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Beetroot Milk Bread

Beetroot Milk Bread

By Tiffy Cooks

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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
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Prep Time:1 hour
Cook Time:40 minutes
Resting Time:2 hours
Total Time:3 hours 40 minutes
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American, Asian, Chinese, Japanese, Taiwanese
Keyword: Asian Food, Asian Recipe Easy, Asian Recipes, Authentic asian recipes, Bread, Dessert, dinner Ideas, Easy, Easy Recipes
Servings: 1 Loaf
Calories: 3536kcal

Ingredients

Tangzhong

Beetroot Milk Bread:

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

Regular Milk Bread:

  • 240 g Flour
  • 17 g Sugar
  • ¼ tsp Salt
  • 1 tsp Yeast
  • 1 Egg
  • 80 g Milk
  • 80 g Tangzhong
  • 20 g 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.
    Tangzhong Mix made of flour and water used to make Chocolate Milk Bread
  • 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.
    Consistency of Tangzhong, the cooked dough ingredient needed for beefroot milk bread
  • 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.
    Remove tangzhong from heat and let cool to make Asian Milk Bread. You can make tangzhong the day before.

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.
    stretching pink beetroot dough for the window test for dough readiness for Beetroot Milk Bread

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

Video

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.

Nutrition

Calories: 3536kcalCarbohydrates: 645gProtein: 98gFat: 57gSaturated Fat: 30gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 440mgSodium: 2287mgPotassium: 1411mgFiber: 24gSugar: 63gVitamin A: 1830IUVitamin C: 3mgCalcium: 355mgIron: 38mg
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