Hokkaido Milk Bread Recipe With Tangzhong Method

In a bowl, add active dry yeast, sugar and lukewarm milk. Stir the mixture and set aside until yeast froths.

In a large mixing bowl, take flour, milk powder, salt, prepared water roux (Tangzhong) and activated yeast solution. Start kneading the dough with milk. Add 1 tbs of oil and continue to knead.

Place this dough in a greased bowl and cover it with cling wrap. Let the dough rest until it doubles in Volume. Once dough doubles in volume, punch the dough to release the air and gently fold the dough.

Divide the dough into four equal parts. Roll each part into a rectangular sheet. Fold both the opposite edges towards centre. Now start rolling this sheet.

Similarly shape all the dough portions and arrange all these in a greased loaf pan. Let the shaped dough rest until they double in volume.

Meanwhile preheat the oven at 200 °C for 10 minutes. Bake the bread in preheated oven for 35 minutes.

Once baked, take the loaf pan out from the oven and demould the bread. Place it on a wired rack and let it cool completely.