Hokkaido Milk Bread | 🍞The FLUFFIEST Japanese bread | Tangzhong method | ASMR Cooking

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

whole milk

🥗Healthier: low-fat milk

💰Cheaper: water + milk powder

Low-fat milk reduces calories, while the alternative is budget-friendly.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based, while margarine is often less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index, and sugar syrup is cost-effective.

In a small saucepan, whisk the bread flour with water and warm up until you get a dense cream consistency for the tangzhong. Let it cool down completely.

In a stand mixer or large bowl, add the bread flour with salt for the Hokkaido bread.

In a different bowl, mix the dry yeast with sugar and milk, and let it rest for 10 minutes until foamy.

Once the tangzhong starter is cold, add one egg and whisk until smooth.

Pour the yeast mixture and tangzhong over the flour, then add the melted butter. Knead for 5-7 minutes until a non-sticky dough forms.

Grease a large bowl with vegetable oil and place the dough inside. Let it rise in a warm place for 1 hour.

When it has doubled in volume, knead it for a couple of minutes and divide the dough into three equal parts.

Roll each part and place it in a loaf tin.

Let the bread rise in a warm place for another 30-40 minutes until it has risen above the edge of the tin.

Brush the bread with egg wash and bake in a preheated oven at 175°C for 30 minutes, covering with parchment paper after 15 minutes if it browns too quickly.

Once baked, let it cool down completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens