Скачать или смотреть Amazing JAPANESE Bread Making Process | Always Soft, Like Cotton! Hokkaido Milk Bread.

bread, japanese milk bread, bread recipe, shokupan, japanese, recipe, tangzhong, hokkaido milk bread...Learn how to make Hokkaido milk bread using the tangzhong method! This soft, fluffy Japanese bread tears like cotton and stays fresh for days. Perfect for toast, sandwiches, or enjoying warm from the oven.‪@Theapron41‬

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For the best results, I recommend using a kitchen scale to measure ingredients in grams, as this gives the most accurate and consistent outcome. But if you don’t have a scale, no worries! i have include cup measurements and ounces so you can still follow along. thanks!!

Ingredients:
Milk-100ml, 0.45 cups, 3.5 oz
Bread flour- 20g, 2.5 tbsp, 0.7 oz

Milk- 200ml, 0.85 cups, 6.76 oz
Sugar -20g, 1.5 tbsp, 0.7 oz
Active dry yeast- 5 g, 1.5 tsp
Bread flour -380g, 3 cups, 13.5 oz
Milk powder- 15g, 2 tbsp, .55 oz
Salt- 3g, ½ tsp
Cream- 75ml, 0.35 cups, 2.55 oz
Condensed milk – 30ml, 2 tbsp, 1 oz
Unsalted butter-50g, 0.25 cups, 1.75 oz


This video includes:
Tangzhong methods with tips
Yeast activation
Dough kneading detail steps with tips
proofing methods in summer and winter – with tips to help you get perfect results!


methods:
1. Make the Tangzhong
Mix milk and flour in a saucepan.
Cook on low heat, stirring constantly, until a smooth, thick paste forms.
2. Activate the Yeast
Combine lukewarm milk, sugar, and active dry yeast.
Let sit for 10–15 minutes until foamy.
3. Mix the Dough
Sift bread flour, milk powder, and salt.
Add in yeast mixture, cream, Tangzhong, and condensed milk.
4. Knead the Dough
Start kneading on low speed for 2–3 mins.
Check texture — adjust with flour or milk if needed.
Increase to speed knead 4–5 mins.
Add soft butter, bit by bit.
Continue kneading on medium speed for 8–10 more minutes.
5. First Rise
Transfer dough to a greased bowl.
Cover and proof until doubled in size.
6. Divide & Shape
Divide dough into equal portions.
Shape as desired and place in greased loaf pan.
7. Final Proof
Cover and proof again until dough is soft and puffy.
8. Egg Wash & Preheat Oven
Make egg wash .Preheat oven to 170°C (convection) .Use milk only for eggless version.
9. Bake
Bake at 170°C for 30 minutes (convection oven )


Baking mould size-

Inches: L: 7.40 in, W: 3.94 in, H: 4.33 in
Centimetres : L18.80 cm, W10.01 cm, H11.00 cm


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