hokkaido milk bread

Learn how to easily make this Asian bakery style pork floss buns using tang zhong and autolyse method to make the softest fluffiest buns you will ever have.

Super Soft Meat/Pork Floss Milk Buns (Tang Zhong Method)

gr bread flour (5 tsp)

90 ml whole milk (6 Tbsp)

gr bread flour (2 cups + 2 Tbsp + 1 tsp)

gr instant yeast (1 1/2 tsp)

gr milk powder (1 1/2 tsp)

120 ml whole milk (1/2 cup, see notes)

egg (lightly beaten)

gr butter softened (3 Tbsp)

tsp salt

Tbsp sugar

egg beaten

water

Tbsp kewpie mayo (or you can use regular mayo too)

Tbsp condensed milk

pork floss (or other meat floss of your choice)

Tbsp Sesame seeds

seaweed

Place milk and the bread flour in a small saucepan. Whisk until there is no more lumps. Cook this mixture over medium heat until it is thickened, about 5 minutes or less. Remove from the heat and let it cools down completely

PREPARE TANG ZHONG:

Mix all the dry ingredients together in a mixing bowl. Make a well in the center and pour in the wet ingredients and the tang zhong you made earlier. Use a dough hook attachment to knead the dough until all the crumbly dough starts to come together into one mass, it may take about 2-3 minutes for this to happen. Don't be tempted to add any liquid. You may need to stop halfway and scrap the dough off the hook and the sides of the bowl and knead again several times

Once it comes into a dough, stop the machine. The dough will not be smooth, don't worry.Cover the dough and let it rest for 20 minutes. This is an important rest that bakers refer to as an autolyse (though in our case it's a short one. Read my post above for detail)

After the rest, turn on and knead the dough again and knead for 1-2 minutes until it is a bit smoother. Then add the salt and sugar into the dough. Continue to knead until the dough is relatively smooth. You need to stop and scrape the dough off the hook and the bowl several times during this process. I promise it's worth the effort!

Once you have a smooth dough, turn the machine back on again to knead and gradually add in the softened butter a bit by a bit.  The dough will turn into a REAL sticky mess again because of the butter, just keep kneading and stop halfway and scrape the dough off the hook and bowl again and continue to knead until the butter is absorbed by the dough. IT WILL HAPPEN, don't worry! DO NOTbe tempted to add any extra flour. You will get a shiny smooth dough that is very elastic. I promise!

MAKE THE DOUGH:

Place this dough in a lightly oiled large bowl, cover it with a clean and damp tea cloth or plastic wrap and let it rise at a warm place for about 1 hour. It may not double in size, but it will puff up some for sure.

1ST PROOFING:

Punch the dough down, divide into 8 large balls

Pull and tuck the dough to form a smooth round ball or slightly oval (it's up to you) with the seams tucked underneath. Place the seam side down on a baking pan lined with parchment paper and repeat with the rest of the dough. Cover with a plastic wrap or a clean kitchen towel

SHAPING:

Let the doughs proof again for another 30-40 minutes or until they puff up again to about 50% or more of their original size. Brush the top of the dough with egg wash

2ND PROOFING:

Preheat oven to 350 F (177 C) and pop it into the oven (3rd rack from the top) and let them bake for the next 20-30 minutes depending on the oven, mine took 20 minutes. It will be golden brown on top. Remove from the oven and let it cool down in the pan for about 5 minutes and then let them cool completely on a cooling rack

BAKING:

Mix kewpie mayo and condensed milk in a bowl. Stir to mix. Yes, that&#039;s all you need to do. On another bowl, combine the pork floss, sesame seeds, and roasted seaweed strips

PREPARE TOPPING:

Once the buns have cooled down, brush the top of the bun with the mayo sauce mixture you make above. If you plan to serve 5 buns, then dress 5 of them. Don't dress all of them ahead of time and keep for the next day or so as things will get soggy&nbsp;

Gently press the bun (the side with the mayo sauce) into the floss mixture. Repeat with the next buns and serve

DRESS WITH TOPPING:

https://content.jwplatform.com/videos/undcUggW.mp4

Super Soft Pork Floss Buns (Tang Zhong Method)

Tried and True! The best Shokupan Japanese milk bread recipe. Shokupan is the soft &amp; fluffy authentic Japanese milk bread made using the Yudane method! Discover the method with easy to follow instructions!

