This Asian milk bread 牛奶麵包 (aka Hokkaido milk bread) is so fluffy and rich in milk flavor that you’ll never be able to go back to the regular white bread again.
Follow my detailed step-by-step instruction on how to craft the softest milk bread by incorporating TangZhong 湯種 (aka water roux). You’ll be amazed how much better this is than the bread from your local Chinese/Asian bakeries.

*Clarification: if this is your first time making this recipe, you can skip the reserved dough. However if you’d like to make this bread regularly, I’d strongly recommend saving a small portion of dough as suggested in the video.

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FULL PRINTABLE RECIPE:

Soft Asian Milk Bread Hand Knead Method 牛奶麵包

Use the following recipe if you want to use a stand mixer or bread machine:

Super Soft Asian Milk Bread 牛奶麵包

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Prep Time: 45 minutes
Cook Time: 35 minutes
Serves: 1 loaf

INGREDIENTS:
Main Dough:
•330g / 2.5cup bread flour
•110g / 1/2cup TangZhong (water roux) – See ingredients below
•80ml / 1/3cup milk + 2tbsp
•56g / 1/2stick butter (at room temperature)
•50g / 1/4cup sugar
•*Reserved dough, about golf ball size
•1 large egg, beaten, reserve 1 tbsp
•3g / 1/2tsp salt
•2g / 1tsp instant yeast
•1tsp vanilla extract

TangZhong (water roux):
•100ml / 0.4cup water or milk (preferred)
•20g /2tbsp + 1tsp AP flour

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Music Credit:
ATLYSS – The Awakening: https://youtu.be/52sY1VYyEJg

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