Making Better Bakes™

Cotton-Soft Japanese Hokkaido Milk Bread

Softer, fluffier, and more tender with our premium dairy powders and tangzhong.

Milk powder helps make loaves exceptionally soft and tender. Combined with the tangzhong method, it produces the lovely cotton-like texture characteristic of traditional Japanese milk bread.

Golden Hokkaido Milk Bread on Rack

Ingredients

Makes 1 large loaf.

A. Tangzhong (Water Roux)

  • 25g strong white bread flour
  • 125ml water

B. Main Dough

  • 350g strong white bread flour
  • 30g skimmed OR full-cream milk powder
  • 50g caster sugar
  • 7g instant dried yeast
  • 6g salt
  • 1 large egg (approx. 50g)
  • 120ml lukewarm water
  • 40g unsalted butter, softened
  • All prepared tangzhong

C. Finishing

  • A little milk or beaten egg (optional)
  • Butter for greasing loaf tin

Why Milk Powder Makes a Difference

Choosing the right milk powder transforms your loaf's profile:

  • Skimmed: Yields a light, soft, and fluffy crumb.
  • Full-Cream: Produces a richer, creamier flavor and tender crumb.

Recommendation: Use full-cream milk powder for a richer milky flavor, or skimmed milk powder for a lighter finish. The 30g quantity works perfectly for either type!

Storage & Shelf Life

  • Room Temperature: Store in an airtight bag for 2–3 days.
  • Freezer: Slice and freeze for up to 2 months for best quality.
  • To Serve: Toast lightly or allow frozen slices to thaw at room temperature.

Step-by-Step Method

Step 1 – Tangzhong

Mix 25g flour and 125ml water in a saucepan. Cook over low heat, stirring until it becomes a thick, smooth paste. Cool completely.

Step 2 – Mix

Combine bread flour, milk powder, sugar, yeast, and salt. Add egg, water, and cooled tangzhong. Mix until a rough dough forms.

Step 3 – Knead

Knead for 5 mins. Gradually add softened butter and knead for another 10–15 mins until smooth, elastic, and stretchy.

Step 4 – First Proof

Place in a greased bowl, cover, and leave for 60–90 minutes or until doubled in size.

Step 5 – Shape

Divide into 3 equal portions. Flatten each into an oval, fold sides inward, and roll up. Place seam-side down in a greased loaf tin.

Step 6 – Second Proof

Cover and leave for 45–75 minutes until dough rises to approximately 1–2cm below the rim of the tin.

Step 7 – Bake

Preheat oven to 175°C conventional or 160°C fan. Bake for 30–35 minutes until golden brown and cooked through.

Step 8 – Cool

Remove from tin and cool on a wire rack. Brush with butter if desired. Cool completely before slicing.

Secrets to an Extra Fluffy Loaf

1. Use milk powder to enrich the dough and build a softer texture.
2. Never skip tangzhong—it locks in essential moisture.
3. Knead sufficiently until the dough passes the windowpane test.
4. Avoid adding excess flour; a slightly tacky dough yields a softer loaf.
5. Do not overbake to prevent a dry crumb.
6. Use a Pullman loaf tin for a classic square Japanese shape.

My Final Baking Recommendation: For the softest, fluffiest Hokkaido milk bread, use 30g full-cream milk powder together with the tangzhong method. You'll get a beautifully tender, milky loaf with a delicate, cotton-soft crumb! 🍞

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