Chinese Hokkaido toast recipe

How to Make Hokkaido Milk Bread: A Complete Guide

Hokkaido milk bread, beloved for its ultra-soft, fluffy texture and subtly sweet flavor, originates from Japan’s Hokkaido region. This guide breaks down the process into simple steps, ensuring perfect results every time.

Step 1: Prepare the Starter

Mix 50g bread flour, 50g milk, 5g sugar, and 2g yeast. Knead into a smooth dough, let it rest at room temperature for 1–2 hours until doubled in size. This "tangzhong" starter (or yudane) enhances moisture.

Step 2: Make the Main Dough

Combine the starter with 250g bread flour, 30g sugar, 3g salt, 30g milk powder, 1 egg, and 120ml milk. Knead until elastic, then add 40g softened butter. Knead further until the dough passes the "windowpane test."

Step 3: First Fermentation

Place the dough in a greased bowl, cover, and let it rise in a warm spot for 60–90 minutes, or until doubled.

Step 4: Shape and Proof

Punch down the dough, divide into equal portions, and roll into balls. Rest for 15 minutes, then shape into loaves. Place in a pullman pan, cover, and proof for 45–60 minutes until the dough reaches 80% of the pan’s height.

Step 5: Bake

Preheat the oven to 180°C (350°F). Bake for 30–35 minutes. For a soft crust, brush with butter immediately after baking.

Cool completely before slicing to enjoy the bread’s signature fluffiness. Enjoy plain or with your favorite fillings!