International Cuisine > International Baking & Pastry > Asian Baking > Milk Bread (Japanese/Asian)
Hokkaido Milk Bread (Tangzhong Method)
Indulge in the cloud-like softness of Hokkaido Milk Bread, a Japanese specialty renowned for its delicate texture and subtle sweetness. This recipe utilizes the Tangzhong method, a water roux technique that ensures an incredibly moist and tender crumb that stays fresh for days. This bread is perfect for sandwiches, toast, or simply enjoying on its own.
Ingredients
- 300 g Bread Flour
- 7 g Instant Dry Yeast
- 40 g Granulated Sugar
- 5 g Salt
- 1 Large Egg
- 80 ml Milk
- 40 ml Heavy Cream
- 40 g Unsalted Butter
- null null For the Tangzhong
- 30 g Bread Flour
- 150 ml Water
- 1 Large Egg yolk Egg Wash
- 1 Tablespoon Milk
Prepare the Tangzhong
In a small saucepan, whisk together the bread flour and water until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens into a pudding-like consistency (about 65°C or 150°F). This should take about 2-3 minutes. Remove from heat and let cool completely. You can cover it with plastic wrap, pressing it directly onto the surface, to prevent a skin from forming.
Combine Ingredients
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, instant dry yeast, sugar, and salt. Add the cooled Tangzhong, egg, milk, and heavy cream. Mix on low speed until a shaggy dough forms.
Knead the Dough
Increase the mixer speed to medium and knead for 8-10 minutes, or until the dough becomes smooth and elastic. Gradually add the softened butter, a little at a time, kneading until fully incorporated. The dough should be soft, slightly sticky, and pull away from the sides of the bowl. If kneading by hand, it will take approximately 15-20 minutes.
First Proof
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Shape the Dough
Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into three equal pieces. Roll each piece into a long oval. Fold each oval in half lengthwise, then roll it out again to about 8 inches long. Arrange the three strands side by side, then braid them together. Pinch the ends to seal.
Second Proof
Place the braided dough into a greased 9x5 inch loaf pan. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until the dough reaches about 1 inch above the rim of the pan.
Egg Wash and Bake
Preheat oven to 175°C (350°F). In a small bowl, whisk together egg yolk and milk to create an egg wash. Gently brush the top of the loaf with the egg wash.
Bake the Bread
Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top starts to brown too quickly, tent it with foil.
Cooling
Remove the loaf from the pan and let it cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Facts Estimated per 100g of product
Calories: 320 kcal
Carbohydrates: 50g
Protein: 9g
Fat: 9g
Fiber: 2g
Other Considerations for Nutrition
This recipe contains gluten and dairy. Adjust sugar content based on dietary needs. The nutrition information is an estimate and may vary based on specific ingredients used.
FAQ
-
What is Tangzhong and why is it important?
Tangzhong is a water roux made by cooking flour and water together. It pre-gelatinizes the starch in the flour, allowing it to absorb more water. This results in a softer, more tender, and longer-lasting bread. -
Can I use all-purpose flour instead of bread flour?
While bread flour is recommended for the best results, you can use all-purpose flour. However, the texture might be slightly different, resulting in a less chewy and less structured loaf. -
How do I store Hokkaido Milk Bread?
Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage. Slice it before freezing for easier portioning.