Japanese Milk Bread (Hokkaido)

Ingredients

Tangzhong

• 2 tbsp flour, 20g
• 2 tbsp water, 27g
• 4½ tbsp milk, 60g

Yeast Mixture

• 1 tbsp active dry yeast or instant yeast, 10g
• 2 tbsp lukewarm water, 20g

Main Dough

• Tangzhong
• Yeast mixture
• 2⅓ cup AP flour, 380g
• ¼ cup sugar, 60g
• 1 tsp salt, 3g
• ½ cup milk, 130g
• 1 large egg
• 3 tbsp softened unsalted butter

Finishing

• 1 large egg (for egg wash)
• Garlic butter (for dinner rolls, optional)
• Butter (for loaf, optional)

Instructions

Mixing and First Proof

1. If using active dry yeast, add it into the lukewarm water, mix, and allow to sit for 10 minutes until it blooms. If you are using instant yeast, skip this step. (1 tbsp active dry yeast or instant yeast, 2 tbsp lukewarm water)
2. In a saucepan, add the tangzhong ingredients (2 tbsp flour, 2 tbsp water, 4½ tbsp milk) and cook, continuing to stir over low heat until a thick, paste-like substance forms. You should be able to pick all of it up with a spoon.
3. Add your yeast mixture and tangzhong along with the remaining dough ingredients (2⅓ cup AP flour, ¼ cup sugar, 1 tsp salt, ½ cup milk, 1 large egg) except for the softened butter in a stand mixer bowl. If you are using instant yeast, add the yeast and water in at this stage. Mix on low speed for 5 minutes or until a proper dough forms.
4. Add your softened butter, 1 tbsp at a time, and mix on medium speed until the butter is fully incorporated and the dough is very smooth. If your dough is too sticky, add more flour 1 tbsp at a time until manageable.
5. Allow your dough to proof in a bowl, covered with plastic wrap, for 1.5 hours or until doubled in size.

Dinner Roll Method

1. Portion the dough into 75g pieces. When shaping, make sure to form surface tension on the dough balls for a smooth look. Place them into a 9-inch cake pan, leaving 1cm of space between each.
2. Allow them to rest for another 1 hour for the second proof.
3. Brush with egg wash (1 beaten egg) and bake in the oven at 350°F for 20 minutes.
4. Top with garlic butter and enjoy.

Loaf Method

1. Separate your dough into 3 equal pieces (about 250g each).
2. Flatten each piece into a rectangle.
3. Fold the long sides towards the middle.
4. Roll it up and seal the edge towards the bottom.
5. Place into an oiled 9-inch loaf pan, leaving 1 inch of space between each roll.
6. Cover with plastic wrap and let proof for 1 hour.
7. Brush with egg wash (1 beaten egg).
8. Bake at 350°F for 25-30 minutes. I like to immediately brush with butter and let rest for 10 minutes before serving.

Tips

• Use weighted measurements (grams) for accuracy instead of volume measurements (cups/tbsp) to ensure the best results.
• Ensure your butter is softened, not melted, before adding it to the dough.
• Be patient when incorporating the softened butter; the dough will look broken at first, but it will come together after a couple of minutes of mixing.