Hokkaido Milk Bread (Japanese Milk Bread)
Learn how to make ultra-soft and fluffy Hokkaido Milk Bread using the Tangzhong method. Step-by-step guide, baking tips, pan conversions, and helpful FAQs included!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at molalacook.com.
Cooking tools:
- Stand mixer
- Kitchen scale
- Saucepan
- Whisk
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Plastic wrap
- Kitchen towel
Ingredients
- Bread Flour (高筋麵粉)
- Whole Milk (牛奶)
- Active Dry Yeast (酵母)
- Sugar (糖) — 2 tablespoons
- Salt (鹽)
- Unsalted Butter (奶油) — 2 tablespoons
- Eggs (雞蛋) – This recipe uses 2 eggs
- Milk Powder or Condensed Milk (奶粉 或 煉奶, optional) — 1 tablespoon
- Tangzhong (湯種) — 2 tablespoons
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