Hokkaido milk bread
A delicious cloud like soft and sweet milk bread using the Japanese Tangzhong method creates this delicious Hokkaido milk bread that’s a family favorite of ours.
Servings Prep Time
1 Loaf 20mins
Cook Time Passive Time
40Mins 3Hours
Servings Prep Time
1 Loaf 20mins
Cook Time Passive Time
40Mins 3Hours
Ingredients
For the dough:
For the tangzhong
Instructions
Make the tangzhong
  1. in a small sauce pan add the water and flour and whisk until no lumps remain. Heat over a medium/low heat whisking constantly until the mixture resembles a roux like gel, about 2 minutes. As soon as lines begin to appear in the mixture when it is stirred, remove from the heat and transfer to a small clean bowl and allow to cool down to room temperature.
Make the dough:
  1. Start by activating the yeast. Heat your pre boiled milk till it’s 110F. Add the yeast and let rest for 5-10 mins till it’s frothy and bubbly.
  2. Meanwhile add the following to your mixing bowl – flour, salt, sugar and milk powder and mix.
  3. Once the yeast milk mixture has activated, add the tangzhong and egg and cream to it and mix well till combined.
  4. Add this liquid to the flour mix. Bring it all together and knead by hand for 10 mins, dusting with flour as needed. Or for 7 mins in your stand mixer.
  5. Place the dough in a large bowl, cover with a tea towel and let rise in a warm place for around two hours. This will depend on your locality. But it should be almost 2.5 – thrice its original volume.
  6. To shape it, I simply divide the dough in 6 parts of 100 grams each , roll them around till smooth and gently place them in a 9×5 loaf pan. Cover and leave for second proofing – 1 hour.
  7. When ready, pre heat the oven to 350F or 180C. Brush the bread with egg wash (1 egg and a little milk whisked). Bake for 30 – 40 mins till a thermometer in the center reads 200f. Start checking after 30 mins, if it browns too much cover with foil and bake the last 10 mins.
  8. Remove from over, let rest for 20 mins. Tear it. Don’t cut it. Enjoy!
Recipe Notes