Amazing JAPANESE Bread Making Process | Always Soft, Like Cotton! Hokkaido Milk Bread.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more readily available.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a distinct taste.

Make the Tangzhong by mixing milk and flour in a saucepan and cooking on low heat until a smooth, thick paste forms.

Activate the yeast by combining lukewarm milk, sugar, and active dry yeast, letting it sit until foamy.

Sift bread flour, milk powder, and salt together.

Add the yeast mixture, cream, Tangzhong, and condensed milk to the flour mixture.

Knead the dough starting on low speed for 2-3 minutes, then increase speed and knead for 8-10 more minutes, adding soft butter bit by bit.

Transfer the dough to a greased bowl, cover, and proof until doubled in size.

Divide the dough into equal portions, shape as desired, and place in a greased loaf pan.

Cover and proof again until the dough is soft and puffy.

Make an egg wash (or use milk for eggless version), then preheat the oven to 170°C (convection).

Bake at 170°C for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens