Hokkaido Milk Bread - This Japanese style milk bread with a light, fluffy, tender crumb is so delightful to eat that you will get obsessed with it. It is the perfect everyday bread loaf recipe, use it from sandwiches to french toast, and is the one you need to try NOW!!!
This recipe walks you through every little step with tips, tricks and things to avoid so you can enjoy this light white bread at home.
A technique wherein the starch in the flour is gelatinised which keeps the moisture inside the bread, making it softer and also helps it to last longer.
Japanese Milk Bread Recipe (hokkaido Milk Bread)
In a bowl of your stand mixer combine the rest of the ingredients - salt, flour, yeast, sugar and milk powder. Finally crack open an egg (image 3).
And in goes the prepared roux but before adding the roux make sure that it is cooled down a bit and is not super hot.
Using the dough hook of your stand mixer (image 4) combine everything on med speed until it comes together as a dough (say around 2 mins).
Japanese Hokkaido Milk Bread
After that start feeding the dough with butter a little at a time (step 5) and finally knead for 8 mins on high speed until the dough is ready.
When you lift the hook of your stand mixer, you would see a blob of dough sticking to the base of the pot (image 6).
To proof in an Instant Pot too, the steps remain the same that is to grease the inner pot with some oil.
Japanese Milk Bread (hokkaido)
I like to use a Cooking Spray these days as it is much easier if you had seen me use it in our No-Knead Bread Loaf post.
Then place it in the Instant Pot (image 7), choose the Yogurt setting (image 8) and set the timer to 30 mins (image 9).
Eyeball and divide it into three equal portions or you can also weigh them and divide which is the way I prefer to be precise.
Japanese Milk Bread Recipe
Take each portion, roll it into a ball by tucking the sides to the base, cover with a tea towel and then intermediate proof for 10 mins.
Do not go by the time here, what you are looking for is that the bread dough should have risen to the very brim as seen in the pictures or video.
Even though you can see me brushing the top of the proofed dough with milk in the video, I would not recommend it.
Easy Milk Bread Loaf
Let it cool in the pan itself for 5-8 mins and then invert it on a wire rack to cool completely before slicing and enjoying this with some jam or butter.
So while baking the steam tries to escape which causes the bread to rise but in turn, gets trapped by the gluten strands or the crust and creates air pockets.
As the starter also aids in hydrating the dough, the end result is a moist bread loaf giving us the characteristic melt in the mouth, feel, unlike a regular white bread recipe.
Milk Bread (hokkaido Milk Bread)
However if you are intimidated by all these then our Condensed Milk Bread would yield the exact same results but with no added work.
If you do not wish to make the roux and get into additional steps, then this recipe of making an enriched dough for the softest dinner rolls is all you need.
Most of my bread recipes call for Milk Powder as it makes the bread softer and I always mention that you can skip it and use flour instead and replace water with milk.
Hokkaido Milk Bread, Japanese Milk Bread, Tangzhong Bread Recipe
But this Japanese Milk Bread recipe as the name suggests needs both the milk and milk powder to get the cloud-like bread texture.
As mentioned in our No-Knead Bread Loaf post, the best way to store bread is in the bread containers or bread bags wrapped in an aluminium foil.
Many Asian multinational companies hold patent for this recipe and technique so I just want to share that I am not the one who came up with the recipe.
Hokkaido / Tangzhong Milk Bread/rolls Recipe
I got to know about this recipe from a Youtube video and then I researched a lot and learnt the science behind by reading hundreds of blogs and also by personal experience 🙂
This Hokkaido milk bread, a lightly-sweetened Japanese white bread that’s so incredibly soft, fluffy and light that you would get obsessed with it.
Enjoy it plain with some butter, as a toast or with some homemade Jam.. either way you are going to love it..
Japanese Milk Bread (hokkaido Milk Bread )
If you like this recipe or happen to try it then share your experience below in the comments by giving it a star rating or let me know byTAGGING ME, TWEETING MEORINSTAGRAMME. I would love to connect with you and your posts.
This Japanese style Hokkaido milk bread with a light, fluffy, tender crumb is so delightful to eat that you will get obsessed with it.
