowl. Mix the butter at a slow speed until the butter is well incorporated into the dough. 
5. Turn the speed up, and knead for another 10 minutes or until the bowl is clean and everything is combined. To check if everything is connected, spread the dough apart to ensure it is smooth using your hands. 
6. Cover the dough and rest for 1 hour or until double in size. 

Beetroot Milk Bread: 

1. Repeat all the above steps, but in step #2, add in the beetroot paste. 

Final Step: 

1. Working with the milk bread dough first, roll it out to around 7 x 9”. Keep rolling to ensure there are no air bubbles. 
2. Repeat the same with the beetroot dough, making it 1 inch smaller than the milk bread dough. 
3. Place the beetroot dough on top of the milk bread dough and tightly roll it in. each time it is rolled, pinch the dough together to ensure it is secured and no air bubble in between. 
4. Place it into a container and let it rest for another 40 minutes. 
5. Dust flour over the bread and pre-heat the oven to 380F.
6. Bake at 380 F for 20-25 minutes. Keep an eye to ensure the top doesn’t burn. After removing the bread from the pan and letting it rest on its side for 10 minutes, it stays fluffy

Print

Beetroot Milk Bread

I get asked to share my mom’s homemade Milk Bread at least five times a day; my most HIGHLY requested recipe is FINALLY here! My mom’s fluffy Fail-proof Beetroot Milk Bread will blow your mind. Soft, tender, rich, smooth, and super buttery, this homemade Beetroot Milk Bread recipe is one of my favorite recipes from my mom. You can pair it with my Homemade Strawberry Syrup for breakfast or my Japanese Egg Salad for lunch, or even eat it on its own because this milk bread will be the most rewarding and satisfying recipe you will ever make

Prep Time1 hr

Active Time40 mins

Resting Time2 hrs

Total Time3 hrs 40 mins

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: American, Asian, Chinese, Japanese, Taiwanese

Keyword: Asian Food, Asian Recipe Easy, Asian Recipes, Authentic asian recipes, Bread, Breakfast, Dessert, dinner Ideas, Easy, Easy Recipes

Yield: 1 Milk Bread

Materials

Tangzhong:

• 40 g of Flour
• 200 g of Water

Beetroot Milk Bread:

• 480 g of All-Purpose Flour
• 33 g of Sugar
• ½ tsp of Salt
• 1.5 tsp of Yeast
• 1 Egg
• 160 g of Tangzhong
• 60 g of Cooked Beetroot
• 60 g of Water
• 50 g of Milk
• 25 g of Butter room temperature

Regular Milk Bread:

• 240 g of Flour
• 17 g of Sugar
• ¼ tsp of Salt
• 1 tsp of Yeast
• 1 Egg
• 80 g of Milk
• 80 g of Tangzhong
• 20 g of Butter

Instructions

TangZhong:

• In a pot, mix flour and water. Once everything is combined, bring it to the stove and turn the heat to medium.
• Keep stirring until it becomes a thick consistency; this process takes around 3-5 minutes. You want the paste to be thick enough, so it isn’t runny and sticks to the sides.
• Let the tangzhong in the fridge until it’s completely cooled down (at least 30 minutes). You can prepare this step the night before to save time.

Beetroot Paste:

• Blend cooked beetroot and water until smooth and set aside.

Milk Bread:

• Mix all the dry ingredients in a bowl – flour, sugar, salt, and yeast.
• Next, add in all the wet ingredients except butter – tangzhong, milk, and egg.
• Using the stand mixer, mix until the bowl is clean and everything is combined around 5-8 minutes.
• Next, cut butter into small pieces and add it to the bowl. Mix the butter at a slow speed until the butter is well incorporated into the dough.
• Turn the speed up, and knead for another 10 minutes or until the bowl is clean and everything is combined. To check if everything is connected, spread the dough apart to ensure it is smooth using your hands.
• Cover the dough and rest for 1 hour or until double in size.

Beetroot Milk Bread:

• Repeat all the above steps, but in step #2, add in the beetroot paste.

Final Step:

• Working with the milk bread dough first, roll it out to around 7 x 9”. Keep rolling to ensure there are no air bubbles.
• Repeat the same with the beetroot dough, making it 1 inch smaller than the milk bread dough.
• Place the beetroot dough on top of the milk bread dough and tightly roll it in. each time it is rolled, pinch the dough together to ensure it is secured and no air bubble in between.
• Place it into a container and let it rest for another 40 minutes.
• Dust flour over the bread and pre-heat the oven to 380F.
• Bake at 380 F for 20-25 minutes. Keep an eye to ensure the top doesn’t burn. After removing the bread from the pan and letting it rest on its side for 10 minutes, it stays fluffy

Notes

If you don’t have a Standmixer, don’t worry; I also have a Milk Bread recipe on my blog. Not going to lie; without a stand mixer, this bread takes ALOT of love and patience. It is not hard, but there are alot of resting times between and alot of hand kneading.