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Hokkaido Milk Bread
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5 from 1 vote

Hokkaido Milk Bread Recipe with Tangzhong method | #BreadBakers

Prep Time15 minutes
Cook Time35 minutes
Total Time2 hours
Course: Main Course
Cuisine: Japanese
Servings: 1 loaf

Ingredients

For Tangzhong

For Dough

Instructions

  • To prepare the Tangzhong (Water Roux), whisk flour and water in a pan.
  • Place the pan over medium to low heat. Continue to whisk the mixture and cook it until it thickens like pudding. Let the prepared water roux cool to room temperature.
  • In a bowl, add active dry yeast, sugar and lukewarm milk. Stir the mixture and set aside until yeast froths.
  • In a large mixing bowl, take flour, milk powder, salt, prepared water roux (Tangzhong) and activated yeast solution. Start kneading the dough with milk.
  • Add 1 tbs of oil and continue to knead.
  • Place this dough in a greased bowl and cover it with cling wrap. Let the dough rest until it doubles in Volume.
  • Once dough doubles in volume, punch the dough to release the air and gently fold the dough.
  • Divide the dough into four equal parts. Roll each part into a rectangular sheet. Fold both the opposite edges towards centre. Now start rolling this sheet.
  • Similarly shape all the dough portions and arrange all these in a greased loaf pan.
  • Let the shaped dough rest until they double in volume.
  • Meanwhile preheat the oven at 200 °C for 10 minutes.
  • Bake the bread in preheated oven for 35 minutes.
  • Once baked, take the loaf pan out from the oven and demould the bread. Place it on a wired rack and let it cool completely.

Notes

  • While kneading the dough, never add suggested amount of milk/water in one go. Add little by little.
  • Because of roux, the dough will be sticky while kneading. You can dust the counter with dry flour in-between but don’t add too much flour as it can change the texture of the bread.
  • I have used skimmed milk for the recipe, you can use full fat milk as well.
  • To make it rich in flavours, you can add 1 medium size egg to the dough.
  • Before baking the bread, do not miss to brush it with milk.
  • If your bread is browning fast then cover the top with aluminium foil and continue to bake.
  • Always slice the bread once it’s completely cool down. I always recommend to rest the bread for 2 hrs after baking to get perfect slices.