Fluffy Hokkaido Milk Bread: The Ultimate Guide with Tangzhong
50 minutes
1363 reads
About Fluffy Hokkaido Milk Bread: The Ultimate Guide with Tangzhong
Imagine sinking your teeth into the cloud-like softness of Hokkaido Milk Bread. With this easy-to-follow recipe, you can experience the magic of the Tangzhong method, creating a loaf so incredibly tender and moist, it will melt in your mouth.This comprehensive guide breaks down every step, from preparing the simple roux to shaping perfectly fluffy loaves. You'll be baking bakery-worthy bread in no time!Perfect for toast, sandwiches, or enjoyed warm with a pat of butter, this Hokkaido Milk Bread is destined to become a beloved staple in your kitchen.
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Recipe Time & More
Prep15 minutes
Cook35 minutes
Total50 minutes
Ingredients
Tangzhong (Water Roux)
- 25 gm All-Purpose Flour
- 125 ml Water
Dough Ingredients
- 350 gm All-Purpose Flour
- 20 gm Milk Powder
- 5 gm Active Yeast dry
- 2 tsp Sugar
- 1 tsp Salt
- 2 tbsp Oil
- 150 ml Milk
Instructions
- In a saucepan, whisk together the all-purpose flour and water for the Tangzhong. Cook over medium-low heat, whisking constantly, until the mixture thickens to a pudding-like consistency. This creates a roux that will give the bread its signature soft texture. Let the Tangzhong cool to room temperature.
- In a bowl, combine the active dry yeast, sugar, and lukewarm milk. Stir gently and let it rest until the yeast is foamy. This activates the yeast and ensures a good rise.
- In a large mixing bowl, combine the all-purpose flour, milk powder, salt, cooled Tangzhong, and the activated yeast mixture. Gradually add the milk while kneading the dough. Add 1 tablespoon of oil and continue kneading until smooth and elastic.
- Place the dough in a greased bowl, cover with cling wrap, and let it rise in a warm place until doubled in size. This allows the yeast to ferment and produce a light and airy bread.
- Punch down the dough to release the air. Divide it into four equal portions. Roll each portion into a rectangle. Fold the opposite edges towards the center, then tightly roll up from one end.
- Place the rolled dough portions into a greased loaf pan. Cover and let them rise again until doubled in volume. This second rise contributes to the bread's soft texture.
- Preheat the oven to 200°C (400°F) for 10 minutes. Bake the bread for 35 minutes, or until golden brown.
- Remove the bread from the oven and let it cool in the loaf pan for a few minutes before transferring it to a wire rack to cool completely. Cooling prevents the bread from becoming soggy.
Recipe Notes
Expert Tips
- For a richer flavor, use bread flour instead of all-purpose flour.
- Don't overknead the dough, as this can result in a tough loaf. Knead just until the dough is smooth and elastic.
- Allow the dough to rise in a warm, draft-free place for optimal results.
Storage Instructions
- Store leftover bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Also See
- Bread Rolls/ Fresh Bread Rolls/Eggless Bread Rolls/ Soft Bread Rolls/ Dinner Rolls/ Pav Buns
- Sms Bread | Sambhar Masala Semolina Bread
- Easy Vegan Healthy Banana Bread With Wheat
- Wheat Flour And Sooji Bread By Autolyzing Method
- Simple, Soft, And Easy Honey Buttermilk Bread Recipe
- Breadography - My Bread Baking Story
- The Complete Guide To Baking Bread at Home
Recipe Video
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Recipe Nutrition
Calories: 231kcalCarbohydrates: 39gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 5mgSodium: 309mgPotassium: 118mgFiber: 1gSugar: 3gVitamin A: 55IUVitamin C: 0.2mgCalcium: 54mgIron: 2mg
Sonia Gupta
Articles: 39
4 Comments
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I’m excited to try this recipe!
I’m excited to make this at home!
This is so tempting! Can’t wait to cook it.
This looks amazing! Thanks for sharing.