From the MolalaCook kitchen · 烘焙手記

Hokkaido Milk Bread (Japanese Milk Bread)

Name: Hokkaido Milk Bread (Japanese Milk Bread)
Yield: 1 batch
Ingredients: Bread Flour (高筋麵粉); Whole Milk (牛奶); Active Dry Yeast (酵母); Sugar (糖) — 2 tablespoons; Salt (鹽); Unsalted Butter (奶油) — 2 tablespoons; Eggs (雞蛋) – This recipe uses 2 eggs; Milk Powder or Condensed Milk (奶粉 或 煉奶, optional) — 1 tablespoon; Tangzhong (湯種) — 2 tablespoons

When I first tasted Hokkaido milk bread at a small bakery, I fell in love with its pillow-soft texture and slightly sweet, milky flavor. I knew I had to recreate it at home.

Watch the video

Active prep20 min

Rest & chillAs needed

BakeSee method

Makes1 batch

DifficultyEasy

Method 做法

Make the Tangzhong

In a small saucepan, whisk together 2 Tbsp flour and 6 Tbsp water until smooth (no lumps). Place over medium-low heat and cook, whisking constantly, until the mixture thickens into a gel-like paste .

Activate Yeast (if using active dry)

If you’re using active dry yeast (skip this step for instant yeast), warm the ¼ cup milk to about 110°F (it should be warm to touch but not hot). Stir in 1 tsp of the sugar and sprinkle the yeast over the milk.

Mix Dry Ingredients

In a large mixing bowl (or the bowl of a stand mixer), combine the bread flour 230g, ¼ cup sugar , and 1 tsp salt . Whisk these dry ingredients together so the salt and sugar are evenly distributed.

Add Wet Ingredients

In a separate bowl or large measuring cup, mix together the cooled tangzhong paste , milk and 1 egg . Whisk until fairly smooth.

Make the Dough

Pour the wet ingredients into the bowl of dry ingredients. Using a wooden spoon or spatula, stir until it forms a shaggy dough and most of the flour is absorbed.

Knead the Dough

Now it’s time to knead until the dough develops a smooth, elastic texture. If using a stand mixer, increase to medium speed and knead for about 5-8 minutes total.

Kneading milk bread dough with the dough hook

Knead in Butter

Once the dough is somewhat smooth (after those first few minutes of kneading), add the softened butter, 1 tablespoon at a time . Smear the butter into the dough and continue kneading.

First Rise (Proofing)

Form the dough into a ball and place it in a large, lightly oiled bowl. Cover the bowl with plastic wrap or a damp cloth.

Gathering the kneaded dough into a smooth ball

Recipe testedBaked in Hong Kong styleShared worldwideCreator tested toolsRecipe testedBaked in Hong Kong styleShared worldwideCreator tested tools

Tools used in this recipe

Pullman Loaf Pan with Lid, alternate view 2

Watch & bake along

Follow along as MolalaCook makes Hokkaido Milk Bread (Japanese Milk Bread) step by step.

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✦Baker’s notes · 烘焙提示

Read the full method before starting and measure everything first. Oven performance varies, so use the visual doneness cues as well as the stated time.

▣Storage · 保存方法

Cool completely, then store airtight. Reheat briefly before serving if you prefer a softer texture.

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Hokkaido Milk Bread (Japanese Milk Bread)