Hokkaido Milk Loaf Recipe | Soft & Fluffy Japanese Bread
Hokkaido Milk Loaf | Soft & Fluffy Japanese-Style Bread
Welcome to Bake with Paws! Today I’m excited to share my recipe for Hokkaido Milk Loaf, a beloved Japanese-style bread known for its incredibly soft, pillowy texture and slightly sweet, milky flavor. This loaf is perfect for sandwiches, toast, or simply enjoyed fresh with butter or jam.
Why You’ll Love This Hokkaido Milk Loaf
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Soft, fluffy, and tender crumb
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Rich, milky flavor thanks to milk and cream
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Perfect for toast, sandwiches, or French toast
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Stays fresh for days thanks to the tangzhong method
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Beginner-friendly and easy to master at home
How To Make Hokkaido Milk Loaf (Tangzhong Method)
Ingredients You’ll Need
Tangzhong:
25g bread flour (I used Japanese high gluten flour)
125g water
Main Dough:
340g bread flour (I used Japanese high gluten flour)
1 1/2 tsp instant yeast
40g brown sugar
1 tsp sea salt
45g egg, whisked (1 big size egg. Keep balance for egg wash)
40g whipping cream
30g butter, room temperature
45g full cream milk
Egg Wash:
Balance of whisked egg from the above + 1 tsp milk and 1 tsp water
Utensil:
Step-By-Step Instructions
- Tangzhong:
- 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.
- 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.
- 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)
- Kneading Main Dough:
- Put all ingredients together with tangzhong dough (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 10 minutes until the dough comes together, become elastic, tacky but not sticky and past window pane stage.
- 1st Proofing:
- Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
- Shaping:
- Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions.
- Form each portion to a ball. Flatten with rolling pin into a dish.
- Fold right to centre and fold left overlap it. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
- Place all dough in the prepared loaf pan. Let it rise for another 45 - 60 minutes or until double in size.
- Baking:
- Preheat the oven to 190C for about 15 minutes.
- Bake at preheated oven for 30 minutes, or until golden brown.
- Remove bread from oven and let them cool on rack completely before slicing.
Bread Baker’s Tips
- Gluten Development
- Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Storage Tips
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Room temperature: Store in an airtight bag or container for up to 3 days.
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Freezer: Slice and freeze for up to 1 month. Thaw at room temperature or toast straight from frozen.
Optional Add-ins
✨ Raisins or cranberries
✨ Matcha or cocoa powder swirl
✨ Chocolate chips or custard filling
Frequently Asked Questions (FAQs)
Q: Can I make this recipe without the tangzhong?
A: You can, but the bread won’t be as soft and may dry out faster. I highly recommend using the tangzhong method.
Q: Can I use milk powder instead of fresh milk?
A: Yes! Dissolve milk powder in water to replace the fresh milk.
Q: Why is my loaf dense?
A: Common reasons are under-kneading, under-proofing, or expired yeast. Make sure to knead well and let the dough rise fully.
Q: Can I use a bread machine?
A: Yes — you can knead and proof the dough in a bread machine, then shape and bake it in a regular oven.
Troubleshooting
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Dense loaf: Knead longer and check your yeast activity.
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Cracked top: Dough may have been under-proofed.
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Dry texture: Check that you measured liquids correctly and didn’t overbake.
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Overproofed dough: Watch the dough carefully during the final proof — it should be puffy, not collapsed.
Final Thoughts
This Hokkaido Milk Loaf is one of those recipes that’s sure to become a family favorite. Once you experience its signature fluffiness and delicate flavor, you’ll never want to go back to store-bought bread!
Have You Tried This Recipe?
If you bake this loaf, I’d love to hear how it turned out! Leave a comment below or tag @Bakewithpaws on Instagram so I can see your beautiful bakes.
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I've made this a bunch of times, perfect every time. Thought I should comment and let you know it's great :D
ReplyDeleteHi Cherly,
DeleteThank you for dropping by and trying this recipe. I am so glad to hear that you like it.
Cheers:)
essa receita é a mais querida da minha casa. Ademais, é muito versátil, dá para fazer formato de hamburguer, bisnaguinha tudo o que quisermos. Eu amo. Gratidão !
ReplyDeleteThank you.. Sorry for very late response as I did not understand and just managed to translate.
DeleteHi, I would like to send you a photo of the Hokkaido bread. It's so beautiful. But i have a question. I find that the crust and crumb is dry and tough. I wondered if it's not the butter. In the recipe is written 'melted butter' and i wonder the butter should not be only 'soft'. Thank you for shearing your recipes and your blog is wonderful. I learned a lot with baking this bread. Cheers
ReplyDeleteHi there,
DeleteThank you for trying this recipe and comments. Actually, it is not my recipe. I also adapted from another blogger.
Hmm, very weird. It not supposed to be dried if you use tangzhong method. I tried melted butter and soft butter before. I found there is no different on the result and produced soft bread.
Could it be your oven is too hot and over baked the bread? Just wonder.
Cheers :)
Thank you for your reply. I'll try out the recipe once again and keep you informed. But in any case my mother for who i baked the bread was very happy to eat it. :)
ReplyDeletePlease keep me posted :)
DeleteIf you like soft bread, you may like Shokupan Bread too.
https://www.bakewithpaws.com/2018/07/shokupan-japanese-soft-white-bread.html
Cheers :)
If Idon't want to use whipping cream, could I substitute it? with full cream milk?
