# Hokkaido Milk Bread

This is Hokkaido Milk Bread, a cloud-like loaf loved across the world with a delicate texture and lightly sweet flavor.

- Cuisine: Japanese
- Category: Baked Goods
- Language: en

## Ingredients

- 100 ml Milk
- 20 g Bread flour
- 200 ml Milk
- 20 g Sugar
- 5 g Active dry yeast
- 380 g Bread flour
- 15 g Milk powder
- 3 g Salt

## Instructions

1. Pour 100ml of milk into a small saucepan.
2. Add 20g of bread flour to the milk in the saucepan.
3. Whisk the milk and flour until there are no lumps and the mixture is smooth and even.
4. Cook the milk and flour mixture on low heat, stirring continuously, until it thickens into a smooth, thick paste without lumps. This is your Tangzhong.
5. Scoop the Tangzhong into a bowl and set it aside to cool. It can be stored in the fridge.
6. Pour 200ml of lukewarm milk into a separate bowl.
7. Add 20g of sugar to the lukewarm milk.
8. Add 5g of active dry yeast to the milk and sugar mixture.
9. Give the yeast mixture a quick stir and let it sit for 10-15 minutes until it looks foamy, indicating the yeast is active.
10. Sift together 380g of bread flour, 15g of milk powder, and 3g of salt into a stand mixer bowl.
11. Attach the dough hook to the stand mixer.

## Equipment

- small saucepan
- whisk
- bowl
- stand mixer
- sieve

## Tips

- For the Tangzhong, cook on low heat to avoid cooking too fast.
- Ensure the milk for activating yeast is warm, not cold or too hot.

## Source

- Original video: https://vt.tiktok.com/ZSye8qatg/
- Recipe page: https://www.cliprecipe.com/recipe/6c5f0438-c3f7-43f6-96d0-b944c855e402
- Extracted: 2025-10-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt