Japanese Milk Bread Recipe (Hokkaido Milk Bread Rolls) Hungry Huy
What is Hokkaido milk bread? Hokkaido milk bread is a super soft and fluffy type of bread that originated in the Hokkaido region of Japan. While it's sweeter and milkier in flavor than most western bread rolls or loaves, it's quite popular in Japan and Asia in general.
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Milk bread, known as shokupan in Japan, is a super soft and airy everyday bread. It has a milky not-too-sweet flavor and a feathery texture that tears into wispy strands when pulled apart. It's considered an enriched dough—rich with eggs, butter, and milk.
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Yeast mixture - In a bowl of a stand mixer with the dough hook attachment - add the lukewarm milk (no warmer than 110 F) and the yeast. Combine well with a whisk. Then, add the sugar, milk powder, egg, and cooled tangzhong. Combine - Add the flour and salt.
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Ingredients Yield:1 loaf For the Starter ⅓ cup/45 grams bread flour ½ cup/120 milliliters whole milk For the Dough 2½ cups/325 grams bread flour ¼ cup/60 grams sugar 2 teaspoons/7 grams active.
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Brown sugar. Feel free to use white sugar instead. Dry yeast. I always use instant, so you don't need to activate it. Milk and milk powder. Milk powder enhance the milky flavor. Egg and high quality butter. For a richer milk bread dough. Chocolate chips. Milk or dark chocolate, both ok.
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2. Add the rest of the water to the mixture. 3. Add the egg to the flour, water mixture. 4. Place the remaining flour, milk powder, salt, sugar, butter and yeast in the mixing bowl. 5. Add the egg, flour and water mixture to the dry ingredients and knead on medium speed for 6 to 8 minutes.
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Let mixture sit for 15 minutes to allow to cool before adding to remaining down ingredients. Dough: In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, milk powder and salt. Attach dough hook to mixer. Add in cooled starter mixture, egg, and milk. Knead on low speed for 5 minutes.
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COOK TIME schedule 20 minutes TOTAL TIME schedule 2 hours and 45 minutes This is not really a beginner recipe. You MUST own a kitchen scale to try this one. But the presence of a tangzhong means your buns will be softer and have a longer shelf life than other similar homemade buns. Ingredients: Tangzhong 24 grams all-purpose flour
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Japanese Milk Buns, also known as Japanese Milk Rolls, Hokkaido Milk Bread, or Shokupan are the soft yeasted buns using the Tangzhong method. With a golden brown exterior and fluffy white interior, these buns will become a crowd favorite. I break down the steps to make the process simple for a foolproof milk bun. Table of Contents
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By Amanda Rettke • April 22, 2022 Bread Jump to Recipe Japanese Milk Bread Rolls are soft and super fluffy dinner rolls that will melt in your mouth and stay fresh longer than average dinner rolls. Try my Hawaiian rolls for another amazing more soft homemade roll experience.
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Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center. In a separate bowl, whisk together all wet ingredients: egg, milk and tangzhong. Add into the well of the dry ingredients. Use the dough hook attachment and mix on low speed until your dough comes together.
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Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy. Towards the end of the rising time, preheat the oven to 350°F. To bake the bread: Brush the loaf with milk and bake it for 30 to 35 minutes, until it's golden brown on top and a digital thermometer inserted into the center reads at least 190°F.
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Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F. Remove the rolls from the oven.
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Step 1 Make the Tangzhong by whisking together the ingredients in a small saucepan. Place the saucepan over low heat, and continue whisking until the mixture forms a thick paste. You want a thick enough consistency so that, as you whisk the mixture, the whisk leaves lines which do not move.
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Pour in a bowl and cover with cling wrap. Refrigerate for at least 12 hours. After 12 hours, sieve bread flour into a mixing bowl. Put in sugar, instant yeast, and warm milk into it. Put in the Tang Zhong. Mix with medium speed for 20 minutes. After the dry ingredients are mixed, put in butter and salt.
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Switch to a spatula and stir and cook until the mixture thickens, about 3 min. Set aside to cool. Whisk the dry ingredients for the dough together in your stand mixer or large mixing bowl — the 5 3/4 cups flour, milk powder, sugar, salt, and instant yeast. Add your milk and eggs to the dry ingredients.