Japanese milk bread

Author: Marthinus Strydom
Category: Bread
Serves/Qty: 1
Marthinus Strydom

This Japanese milk bread is the softest, lightest & fluffiest bread ever. Easily convert your regular bread recipe & you will never look back. I guarantee. The Tangzhong is the secret and you can use it for any bread.

Pairs well with
Sherry Braised Short Ribs

The Story

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. When the roux is heated, it helps leaven the bread. It also locks in the moisture thereby adding lift, fluff and softness to it.

Milk bread is also rolled in a certain way (unlike traditional shaping) so that when baked, it helps heighten the bread which equals more fluffiness. Butter is added later to allow the gluten to form a strong network (fat makes things slippery).

© All recipes are copyright protected by TheCultureCook.com unless the recipe was adapated from another source. All recipes are uniquely crafted and adapted by TheCultureCook.com. This recipe was adapated from a recipe by Christine's Recipes. and copyright of some or all of the text reside with the original author.

Adjust Quanities

149 g milk (or a combination of milk, heavy cream or half and half)
2 tbsp sugar (or more depends on how sweet you like your bread)
2¼ tsp ( pack) active dry yeast
340 g bread flour
1 tsp salt
1 room temperature egg
1 tbsp unsalted butter, softened
Egg wash
1 egg, lightly beaten
some milk
92 g milk
18.50 g bread flour



hokkaido bread milk break shokupan