When you try Japanese Hokkaido milk bread, you’ll understand why it’s so beloved around the world. This soft and pillowy bread is truly a dream for any bread lover. The tender texture and just the right amount of sweet flavor come together perfectly thanks to a special ingredient called tangzhong. This technique, which involves cooking flour and water together, makes the bread incredibly springy and gives it that unique chew that’s hard to resist.]
what is Japanese Hokkaido Milk Bread?
Japanese Hokkaido Milk Bread..
The result is a delicious loaf that’s perfect for anything from a simple slice on a plate to making the ultimate sandwich. Whether you choose to eat it plain or add your favorite filling, the flavorful taste is sure to impress. I’ve used this bread for everything, from chicken katsu sandwiches to just toasting it and enjoying with a bit of butter. And if you’re worried about the process, don’t be—it’s a foolproof recipe that’s easy to follow. Once you try making it at home, you’ll feel like a bread-making pro. So, if you’re ready to dive into something truly outstanding, this Hokkaido milk bread is definitely a must-try.
WHAT IS JAPANESE MILK BREAD?
Japanese milk bread is unlike any other bread you’ve tasted before. It has a soft, chewy, and milky texture that makes it feel almost cloud-like in your mouth. The secret to this bread lies in the technique used to make it—Tangzhong, also known as a water roux. This process helps create a springy yet delicious loaf with a wonderful fluffiness. The bread is perfect for sandwiches and has a sweet flavor that is popular in Asia. The signature texture of shokupan or Hokkaido bread is both soft and slightly chewy, making it ideal for enjoying on its own or as part of a meal. The dough is enriched with ingredients like butter, eggs, and milk, which give it that rich, melt-in-your-mouth taste. It’s a must-try for anyone looking to experience the best in bread making!
HOW TO MAKE MILK BREAD
To make milk bread, start by preparing the tangzhong. In a saucepan, whisk together flour, water, and a little milk until smooth. Heat this mixture over medium heat, stirring for a few minutes until it thickens into a paste. Remove it from the heat and let it cool. Then, place the tangzhong in the bowl of a stand mixer. Next, add bread flour, sugar, salt, instant yeast, and one egg. Mix the ingredients into a batter and knead using the dough hook at a low speed for several minutes, until it starts forming into a cohesive dough. Add butter gradually, and keep kneading until the dough is smooth and tacky. After kneading, let it rise in a draft-free spot until it has doubled in size. Punch down the dough, and divide it into equal pieces. Shape each piece into a rectangle, fold in the sides, and roll them into logs. Place them in a greased pan, cover, and let them rise again. Once risen, brush with an egg wash and bake at 350°F until golden brown. Cool on a wire rack, then slice and enjoy!
TANGZHONG IS THE KEY TO FLUFFY MILK BREAD
Tangzhong is the secret to making the fluffiest, softest milk bread. This technique involves cooking a mixture of water, milk, and flour to form a thick paste. As the starch in the flour is gelatinized by the heat, it creates a cushion-like, spongy texture in the bread. This method helps the dough retain moisture, resulting in a soft and springy loaf that stays fresh for longer. The tangzhong method adds a unique quality to the bread, making it more tender and easy to enjoy as a snack, whether sliced on a plate or used for a delicious sandwich. If you’re looking to make a foolproof, delicious loaf, the tangzhong technique is truly the key to success.
TIPS FOR PERFECTING JAPANESE MILK BREAD RECIPE
To make perfect Japanese milk bread, start by getting the tangzhong right. It should be a thick paste with the right consistency at room temperature. This ensures the bread has enough moisture and a soft, chewy texture. Make sure the active dry yeast is dissolved properly, and never let salt come into direct contact with the yeast, as it can affect the rise. Use bread flour for the best gluten development, which is key to the perfect bread loaf. When kneading, the dough may feel sticky at first, but it should turn into a smooth, shiny, and tacky dough with enough kneading. Weighing the flour with a digital scale ensures accuracy and helps avoid too much flour, which could make the bread too dense. If using a Pullman tin for a loaf, make sure to brush it with butter to prevent sticking. Finally, when dividing the dough, be sure to keep the pieces equal in size for an even rise and a perfectly baked loaf.
Can I Use a Different Type of Milk?
You can definitely try using a different type of milk in your Japanese Hokkaido milk bread. While I personally use cow’s milk with 3.5% fat for a rich, soft crumb, other types of milk can be used. If you choose plant-based milk, keep in mind that it will change the texture and taste of the bread slightly. In my experience, plant-based milk works well in recipes like sourdough bread, but I haven’t tested it with this specific recipe yet. If you decide to use a different milk, just remember it will still contribute to the liquid needed for the dough, along with adding its own unique flavour. Experiment and see how it turns out!
Which Flour Should I Use?
For Japanese Hokkaido milk bread, I use a mix of 50% strong bread flour and 50% soft all-purpose flour. This combination helps create a well-structured crumb that isn’t too chewy but still soft. If you have both flours, I recommend trying this, but if you only have bread flour, you can use 100% bread flour without any issues. Keep in mind that different types of flour absorb different amounts of liquid, so if you find the dough too dry or wet, you can easily adjust the recipe for the next bake to get the perfect texture. This is a flexible recipe that lets you make small changes to suit your preferences.
Japanese Milk Bread Loaf Shaping
Shaping Japanese milk bread is a simple but essential step for a beautiful loaf. First, lightly flour your hands and work surface to keep the dough from sticking. Divide the dough into equal portions and weigh each section to ensure they are the same size. Flatten each dough portion into a square or rectangle, aiming for a width that matches your loaf pan. Then, tightly roll the dough, sealing the edges and pinching the seam to make sure everything stays together. When rolling, the dough should form a smooth tube with the seam at the bottom. For another method, you can shape each piece into a 6-inch square, fold the corners to the center, and then roll tightly into a spiraled shape. Finally, place each shaped dough into your prepared loaf pan, seam side down, and repeat with the remaining portions. This shaping method ensures a soft, uniform bread that’s perfect for sandwiches or toasting.
FAQS
What is Hokkaido Bread Made Of?
Hokkaido milk bread is made with 100 grams of milk, bread flour, and all-purpose flour. The mixture is whisked over medium heat (6/9) until it thickens into a paste, giving the bread its soft, moist texture.
What’s So Special About Japanese Milk Bread?
Japanese milk bread is unique for its texture and mouthfeel, with a perfect balance of sweetness. According to food anthropologist Annie Sheng, it’s described in Japan as fuwa fuwa, meaning fluffy and like a cloud.
Why is it Called Hokkaido Milk Bread?
Hokkaido milk bread is named after Hokkaido, Japan, known for its high quality milk. The bread is soft, white, and some say it reflects the pristineness of the region.
Is Milk Bread Healthy?
Milk bread can be healthy if made with whole wheat flour and eaten in moderation. While it’s softer due to milk and butter, it can still fit into a balanced diet with the right ingredients and portion sizes.