Shokupan

g Bread flour (*1)

ml boiling water (above 194°F(90°C))

ml milk (room temperature) (*3)

sugar

dry instant yeast (*2)

unsalted butter (room temperature)

Bread flour (*1)

g salt

Make Yudane the night before. Place bread flour in a bowl and add boiling water and mix well. Put cling wrap and refrigerate overnight. *4

Pour the room temperature milk into a stand mixer bowl.

Add sugar,butter and yeast to the bowl then add the yudane as you tear it into small pieces.

Add the bread, flour and salt.

Attach the kneading hook onto the stand mixer and combine all ingredient on low speed 1.

When all ingredients are combined, turn the speed up to 5 or 6 and knead the dough for 20 min.

Roll the dough round and place the dough into a greased bowl. Wrap with cling wrap to rise for about 45 min to 1 hour at about 86°F(30°C)  or until double the size.

Use your finger, to test if the dough has risen by dusting your finger with flour and poking the dough. If the dough doesn&#039;t bounce back and the hole you poked stays there, it is ready.

Punch the dough down and cut the dough into two equal parts with a scraper and roll them.

Cover the rolled doughs with a wet cloth and stand it for 20 minutes bench time.

Roll out each dough to about 5.9x7.8inch (15 x 20 cm) rectangle with a rolling pin.

Fold the dough tightly not letting any air in towards the centre from left and right.

Rotate the dough 90 degrees and roll it from one end.

Spray one loaf bread tin lightly and place the rolled dough in the end of the tin facing the centre.

Cover it with a wet cloth and let the dough rise for a second time until the dough rises to the size of the bread tin about 30 min.

Start to preheat the oven to 365 °F(185°C).

When the dough has risen to be level with the tin, it&#039;s ready to bake.

Bake the dough for about 25 -30 minutes in preheated oven.

Remove the bread from the tin and cool it down on a rack. * 5

Whisk an egg, rightly brush over the bread dough.(Optional)

https://content.jwplatform.com/videos/gmeLPpKo.mp4

How to make Japanese fluffy white bread Shokupan

The best Japanese Milk Bread recipe! Japanese Milk Bread, also known as Hokkaido Milk Bread and Shokupan Bread is a recipe you NEED in your book. Soft like a pillow and with a longer counter life than most loaves, this delicious white sandwich bread will be the perfect addition for your breakfast!

Japanese Milk Bread (Shokupan)

(370 grams) plus 3 tablespoons (25 grams) all-purpose flour

(120 grams) water

(120 grams) whole milk

tbsp (25 grams) milk powder

tsp (6 grams) instant yeast

tsp (6 grams) salt

tbsp (43 grams) unsalted butter, room temperature

Start by making the tangzhong base. In a...

Start by making the tangzhong base. In a microwave-safe bowl, add 1/2 cup of water plus 3 tablespoons of all-purpose flour. Whisk ingredients until there are no lumps remaining. Microwave the mixture for 20 seconds, stop and whisk it. Repeat 2 times more, always remembering to pause and whisk. Mixture will be smooth and pudding-like when ready. Let it cool for 5 minutes.

In a large bowl, or the bowl of...

In a large bowl, or the bowl of your stand mixer if using one, mix all dry ingredients: flour, milk powder, instant yeast, sugar and salt.

In a medium bowl, mix the tangzhong base...

In a medium bowl, mix the tangzhong base with egg and whole milk.

Add wet mixture to the dry mixture and...

Add wet mixture to the dry mixture and mix until dough is formed.

Add room temperature butter and knead the dough...

