Monday, 17 July 2017

I was using the same Hokkaido Milk Loaf recipe I shared earlier. But, I replaced some bread flour with wholemeal flour. It turned out really soft. I am sure your family will enjoy this.

Makes 2 big loaves


380 gm bread flour
160 gm wholemeal flour
86 gm caster sugar
8 gm salt (1 tsp)
9 gm full cream milk power (1 tbsp)
11 gm instant dried yeast (3 tsp)
86 gm whisked egg (2 eggs and keep balance for brushing)
59 gm whipping cream or thickened cream (I used thickened cream in this recipe)
54 gm milk
184 gm tangzhong
49 gm unsalted butter, melted

Need 2 square baking pans (22.5 cm X 12.5 cm)


1.  Add all ingredients (except butter) into the bowl of stand mixer, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, wholemeal flour, yeast). When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. It takes around 10 to 15 minutes.

2.  Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.

3.  Transfer the dough to a clean floured surface. Divide dough into 2 equal portions and shape them. 

4.  Place dough in 2 pans lining with non-stick baking sheet. Let it rise for another 45-60 mins or until dough is double in size.

5.  Brush whisked egg on surface and sprinkle with roll oats.

6.  Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.



50gm/ 1/3 cup bread flour
250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)


1.  Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.

2.  The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.

3.  Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn’t turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients.)

No Comments Yet, Leave Yours!