{"id":141242,"date":"2025-03-18T08:08:18","date_gmt":"2025-03-18T08:08:18","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/hokkaido-milk-bread\/"},"modified":"2025-03-18T08:08:18","modified_gmt":"2025-03-18T08:08:18","slug":"hokkaido-milk-bread","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=141242","title":{"rendered":"Hokkaido Milk Bread"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div itemprop=\"text\">\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1200\" src=\"http:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/IMG_0239.jpg\" alt=\"hokkaido milk bread\" class=\"wp-image-673\" srcset=\"https:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/IMG_0239.jpg 1200w, https:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/IMG_0239-150x150.jpg 150w, https:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/IMG_0239-300x300.jpg 300w, https:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/IMG_0239-768x768.jpg 768w, https:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/IMG_0239-1024x1024.jpg 1024w, https:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/IMG_0239-600x600.jpg 600w, https:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/IMG_0239-500x500.jpg 500w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<p>If you\u2019re like me and like to look at bread photos for inspiration, you usually have a back log of breads that you drool over and want to try but for some reason or another haven\u2019t yet had a chance to make.\u00a0 Either because you kind of forget about it when it\u2019s time to bake or because the recipe looks more complicated than the energy that you have for the project.<\/p>\n<p>This <em>milk bread<\/em> is one of those for me.\u00a0 It uses a Japanese method called <strong>tangzhong<\/strong> to make the final product extra fluffy because the result of the tangzhong is that you can make a bread which is more moist and therefore extra spongy.<\/p>\n<p>This bread sounds mythical and exotic, doesn\u2019t it?\u00a0 Hokkaido is Japan\u2019s second largest island and its capital is Sapporo, maker of the famous Japanese beer and host to the Olympics of 1972.\u00a0 The Japanese milk bread became quite popular in the 19th century when the government encouraged citizens to use and drink local milk to support the farmers.\u00a0 Creative bakers seized the opportunity and created this now famous bread from Hokkaido that is known for it\u2019s supple texture and fluffy characteristics.\u00a0 <\/p>\n<p>The thing about this particular loaf of bread is how easy and versatile it really is to make.\u00a0 The tangzhong takes about 3 minutes to make and the bread can be made in to a loaf like I made it or you could make it in to rolls and maybe even other exotic shapes.\u00a0 The thing is that it\u2019s really fun to work with and is a super fluffy bread.<\/p>\n<p><strong>The recipe<\/strong><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Hokkaido Milk Bread<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"http:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/IMG_0239-150x150.jpg\"\/>\t<\/p>\n<p>This Japanese milk bread is soft, fluffy, and delicious!<\/p>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>Tangzhong <\/h4>\n<ul>\n<li>3\/4 Cup Milk<\/li>\n<li>1\/4 Cup Flour<\/li>\n<\/ul>\n<h4>Dough<\/h4>\n<ul>\n<li>500 Grams King Arthur AP Flour<\/li>\n<li>3 Tbsp Sugar<\/li>\n<li>1 Tbsp Salt<\/li>\n<li>15 Grams Milk Powder<\/li>\n<li>1 Tbsp yeast<\/li>\n<li>1\/2 Stick Butter<\/li>\n<li>2 Whole Eggs<\/li>\n<li>1\/2 Cup Milk<\/li>\n<\/ul>\n<h4>Egg Wash<\/h4>\n<\/p><\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<p><strong>Making the Tangzhong<\/strong><\/p>\n<p>This step is fairly simple but after you\u2019re done, it\u2019ll need about 15<br \/>\n minutes to cool so now would be a good time to warm up about 1\/2 cup of<br \/>\n milk and your yeast to let it wake and bloom.<\/p>\n<p>In a pan over<br \/>\nmedium heat, add milk and flour.\u00a0 Combine until the mixture thickens and<br \/>\n becomes gelatinous.\u00a0 Remove from heat and let cool.<\/p>\n<p>The mixture should resemble a roux and should only take a minute or so to get done.<\/p>\n<p><strong>Making the Milk Bread Dough<\/strong><\/p>\n<p>In a <a href=\"https:\/\/amzn.to\/2Dhj88N\">stand mixer<\/a>, cream the butter and sugar.