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How to make Japanese milk bread (soft and fluffy milk toast)

Have you tried heard about 65°C Hokkaido milk bread?

I am a big fan of bread that has a soft and fluffy texture. Japanese milk bread is probably the lightest, fluffiest, most tender bread that I have had. I would like to give it a try and here is the recipe to share with you all!

What makes the milk bread so soft and special?

We use TangZhong method to create the soft texture.

What is TangZhong method?

We make a roux by heating up the flour and water to create a slurry. Then we add this later to the bread dough.

We use this technique to increase the fluffiness in bread!

65°C Hokkaido Milk Bread Recipe:


Tang Zhong:

25g bread flour

125g water

500g bread flour

Milk powder 8g

Salt 5g

Instant yeast 7g

Sugar 10g

2 eggs

120g milk

10g honey

2 tbsp vegetable oil

**You can make 2 breads from this recipe.


Prepare the Tang Zhong one day a ahead:

1. In a pot, combine flour and water.

2. Cook, stirring constantly, over medium heat until it reach 65°C (150°F).

3. Transfer into a small bowl, cover with plastic wrap and cool down at room temperature. And then you can put it into the fridge

4. You can use it when it cools down or, ideally, use the Tang Zhong refrigerated overnight.

Prepare the Milk Bread:

5. In a large bowl, mix flour, milk powder, sugar and yeast. Mix everything together.

6. And then add salt. Mix again.

7. Add the egg (beaten) and milk. Start to combine with a spatula.

8. Add the Tang Zhong, honey and vegetable oil. Combine with a spatula until reach a very sticky dough.

9. Sprinkle the work surface with some flour and start to knead the dough with your hands; or if you have a stand mixer, you can use it. Mixer is preferred.

10. Knead for about 15 minutes or until the dough will be smooth and elastic.


11. Form into a ball, place it in a greased bowl and cover with plastic wrap.

12. Let it rise in a warm place for about 45 minutes or until double in size: the dough will be ready when you poke it and it will maintain its shape.

13. Transfer the dough over a silicon pastry mat or a floured surface and split it into 2 equal pieces. Each piece allows you to make 1 bread.

14. From each piece, split it into 3 equal pieces.

15. Roll each piece into a ball and cover every ball with plastic wrap or a towel, wait for 15 minutes.

Shaping the dough:

16. Roll each piece into a long oval shape with a rolling pin. Gently roll it up. Repeat the same steps with the other pieces. Cover them with a plastic wrap or a towel, wait for 15 minutes.

17. Repeat the process again. Roll each piece into a long oval shape with a rolling pin. Gently roll it up. Repeat the same steps with the other pieces.

Final proof:

18. Arrange the 3 rolls of dough into a greased loaf pan (20x10cm pan suggested). In total you have 6 rolls to make 2 breads.

19. Spray the pan with baking spray. Place the dough into the pan. Let it rise in a warm place (around 35°C to 38°C) for about 1 hour or when the dough has risen to fill 85% of the pan.


20. Bake in preheated oven at 180°C (355°F) for about 35 to 40 minutes.

21. Remove from the pan and cool down on a wire rack

Enjoy the fluffy milk bread!

This recipe uses white flour mostly. It is quite low in fiber from a nutrition perspective. Maybe you can spread some nut butter on top or make an avocado toast to increase your fiber intake!

For more breakfast ideas or nutrition advises, please contact Elaine for one on one nutrition consultation!

1 Comment

I don't understand how dieticians recommend that white flour bread is good to eat, when these days we know how bad it's to spike the insulin, and that we should avoid white bread at all time...

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