Add room temperature butter and knead the dough for 5 minutes if doing it with a stand mixer, 8 to 10 minutes if doing it by hand. Dough should feel slightly tacky, and if doing using a stand mixer, stick to the bottom of the bowl but not to the sides.

Let the dough rest in a warm spot,...

Let the dough rest in a warm spot, covered, for 1h to 1h and 30 minutes, or until it doubles.

Line and grease with butter a deep 9x4...

Line and grease with butter a deep 9x4 inch loaf pan.

Divide dough into 4 equal pieces. In a...

Divide dough into 4 equal pieces. In a floured counter, roll each piece open, then roll each strip of dough into a cylinder, and pinch ends to seal. When arranging rolled dough into the loaf pan, remember to place the pinched side facing down, with the spiral against the long side of the pan.

Let the dough rest again for 1 hour,...

Let the dough rest again for 1 hour, or until it almost doubles. Dough should look puffy when ready.

Bake shokupan for 35 to 40 minutes at...

Bake shokupan for 35 to 40 minutes at 350°F, until top has a deep golden brown color. Don’t bake at a higher temperature, and bake for at least 30 minutes or it will be undercooked in the middle.

Wait for at least 1 hour before slicing,...

Wait for at least 1 hour before slicing, so bread will be cooled and fully cooked.

https://www.youtube.com/watch?v=dzYpGz6AMOs

Make Japanese milk bread using all-purpose flour only. This shokupan recipe is easy, super tasty and extra fluffy, perfect for sandwiches and delicious to have for breakfast.

Get all the tips for this bread: https://milkandpop.com/japanese-milk-bread/

#shokupan #japanesemilkbread #milkbread

How to Make Shokupan with All Purpose Flour - Fluffy Japanese Milk Bread

Sourdough  version of Hokkaido Milk Bread is incredibly soft and airy bread made with a simple technique involving a roux “starter,” known as tangzhong.

Sourdough Hokkaido Bread

For the Tangzhong Flour-Water Roux

Bread flour

milk

Levain

bread flour

whole wheat flour

g Active Sourdough Starter (I used 100% sourdough starter)

For The Dough:

flour bread flour

salt

powdered milk

57 milk and a little more if needed

heavy whipping cream 25% fat

150 g levain

/32 gramsm unsalted butter

Leavain

Add  both whole wheat flour, bread flour and starter for levain and set aside for 6 hours.

The Tangzhong (Flour-Water Roux):

In a medium saucepan whisk together lightly the flour, water and milk in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so no lumps form and the roux is smooth.

If you have a thermometer, cook the roux/ tangzhong till it reaches 65C (150F) and take it off the heat. If you do not have a thermometer, then watch the roux/ tangzhong until you start seeing “lines” forming in the roux/ tangzhong as you whisk/ stir it. Take the pan off the heat at this point.

Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. If not using immediately, transfer the roux to a bowl and cover using plastic wrap. It can be stored in the refrigerator until the color changes . Discard the tangzhong after that.

Dough:

In a bowl of kitchenaid stand mixer add bread flour, salt, sugar, and milk powder and set aside.

In a microwave safe bowl heat milk, whipping cream and butter for about 30  seconds  and set aside.

Kitchenaid stand mixer fitted with dough attachment mix in, tangzhong mixture, milk-cream-butter and starter into flour mixture and knead until it become soft and sticky for about 15 minutes on medium speed (3-4) . Once the dough starts leaves the side and knead with hand for about 3 more minutes or until when you pull the dough it will spread without tearing, means it passes window pan test.

Remove the dough and place it into well oil pan bowl for doubling. Cover with plastic wrap and a towel, and let the dough rise for about 12 hours or till almost double in volume in room temperature.

Place the dough on your working surface. About 823g dough divide into 4 equal pieces of 206g. You do not need flour to work or shape this dough.

Roll out each portion of the dough with a rolling pin into an oval shape, about 1/8” thick. Take one end of the dough from the shorter side of the oval and fold it to the middle of the oval. Take the other end and fold so it slightly overlaps the other fold.

