Pandan Hokkaido Milk Loaf (Tangzhong Method)

by - July 18, 2017

Pandan Hokkaido Milk Loaf

Pandan Hokkaido Milk Loaf

After the Chewy Bagels for my husband, it is the soft and fluffy bread for my mother in-law next. Typical Asian Chinese like me still prefer the soft breads instead of the heavier European style breads. 

I used the same recipe from the Hokkaido Milk Loaf recipe that I have shared before and just added some Pandan juice.

Tangzhong method is quite similar to Yudane method.  Both methods are scalding method. For Tangzhong method, a small portion of dough is cooked over the fire.   

Please click here to see the differences between  Yudane vs Tangzhong Method. 

It is advisable to read the below general notes before starting baking.


For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

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.

The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. Or if the dough springs back slowly, like it’s waking up from a long nap, and your prod leaves only a small indentation, it’s ready to go.
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

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.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Pandan Hokkaido Milk Loaf (Tangzhong Method)


540 gm bread 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 whipping cream in this recipe)
54 gm milk
184 gm tangzhong 
49 gm unsalted butter
5 tbsp of concentreated pandan juice (screw-pined leaves juice)

Need 2 bread baking pans

  1. 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.
  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 the dough into 8 balls. Roll out each ball with a rolling pin into rectangle shape. Roll up the dough until a log is formed. 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.
  4. Brush whisked egg on surface.
  5. 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.


20 pandan leaves, fresh or frozen
250 ml of water

  1. Chop pandan leaves into chunks, pop in a food processor and add about 250 ml water. Process to small pieces.
  2. Place pandan leaves in a muslin bag and squeeze out the juice. Leave the juice in fridge over night or one or two days.
  3. Pour away upper layer of water and keep the bottom layer of concentrate pandan juice.



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. )

You May Also Like


  1. Can I use the full cream milk to replace the whipping cream.

    1. Hi Thomas,

      Thank you for dropping by. Yes, I think should be ok. Then total full cream milk will be 113g.

      Happy baking & Cheers:)

  2. Just wondering if milk powder is absolutely necessary please or can it be omitted?

    1. Hi, thank you for your question. Yes, it is fine to omit the milk powder. It just given extra milky flavor to the bread. Cheers :)

  3. Hi, I have tried to bake your Hokkaido Milk Loaf - Tangzhong method and it was absolutely wonderful. Can i know if i can bake this Pandan Hokkaido Milk Loaf - Tangzhong method using the same ingredients measurement as per the the Hokkaido Milk Loaf recipe and just add in the pandan paste? btw, i am using a 20x10x10cm loaf pan. Thank you in advance! :)

    1. Hi, thank you for trying this recipe and your kind feedback.
      Are you referring to the Hokkaido Milk Loaf - revised recipe? Yes, it should work too. But, maybe reserve some milk and add in later if too dry. I afraid too much liquid if we add extra pandan juice.
      Cheers :)

    2. Thank you for your reply. Yes, i'm referring to the revised recipe. Can i know how much of the pandan juice would you recommend to put in then? Sorry for asking to many question. Thank you again.

    3. No worry. You can actually replace the 45g full cream milk with pandan juice. Cheers :)

  4. Hi, can I replace the pandan juice with Koepoe Kopeoe pandan extract? If yes, how many tbsp or tsp should I use?

    1. Hi, Yes, you can. But, I never used pandan flavour extract in my baking. Sorry, I don't know how much you need to use. You may have to experiment it.
      Cheers :)

    2. Hi just tried this recipe using the pandan extract - i just pour enough to get the right colour of your choice! you dont want too much else it might turn neon green!! Excellent recipe btw!

    3. Hi, thanks for trying this recipe and your feedback and glad to hear that you like it.

      Cheers :)

  5. Hi, can I use this recipe for pandan cinnamon roll?

    1. Hi, thank you for visiting my site. Yes, I am sure you can.

      Cheers :)