Hi Christine!I've tried to make this bread without bread maker, and using active dry yeast as well as all purpose flour.It turned out to be fine, it is soft but it is not fluffy like yours. Many thanks!! Roll each out to … Does it comes with the bread maker? Thank Christine. i made this this morning and the only ingredient close enough at my supermarkets was carnation's instant non-fat dry milk. I baked this bread too. Most of the Hokkaido bread uses tang zhong, a roux starter. The bread came out looking pretty but heavy and the texture was kind of dry and not fluffy. So sad as my bread didn't turn out well. They usually sell it in asian bakeries - very square and thick sliced? Secondly do I need to have all ingredients at room temp before using? Milk bread is a type of enriched bread, which means it relies on fats to give the loaf its soft texture. 9 gm full cream milk power（original recipe calls for a kind of natural milk essence. Transfer dough onto a lightly floured surface and divide into 4 equally sized pieces. The following example demonstrates how to convert any bread recipe to the pillowy soft Japanese milk bread. No problem.Happy baking! I only started baking a month ago and already i've tried baking your Nutella Coronet Horns, Palmiers, Coconut Bread, Sausage Bread, HK Cupcakes, Braided Raisin Walnut bread and just today, i've tried the Hokkaido Milk Toast bread! I have tried one recipe from the internet but it didn’t turn out like it should be. It is actually a type of custard. I'm sure eating such beautiful loaf is also addictive : ). thanks. Hey there Annoymous, before you go off blaming Christine maybe you should think through what you did. Hurray, after my 2nd attempts, I finally baked a real soft and strong milky loaf! I have tried this recipe and found it to be really good too! Can repeat here in English please?Thanks. Hhhmmm...because my Sunbeam 'dough' setting is for 1hour and 15minutes duration. Thanks to you!!! I came out the surface is hard but the inside is OK. Tangzhong method Adapted from King Arthur Flour. Earlier I have tried Hokkaido Milk Bread with yeast. My parents love it. i let my mom and sister-in-law try it and they said it tasted just like the bread/buns from chinatown! Let sit for 1 hour or until the dough has doubled in size. Milk Bread with chestnuts (밤식빵 Bam Sikppang) Over time, Koreans have developed their own style of milk breads – such as the Chestnut Bread (밤식빵), Corn Bread (옥수수식빵), Raisin Bread (건포도식빵), Walnut Bread (호두식빵 not to be confused with the American sweet walnut bread) and more recently, Squid Ink Bread (먹물식빵). I have a good bead for breakfast this morning. And you might skip the milk powder. Maybe there's someone in Dubai who has successfully done it... @Anonymous:This recipe was tested for many times with success.Yes, the tangzhong is cooked and ready when you see lines formed. Hokkaido Milk Bread Hokkaido Milk Bread - Light and fluffy Japanese bread that is easy to make! I am still yet to try the tangzhon method but your bread looks so fluffy and soft, I am totally sold! Hi Christine! - it's winter now, thus, cold. Need some rolls for your Thanksgiving table? Made one today and absolutely loved it. I apologize for the inconvenience. I subbed Butter w/ Olive Oil to cut some fat, but still great. Into your stand mixer's bowl, combine flour, sugar, salt and activate. I love milk bread and will give this a try. Copyright © 2017 @lily c:Wow, that's sooo nice to read your comment.Then you won't drive 2 hours to china town and you can have fresh breads straight from the oven. I've made this a few times already and its always turned out soft. Hi Christine, excited to try your recipe but have a few questions. Greetings from Poland :). Super. The bread is soft and pillow-y and just melts in your mouth with a slight sweet flavor. @springingmoose:Aww, so glad that you tried so many of my recipes and loved them all. Make a hole in the middle of the flour, pour 25 grams of egg and 120 gram of the tangzhong into the hole. Currently, I'm away from home (Cali) for school and this allows me to have a piece of home with me. Crack the egg into a bowl and mix it lightly with a fork. Then add yeast and warm milk … I've tried so many of your recipes and they've turned out excellent each time! Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). My bread is not soft and fluffy. https://bakeomaniac.com/hokkaido-milk-loaf-breadmaker-recipe But it is a wonderful wonderful bread!!! It is a torture when I can't eat it cos it is so far away :(, it's definitely not easy (for me) to make bread at home! The bread machine works much better with smaller batch. And then, In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt. Thanks to you!! Put bread flour, cake flour, milk powder, sugar, and salt into a mixing bowl. I finally got a soft loaf!! @Anonymous:You're welcome. I don't have whipping cream and I plan to make this tomorrow. This softest, milkiest bread will make the best sandwiches or dinner rolls! Three tablespoons of milk two tablespoons of bread flour before we add any heat. Add in butter and beat 5 more minutes. I made bread before by hand and stand mixer. I'm just guessing... the reason my bread didn't come out is because the proofing time is not long enough, it's not proofing in the right temperature, or not enough yeast. Knead the dough until it passes the windowpane test (see wow...it looks pillowy soft and fluffy, just the kind i like! @Anonymous:Basically, we can put a dough in a fridge and let it proof at low temperature environment. - I took double the time you indicated and weather conditions??? Although Uyu Sikppang or Milk bread was developed in Japan in the 20th century but now, its fame has spread to not just in Korea but in many Asian countries including China and Taiwan. Looking fwd to more awesome recipes from you. This Japanese milk bread is the softest, lightest and fluffiest bread ever. Just working on making some fancy Hokkaido Milk bread, which is rumored to be soft and delicious. What is the reason for it please? I felt a bit pressure using the bread machine since I don’t feel it is under my control. This softest, milkiest bread will make the best sandwiches or dinner rolls! But seeing as I've never made bread before, I figured I'd try kneading first...But I was wondering whether it'd be possible to substitute caster sugar with regular sugar? I havent experimented this recipe yet - so maybe it will need 30mins but just wondering if there is another way to tell since different machines and modes might have different times? I will be making this often. :( However they stil tasted ok.I'm guessing I didnt knead for long enough? Images of Food Can I use water roux in any other regular recipe? Hi Christine,I baked this twice following your recipe but both times it didn't not turn out like yours. Will get an electronic scale. We're gonna whisk this together. happl baking! With seal upward, roll into a cylinder (see picture 6). :). (It’s tough and dry). Do I roll all the way? But in any instance, the bread taste great with your recipe. Recipe For Hokkaido Milk Bread ( Bread loaf using flour water roux method) Prep Time: Tangzhong- 10 mins for mixing. Now this could be my problem. Please enlighten me. WHY ARE YOU LYING ?????????????? Probably the oven although I use an oven thermometer. With seal upward, roll into a cylinder (see picture 6). I m looking forward to making the hokkaido again with some savory filling. The name threw me, I know this as milk bread. @Anonymous:I tried with both of my stand mixer and bread maker, and found that bread maker performed much better than stand mixer in kneading this tangzhong dough. Form dough into a ball and place into a well oiled bowl. I have sunbeam too). It really looks pillowy soft. And I'm so happy because the result is terrific! First time baking bread. The bread would be drier and harder if it's baked in the machine. I'm not very good with baking at all and I'm so jealous! Thank you for your love of my blog. Hi Christine,Your recipe was great! To make bread I think we have to. can u advice me in order i can success for the bun making. There are so many possibilities of error such as bad ingredients, rough handling of the dough or pure carelessness. That's preparing the tangzhong. Best,M.Lam. Transfer to a bowl and cover with plastic wrap. Also would your Bm motor be overheat? Made this last night and it's incredible! And this recipe is designed for making white bread loaf, so it can't do it in this way. It looks really good too- I'll have to try this one someday!! Nevertheless, the texture was beautiful.....worth the last 10 mins of elbow grease. I'll be baking one this weekend in my breadmaker. Don't ever over-proof any bread dough.Just wonder if you baked it in your bread machine?I didn't use my bread machine to bake the bread, just used it to knead the tangzhong dough. 