Soft Hokkaido Milk Bread

Soft Raisin Hokkaido Milk Bread

I grew up eating this stuff.

Utterly soft, pillowy, white, glutinous, and deliciously CARB-y.

Despite my recent efforts to eat healthy and semi-carb free, I could not resist making this recipe when I saw it on Food52.

Hokkaido Milk Bread

Raisin Hokkaido Milk BreadDon’t worry, I was intimidated too. I mean look at it, it looks beautiful, and is probably the softest bread on the face of the earth. About a year ago, during my novice pastry days, I’d perused the web looking for Hokkaido Milk Bread recipes to simply just entertain the thought of taking on such a project.

Fresh Baked Hokkaido Milk Bread LoafFrom cooking the “tangzhong” (I still don’t know the right way to pronounce it in Chinese), to converting metric measures to American cups and teaspoons, you could imagine how intimidated I’d felt to try and recreate my childhood favorite comfort bread.

Tangzhong RouxSo what the heck is tangzhong?

Invented in Taiwan, the use of tangzhong is quite prevalent in many Asian style breads. It is a water roux that is cooked and added to the dough. Because this roux holds a lot of water, it gives the bread the moistness and thus, softness that is so characteristic of Hokkaido Milk Bread.

Hokkaido Milk Bread ToastAnother reason why Hokkaido Milk Bread is so soft, is because of it’s higher fat content. As the name entails, milk is added to the dough instead of water, as well as a good amount of heavy cream.

Let’s just say if you’re trying to get your body in shape for a trip to Miami soon (like I am…) this probably isn’t the best thing to be eating. But who cares, life’s too short to skimp on carbs.

#YOLO

Hokkaido Milk Bread StretchyThe recipe I’d stumbled across on Food52, was written by Cynthia from Two Red Bowls. Upon seeing the pillowy soft buns pictured on my computer screen, my heart jumped for joy.

Perhaps…the time has come that I take on the long-awaited Hokkaido Milk Bread endeavor.

Hokkaido Milk Bread Dough Mix Hokkaido Milk Bread ProofingWell the bread turned out nothing short of amazing. My mom was visiting me in SF this past weekend, and after giving her a taste, she demanded that I bake an entire loaf for her to take home back to San Diego.

Taiwanese mom approval? Check. This Hokkaido Milk Bread is legit.

Soft Hokkaido Milk Toast Since my mom loves raisin bread, I folded raisins into the dough. This can be done right after the balls of dough are rolled out. Add a sprinkling of raisins, and then proceed with the folding of the dough.

Hokkaido Milk Bread Rolling out doughFolding raisins into Hokkaido Milk BreadThis recipe really easy to follow, especially because it’s not written in metric measurements. Therefore, there is reduced room for error, because come on…how many of us actually use a scale or want to dig it out of the dark corners of the pantry?

You can get the recipe here on Food52. Much thanks to Two Red Bowls for bringing back my childhood favorite and for crafting such an amazing recipe that I will be sure to make over and over and over…

**Note: I subbed Instant yeast for Active Dry yeast, and the recipe still came out perfectly.

Fresh Hokkaido Milk Bread

4 thoughts on “Soft Hokkaido Milk Bread

  1. AHHHHHH this bread is so, so gorgeous, Sherry!!!! I’m so happy you tried it (and um, SO thrilled that it got the #Taiwanesemomstamp — OK, now I finally know it’s a recipe I can stick with!) Raisins sound like the perfect addition, too. So excited to see this loaf and read your thoughts on milk bread (so knowledgeable!!) Thanks for making my day :)

    • You made my day when you posted this recipe on Food52, I’m excited to see what you come up with next! It’s amazing to see you come up with so many unique recipes, while working at a law firm at the same time. How do you have the time?! You’re an inspiration!

  2. Pingback: Soft Pumpkin Cinnamon Rolls | shef sherry

  3. Pingback: Taro Hokkaido Milk Bread | shef sherry

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