For an extra glossy crust, brush the loaf with an egg wash (1 egg beaten with 1 tablespoon of milk) before baking. The Tangzhong method creates an incredibly soft and moist crumb that stays fresh longer. If the dough feels too sticky while kneading, add a tablespoon of bread flour at a time until it becomes manageable. Adjust the amount of sugar to your preference. Some prefer a slightly sweeter loaf.
Hokkaido Milk Bread
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PREP TIME25 mins
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COOK TIME35 mins
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TOTAL TIME3 hrs 25 mins
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SERVING8 People
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VIEWS15
Embark on a culinary journey to create the famed Hokkaido Milk Bread, a cloud-like delight celebrated throughout Asian bakeries. This recipe guides you through each step, ensuring a soft, subtly sweet loaf that will elevate your homemade bread experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol38 mg
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Fiber1 g
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Protein7 g
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Saturated Fat4 g
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Sodium168 mg
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Sugar5 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Tangzhong: In a small saucepan, heat ¼ cup (60ml) of the milk over medium-low heat. Whisk in the bread flour until a thick, pudding-like paste forms. (Approximately 2-3 minutes)
02
StepTransfer the Tangzhong to a medium bowl. Add the remaining ¼ cup (60ml) milk and the beaten egg. Whisk until well combined. Set aside to cool slightly. (Approximately 5 minutes)
03
StepIn a large mixing bowl, combine the bread flour and instant yeast. Mix well with a spatula or by hand. Pour in the Tangzhong mixture and stir until no dry spots remain. Gather the dough into a rough ball in the center of the bowl. Cover with a damp towel and let rest for 20 minutes (autolyse). (Approximately 20 minutes)
04
StepAdd the salt to the dough and knead until incorporated. Gradually add the sugar, 1 tablespoon at a time, kneading until each addition is fully absorbed. Continue kneading until the dough is smooth and elastic, about 10 minutes. (Approximately 10 minutes)
05
StepIncorporate the softened butter, a tablespoon at a time, kneading until it is evenly distributed and the dough is smooth, soft, and slightly tacky. This may take another 10-15 minutes. (Approximately 10-15 minutes)
06
StepForm the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover and let proof at room temperature until doubled in size, about 1 hour. (Approximately 1 hour)
07
StepGently turn the dough out onto a clean, lightly floured work surface. Deflate it gently. Press into a rectangle, then roll tightly into a cylinder. Place the cylinder into a greased loaf pan. (Approximately 5 minutes)
08
StepCover the loaf pan and let proof until the dough has nearly doubled, about 1 hour. (Approximately 1 hour)
09
StepPreheat your oven to 375°F (190°C). (Approximately 10 minutes)
10
StepPlace the loaf pan on the middle rack of the preheated oven and reduce the oven temperature to 350°F (175°C). Bake until the crust is golden brown and the internal temperature reaches 190°F (88°C), 30-35 minutes. (Approximately 30-35 minutes)
11
StepCool in the pan for 5 minutes before inverting onto a wire rack to cool completely before slicing and serving. (Approximately 5 minutes)
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Clark Senger
Jun 30, 2025The instructions were clear and easy to follow, even for a beginner baker like me.
Queen Anderson
Jun 30, 2025I've tried other recipes, but this one is the most reliable. The Tangzhong method really makes a difference.
Horace Prohaska
Jun 8, 2025This recipe is a game-changer! My milk bread came out so soft and fluffy.
Margarita Ohara
May 21, 2025Amazing recipe! The texture is perfect, and it tastes just like the bread from my favorite Asian bakery.