Kirbie's Cravings

Hokkaido Milk Toast

Hokkaido milk toast is popular Japanese-style bread that is soft, thick, fluffy and addicting. It starts with a flour and water mixture, called tangzhong, which is what gives the bread it’s incredibly soft texture that stays soft and fluffy for days.

Hokkaido Milk Toast in a baking pan

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.

close-up of Hokkaido Milk Toast

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.
overhead photo of Hokkaido Milk Toast
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.
Hokkaido Milk Toast photo
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.
close-up of a Hokkaido Milk Toast roll
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.
close-up of Hokkaido Milk Toast on a baking rack
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.
overhead photo of Hokkaido Milk Toast on a baking rack
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.

I am submitting this post to Yeastspotting.

 

: Tips for Making Hokkaido Milk Toast 
step by step photo showing how thin the dough can be stretchedstep by step showing how once the dough breaks the hole forms a perfect circle
  • Once you’ve combined the ingredients for the dough you will need to knead it for 18-20 minutes. I like to use my stand mixer fitted with a hook attachment. You know when the dough is ready when it is smooth and elastic. You should be able to stretch the dough very thin (called the windowpane test) before it breaks. Once it does, the hole will form a perfect circle.
  • Like other yeast breads, the dough needs time to proof/rise at different points in the recipe. It also needs time to rest between different steps, so be sure you plan for this additional time.

How to Shape the Dough
step by step photo showing how to roll the dough ball into an oval shapestep by step photo showing the first foldstep by step photo showing the second fold

  • To form the dough rolls, first divide the dough into six equal parts. Cover them with cling wrap and rest them for 15 minutes.
  • Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press.
step by step photo showing how to flatten the folded dough
  • Flip dough over. Roll flat and stretch to about 30cm in length.
    step by step photo showing how to roll the dough like a jelly rollstep by step photo showing what the rolled dough looks like before it goes in the baking pan
  • Flip dough over again so. With seal upward, roll into a cylinder. Repeat with the other dough balls.
  • At this point, you can place the dough rolls in the baking pans and let them rise until they are double in size. I like to brush mine with an egg wash before baking them so the bread has a shiny exterior after it bakes.

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Hokkaido Milk Toast

Servings: 2 loaves
Prep Time: 45 minutes
Cook Time: 35 minutes
Course: Breakfast
Cuisine: Japanese
Hokkaido milk toast is popular Japanese-style bread that is soft, thick, fluffy and addicting. It starts with a flour and water mixture, called tangzhong, that needs to be made ahead of time. The recipe for tangzhong is linked in the notes and I like to make it the day before I make the bread so it has time to chill.

Ingredients

  • 540 g bread flour
  • 86 g caster sugar
  • 8 g salt
  • 9 g milk powder
  • 22 g instant yeast
  • 86 g whisked egg plus 1 egg for wash
  • 59 g heavy cream
  • 54 g nonfat milk
  • 184 g tangzhong
  • 49 g unsalted butter melted

Instructions

  • In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt, milk powder, and yeast. Make a well in the center of the dry ingredients and add 86 grams of egg, cream, milk, and tangzhong. Combine the ingredients on medium speed until the dough starts to come together. Add the butter and continue kneading the dough for 20 minutes or until it is smooth and elastic. The dough is ready once you can stretch it very thin without it breaking. Once it does break, the break should form a circle. Grease a large bowl. Place the dough in the bowl, cover it with plastic wrap, and leave it in a warm place for 40 minutes, or until it has doubled in size.
  • Transfer the dough to a floured work surface. Divide the dough into six equal parts, cover them with plastic wrap, and rest them for 15 minutes at room temperature.
  • Roll out each dough ball into an oval shape. Fold 1/3 from the top edge to the middle and press. Fold 1/3 from the bottom to the middle and press. Flip the dough over and roll it until it's approximately 30 cm long. Flip the dough over and, with the seam side up, roll it into a cylinder. Repeat this process with the other dough balls.
  • Place the rolls, seam side down, in a loaf pan (three rolls in each pan). Cover the pans with plastic wrap until the rolls have doubled in size.
  • Preheat the oven to 356°F (180°C) Whisk the egg in a small bowl and brush it on the top of the rolls. Bake the rolls for 30 to 35 minutes or until the tops are golden brown. Cool the rolls on a wire rack before serving.

Notes

  • Tangzhong is a flour and water mixture that is cooked to a certain temperature. It's added to the dough and is what gives the bread its soft and fluffy texture. The instructions for making it are in my Soft and Fluffy Milk Toast post. You just need to make the tangzong (not the whole recipe), chill it, and then use a kitchen scale to portion out 184 grams of it to use in this recipe. You will have leftover tangzhong, which can be stored in the refrigerator for a couple of days to use in another recipe.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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46 comments on “Hokkaido Milk Toast”

  1. Hi,
    Is your recipe already a converted one or do we have to do the calculation to minus the flour and water content from your original recipe for the tangzhong ourselves?  Reason being for tangzhong, it’s part of the total flour and water from the recipe rather then  extra flour and water. A lot of recipe from the internet omit explaining this point and hence failure for those who tried it.

    • Hi, I’m not sure if I am understanding your question correctly. But, the link to make the TZ does make more than what is needed for the recipe. so you do need to make it and then measure out 185g of it. I hope that answers your question!

  2. Hi, your receipe requires 540g fl and 54gm milk, do you make the TZ using part of the flour n milk fm your original receipe or is the TZ made using extra flour n milk outside the receipe? From my understanding of TZ it is made from part of the flour n water within the original receipe and if so I have to minus out the total flour and liquid from your original receipe to make it work.  

    • Hi Betty- the TZ is made separately. The ingredient measurements listed are only for making the bread and does not include the ingredients needed to make the TZ

  3. Ok so in other words the TZ here are made from extra flour and water in addition to your original receipe for flour and water am I correct?

  4. I like this bread. 🙂
    FYI
    The ingredient ratios in the recipe are really from  japan, but not necessarily from hokkaido.
    Yet when this bread first came out of the bakery market in Asian cities like Taiwan and Hongkong , the main promotional gimmick is that the bread is made with Hokkaido farm milk which is famous for its richness in flavor and milk fat content that contributes to the softness and fluffiness. Also the retail price  of this Japanese milk is almost double of that of milk from other countries.
    THAT’s why this pricey bread is named “HOKKAIDO MILK” bread

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