Hokkaido milk toast is popular japanese-style bread. It’s soft, thick, fluffy and addicting. I found a recipe for Hokkadio milk toast in the 65 Degrees Tangzhong book and decided to try it out this weekend.
As you know, I love making bread using the tangzhong method, which you can read a little more about here. It takes a little more effort, but the results are worth it. The bread has such an incredible rise and stays so soft and fresh. This is something I’ve not been able to achieve with other bread recipes and I’ve been testing out a lot of bread recipes.
Anyhow, I finally got my hands on a copy of the 65 Degrees Tangzhong book which is the book that introduces the tangzhong method of making bread along with a ton of gorgeous pictures and recipes.
Of course, once I had the book, the problem is I don’t read enough chinese to understand it. So I spent some time browsing through pictures and looking at the step by step photos. I’m slowly having my mom help me translate recipes I want to check out.
When I went through the book, the picture that stood out to me most was this recipe for Hokkaido Milk toast. The bread looks so incredibly fluffy when pulled apart. Hokkaido is an island in Japan. I believe the bread is named after a bread that is made in that region.
I followed the recipe for the most part, except that instead of splitting the bread each loaf into two sections, like the recipe called for, I did three sections. All the recipes I’ve used so far, have required the dough to be divided into four sections. To suddenly do two seemed so odd and they seemed so giant. Three sections was a nice compromise.
I was really really pleased with how the bread turned out. And the three sections came out evenly-sized, something I’ve been working on achieving as well because in the past, my four sections are not completely even and you’ll see one push over the top of another.
This bread is soft and a little bit sweet. It’s titled a “toast” as opposed to “bread” so I guess you are supposed to slice it up like toast, but I like just taking the chunks and eating the bread as is. I think if I had left the bread in two sections, it would be easier to make toast with it, since each section is so big.
Several people have asked me what kind of board I use to roll out my dough for breads. I purchased this Pastry Board a while ago, and I love it. It’s very a sturdy wood board. The measurements written on it come in handy for measuring out how much I need to roll my dough out.
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