Roll this folded dough with the rolling pin so the unfolded edges are stretched out to form a rectangle. Roll the rectangle from one short edge to the other, pinching the edges to seal well. Do this with each of the four larger pieces and place them, sealed edges down, in a well-buttered loaf tin. Cover with a towel and leave the dough to rise for about 2-4 hours.

Carefully brush the tops of the dough with egg wash and bake at 350F for about 45 minutes  or it registers an internal temperature of 190-200 F. If the top starts browning earlier, tent the loaf tin with foil to prevent extra burning. Let them cool in the tins for about 5 minutes and then unmold and transfer to a rack till slightly warm or cool.

Sourdough version of Hokkaido Milk Bread is incredibly soft and airy bread made with a simple technique involving a roux “starter,” known as tangzhong. For detail recipes please visit, https://zestysouthindiankitchen.com/sourdough-hokkaido-milk-bread/
#Sourdoughbread #HokkaidoMilk Bread

Sourdough Hokkaido Milk Bread

Try this milk bread recipe for the softest, fluffiest homemade milk bread! Also known as Japanese milk bread, Hokkaido milk bread, or shokupan.

Soft and Fluffy Japanese Milk Bread

butter

sea salt

dry yeast

1¼ teaspoon dough enhancer ((optional) see Note 1)

Mix: Attach the dough hook to your stand mixer. Add all the ingredients except the butter. Mix on low until there&#39;s no more dry flour. Then add the butter and beat on high speed. The dough is ready when it forms into a ball and the surface is smooth and glossy. Check for proper gluten develop using the window pane test (See Note 2). Timing will vary but it took me 10 to 13 minutes.

Proof

Proof: Form the dough into a smooth round ball and place into a see through  proofing container that&#39;s been coated with oil. Proof until doubled in size in a warm, humid environment. See Note 3.

Bench rest

Bench rest: On a well floured surface, divide the dough into 6 even pieces and roll each into a ball. Loosely cover and let it rest for 15 minutes.

Shape

Shape: Roll each ball into an oval shape. Flip it over so the surface (crust) is on the bottom and do a letter fold (2 folds). Then roll it up to form a spiral and then pinch the seam closed. Place three spirals in each 1 lb loaf pan. Repeat for the other pieces (See step by step photos in recipe post above).

Final proof

Final proof: Proof in a warm humid place until doubled in size or it&#39;s 1 cm below the rim of the loaf pan. Preheat your oven to 356° F.

Bake

Bake: Bake at 356° F for 25 minutes or until it gets a golden brown crust. For a shiny, golden crust: Immediately after removing from the oven, brush on an egg wash coating for a shiny crust. Crack an egg in a small bowl and mix well. Using a pastry brush, apply a thin coating to the crust. The heat from the bread will cook the egg, giving you a shiny golden crust.

Learn how to make the softest fluffiest milk bread using tangzhong and autolyse methods. A bread that you can just tear layer by layer.

How To Make Soft and Fluffy Hokkaido Milk Bread (Tangzhong and Autolyse Method)

gr bread flour (2 1/2 cups)

gr milk powder (2 Tbsp)

gr craisins (optional, or other things like mini chocolate chips morsels)

120 ml whole milk (1/2 cup)

gr butter (3 Tbsp, softened)

Tbsp sugar (see notes)

egg (beaten)

Sesame seeds (for sprinkling (optional))

Almond (Thinly sliced)

Place milk and the bread flour in a small saucepan. Whisk until there is no more lumps. Cook this mixture over medium heat until it is thickened, about 5 minutes or less. Remove from the heat and let it cool down completely

Prepare tang zhong:

Mix all the dry ingredients together in a mixing bowl. Make a well in the center and pour in the wet ingredients and the tang zhong you made earlier. Use a dough hook attachment to knead the dough on speed 2 until all the crumbly dough starts to come together into one mass, it may take about 2-3 minutes for this to happen. Don&#39;t be tempted to add any liquid. You may need to stop halfway and scrape the dough off the hook and the sides of the bowl and knead again several times 

After the rest, turn on and knead the dough again on speed 2 and knead for 1-2 minutes until it is a bit smoother. Then add the salt and sugar into the dough. Continue to knead until the dough is relatively smooth. You need to stop and scrape the dough off the hook and the bowl several times during this process. I promise it&#39;s worth the effort!

