Japanese Milk Bread (Hokkaido Milk Bread)
Joshua Weissman cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Simon So on SeeMeCook
An incredibly soft and fluffy bread made using the tangzhong method, which creates a pre-gelatinized starch paste for a superior texture that stays fresh longer.
- Time
- 1 hour 40 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Tangzhong
Yeast Mixture
Dough
- 50 g
Weights are estimates. Together, the ingredients weigh about 665 g before cooking, which is about 85 g per serving.
Steps
To a small sauce pot, add 2 tablespoons (20g) of bread flour, 2 tablespoons (27g) of water, and 4 tablespoons (60g) of whole milk.
Turn the pot on to medium heat and constantly whisk the mixture until it becomes a thick, sticky, and tacky paste (the tangzhong). This should take between 30 seconds and 2 minutes.
Scrape the tangzhong into a small bowl and let it cool down to room temperature.
In a separate container, add 1 tablespoon (9g) of active dry yeast to 1/2 cup (120g) of warm milk (90-95°F (32–35 °C) / 32-35°C (90–95 °F)). Stir to hydrate and let it sit for about 10 minutes until foamy.
In the bowl of a stand mixer, whisk together 2.5 cups (320g) of bread flour, 3/4 teaspoon (3g) of fine sea salt, and 1/4 cup (56g) of granulated white sugar until incorporated.
Attach the dough hook to the stand mixer. Add the cooled tangzhong, the yeast and milk mixture, and one room-temperature egg to the dry flour mixture.
Notes
The tangzhong method is the secret to the bread's extreme fluffiness. Ensure the egg and tangzhong are at room temperature before mixing to avoid killing the yeast.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 209
- Protein
- 8 g
- Carbs
- 38 g
- Fat
- 2 g
- Fiber
- 1 g
Where the calories come from
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