{"id":7148,"date":"2019-03-01T14:14:54","date_gmt":"2019-03-01T13:14:54","guid":{"rendered":"https:\/\/healthylittlecravings.com\/?p=7148"},"modified":"2022-10-06T10:26:55","modified_gmt":"2022-10-06T09:26:55","slug":"soft-hokkaido-milk-bread-recipe","status":"publish","type":"post","link":"https:\/\/healthylittlecravings.com\/en\/soft-hokkaido-milk-bread-recipe\/","title":{"rendered":"Japanese Hokkaido Milk Bread Recipe"},"content":{"rendered":"\n

This is the post you were waiting for if you follow me on Instagram<\/a>. This is the softest bread EVER. Ladies and gentlemen: I think you should try my Hokkaido milk bread recipe<\/strong> to make the softest of the softest breads!<\/p>\n\n\n\n

Now, everybody: let's thank MILK for this extra fluffiness please.
Milk works its magic here, if you keep reading this post you'll learn why!<\/p>\n\n\n\n

Jump to recipe<\/a><\/div>\n\n\n\n

So, friend, if you were looking for a sweet<\/strong> - but not too much - breakfast or snack<\/strong> ('cause I loooove it as a mid-morning snack), here's your fluffy goodness! (Or, try my chocolate chips buns<\/a>!;))<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Cotton-soft Hokkaido milk bread recipe<\/h2>\n\n\n\n

I think it was on January of this year, I was scrolling through my YouTube feed and I saw this<\/strong><\/a> video on a Japanese channel. The first 5 seconds, the first few frames completely blew me away. Jaw-dropping! <\/strong><\/em>[go watch the video now!]<\/p>\n\n\n\n

Imagine: what if a carb and baked-goods lover like me accidentally comes across a video like that? Can she dampen her enthusiasm?! OH NO. I had to make it!<\/p>\n\n\n\n

From that moment I kept thinking about him (ehm, it). Like I always do when I find a new recipe, I started searching for all the variations on the Web to compare them.
Problem: most of them called for milk powder<\/strong> (because that's actually how Hokkaido milk bread is done). Ok, let's try to find it<\/em>, I thought. I looked through all the supermarkets here but couldn't find it.
So I decided to test it without it, and it came out good. But then I had a stroke of genius: I'll try to use condensed milk instead!<\/strong><\/p>\n\n\n\n

Mouthwatering. The smell in my kitchen, actually my whole house, was MOUTHWATERING. Condensed milk is made of milk and sugar so it gave a nice sweet milky touch to my loaf. I couldn't be happier!
You could complain saying that the quantity is irrelevant, but believe me: it made a slight difference!<\/p>\n\n\n\n

You ready to try the most amazing Hokkaido milk bread recipe?<\/p>\n\n\n\n

\"My<\/figure>\n\n\n\n

About the flavour...OMG!<\/h3>\n\n\n\n

When I bake something, I NEVER wait until it cools down (bad, you should) and I immediately bite a piece of whatever I just baked. Same happened with this bread. As soon as I took it out of the oven, I bit it and it felt like taking a step back in time, when my mom used to buy me and my sister milk buns at the bakery. <\/strong>Ahhh, sweet memories.
It is so milky, slightly sweet and just...perfect to eat for breakfast!<\/p>\n\n\n\n

P.S. A few days ago, I found the milk powder in another supermarket a few km from where I live. Too late, but I'll try it in the near future.<\/p>\n\n\n\n

P.P.S. I thought I had a stroke of genius but some people before me actually used condensed milk instead of powdered.
In 2019, don't expect to invent anything.<\/p>\n\n\n\n

P.P.P.S. I'm now testing mini milk buns with chocolate chips using this recipe, I'll let you know how they turn out. (they turned out amazing!)
<\/p>\n\n\n\n

\"Japanese<\/figure>\n\n\n\n

Japanese milk bread FAQs<\/h2>\n\n\n\n

If you have some doubts, read this section before proceeding!<\/p>\n\n\n\n

  • What is the Tang zhong method? (<\/strong>water roux<\/strong><\/em>) <\/strong><\/li><\/ul>\n\n\n\n

    The Tangzhong method<\/em><\/strong> consists of combining flour and water (or milk) and heating it up until it reaches 65\u00b0C|150\u00b0F, so the starches in the flour gelatinize and the mixture thickens. This gel, added to the rest of the ingredients, should make a uniquely soft textured bread, and should make your bread last longer (for daaays) than bread without roux<\/em>.<\/p>\n\n\n\n

    • Why does the water roux make the bread soft? <\/strong><\/li><\/ul>\n\n\n\n

      In simple terms: the flour + water gel will hold onto water and, because the liquids won't evaporate, you'll end up with a higher moisture into the bread.
      Best part? The water will create internal steam while baking, so you'll see the bread rising into the oven! So SATISFYING! <\/p>\n\n\n\n

      • What ingredient makes bread soft?<\/strong><\/li><\/ul>\n\n\n\n

        Ditto. In this case, the water roux of course!<\/p>\n\n\n\n

        • What does milk (or milk powder) do in bread dough? <\/strong><\/li><\/ul>\n\n\n\n

          Milk (and\/or milk powder) allows you to achieve a much softer loaf, with a delicious milky sweet flavor and will make your crust look evenly golden brown! <\/p>\n\n\n\n

          \"Easy<\/figure>\n\n\n\n

          The 2 most important steps that will make your Hokkaido milk bread extra soft<\/h2>\n\n\n\n

          Now, I made this bread a few times and I noticed that 2 steps are essential to make an extra soft loaf:<\/p>\n\n\n\n

          • Do not skip the Tangzhong<\/em> method:<\/strong> this is the key to get a fluffy bread and it will make it last soft for days!<\/li>
          • Brush it with milk as soon as you take it out of the oven:<\/strong> this will add an extra milky touch and it will make the surface soft.<\/li><\/ul>\n\n\n\n
            \"Hokkaido<\/figure>\n\n\n\n
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            Suggested pan & thermometer<\/h2>\n\n\n\n

            The following are affiliate links which means I make a commission off of them with no additional cost to you. Thanks for supporting me!<\/em><\/p>\n\n\n\n\n\t\t