ReplyDeleteHi, thank you for your question. Yes, it should be fine.
DeleteCheers :)
I adapted your recipe to use a levain instead of yeast. O.M.G. ... the oven spring was amazing; the crust was so crispy and delicate. But the bread texture was incredibly soft and fluffy. My daughter said it was like eating bread clouds 🥰. The flavour was rich with a wonderful tartness. I’ve always been afraid to make Japanese style sweet bread, but now this bread will become a new family favourite! Thank you so much for your wonderful recipes ☺️. I’ve also enjoyed making your wholemeal soft sourdough bread and oatmeal soft sourdough bread.
ReplyDeleteHi, thank you for trying my bread recipes and your feedback.
DeleteMay I know which Hokkaido Bread recipe you tried? First or the revised recipe on 28 Feb 2020? And how many gram of levain you added. I would like to try using levain too. hehehe..
I am so happy to hear that you like it.
Cheers :)
I used the latest recipe for a 600g loaf tin. The levain is 50% of the total weight. I modified it as follows:
ReplyDeleteFor the tangzhon:
25g flour
77g water.
For the levain (310 g total):
44g starter
133g flour
45g full fat milk
40g heavy cream
38g water
Method:
I scald the milk and cream let cool until warm and then add to the flour, water, and starter. I let ferment overnight.
Then I follow your recipe the same as yours, put all ingredients together until dough forms, then add the butter.
I also let the dough proof in the oven with the light on as it creates a nice ambient temp around 27-30C. My dough nearly doubles in about an hour. Then after shaping and proofing in the loaf tin, it’s nearly tripled in height in about 2.5 hrs. I have a really strong and active starter >^_~<.
Hope it works out for you as well as it did for me. I wish I could show you pictures!
Hi, thank you for sharing your revised recipe. So, the balance of 185g bread flour and 45g eggs add in when kneading and then butter? Interesting, I will bake your recipe one day. Cheers :)
DeleteHello Can I use caster sugar instead of brown sugar?
ReplyDeleteHi, thank you for asking. Yes, of course.
DeleteCheers :)
Hi
ReplyDeleteCan I ask the reason for the dough tearing at the top during the second proofing time?
Sure.. Please read the General Notes on Over Kneading.
DeleteOVER KNEADING
Some have experienced the dough breaking during the second proofing. If that happens it is due to over kneading. Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.
Cheers :)
Thanks
ReplyDeleteDear Yeanley,
ReplyDeleteI would like to bake the bread using yudane method. Can I know use the same 25g of flour with 25g of water & the rest of the ingredients remains the same? Thank you
Hi,
ReplyDeleteI would like to change the tangzhong to yudane. Can I use 25g of flour with 25g of water & the rest of the ingredients remains the same?
Thank you very much
Hi Vivian,
DeleteI am referring to 2nd recipe. Please use 20% of total flour for yudane dough. 73g of flour + 73g of boiling water.
You can see my Japanese Soft White bread recipe if you prefer Yudane method.
Cheers :)
Hi
ReplyDeleteIt looks great!!
I want to make the recipe. Is it possible to add garlic and butter when you roll the dough?
Hi, thanks for reading this recipe. Yes, I guess you can. It should be fine.
DeleteCheers :)
Can i change the brown sugar with caster one, i have tried to bake with brown sugar before but sadly i dont like the taste of it
ReplyDeleteHi, thanks for trying. Yes, of course you can. You can use any sugar that you like.
DeleteCheers :)
What is the best substitute for milk powder? Thank you!
ReplyDeleteHi, thanks for reading this post. You can omit the milk powder. You may want to try the revised recipe as 28 Feb 2020.
DeleteCheers :)
How much Tang Zhong to use for 2nd recipe (new)?how to calaculate the tang Zhong percentage to use?
ReplyDeleteHi, thanks for reading this recipe. Please use all the tangzhong that recipe asked to make.
DeleteYou can see the tangzhong method details here:
https://www.bakewithpaws.com/p/bread-making-methods.html
Cheers and stay safe :)
thanks for replied :)
DeleteMost welcome and happy baking :)
DeleteFinally i tried this recipe "Hokkaido Milk Loaf - Revised Recipe as 28 Feb 2020", the bread is so soft & yummy. It's taste so nice even Without any jam. Thanks for sharing the recipe:)
DeleteHi, thanks for trying and the feedback. I am glad to hear that you like it.
DeleteCheers and stay safe:)
I have some tangzhong left in my fridge, is it possible to use them in the revised recipe 2020, and how many grams of tangzhong that should be used instead of mixing 125 g. Of water w/ 25 g. Bread flour ?
ReplyDeleteHi, thanks for reading this post. Yes, you can. To be honest, I don't know the weight of Tangzhong in the second recipe. I just used all and didn't weigh. I think should be around 140 - 150g.
DeleteCheers :)
Hi, if I would like to make 2 loaf pans of the revised version, do I just double up the recipe? Tried and it seemed more wet whn kneading
ReplyDeleteHi, thanks for asking about this recipe. Yes, please double the recipe for 2 loaves. Please do not add in all milk at one time. Reserve 10 - 20g and in slowly if needed, because each flour absorb water differently.
DeleteCheers :)