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+ servings

Hokkaido Milk Bread

Light, Fluffy and Moist Milk Bread!
Prep Time 2 hrs 30 mins
Cook Time 30 mins
Course Bread
Cuisine Japanese
Servings 1 loaf

Ingredients
  

For the Tang Zhong Roux

  • 2 TBSP all purpose flour
  • 1/4 cup whole milk
  • 1/4 cup water

For the Dough

  • Tang Zhong Roux
  • 1/2 cup warmed whole milk
  • 1 package of active dry yeast (8 gram)
  • 1 TBSP white sugar
  • 1 large egg
  • 1 tsp salt
  • 3 TBSP milk powder
  • 2 1/2 cups all purpose flour
  • 4 TBSP soften unsalted butter

Instructions
 

For the Tang Zhong Roux

  • In a small sauce pan, add water, milk and flour on medium heat
  • Whisk mixture until thicken, immediately turn off heat to avoid burning
  • Set aside to cool

For the Dough

  • In a large bowl or mixer, add warmed milk, yeast, and sugar
  • Let sit for 10 minutes for the yeast to start bubbling
  • Add tang zhong roux, egg, salt, milk powder, flour and mix thoroughly
  • Add butter and knead dough until dough ball forms (Knead for about 5 minutes)
  • Let proof in a warm place for an hour, covered
  • After an hour of proofing, take dough ball and divide it into 4 equal pieces
  • Roll each piece out to a square, approx 5x5 inches
  • Fold two corners to touch in the middle, then roll from end to end (refer to picture for this step)
  • Place inside bread pan
  • Repeat for the rest of the 3 dough balls
  • Let rise again covered in a warm place for another hour
  • Preheat oven to 350F
  • Brush the top of the bread dough with milk
  • Bake uncovered for 30 minutes
Keyword hokkaido milk bread, japanese milk bread, milk bread
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