Hokkaido Milk Bread Recipe

November 09, 2022

Hokkaido Milk Bread is a soft, fluffy pull-apart bread that originates from Japan. So what’s the secret to making such delicious, soft bread? It's really quite simple – with the help of the tangzhong roux method, you’ll be able to create wonderfully tender, slightly sweet bread that’s perfect for any occasion.

Common questions about making milk bread:
● What is milk bread?
Milk bread (or shokupan) is a variety of Japanese bread made from a Tangzhong base. It is a very light and fluffy, slightly sweetened bread with a springy texture.
● Why do you need dry milk in bread?
Dry milk is used to make bread softer and allow it to develop a milkier flavour.
● What is Tangzhong?
Tangzhong is a type of roux that is commonly used in Asian baking, which creates very soft and fluffy bread. Instead of the typical fat used in roux, Tangzhong uses water instead. At high room temperature, more liquid is absorbed by the starch molecules in tangzhong, which in turn creates a matrix that results in a final product that has a soft, squishy texture. Another great attribute to the tangzhong is that you can virtually add it into any bread recipe to gain softer bread!

Tips to note when making this recipe:
● Please use an appropriately sized baking pan – at least 9”x4” and tall enough to allow the dough to rise without spilling over.
● The milk and water used to make tangzhong should be at a warm temperature, to yield best results.
● This recipe can also be used to create dinner rolls instead. Simply divide the dough into 16 pieces, roll the dough into balls, transfer them to a greased 8″x8″ pan, and bake for about 25 minutes or until golden brown on top with a temperature of 190 degrees.
● Before baking, make sure to activate the dry yeast beforehand. Doing this will ensure that the yeast will be spread evenly throughout the dough.
● Hokkaido Milk Bread is easier to slice when it has cooled down to room temperature.
● Direct contact between salt and yeast can cause the yeast to ‘die’, so make sure to add salt last after adding bread flour, sugar, activated yeast, dry milk powder.

Yield: 12 Slices
Hokkaido Milk Bread

TOTAL PREP TIME
2 HOURS 40 MINUTES
Ingredients
● Tangzhong
1/4 cup bread flour
1/4 cup whole milk
1/4 cup water
● Dough
2 1/2 cup bread flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast, 1 yeast packet
1 tablespoon dry milk powder or sweetened condensed milk
1 teaspoon salt
1/2 cup milk, room temperature
1 egg, room temperature and beaten
1/4 cup unsalted butter, softened
Heavy cream or melted butter

Instructions
● Tangzhong
1. Add the water and bread flour into a small saucepan and whisk continually until it becomes a smooth mixture with no lumps. Add the milk and combine.
2. Heat the mixture over medium heat, and continue to whisk until it starts to thicken to the consistency of mashed potatoes.
3. Transfer to a bowl and cover with plastic wrap. Ensure the plastic wrap is directly covering the tangzhong and let it sit until it cools down to room temperature.
● Dough
1. Using a stand mixer, whisk together the bread flour, sugar, activated yeast, dry milk powder, and salt. Make sure that salt will be the last ingredient added. Once mixed, add in the tangzhong, milk and beaten egg.
2. With the dough hook attachment, beat the resulting dough for 5 minutes using low speed on the stand mixer. Add in butter and beat for 5 minutes. Turn up the speed to medium and beat for another 5 minutes. Scrape down the sides whenever needed to ensure it mixes well.
3. Transfer the dough to a lightly oiled bowl and cover it with a plastic wrap. Let it sit for 1 hour or until the dough has doubled in size.
4. Transfer the dough onto a lightly floured surface and divide it into 4 equally sized pieces. Roll out each piece into 8”x5” sheets and fold in 1” of each of the long sides. Start rolling each dough piece from the short side, before placing them onto a greased 9”x4” pan.
5. Cover the pan with plastic wrap and let it proof for around 45 minutes (time may vary depending on room temperature) until it has doubled in size.
6. Preheat the oven to 350 degrees. Once the dough has risen, lightly brush the top of the dough with heavy whipping cream. Place it into the oven and let bake for 35-40 minutes or until the top is golden brown with a temperature of 190 degrees.
7. Turn the bread out from the pan onto a wire rack, and let it cool to room temperature before slicing.

Recommended tools:
1. King Metal Stainless Steel Measuring Cups, Set Of 4
2. King Metal Stainless Steel Measuring Spoon Set Of 4
3. Paderno Balloon Whisk
4. Stainless Steel Mixing Bowl
5. Alegacy Hardwood Barrel Ball Bearing Rolling Pin
6. Paderno Non-Stick Loaf Pan
7. Alegacy Pastry Brush Stainless Steel Band
8. Cling Wrap