Can I substitute All Purpose Flour for Bread Flour? Yes you can but the bread won't be as tall as the one made with bread flour. Read the post for additional details on this concept.
Milk Bread Extra Fluffy (no Machine Needed!)
Can I skip Milk Powder? In this recipe both milk and milk powder is a vital ingredient so unfortunately you cannot skip.
Can I use this recipe to make Milk Bread Dinner Rolls? Yes absolutely. Instead of dividing the dough into 3 like we did for this recipe, divide the dough into 16 equal portions.
Calories: 141 kcal | Carbohydrates: 19 g | Protein: 4 g | Fat: 6 g | Saturated Fat: 3 g | Cholesterol: 26 mg | Sodium: 97 mg | Potassium: 52 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 181 IU | Vitamin C: 1 mg | Calcium: 25 mg | Iron: 1 mg
Hokkaido Milk Bread
Hokkaido Milk Bread - This Japanese style milk bread with a light, fluffy, tender crumb is so delightful to eat that you will get obsessed with it.Try our recipe for the best milk bread with the softest, fluffiest crumb! This is also known as Japanese milk bread, Hokkaido milk bread, Korean milk bread (우유식빵
If you're looking for the best homemade milk bread with the fluffiest, softest crumb, look no further! This recipe is from my mom, a retired pastry chef, that's been adapted for the home baker. You'll end up with professional bakery results from this simple, easy recipe for milk bread!
Milk bread is an incredibly soft, fluffy, light white bread made with milk that's perfect for toast, sandwiches, or simple enjoying by itself. It goes by many names and is also known as Japanese milk bread, shokupan, Korean milk bread (우유식빵), Chinese milk bread, or Hokkaido milk bread.
Incredibly Soft Milk And Honey Buns
Japanese milk bread is also called 'shokupan' in Japan, which is translates to 'eating bread' because it can be eaten every day as a simple, white bread. Hokkaido milk bread is made from milk from Hokkaido, which is known for their high quality milk and dairy products.
They're sold in most Asian bakeries such as 85° Bakery, Tous Les Jours, and Paris Baguette. They can be baked in open loaf pans to reveal a golden, brown crust or baked in pullman loaf pans for a rectangular shape that's great for sandwiches.
Asian milk bread is traditionally made using 'tangzhong' or 'yuddane' which is a roux or starter made by heating water and flour together. But my mom let me in on a baker's secret for the fluffiest, softest milk bread which is using dough enhancer!
Milk Bread: Easiest Method!
Dough enhancer is what professional bakers use to get soft, light, fluffy breads that stay fresh for longer periods. It's also called dough conditioner or dough improver, and there are different benefits depending on what ingredients are added.
While both tangzhong and dough enhancer can achieve soft and fluffy milk bread, dough enhancer is used and preferred by professional bakers because of it's far more consistent and reliable than using tangzhong.
The type of flour, level of humidity, and duration of cooking time are all variables to control when making tangzhong, which can make it difficult for the home baker. On the other hand, dough enhancer is specially formulated and the amount added is based on the weight of flour which makes it easy to calculate for the home baker.
Hokkaido Milk Bread (shokupan)
A sign of perfectly baked milk bread is a soft, stretchy texture that easily pull apart with your hands as seen in the photo above. The crumb should be soft, fluffy, and delicate while showing proper gluten development. Continue reading for step by step photos and instructions for how to achieve this!
Properly made milk bread should pull apart easily to reveal a soft, light, fluffy interior. The crumb should look smooth without irregularity and should pull apart in stretchy 'strips', which shows proper gluten development and shaping.
This bread is made of milk, bread flour, sugar, butter, and yeast. It's called milk bread because milk is the only wet ingredient added to this bread.
Japanese Hokkaido Milk Bread Recipe
Brioche has a much higher ratio of butter to flour versus milk bread. Brioche also contains eggs which give it a richer taste compared to milk bread.
Try this milk bread recipe for the softest, fluffiest homemade milk bread! Also known as Japanese milk bread, Hokkaido milk bread,
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