All of the above are different terms used to refer to the same cloud-like, soft and fluffy milk bread. This milk bread is special not just for its soft texture, but also its capability to remain springy and moist for longer than ordinary bread. How is that possible, you might ask?
This is a popular Asian method that involves cooking a ratio of 1:5 flour with liquid (either milk and/or water) into a gelatinous looking paste. This paste is then left to cool before adding to the rest of your ingredients.
The pre-gelatinized starch when cooked at high temperature is able to absorb a higher amount of liquid. When this is added to the dough, you are essentially adding more hydration to the dough. To put it simply, the dough is able to retain more water during kneading, proofing and baking. This in turn result in soft, cloud-like final baked product. If you’re keen to learn more about how the Tangzhong method affects your dough, King Arthur Flour provided a more detailed explanation here
Super Soft Asian Milk Bread 牛奶麵包
If you would like to recreate this ultimate soft, fluffy and extremely milky Japanese bread at home, I have two different recipes – this Tangzhong Milk Bread recipe below, or the Hokkaido Milk Loaf recipe that I adapted from Christine’s Recipes. If you were wondering, they’re slightly different ingredients wise, but both recipes yield a delicious, soft and fluffy loaf. EVERY. SINGLE. TIME. If I had to choose though, I’d say this recipe below yields a slightly taller loaf and is my current ultimate favourite go-to.
When baking this Tangzhong Milk Bread, you have the option to either bake the loaf with or without the Pullman tin lid.
Baking the loaf without the Pullman tin lid would result in a domed loaf as pictured below. Usually for dome-shaped loaves, I would egg wash to create a beautiful golden brown loaf. The loaf tend to brown a lot faster without the lid, so if your oven heats up quickly, you may want to tent it with some aluminium foil towards the last 5-10 minutes.
Deliciously Soft Asian Milk Bread
You will need the Pullman lid if you want a square-shaped loaf – which is more suited for sandwich making. My tip is to ALWAYS ensure to grease the lid! We don’t want the bread stuck to the lid.
You will not require a wash if using the lid, so at Step 5 under Dough Shaping, when the loaf is at about 80% full to the rim of the tin, I would simply put the lid on and send it straight into the oven. The dough will expand in the oven to take up the remaining space and form a square-shaped loaf.
With the lid on, the dough takes a while longer to brown so you would need a slightly higher temperature. I would preheat the oven to 190°C and bake the covered loaf for 25 minutes, before lowering down the temperature to 180°C and bake for a further 5 minutes.
Japanese How To Make Soft & Fluffy Tangzhong Milk Bread (shokupan)
In my recipe below, I have included two methods for tangzhong making and dough kneading, using either conventional or Thermomix so do take note of the sub-headings. I have also prepared video guides showing you how you can make your own loaf of Tangzhong Milk Bread from start to finish. There are two videos – one each for conventional and Thermomix method respectively:
This video below demonstrates how the dough is kneaded in the stand mixer. If you’re using a bread machine, please refer to this video HERE for dough kneading steps, and the video below for shaping.
If you enjoy this Tangzhong Milk Bread recipe, you may also wish to try my Tangzhong Wholemeal Bread recipe here. Just as soft and fluffy, with a nutty taste to your bread which goes even better as sandwiches.Below this recipe, you will also find a slight variation of Chocolate Milk Bread as well as Earl Grey Milk Bread.
Hokkaido Milk Bread Rolls
This recipe uses the tangzhong method which helps yield a soft loaf of bread that’s perfect eaten on its own, or with a spread of butter for breakfast!
*Using 270g of high protein bread flour in main dough has always worked fine for me either on TM31 or bread machine. But if you experience a stickier dough (particularly so for TM6 users) you may want to increase to 290g of high protein bread flour to be able to better manage the dough.
To double the recipe, you may use 2 x 450g loaf tin pans. For TM users, increase kneading time to 6.5mins at step 2 and 1.5 mins at step 3. For BM users, please note that as I have a smaller machine, it wasn’t able to handle double portion to ensure that dough is well kneaded – I let dough knead for 13-14 minutes at step 1, stop the machine, and restart the machine. Add butter and let cycle finish.
