Fluffy Japanese Hokkaido Milk Bread Recipe

5 from 1 vote

Fluffy Japanese Hokkaido Milk Bread Recipe

Japanese Hokkaido Milk Bread, also known as Shokupan, is a soft and delicate white bread with a cloud-like texture that practically melts in your mouth.

Prep Time2 10

Cook Time25

Total Time2 35

Course: Breakfast, Side Dish

Cuisine: Asian, Japanese

Diet: Halal, Low Salt, Vegetarian

Servings: rolls

Calories: 217kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 Measuring cups
1 measuring spoons
1 9" springform cake tin

Ingredients

For Tangzhong

2 ½ tablespoon strong white bread flour
⅓ cup water

For the Dough

2 ½ cups strong white bread flour
2 ¼ teaspoon fast action dry yeast
¼ cup caster or granulated sugar
1 teaspoon salt
⅓ cup tangzhong (cooled down to a room temperature)
½ cup full-fat milk (whole milk) (lukewarm)
1 large egg
3 ½ tablespoon unsalted butter (melted and cooled down)

For Glazing

1 small egg

US Customary - Metric

Instructions

Preparing the Tangzhong

In a small saucepan, combine the strong white bread flour and water. Whisk them together until there are no lumps and the mixture is smooth.
Place the saucepan over medium heat and continuously whisk the mixture as it cooks. Keep whisking to prevent any clumps from forming.
Cook the mixture until it thickens into a gel-like consistency. This typically takes about 2 to 3 minutes. You will notice that the mixture becomes thicker and more viscous as it heats up.
Once the tangzhong has thickened, remove the saucepan from the heat and let it cool completely. The tangzhong should have a smooth and sticky texture.

Forming the Dough

In a mixing bowl of a mixer fitted with the dough hook attachment, combine white bread flour, fast-action dry yeast, sugar, and salt. Mix them until well combined.
Add cooled tangzhong (at room temperature), lukewarm milk, and 1 large egg. Mix on low speed until a rough dough forms.
Add the melted butter gradually, and then increase the speed to medium.
Knead the dough in the stand mixer for about 8-10 minutes, or until it becomes smooth, and elastic, and pulls away from the sides of the bowl.
Shape the dough into a ball and place it in a greased bowl.
Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.

Shaping the Dough for Rolls

Divide the risen dough into 9 equal portions.
Take each piece and bring all of the edges towards the center to create a compact ball.
Flip the ball over so that the seam side is facing downwards.
Using your palms, cup the dough ball and rotate it on the work surface to create surface tension. This will help the dough keep its shape during baking.
If the dough feels sticky, use a little flour as needed to prevent it from sticking to your hands.
Repeat the process for the remaining portions of dough until all the balls are shaped.
Place the shaped rolls into a lightly greased 23 cm (9") springform cake tin or a baking dish of approximately 23cm x 23cm (9 inches x 9 inches) in size or equivalent.
The rolls should be positioned so that they are lightly touching each other, but not too tightly packed.
Cover the baking dish with a clean kitchen towel and let the dough rise for another 45 minutes to 1 hour, or until the rolls have doubled in size.

Baking the Bread Rolls

Preheat your oven to 180° C (350° F).
Once the dinner rolls have risen, if desired, brush the tops with a beaten egg for a shiny crust.
Bake them in the preheated oven for about 20-25 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.
Remove the bread from the oven and let them cool on a wire rack before serving the dinner rolls.

Shaping the Dough for Loaf

For the loaf method, divide the dough into three equal pieces. Turn them into balls.
Flatten each dough roll into a rectangular, and fold the long sides towards the middle.
Roll it tightly from the short side into a log/spiral shape and pinch the seam to seal. Place it to a prepared 9" loaf pan, and repeat with the other 2 rolls.
Cover the loaf, let it rise for 45 minutes, brush with a beaten egg, and bake in a preheated oven for 25-30 minutes, or it is deep golden brown.

Video

Notes

Baking is a science, so make sure to measure your ingredients accurately. Use a for precise measurements, especially for flour and liquids, to ensure consistent results.
It's essential to let the tangzhong cool down to room temperature before adding it to the dough.
Proper kneading develops gluten, contributing to the bread's structure and texture. Knead the dough until it becomes smooth and elastic, and springs back when lightly pressed.
Give the dough enough time to rise properly. Use the timings provided in the recipe as a guide, but be mindful of the room temperature and make necessary adjustments. The key is to ensure that the dough doubles in size during the rising process.
Find a warm spot in your kitchen for the dough to rise. Avoid exposing it to drafts, as they can affect the fermentation process and result in uneven rising.
For a beautiful golden crust, brush the shaped dough with an egg wash before baking. This gives the bread an attractive sheen and adds a touch of richness.
Every oven is different, so keep a close eye on your bread while it bakes. Follow the recommended temperature and time in the recipe, and adjust if necessary to achieve a perfectly baked loaf.

Nutrition