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Japanese Hokkaido Milk Bread (Tangzhong Method)
A soft, fluffy Japanese milk bread made with the tangzhong technique. The dough is enriched with butter, milk, and egg, then divided into six rolls for a perfect sandwich loaf. Follow the step‑by‑step instructions for a bakery‑level result at home.
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Critical Success Points
- • Cooking the tangzhong to the correct thickness (≈65 °C).
- • Kneading until the dough passes the window‑pane test.
- • Incorporating soft butter without melting it.
- • First proof until the dough doubles in size.
- • Final proof before baking to achieve a fluffy crumb.
Safety Warnings
- • Tangzhong mixture is hot; handle the saucepan with oven mitts.
- • The oven reaches high temperatures; use heat‑proof gloves when removing the tray.
- • Do not touch the dough immediately after baking; it retains heat.
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