Hokkaido Milk Bread (Soft, Fluffy Asian Bread)

Method17 steps

1. 1

   Step 1: Combine the whole milk with 20 g of bread flour in a small pot and stir until there are no more lumps. Heat the mixture over high heat, stirring constantly with a rubber spatula, it will get thicker and thicker until it becomes a very thick, sticky paste. Remove from heat.

   Uses ½ cup (120 ml) whole milk · 20 g bread flour for tangzhong

2. 2

   Step 2: Transfer the tangzhong to a bowl and stir in the evaporated milk to cool it. Once the mixture is no longer hot, stir in the beaten egg (1); some lumps are fine.

   Uses ½ cup (120 ml) evaporated milk · 1 egg · half a cup whole milk cooked with 20 g flour into a thick roux

3. 3

   Step 3: For the mixer method, combine the remaining 320 g bread flour and yeast in the mixer bowl. Add the cooled tangzhong mixture and mix with a dough hook on medium-low 1–2 minutes, just until no dry flour remains. Cover and rest 20 minutes. If kneading by hand instead, skip steps 3–6 and start at step 7.

   Rest mixer dough · 20 minUses Mixer branch: remaining 320 g bread flour · 2 tsp instant yeast · roux cooled with evaporated milk, then mixed with beaten egg

4. 4

   Step 4: After resting, turn the mixer back on low speed and gradually sprinkle in salt (½ tsp) and sugar (2–4 tbsp). Keep kneading until the dough is smooth, about 7-8 minute, stopping and pulling dough off the hook to "redistribute" the dough every minute or so.

   Uses ½ tsp salt · 2–4 tbsp sugar · remaining 320 g flour and yeast mixed with the cooled wet base, rested twenty minutes

5. 5

   Step 5: Once dough is smooth, add butter little at a time while machine is running. Knead the dough until all the butter is absorbed, stopping to scrape the bowl and pull dough off hook every minute or so. It will at first be a buttery mess, and you'll feel like there's no way all the butter will get absorbed, but I promise it will!

   Uses ¼ cup (56 g) softened butter, unsalted · mixer dough kneaded seven to eight minutes with salt and chosen two to four tablespoons sugar

6. 6

   Step 6: When the butter is fully absorbed and the dough is smooth, finish kneading by hand briefly on a clean surface. Shape a ball, coat lightly with oil in an oiled bowl, cover and proof about 1 hour until doubled. Continue at step 11; skip the hand-method alternative.

   First proof mixer dough · 60 minUses Mixer branch: thin coating of oil for proofing bowl · butter fully absorbed into the mixer dough

7. 7

   Step 7: For the hand-kneading alternative, skip steps 3–6. Mix the remaining 320 g bread flour and yeast in a bowl, stir in the same cooled tangzhong mixture until no dry flour remains, cover and rest 20 minutes.

   Rest hand dough · 20 minUses Hand branch instead: remaining 320 g bread flour · 2 tsp instant yeast · same wet base, only for the hand-kneading alternative

8. 8

   Step 8: Knead the salt (½ tsp) into the rested hand dough, then add the chosen 2–4 tbsp sugar a tablespoon at a time. Continue kneading until smooth.

   Uses ½ tsp salt · 2–4 tbsp sugar · remaining 320 g flour and yeast mixed by hand with wet base, rested twenty minutes

9. 9

   Step 9: Once dough is smooth, flatten the dough again and add the butter onto the dough. Knead the butter into the dough (yes, it'll get messy) until the butter is all absorbed and the dough is super smooth.

   Uses ¼ cup (56 g) softened butter, unsalted · salt and sugar kneaded into the hand-mixed dough

10. 10

    Step 10: Shape the buttered hand dough into a ball, turn in a lightly oiled bowl, cover and proof about 1 hour until doubled. Continue at step 11.

    First proof hand dough · 60 minUses Hand branch: thin coating of oil for proofing bowl · butter kneaded into the hand dough until smooth

11. 11

    Step 11: Turn dough onto a clean work surface and press it down to deflate. At this point shape the dough as desired.

    Uses dough proofed about one hour until doubled, only if using the mixer branch · dough proofed about one hour until doubled, only if using the hand branch

12. 12

    Step 12: For buns, divide the dough into 11 pieces, about 65 g each. Round each by drawing the edges underneath, pinching closed and rolling gently seam-side down. Bake as free-form buns or in a greased cake pan. The author places 8 in an 8-inch round pan and bakes 3 separately. Continue at step 14; skip the loaf alternative.

    Uses Optional oil for chosen pull-apart bun pan · chosen single batch of dough deflated and ready for eleven buns

13. 13

    Step 13: For a loaf instead of buns, divide the same dough into 3 or 4 equal pieces, round them and place in a buttered or parchment-lined loaf pan. Continue at step 14.

    Uses optional loaf pan greasing butter; parchment may be substituted · same dough batch shaped as a loaf instead of buns

14. 14

    Step 14: Once shaped, proof again for another 45 mins to 1 hour, covered with a kitchen towel at room temp.

    Second proof shaped bread · 60 minUses eleven buns shaped, only if choosing the bun alternative · dough divided into three or four loaf lobes, only if choosing the loaf alternative

15. 15

    Step 15: Meanwhile, preheat oven to 375 °F or 190 °C.

16. 16

    Step 16: Put the proofed bread on the middle rack of the 375°F (190°C) oven and immediately lower the heat to 350°F (175°C). Bake until browned:14–15 minutes for free-form buns, 20–25 minutes for pull-apart buns in a round cake pan, or 30–35 minutes for a loaf.

    Bake pull-apart buns · 25 minUses chosen shapes proofed forty-five to sixty minutes

17. 17

    Step 17: Once done (the bread will sound hollow when tapped if it's done), let cool in the pan for about 5 minutes then flip out onto a rack and let cool completely. If making a loaf, do NOT cut the loaf with a knife when the bread is still warm or the condensation on the knife will make the bread wet!

    Cool bread in pan · 5 minUses bread baked at 350°F until browned and hollow sounding, for its shape-specific duration