I’ve been on a bread making kick lately. I can and do make other things, I swear, but I rarely get the chance to take photos. So for now, here’s one of my favourite loaf thus far. It will probably be the fluffiest bread you’ll ever make. That’s because the Hokkaido Milk Bread is a Japanese style of bread that uses “tangzhong,” a roux made of flour and milk/water that is added to the dough to trap in moisture. (It’s a common method used in Chinese bakeries as well.) Once baked, the result is a soft, springy loaf that looks as cute as it is delicious.
Since I got the recipe online and made no major modifications, I’ll just link to the original post. 🙂 The one I used comes from Yi Reservation, it has detailed notes (yesss!) and step by step photos (double yes).
Most recipes recommend kneading the dough with a breadmaker or a standmixer, but it’s possible to do it by hand as on Two Red Bowls/Food52.
Something which everyone seems to love doing after making this milk bread is to tear it apart. It’s really satisfying. And really delicious.
2 thoughts on “Hokkaido Milk Bread”
Hi Patricia, the bread looks absolutely fantastic! Good job. And thanks for linking back to my blog.
Hi Yi, this was all thanks to your awesome notes! 🙂