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.

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.

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

Tools used in this recipe

Stainless Steel Balloon Whisk, 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)