Hokkaido Milk Bread - Baked Soft & Golden With Tangzhong Magic
Prep
30m
Cook
30m
Total
1h
Steps
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Step 1: Make the Tangzhong
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1. In a small saucepan, whisk flour, milk, and water over medium heat.
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2. Stir constantly until it thickens into a smooth paste (about 2-3 minutes).
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3. Let it cool to room temp before using.
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Step 2: Make the Dough
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4. In a mixing bowl, combine bread flour, sugar, yeast, and salt.
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5. Add warm milk, egg, and the cooled tangzhong. Mix until a shaggy dough forms.
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6. Add softened butter and knead (10–15 min by hand or 8–10 min in mixer) until smooth and elastic.
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Step 3: First Rise
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7. Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled—about 60–90 minutes.
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Step 4: Shape
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8. Punch down the dough. For a loaf: divide into 3–4 equal pieces. Roll each into a tight ball or log.
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9. Arrange in a greased loaf pan (or form individual rolls and place in a round cake pan).
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10. Cover loosely and let rise again until puffy—about 45–60 minutes.
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Step 5: Bake
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11. Preheat oven to 350°F (175°C).
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12. Brush dough with egg wash for that signature golden sheen.
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13. Bake for 25–30 minutes, until the top is a deep golden brown and sounds hollow when tapped.
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Step 6: Finish
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14. Remove from the oven and brush the top with melted butter for extra shine and softness.
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15. Let cool slightly before slicing or tearing into!
Nutrition Facts
Per serving349 calories
Calories from
- Protein 10%
- Carbs 61%
- Fat 29%
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Fat 11 g 16%
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Saturated Fat High 6 g 30%
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Carbohydrates 53 g 17%
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Fiber 2 g 8%
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Sugar High 10 g 20%
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Protein 9 g 18%
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Cholesterol 47 mg 15%
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Sodium 340 mg 14%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
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