<\/p>\n<p>Add the dry ingredients, then the tangzhong, then the eggs.  Mix at low speed until combined and start adding the milk a little at a time until it\u2019s all incorporated. <\/p>\n<p>As the dough begins to come together, slowly add the milk a little bit at a time and increase the speed of your mixer to the second speed. The dough should be fairly sticky but should clean the sides of the bowl as it\u2019s being mixed.<\/p>\n<p>I mixed mine for about 15 minutes before it was ready so don\u2019t despair if it looks too wet!<\/p>\n<p>Form the dough in to a ball and cover the bowl of the mixer with<br \/>\nplastic to keep the dough moist and prevent a dry skin from developing<br \/>\non the dough.<\/p>\n<p>Let it rest for about an hour or so until it doubles in size.<\/p>\n<p>Once doubled, dump it out on to a floured surface and divide the dough in to 4 pieces.<\/p>\n<p>Roll each piece in to a ball and put in a greased baking pan.\u00a0 <a href=\"https:\/\/amzn.to\/2JDqpjP\">Cover lightly with plastic<\/a> for another hour or so until the balls have risen nicely, roughly doubled again.<\/p>\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"798\" height=\"1200\" src=\"http:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/dough-balls-before-and-after.jpg\" alt=\"\" class=\"wp-image-677\" srcset=\"https:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/dough-balls-before-and-after.jpg 798w, https:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/dough-balls-before-and-after-199x300.jpg 199w, https:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/dough-balls-before-and-after-768x1155.jpg 768w, https:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/dough-balls-before-and-after-681x1024.jpg 681w, https:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/dough-balls-before-and-after-600x902.jpg 600w\" sizes=\"auto, (max-width: 798px) 100vw, 798px\"\/><figcaption>The Hokkaido bread dough balls before and after rising<\/figcaption><\/figure>\n<p>Preheat your oven to 450\u02daF about halfway through.<\/p>\n<p>Beat the eggs and wash over the dough before putting the loaf in the top rack of the oven to bake.<\/p>\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"617\" src=\"http:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/IMG_0222-e1541128083299.jpg\" alt=\"\" class=\"wp-image-678\"\/><\/figure>\n<p>About 15 minutes in, turn the loaf and move to the lower rack.<\/p>\n<p>At this time, lower the temperature to 400\u02daF.<\/p>\n<p>20 minutes later, remove from the oven and let cool before enjoying!<\/p>\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"701\" src=\"http:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/hokkaido-milk-bread-out-of-the-oven-fresh.jpg\" alt=\"hokkaido milk bread out of the oven fresh\" class=\"wp-image-679\" srcset=\"https:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/hokkaido-milk-bread-out-of-the-oven-fresh.jpg 1200w, https:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/hokkaido-milk-bread-out-of-the-oven-fresh-300x175.jpg 300w, https:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/hokkaido-milk-bread-out-of-the-oven-fresh-768x449.jpg 768w, https:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/hokkaido-milk-bread-out-of-the-oven-fresh-1024x598.jpg 1024w, https:\/\/makebread.net\/wp-content\/uploads\/2018\/11\/hokkaido-milk-bread-out-of-the-oven-fresh-600x351.jpg 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<p><strong>For your reference, all of the equipment used for making this loaf are listed below.\u00a0 <\/strong>I<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>If you\u2019re like me and like to look at bread photos for inspiration, you usually have a back log of breads that you drool over and want to try but for some reason or another haven\u2019t yet had a chance to make.\u00a0 Either because you kind of forget about it when it\u2019s time to bake [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":141243,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,59982,16674],"dealstore":[],"offerexpiration":[],"class_list":["post-141242","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-hokkaido","tag-milk"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - 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