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. Make the starter: In a small heavy pot, whisk flour, milk and 1/2 cup water (120 milliliters) together … Every oven is different. To activate the yeast before use is a good practice, make sure they are not expired and still active. @Munak991:Great to know that you like this recipe.The consistency of the dough might vary due to different weather conditions. I think skim milk powder can't produce the rich milky flavour as expected. Hey Christine i tried it today.I can it is fantastic! This Japanese milk loaf is slightly sweetened, therefore can be eaten plain on its own, or with a spread of butter for breakfast. Dear Christine, First off, Happy CNY, Second, just made these. thank you so much for sharing... All my friends love the end product. @emily：Put less sugar, no egg, it will work as well.Happy baking ! The only commercially available milk powder that I have seen is "skim milk powder".thanks! Add the 25 grams of @Michelle:The milk powder is for adding more flavour. hi christinethanks for the recipe, the bread looks so yummy.i want to make one. !~ KBBQ Girl, Hi Christine,May I know can I substitute the whipping cream with fresh milk or cream cheese? :). @Katy:It all depends on how fast and how well you knead. Can it be used after it cools to room temp from cooking ie skip the fridge stage? Once the tangzhong has cooled (it will become much thicker as it cools, don't worry. Is there anyway I can halve or 3/4 or 2/3 the recipe?? What are the ingredients for fluffy Japanese milk bread rolls? MayBe using this recipe? Sorry for asking such a silly question as i had never bake a bread before. Have yet to explore this method, i'm fully convinced by your bakes ;). Angeline here again. Thanks for letting me know how you like this recipe. may I replace it with milk powder?Sarah. Thank you for the recipe!By the way, I didn't use caster sugar. However, I'll try your advice next time to reset the machine and start the operation all over again when I feel the dough isn't ready to proof. Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. How did you know I wanted this recipe really badly? The bread tastes delicious and exceptionally milky. If you see the bread getting too brown, cover them with cooking foil for the last 10-5 minutes. I am tempted to buy a bread maker just for this one loaf! Let’s say you have a basic white bread recipe as below: – High gluten flour (bread flour)105g It's gorgeous to look a… Thanks for being so inspiring and keep the recipes coming! I hope to try my hands on tangzhong bread again as the one I tried, the bread wasn't extremely soft. I kneaded it for an hour in the bread machine... Could it be a problem with tang zhong? Hi,Tks for sharing a such great method . Excellent looking recipe - I'm going to whip up some tangzhong tonight to test it out! They are straight from oven, tasty and fresh. How important is the milk powder/milk natural essence for this recipe? To Anonymous,It's a Sunbeam.To Anonymous,Yes, you can set your breadmaker to "sweet" mode, it'd do all the jobs for you.Although the duration of my Sunbeam's "dough" mode is also 1hour and 15minutes, I found the kneading time only takes 20 minutes and then it rests. I had quite a few go making bread using tangzhong but unfortunately they didn't turn out fluffy... :( 1. I tried by recipe today, letting BM run for 15 min, stop then restart and my machine completely stop (hope it is not overheat and burn the motor completely). Hey Christine, what could I replace the full cream milk powder with? Remove from the oven and transfer onto a wire rack. https://dessertfirstgirl.com/2015/02/hokkaido-milk-bread-tangzhong.html Pre-heat the oven to 375F or 190C for at least 30 minutes. Problem is that the bread was so high up it was too much. This eggless and dairy free milk bread has a cloud-like texture and is perfect for breakfast and snacking. Thanks. Thank you so much for this recipe. My bread machine is also Sunbeam, can i bake this with the 'sweet' setting?And,you mentioned that you knead the dough with bread machine for 30minutes,is your Sunbeam 'dough' setting for 30 minutes duration? In the bowl of your stand mixer, add rest of the ingredients (except for butter) - salt, flour, yeast, … Waiting your reply:), Hi christine,can i make this bread with bread machine? Going to start on my "adventure" now while I'm home alone. And make the tangzhong in the ratio 1to 5 - flour to liquids, again out of your original recipe. Stir the mixture and set aside until yeast … @Anonymous:Did your dough double in size? Mine is Kenwood.I did try for sweet bun, but when come to