Hokkaido (Japanese Milk Bread). Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully tender bread each and every time. To make the hokkaido milk bread taste even more delicious and soft, I add another ingredient - dry milk powder!

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Hokkaido (Japanese Milk Bread) Hokkaido Milk Bread - Light and fluffy pull-apart Japanese bread that is easy to make! This milk bread recipe uses the tangzhong roux method which helps create a tender loaf of bread that's perfect with a bit of butter on it for breakfast! Cotton-soft Hokkaido milk bread recipe, it's like a dream… I think it was on January of this year, I was scrolling through my YouTube feed and I saw this video on a Japanese channel.

You can make Hokkaido (Japanese Milk Bread) use 14 ingredients and 17 the steps. Here guides how you mix it.

The main ingredient Hokkaido (Japanese Milk Bread) as follows:

You need of For the starter:.
Prepare 1/3 cup of bread flour.
Prepare 1/2 cup of whole milk.
Prepare 1/2 cup of water.
You need of For the dough:.
Provide 3 cups of bread flour.
Provide 1 teaspoon of salt.
You need 1/4 cup of sugar.
Prepare 2 1/4 teaspoons of rapid rise yeast.
You need 4 tablespoons of softened butter.
Prepare 1 of egg room temp.
Prepare 1/2 cup of warmed milk.
You need of Milk for brushing on top before baking.
Provide of Melted butter to brush on top after cooking.

Milk bread is a cotton soft, sweet and fluffy Japanese-style bread made famous by bakeries in Japan. It's called Shokupan in Japanese language. I believe it originated from Hokkaido in Japan as Shokupan is also called Hokkaido milk bread. The bread uses a simple Asian bread baking technique called "tangzhong" or 汤种.

Instructions Hokkaido (Japanese Milk Bread)

In small sauce pan, combine all ingredients for the starter. Whisk until smooth..
On medium heat, cook until thickened. Spoon should leave trail on bottom of pan..
Remove from heat and place in bowl. Cover with plastic wrap and push down so wrap sits on top of starter. This prevents skin from forming..
Mix flour, sugar, yeast half the starter mixtureand salt. Stir until combined..
In stand mixer bowl with doughhook attatched, add flour mixture, butter, egg and milk..
Mix on low speed until dough is sticky but pulls away from sides and doesnt stick to hands..
You may have to add some flour if it appears to loose..
In bowl, grease tops and sides of dough..
Cover with towel and let rise until doubled in size..
Punch down. Divide dough into rolls or loaves. Can even use for cinnamon buns..
Place in greased pan and let rise again..
Brush tops with milk..
Bake at 350 until golden brown..
If browning to fast, cover withfoil until bread is cooked completely..
Serve hot. This bread stays soft for days in wrap..
I made 5 mini loaves and one pan of rolls from this recipe :).
The starter you have left you can make another batch with or recipe can be doubled to use all of the starter..

When I first set out to make Hokkaido milk bread from scratch, I was nervous. These sky-high, snow-white loaves are the cornerstone of any respectable Asian bakery-feathery soft yet rich and decadent, with wisps of bread that pull away in sheets when you separate its parts. Hokkaido Milk Bread employs the tangzhong method where a pudding like roux (made up of flour and liquid) is first cooked and then added to the rest of the ingredients for the dough. It also locks in the moisture thereby adding lift, fluff and softness to it. Japanese milk bread uses tangzhong, a cooked paste of flour and water to increase the moisture content in this loaf, yielding one that rises taller and stays fresher longer.