Japanese milk bread is unlike any other bread out there. Extremely soft, fluffy and flakey texture that is a product of the tangzhong method. The first time I tried making it I failed terribly, but after a few tweaks to the recipe it is now perfect. I will be going through two ways to make this recipe. One will be to make the perfect dinner rolls, and the other will be to make the softest loaf of bread.
The only difference between how the dinner rolls are made vs a loaf is in the second proofing portion. You will need to portion them into different weights and also shape them differently.
Shaping: After you have separated them into 75g pieces, you will want to shape them into balls, making sure you create surface tension so that they are smooth looking.
Japanese Milk Bread (hokkaido)
Portions: For the loaf method, you will need to separate our dough into three equal pieces which will end up being about 250g.
Shaping: After you have separated the dough into 3 equal pieces, first flatten into a rectangle, then fold the long ends towards the middle, and finally roll it up from the short side. Make sure to seal and tuck the dough on the bottom. This will create a thick roll of dough which we place into our loaf pan to proof in.
Tangzhong method: The tangzhong method uses flour, water, and milk, cooked down into a paste like substance which is then added as a dough ingredient. You want to cook it down until you can pick all of it up in a spoon. What this does is make the bread softer and more springy. This is an essential step and you definitely don’t want to skip it. Even after a few days, my bread is still really soft and springy.
Milk Bread Recipe
Active dry yeast/instant yeast: With active dry yeast you will need to activate it in lukewarm before using. Alternatively, you can use instant yeast which does not require any activating. However, I would still add the 2 tbsp of water to maintain hydration level.
Softened butter: Make sure your butter is softened, not melted and be patient when mixing the butter in. When you initially try to add the butter, the dough will break, but after a couple minutes, you will see the butter incorporate into the dough better.
Before you get started with the recipe, I want to say that I would highly recommend using weighted measurements instead of volume. It is much more accurate and can save you a headache.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
Japanese Milk Bread Rolls (hokkaido Rolls)
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.
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.
Easy Milk Bread (no Eggs, No Tangzhong)
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!
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.
Japanese How To Make Soft & Fluffy Tangzhong Milk Bread (shokupan)
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.
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!
Hokkaido Milk Bread (shokupan)
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.
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.
Pandan Shokupan (japanese Bread)
Try this milk bread recipe for the softest, fluffiest homemade milk bread! Also known as Japanese milk bread, Hokkaido milk bread, or shokupan.
I highly recommend using a kitchen scale and the metric measurements provided for best results. Click on Metric under the ingredients list to access gram measurements.
Leftovers: I recommend pre-slicing the bread and storing in an airtight container in the freezer. Re-heat up by placing in the toaster or toaster oven.
Soft And Fluffy Japanese Milk Bread
Calories: 222 kcal | Carbohydrates: 41 g | Protein: 8 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 6 mg | Sodium: 419 mg | Potassium: 112 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 122 IU | Vitamin C: 1 mg | Calcium: 53 mg | Iron: 1 mg
Tried this recipe? Let us know how it was and give it a 5 star rating! Tag @ to show off your creations! I love seeing your photos!Japanese milk bread or shokupan is an every day white loaf bread made with tangzhong. It's got a thin golden brown crust and the fluffiest, light, feathery interior that's got a good chew like good bread should! Milk bread tastes slightly sweet and are great sandwich breads, like for our Japanese egg sandwich (tomago sando) .
This Japanese milk bread recipe is long overdue. We've been trying to perfect this recipe, and it's finally met our expectation and good enough for sharing.
Milk Bread Extra Fluffy (no Machine Needed!)
Milk bread really makes for great sandwich breads, but it's totally not us snacking on the whole loaf because we can't get enough of how beautiful it shreds!
Japanese milk bread is also known as simply milk bread, hokkaido milk bread, and shokupan. They are everyday bread enjoyed in Japan as white bread is in American. Shokupan literally translates to eating bread.
Milk bread is loved for its thin, crust with super light and feathery interior crumb that shreds like a good cheese pull. It's made like regular enriched breads, with flour, milk, sugar, salt, egg, butter, yeast, and sometimes milk powder. However, there is a secret ingredient known as tangzhong that gives milk bread its beloved fluffiness.
How To Make Japanese Milk Bread
Tangzhong is the secret ingredient used to allow milk breads to be super light and fluffy, yet moist. It allows the milk bread dough to hold more moisture than a dough without tangzhong, which also helps to extend milk bread's shelf life.
So what is tangzhong? It's a bread making technique from China that cooks part of a dough's total flour with water to create thick paste, also known as a water roux. This paste is thickened when the flour is cooked and becomes gelatinzed, which enables the flour to absorb a much large amount of water than raw flour.
Honestly, Japanese milk bread can be enjoyed on its own, like a snack, and it's additive! You could also enjoy it anyway you would white sandwich bread. Below are some recommendations that you could try:
Vegan Japanese Milk Bread (soft Coconut Milk Buns)
2. Pour the flour and water mixture into a small nonstick pan and cook over medium heat until the tangzhong is thick and opaque. Make sure to constantly mix the tangzhong so that it cooks evenly. This is especially important when it starts to thicken to prevent burning.
3. Transfer the tangzhong to a plate or bowl and cover with a cling wrap. Make sure the wrap is touching
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