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Hokkaido Milk Bread Recipe (Video)

This milk bread from Hokkaido is amazing. Fluffy, subtly sweet and extremely versatile. Perfect for both toast and sweet and savory sandwiches.

This milk bread from Hokkaido is fluffy, subtly sweet, and extremely versatile.

In Japan, it’s usually eaten for breakfast, cut into slightly thick slices, and it’s perfect for sandwiches (from bikinis to fruit sando) as well as toast with jam, condensed milk, or your favorite side dish. Ah! and let’s not forget the Japanese-style French Toasts – yummy!

Bread in Japan.

In general, Japanese cuisine is considered to be based on rice. However, bread – also called “bread” in Japanese because of its Portuguese origins – is also widely consumed.

Therefore, it is not surprising to find people who prefer to have toast at breakfast time instead of the typical bowl of rice. In addition, sweet and/or savory sandwiches and breads are just as popular for lunch as bento and onigiri. Pssss…. Who hasn’t heard of melon bread?

The origin of the recipe

Some time ago I embarked on the search for the recipe for this delicious Hokkaido milk bread. I tried multiple recipes and finally, the winner, was Christine Ho’s recipe, based on a cookbook called “65° Bread Doctor” (65°C湯種麵包) by Yvonne Chen.

Hokkaido Bread Toast - a delicious soft and fluffy Japanese bread - homemade Hokkaido bread recipe

Why is Hokkaido milk bread so fluffy?

The secret behind this milk bread is the Tangzhong.

This is nothing more than a roux made with flour and water and/or milk. This is cooked until thickened and then cooled to room temperature. Once ready, add it to the bread and knead the dough.

The science behind this roux?

The starch in bread gelatinizes at high temperatures by absorbing the liquid, without forming any gluten in its structure. The starch molecules in tangzhong absorb much more liquid than at room temperature. When added to the bread dough, tangzhong adds more liquid to the dough in the form of a stable, soft matrix that creates the fluffy texture it is known for.

Japanese Milk Bread – Can I knead it by hand?

Yes. However, the process is greatly lightened if you use a bread maker, kitchen aid or food processor.

If you still dare to try doing it by hand, here are some tricks.

  • Start by mixing the ingredients with a spoon. When these start to combine, switch to using your hands.
  • Add the butter little by little, this way it will be easier for you to incorporate it into the dough.
  • Knead until the dough becomes smooth and elastic.
  • Once ready, put the dough in a bowl and cover. Let the dough rise until it doubles in size. Alternatively, you can leave the dough in the fridge overnight.

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Eve

Pan de Hokkaido - un delicioso pan japonés tierno y esponjoso - receta casera de pan de Hokkaido
Receta Pan de Leche de Hokkaido
Print recipe
4.73 from 11 votes
Este pan de leche de Hokkaido es esponjoso, sutilmente dulce y extremadamente versátil. Perfecto tanto tostado como para sandwiches dulces y salados.
Total Time: 5 hours
Course: Bread
Cuisine: Japanese
Keyword: Bread
Cooking method: Horno
Servings: 2 panes con un molde: 24x11x6,5cm
Calories: 111kcal

Recipe Equipment

  • KitchenAid
  • Báscula
  • Bol
  • Molde Bizcocho

Ingredients

Para el Tangzhong

  • 250 ml leche o agua ver nota
  • 50 gr harina para pan

Para la masa de Pan

  • 540 gr harina de pan
  • 86 gr azúcar
  • 8 gr sal
  • 11 gr levadura instantánea
  • 86 gr huevo batido guardar el huevo que os sobre para pintar el pan
  • 59 gr nata / crema de leche
  • 54 gr leche
  • 184 gr tangzhong
  • 49 gr mantequilla sin sal derretida

Instructions

  • Nota: Con las cantidades facilitadas salen 2 panes si se usa un molde de 24 de largo, 11cm de ancho y 6,5 cm de alto.

Preparamos el Tangzhong

  • En una olla, añadimos la harina y la leche. Removemos bien y cuando no queden grumos, calentamos la mezcla a fuego medio-alto hasta que esta espese.
  • Seguidamente, retiramos, vertemos en un bol y tapamos con papel film para evitar que el Tangzhong cree una capa.

Preparamos la masa

  • En un bol (o en una panificadora, kitchen aid o robot de cocina) añadimos todos los ingredientes secos (sal, azúcar, harina de pan, levadura) y removemos bien.
  • Creamos un agujero en el centro y añadimos la leche, la nata, el huevo y la cantidad necesaria de tangzhong (os sobrará un poco).
  • Empezamos a amasar. Al inicio os dara la sensacion que la masa es demsasiado seca, no os preocupes es normal.
  • Una vez tengamos una masa uniforme, es hora de añadir la mantequilla derretida y seguir amasando durante media hora hasta que la masa quede suave y elástica.
  • Transladamos la masa a un bol, la tapamos y dejamos fermentar durante unos 40 minutos o hasta que haya doblado su tamaño. La temperatura ideal para su fermentación es de 28 ºC con una humedad 75%. Alternativamente, podéis dejar la masa en la nevera durante toda la noche.
  • Pasado ese tiempo, transladamos la masa a una superficie ligeramente enharinada y le damos unos golpes para quitarle el aire.
  • Dividiremos la masa en 6 porciones de igual tamaño (3 para cada molde) y le daremos a cada porción forma de bola.
  • Una vez listas, dejamos reposar las bolas cubiertas durante 15 min.
  • Pasado ese tiempo, ayudandonos de un rodillo, aplanamos cada bola para darle forma ovalada. Seguidamente, doblamos el tercio derecho de la masa hacia el centro, y posteriormente el tercio izquierdo, como vemos en el vídeo.
  • Con el rodillo, aplanamos la masa hasta que esta adquiera un largo aproximado de 30 cm y la enrollamos para darle su característica forma.
  • En un molde para pan que habremos untado con un poco de aceite o mantequilla, añadiremos los rollitos de pan con el borde hacia abajo, de esta forma evitaremos que se abran durante la cocción.
  • Tapamos y dejamos reposar otros 40 min.
  • Mientras la masa reposa, precalentamos el horno (arriba y abajo) 180 ºC.
  • Pasado ese tiempo, pintamos la parte superior del pan con el huevo que nos sobro al inicio.
  • Horneamos el pan durante unos 30-35 minutos.

Video

Notes

Si optáis por preparar el tangzhong con agua, os recomiendo añadir 9 gr de leche entera en polvo a la masa.
Este pan esta delicioso si hacerle nada pero, en mi opinion, es aún mejor tostado.

Nutrition

Calorias: 111kcal | Carbohidratos: 18g | Proteina: 3g | Grasa: 3g | Grasas saturadas: 2g | Grasa monosaturada: 1g | Colesterol: 18mg | Sodio: 123mg | Potasio: 41mg | Azúcar: 3g | Vitamin A: 102IU | Calcium: 19mg
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