Hokkaido Japanese MILK BREAD Recipe

Hokkaido Japanese Milk Bread | Using the Tangzhong Method

My last bread recipe failed. I think my yeast is too old so it didnt rise. So I'm going to try a different recipe. there was amethodwith dry milk but i dunno what that is so were trying another one
5 from 1 vote
Servings 1 loaf



  • 2 tbsp bread flour
  • 3 tbsp water
  • 3 tbsp milk

Cool it

  • 1/2 cup milk
  • 1 large egg


  • 2.5 cup bread flour
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 tbsp yeast
  • 1/4 cup melted butter

Egg Wash

  • 1 large egg
  • 1 tbsp water


Create the Tangzhong (Roux/Yudane)

  • Whisk together water (3 tbsp), milk (3 tbsp) and bread flour (2 tbsp) in a small pot – no heat
  • Once mixed heat on medium-low heat till it thickens (~3min)
  • Take off heat and cool it with 1/2 cup of milk
  • Crack an egg inside and mix it up

Making the Dough

  • Prep your mixer with bread flour (2.5 cups), sugar (.25 cup), salt (1 tsp) and yeast (1 tbsp)
  • Mix it up as best you can then add in the tangzhong
  • Add in melted butter (.25 cup)
  • Whisk for about 8 minutes until not super sticky
  • let it rise for about 1.5 hours

Split and Roll Into Bread

  • If the dough looks good then split it into 4 rolled balls and cover them
  • Flatten and roll the ball and fold it like an envelope
  • roll it into a bun and pinch it to place into a buttered bread tin
  • repeat this to all four balls
  • let it rest for about 50 minutes

Time to bake!!!

  • Preheat oven to 350F
  • Make an egg wash with a large egg and 1 tbsp of water
  • Lightly brush the wash onto the bread
  • Place into oven for 25-32 minutes
  • Cover with tin foil if bread looks like its browning

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