Hokkaido Milk Bread
This Tangzhong Chocolate Milk Bread below is soft, fluffy and loaded with a generous mix of chewy raisins, cranberries and sultanas, paired with a contrasting crunch from sunflower and pumpkin seeds hidden within. Reminded me very much of Cadbury’s Dairy Milk Fruit & Nut Chocolate that I grew up indulging in.
To make this chocolate loaf, simple add 1.5 tbsp cocoa powder along with the flour into the main dough and adjust the milk to 140ml. If you like inclusions, add in dried fruits and nuts within the last 30 secs of kneading in Thermomix / last 3-4 minutes of kneading for conventional method. I used a total of 100g inclusions following the ratio noted below but feel free to add or adjust the amount to your liking. 20g each of cranberries and sultanas, 15g each of raisins, orange peel, sunflower seeds and pumpkin seeds.
You will need an extra step for this Earl Grey Milk Bread, which is to prepare the cold infusion 12 hrs prior. Steep the contents of 4 x Earl Grey tea bags in 155g of cold, fresh milk. Stir and let rest in fridge overnight or at least, 12 hrs prior to using. Right before using, strain milk and use only 130g of tea-infused milk + 3 tsp of the tea content. If you like inclusions, add in orange peel within the last 30 secs of kneading in Thermomix / last 3-4 minutes of kneading for conventional method – this is optional.
Hokkaido Milk Chocolate Marbled Loaf
For a gooey and chocolatey hidden surprise, roll in 30g of chocolate during shaping. I used Callebaut 54% Dark Chocolate Callets. At step 3 when shaping each mini loaf, flatten a ball into a long oval shape. Fold 1/3 from right edge to the middle and press. Scatter 15g chocolate generously. Fold 1/3 from left edge to the middle and press lightly. Scatter another 15g then lengthen it out slightly and roll into a cylinder to form a log. This is highly recommended, especially if you love chocolate!
To make burger buns, divide dough to 8 equal portions. Pre-shape each portion, let rest for 10-15 minutes then shape into even round balls that is taut and smooth. You may refer to this video tutorial for buns shaping method. When placing on baking pan, ensure to allow few inches of space between each dough so they have ample of space to rise.
After second proofing, brush with egg wash and top with some sesame seeds. Bake in preheated oven at 180°C for 15-20 minutes. Then let rest on wire rack until completely cool. Remember to store in air tight container if not using immediately. I usually prep my buns a day ahead, then on burger day, I’d slice each bun in half, slather with some butter and toast on pan cut-side down. Pair with some lettuce, tomato, cucumber, a slice of cheddar or Emmental cheese and most importantly, a good slice of beef patty cooked to tender juicy perfection, and voila – your homemade burger! 🍔
The Bake A Nista: Matcha Hokkaido Milk Bread
Soak 50-80g raisins/sultanas in hot water or brewed black tea for at least 10-15 minutes. Then drain and pat dry raisins before adding into dough. By pre-soaking raisins, the raisins would be more plump. If pressed for time, it is also fine to use dried raisins.
There are two ways to include the raisins. you can also add them in during shaping by scattering some on the rolled out dough per every fold. Alternatively, you can also knead raisins into dough before first proofing during the last 3-4 minutes of kneading time for those using conventional method. As for Thermomix method, when dough has finished kneading, add raisins and mix for 20secs/Sp3.
Once the dough is done with second proofing, egg wash dough then slit the top either using a lame/blade or pair of scissors. Place a slab of butter on the slit with a sprinkle of demerara sugar.Bake as you usually would as per instructions above.
Hokkaido Milk Rolls
When it comes to bread making, there are many factors that will influence your dough and the end product. Recipes should be used as a guide, as you familiarize yourself with the process and dough.
For instance, your dough may require extra kneading time depending on the flour and its
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