Hokkaido Japanese Super Soft Milk Bread Recipe

Name: Hokkaido Japanese Super Soft Milk Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 3/8 tablespoons flour; 1/2 cup water; 1/2 cup milk; 6 1/2 ounces tangzhong; 4 1/2 cups wheat flour; 6 3/4 tablespoons granulated sugar; 1 5/16 teaspoons salt; 1 1/4 tablespoons milk powder skimmed; 15/16 tablespoon instant yeast or dry bakery; 5 5/8 tablespoons egg; 3 1/3 tablespoons heavy cream; 3 tablespoons milk fresh; 3 1/2 tablespoons melted butter; 1 egg for glaze

Servings: persons

6 3/8 tablespoons flour
1/2 cup water
1/2 cup milk
6 1/2 ounces tangzhong
4 1/2 cups wheat flour
6 3/4 tablespoons granulated sugar
1 5/16 teaspoons salt
1 1/4 tablespoons milk powder skimmed
15/16 tablespoon instant yeast or dry bakery
5 5/8 tablespoons egg
3 1/3 tablespoons heavy cream
3 tablespoons milk fresh
3 1/2 tablespoons melted butter
1 egg for glaze

1
In a saucepan, combine flour, water and milk. On low heat, stirring, bring mixture to a temperature of 65 degrees Celsius, the mixture will thicken to have the consistency of thick cream.
2
Let it cool in a bowl covered with a plastic film. Can be prepared the day before.
3
Preheat oven to 180 degrees C.
4
In mixer bowl, add tangzhong, wheat flour, sugar, salt, milk powder, egg, cream, and milk. Begin kneading gently, after 3 to 4 minutes add the melted butter.
5
Knead for 5 to 7 minutes to get a homogeneous, well-softened dough.
6
Cover the bowl of the food processor with a plastic wrap. Let dough rise for 45 minutes in a draft free location.
7
Grease a 20 centimeter long baking pan.
8
Place the dough on a lightly floured surface.
9
Cut into 3 equal parts, form balls. Roll one ball into an oval. Lengthwise, fold one side to center, fold other side on top of first fold. Then, roll up the dough lengthwise to form a roll. Repeat with remaining 2 dough balls.
10
Place all 3 rolls in baking pan side by side.
11
Allow dough to rise until doubling in volume.
12
Brush egg yolk on dough.
13
Bake for 30 to 35 minutes.
14
Cool on rack.

902

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 3/8 tablespoons flour, 1/2 cup water, 1/2 cup milk, 6 1/2 ounces tangzhong, and more.

Yes, Hokkaido Japanese Super Soft Milk Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hokkaido Japanese Super Soft Milk Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions