Hokkaido toast recipe

Hokkaido Milk Bread: A Comprehensive Guide

Hokkaido Milk Bread, renowned for its ultra-soft texture and subtle sweetness, has become a global favorite. Achieving its signature pillowy texture hinges on one key ingredient: tangzhong (a flour-and-water roux). Here’s a detailed guide to mastering this beloved loaf.

Ingredients & Tangzhong: For a standard loaf, you’ll need bread flour (300g), milk (140ml), heavy cream (50ml), egg (50g), sugar (30g), salt (4g), yeast (4g), and butter (30g). The tangzhong is made by mixing 20g flour with 100ml milk, cooked over low heat until thickened (like pudding), then cooled.

Steps:

1. Mix Dough: Combine tangzhong, milk, cream, egg, sugar, and salt. Gradually add flour and yeast, kneading until smooth. Add softened butter and knead for 15–20 minutes until elastic.

2. First Rise: Place dough in a greased bowl, cover, and let it rise until doubled (about 1–1.5 hours).

3. Shape & Second Rise: Divide dough into three equal parts, roll into balls, and rest for 15 minutes. Shape into oval loaves, place in a Pullman pan, and proof until 80% full (40–50 minutes).

4. Bake: Preheat oven to 170°C (340°F). Bake for 25–30 minutes. Brush with butter immediately after baking for extra softness.

Tips: Use high-protein bread flour for better structure. Avoid over-kneading to keep the dough tender. Store in an airtight bag to maintain moisture.

With its creamy richness and fluffy crumb, this Hokkaido Milk Bread recipe promises bakery-quality results at home!