26 Aug




The Hokkaido Milk Bread owes its texture and height to the use of an interesting ingredient called Tangzhong. Basically, the Tangzhong method involves cooking 1 part of bread flour with 5 parts of water (by weight) at 65°C (149 °F) to form a roux. At 65°C, the gluten in the bread flour and water mixture would absorb the moisture and create a “leavening” action.  When the Tangzhong is added into other ingredients that go into a bread dough, it makes a huge difference in the softness and fluffiness of your final dough and it produces light, tender and fluffier bread.


For Tangzhong

  •     all purpose flour – 1/3 cup
  •     milk – 1/2 cup
  •     water – 1/2 cup

For Dough

  •     white whole wheat flour – 2.5 cups
  •     sugar – 1 tbsp
  •     salt – 1 tsp
  •     milk powder – 2 tbsp
  •     yeast – 2 tsp (instant yeast)
  •     milk – 1/2 cup + 2 tbsp
  •     tangzhong – 1/3 cup (1/2 the amount from above)
  •     olive oil – 3 tbsp
  •     cocoa powder- 1/2 cup


For making Tangzhong :-
Whisk all purpose flour, milk and water in a vessel until smooth. Place on stove over medium heat and keep stirring until the roux thickens. Turn off the stove when you notice a trail forming when you stir. Allow to cool completely and let it rest for 2 – 3 hours.
Bread Dough:-
Mix HALF of the prepared tangzhong with milk until smooth. Take flour, sugar, salt, milk powder and yeast in the food processor bowl and pulse to mix. Add the tangzhong-milk mixture and run on slow speed until the dough comes together. Now add the oil and process until the dough is smooth and elastic.

When stretched, the dough will stretch out very thin and finally break in the middle forming a circle. This takes about 15 – 20 minutes if kneading by hand. Kneading is important for a soft bread. The dough will be sticky initially, but kneading will make it soft and elastic.

Dividing and Rolling :-
Next divide the dough into 2 pieces if making one big loaf (9 x 5). Cover over the smaller portion and set it aside.Knead the larger portion of the dough until it is smooth and elastic. Cover it and set it aside.


Now to the smaller portion of the dough add the cocoa powder and water as needed and knead until it is incorporated well and the dough is smooth and elastic. Cover and set this aside too. Let both the dough proof until it is double its size (for about 2 hours). Then deflate the dough and knead them.
Flatten the white dough to about  12* 6 inches rectangle and chocolate dough to about  6 * 9 inches. Layer Chocolate layer in between the while dough layers. Fold the other end so it slightly overlaps the top fold. Stack the dough on top of one another, alternating the light and dark. Roll the stacked dough into a bâtard and seal the bottom. Place into a greased bread loaf pan. Cover and allow to rise for about 45 minutes.
Pre-heat the oven to 350 F and bake it for about 20-25 minutes untill the tops are golden. Remove from the oven and brush it with melted butter/milk. Remove from the loaf pan, let it cool completely. Then slice and serve.

If making only one batch, the remaining Tangzhong can be stored in the fridge for a couple of days. Bring it to room temperature before using.

For a more healthier option, you can even try milk bread with whole brown wheat flour. I shaped this loaf as a braided bread and put in the loaf pan.


Reference sites;-The culinary couple , simple recipes.

If you want to learn, how to shape your bread loafs better, get some tips here – farmgirl fare.



Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

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