Easiest Hokkaido Milk Bread Recipe

Hokkaido Milk bread (shokupan or paibao) originates in japan, it is soft, moist fluffy and springy bread using tangzhong method or water roux of baking.

500g       all purpose flour

15 tsp     instant yeast

50 g        skimmed milk powder

15g.        bread improver

150g       sugar

150ml      whole milk (chilled)

100          ml whipping cream

3              eggs beaten

70g          butter softened

100g       Tangzhong

Tangzhong Recipe:

40g Flour

80g Milk

For tangzhong procedure:

1. In a saucepan combine flour and milk, stir and cook in low heat until it gelatinize and thickens, let it cool and rest for at least 2 hours.

For Hokkaido Bun

1. In a mixer combined first all dry ingredients, mix in a low speed for 30 seconds or until all dry are well combined.

2. add all the wet Ingredients except butter into dry mixture including tangzhong. Mix in Medium speed until it forms a dough.

Note: milk absorption may vary, add flour if the dough is too sticky or you can add milk if its too dense.

3. add butter, mix in a high speed until it will be smooth and elastic. Do the window pane method.

4. Rest for about an hour or until double the size.

5. Portion dough in desired weight, shape into ball rest and proof .

6. Brush with egg wash before baking for 170c.

7. To make a loaf. portion dough in 4 equal parts. Flatten dough into rectangular shape, roll towards end to another put it in a loaf pan, proof and bake.