Hokkaido Milk Toast (Tangzhong Method)

This Hokkaido Milk Toast (北海道牛奶麵包) is very soft and fluffy and can be kept soft for more days.

Here comes another tangzhong recipe again, my favourite Hokkaido Milk Toast (北海道牛奶麵包).

Yes, I’m really addicted to making breads with tangzhong (湯種 aka water roux). It’s the most reliable method to make soft and fluffy breads as far as I know. The bread can be kept for days and still very soft and fluffy. Best of all, the method is very natural, no chemicals needed.

See the inner fluffy structure of this bread.

Honestly, the tangzhong dough is extremely sticky, due to the moist added by tangzhong, so that it’s quite challenge to knead by hand. Yet, my breadmaker is very loyal and does all the hard kneading job for me.

This is a very popular Japanese style toast, with rich flavour of milk. Many fans of my Chinese blog tried this recipe were amazed with the results.

Ever knew that this kind of Japanese milk toast costs very expensive in Asian bakery stores? Having got this recipe at a very handy place in my kitchen, I can bake as many as I want, for breakfasts, morning teas or afternoon teas.

Hokkaido Milk Toast (Tangzhong Method) Recipe

(Printable recipe)
Recipe adapted from 65C 湯種麵包（陳郁芬著）
By Christine’s Recipes
Prep time: 15 mins
Cook time: 120 mins
Yield: Makes two loafs (each loaf tin size: 20.5cmx10.5cmx9.5cm)

Ingredients:

• 540 gm bread flour
• 86 gm caster sugar
• 8 gm salt
• 9 gm full cream milk power（original recipe calls for a kind of natural milk essence,
• 11 gm instant dried yeast
• 86 gm whisked egg
• 59 gm whipping cream
• 54 gm milk
• 184 gm tangzhong (method of making tangzhong)
• 49 gm unsalted butter, melted

Follow the numbering sequence to fold the dough and put in a baking pan.

Method (To make one loaf):

1. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). (Note: I used to make a small well in the bread flour, then add the yeast into it.) Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes. 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.
2. Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions (see picture 1). Cover with cling wrap, let rest for 15 minutes at room temperature.
3. Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). Fold 1/3 from top edge to the middle and press (see picture 3). Then fold 1/3 from bottom to the middle and press (see picture 4). Turn seal downward. Roll flat and stretch to about 30cm in length (see picture 5). With seal upward, roll into a cylinder (see picture 6). With seal facing down (see picture 7), place in the loaf tins to have the 2nd round of proofing (see picture 8), until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%.
4. Brush whisked egg on surface. 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.

Other tangzhong bread recipes:

• Japanese Style Bacon and Cheese Bread (with detailed steps of making tangzhong)
• Japanese Style Coconut Custard Buns
• Hong Kong Style Sausage Rolls
• Apple Custard Buns
• Japanese Green Tea Bread with Red Bean Fillings
• Nutella Cream Horns
• Pai Bao (排包 Hong Kong Sweet Buns)
• Braided Raisin Walnut Bread (Tangzhong Method) 
• Pineapple Buns (For Pig Pig’s Corner) 
• Hot Cross Buns (Tangzhong Method) 
• Tangzhong Wholemeal Loaf