Hokkaido Milk Bread – Soft milk toast with a secret ingredient - My Way To Cook Delicious and Simple recipes.

Hokkaido Milk Bread – Soft milk toast with a secret ingredient

This Japanese milk bun will take a permanent place in your baking list. The tangzhong is the secret ingredient(recipe included) which makes bread super soft and fluffy.

Prep Time2

Cook Time30

Total Time2 30

Course: Bread

Cuisine: Japanese

Keyword: Hokkaido Milk Bread, Hokkaido Milk Bread recipe, milk bread recipe, tangzhong recipe

Servings: 12 buns

Calories: 132kcal

Author: ila

Ingredients

2½ cups Bread Flour
1/2 Cup milk
3 tablespoon and 2 teaspoons sugar
Half of the Tangzhong I made
half packet of Instant yeast 3 teaspoons
3 tablespoon butter
1 Egg optional

For Tangzhong

1/3 cup bread flour
1 cup water

Instructions

For Tangzhong

Mix Water and Bread flour
Cook it for few minutes till the mixture starts getting thicker.

For Bread

Mix Bread flour,sugar,milk,yeast,butter and tangzhong (half of the tangzhong you made)
Knead the dough for half and hour (If you don’t have bread machine) till it becomes non sticky and soft.
cover it with plastic wrap or cloth and leave it to raise for 1 hour
After 1 hour, punch the dough and give the shape to the dough you want and let it raise again for 20 minutes.( I choose bun style like Indian Paav)
After 20 minutes
Bake it at 350 F for 30 minutes
Milk toasts are ready

Notes

I didn't add egg. Add 1 egg if you take.

Nutrition