shape , it very sticky, why? 2 tbsp (18g) dry milk or condensed milk 1/4 cup sugar (50g). Per preparare il Hokkaido Milk Bread con metodo Tang Zhong, iniziate preparando il milk roux. thank you so very much christine you are so great and thank you for you wishes. That's too bad. How long do u proof ur dough the second round ? Tangzhong Milk Bread or Hokkaido Milk Bread? It is the perfect everyday bread loaf recipe, from sandwiches to french toast, or simply with homemade JAM .. Certainly is a soft-looking bread! If so, the proofing was all right. Asian Sweet Bread is a staple in all Asian bakeries. God bless. I tried both ways to bake in oven and bm. However, in this Japanese milk bread rolls recipe I only use a few simple ingredients: yeast, sugar, milk, salt, bread flour and butter. I see that in the other recipe for Japanese Style Bacon & Cheese Bread you put "125ml" of milk?ThanksMabel, Hi Christine,Thank you very much for sharing your wonderful recipes. Thank you for the great recipe and instructions. I kind of think I will prefer to have a sweeter end to the bread taste.... rather than the current salt. The next I'll try is the green tea red bean buns ;)Teresa (Singapore). https://www.kingarthurbaking.com/recipes/japanese-milk-bread-recipe @atina:Good on you. The crust is perfectly brown and flaky. ;), Wooo wooo...so pillowy soft! Hi Christine, thank you so much for sharing this recipe.....my kids loved it! If you like soft sandwich bread you will sure love this sourdough Hokkaido Milk Bread. Hi Sarah,You can get milk powder from any supermarkets. You might like to take a look at the picture of tangzhong posted on my previous post and see how it looks like. Hokkaido Milk Bread - This Japanese style milk bread with a light, fluffy, tender crumb is so delightful to eat that you will get obsessed with it. Let sit until the starter gets to room temperature. Hi Christine,Thanks for sharing this recipe and method. I'm one of your biggest fan.. it's is AMAZinG. Can you pls explain how to do that? I think my problem is I let the BM knead for 15 min, stop then start the cycle again right away instead of waiting 10 min like you. And how do I roll into a cyclinder? You might try to reduce the heat a bit, and bake for a bit longer time. 1 tsp (6g) salt 1 tbsp (10g) instant yeast 4 tbsp (57g) gently melted unsalted butter I use Fleischmann's Bread machine yeast and it raise really fast in times described by you. ---> from here onwards, I don't realy understand. You might increase the temperature a bit higher next time to see if it'd be better. Hi ChristineIf you let your Bm knead for 20 min then restart, would the total kneading time be 40 min if you let the second cycle complete? Milk bread is a type of enriched bread, which means it relies on fats to give the loaf its soft texture. @Little Tricia:Yes, scale every ingredient down to suit your machine.The bacon and cheese bread calls for 350grams of bread flour. The pre-ferment is not a classic pre-ferment where you ferment part of the flour with either sourdough starter or yeast. Making Hokkaido milk bread is very similar to other types of bread making with the addition of a starter: mixing the ingredients together, kneading for a period of time until you get smooth and elastic dough, proofing TWICE to get fluffy texture, shaping the dough, and then baking. To Anonymous,It adds more flavour. Replace the whipping cream with water if you like. Thanks so much for your patience.Please check this post out. Transfer dough onto a lightly floured surface and divide into 4 equally sized pieces. Hi! Thank you so much for all your wonderful recipes! But the Hokkaido milk bread, is where this method was used originally, invented by a Japanese baker. Today, we make Hokkaido burger buns, but you can use this to make almost anything. I would have to accept blame for lousy bread … @Angeline：Sorry for late reply. Won't be any different in terms of texture and taste. @Cynthia Gunawan:When it comes to making fluffy bread, the gluten in the flour is very important. and can i bake it in my breadmaker?.thanks.cherry. Hope you have some pointers to share with what I may have gone wrong. Matcha Milk Bread. the bread looks so soft, wish I can bake this too. @Little Tricia:Just scale down all the ingredients in this recipe proportionally to suit your case.Happy baking ! Follow the numbering sequence to fold the dough and put in a baking pan. Sure enough, it didn’t pass the test. thanks. Hi Christine, where I can buy cream milk powde?