Once you have a smooth dough, turn the machine back on again to knead and increase speed to 4. Gradually add in the softened butter a bit by a bit.  The dough will turn into a REAL sticky mess again because of the butter, just keep kneading and stop halfway and scrape the dough off the hook and bowl again and continue to knead until the butter is absorbed by the dough. IT WILL HAPPEN, don&#39;t worry! DO NOT be tempted to add any extra flour. You will get a shiny smooth dough that is very elastic. This may take about 10-15 minutes. The dough must pass a windowpane test, meaning, when you stretch a small amount of dough thinly, it won&#39;t break and a light can pass through

Make the dough:

Place this dough in a lightly oiled large bowl, cover it with a clean and damp tea cloth or plastic wrap and let it rise at a warm place for about 1 hour. It may not double in size, but it will puff up some for sure.&nbsp;

1st proofing:

Lightly oil your loaf pan and line your loaf pan with parchment paper with side overhanging (easier to pull the bread out later). Punch the dough down, separate it into 3 equal size balls. Cover these doughs loosely with plastic wrap and let them rest for 15 minutes. Make sure you don&#039;t skip this part of resting the dough before shaping

Roll each ball out into a rectangle shape (don't have to be exact). Fold the two long sides up and then roll it from the bottom to top. Place the seam side down in the loaf pan and repeat with the other 2 doughs. Place them next to each other. Cover with a plastic wrap

If you don&#039;t plan to bake on the same day, you can also put this shaped dough in the fridge to let the 2nd proofing happen overnight in the fridge. The next day just bring it out to let it comes to room temperature before baking

Shaping:

If youare going to bake on the same day, let the dough proof again for another 40 minutes or until they fill up the loaf pan. Brush the top of the dough with egg wash

Sprinkle with some white sesame seeds or other seeds of your choice if you like

2nd proofing:

Preheat oven to 350 F and pop it into the oven (3rd rack from the top) and let it bake for the next 30-40 minutes depending on the oven, mine took 30 minutes. It will be golden brown on top. Remove from the oven and let it cool down in the pan for about 5 minutes and then lift the bread out and let it cool completely on a cooling rack. Enjoy and once it&#039;s cooled down completely, wrap it up with plastic wrap and it&#039;s good for about 3 days or so (it didn&#039;t last that long in our house)

Baking:

https://content.jwplatform.com/videos/zsfOjHcc.mp4

Learn how to make the softest fluffiest milk bread using tang zhong and autolyse method. A bread that you can just tear layer by layer.

HOW TO MAKE SOFT AND FLUFFY MILK BREAD (TANG ZHONG AND AUTOLYSE METHOD)

This recipe teaches us how to make the most authentic, softest, and fluffiest Japanese Milk Bread at home. The pre-fermented dough (biga) in this recipe can bring an extra rich flavor and fluffy texture to your Japanese milk bread. And the pre-fermented method saves you much time on the second day, so that you will be able to make this warm and soft bread after you get home from work or school.

Japanese Milk Bread

flour

milk ((can be substitued

active dry yeast

tbsp milk powder ((highly recomanded but optional))

+ 1 tbsp heavy whipping cream

tbsp sugar

tsp butter ((softened at room temperature))

Microwave ½ cup of milk for 30 seconds to warm but not hot. Stir to evenly distribute the heated and cold milk. (The wamed milk should feel similar to your body temperature, about 100 °F/38°C.)

Make the pre-fermented dough (biga)

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The most viewed hokkaido milk bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine