Hokkaido Milky Loaf & Buns

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  1. Place all other ingredients, except butter, in the mixing bowl with a dough hook and stir over the low speed until the ingredients incorporate. Adjust speed to medium and continue to beat. When a dough ball starts to form, cut in the butter. Low down the speed to knead until the butter has blended into the dough. Increase the speed to medium again and knead until the dough has become very smooth and elastic.
  2. Shape the dough into a ball and transfer into a large greased mixing bowl. Roll it around so the dough gets coated with oil. Cover the bowl with plastic wrap or damp cloth. Let rise until doubled in bulk, about 1 hour. Punch down the dough to release the gas produced during the proof and divide it into 3 even portions, each about 240 grams. Round up and let rest for 15 minutes.
  3. Press out the gas of each dough and roll out into an oval shape. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over and roll up each to a column shape. Or you can divide the dough into 12 portions and shape each into a ball. Place them in a 30x11x8-cm loaf pan. Let the dough rise up to 2/3 full. Lightly brush with egg wash and bake in a preheated 170C/340F oven for 30-35 minutes.

21 comments:

Happy cook 19/2/09 16:18

Looks so soft and delicious.

[Reply]
Pink Chair Ponderings 19/2/09 19:05

MMMMM! Beautiful. Makes me want a slab of butter to go onto them right out of the oven.

[Reply]
lilyng 20/2/09 02:02

angie

thank you so much for sharing all your recipes. i have made cocktail buns and they were great

thanks again

[Reply]
Angie  20/2/09 06:40

Happy cook, Pink Chair Ponderings, lilyng
Thank you! Many many things in life are good only if it is shared. :-)
Still I was appalled to find out the blogs and sites copied and reproduced my recipes photos (not just one or two photos, but dozens) and claimed theirs. Shame on them!

[Reply]
Arlette 17/3/10 03:59

Angie,
I made this bread tonight, and now time to bake it. Will let you know tomorrow

[Reply]
Arlette 17/3/10 16:04

Good morning my friend
You deserve a big hug, I have to tell you the bread was awesome, I was baking it around 11.30pm and I couldn't resist the smell coming from the oven... I couldnt wait to take it out... I had to taste and said one bite will be enough at this hour, one followed by a second, and I ate almost half of the bun at 12 midnight... and I could have finish it all...Yummy Yummy taste like Rich Brioch and not Milk Bread... oh boy this recipe is amazing...still have some starter in the fridge I need to try another recipe today......
Thank you sssssssssssssssssssssssssssssssssssssssssssssssssssssssssssooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo much my friend.

[Reply]
Angie's Recipes 17/3/10 20:00

Arlette: I am glad that you love the bread. That's why I dare not to bake in the evening, because I usually can't resist the bread fresh out of the oven.

[Reply]
Hilmar 7/6/10 05:28

Hi Angie,我做這個麵包.掛在 我的博客
請你來看看它
謝謝
http://misrecetasfavoritas2.blogspot.com/2010/03/panecillos-hokkaido-con-tang-zhong.html

[Reply]
CarinE 7/11/10 16:29

this really makes my saliva gland secreting saliva out of control!! I LOVE LOVE SOFT SOFT SUPER SOFT BUNS!!!!!

[Reply]
Sally 24/12/10 02:30

Hi Angie,

I couldn't find rye flour here in Sandakan, Sabah, Malaysia. Can i substitute it with all purpose flour instead? Thank you for you advise.

[Reply]
Angie's Recipes 24/12/10 06:27

@Sally
Yes, you can use ap or bread flour instead here.

[Reply]
Anonymous 1/7/11 04:24

Hello, Angie, this bread recipe has 14 gram fresh yeast, can i used active dry yeast (if i can, how many gram do i need).

Thanks so much.
Kimberly.

[Reply]
Anonymous 1/7/11 17:59

hai angie,,
i want to make panda bread using ur bread recipe n pandan chiffon cake.
according to you, which of your recipe yields the best texture? is it the hokkaido milk with tangzhong, hokaido milk without tangzhong, or the recipe u use in twisted wienerwurst buns?
i want my bread to be soft, fluffy and cloud like. besides, im a milk lover :)
thx for your answer angie =D

[Reply]
Angie's Recipes 3/7/11 09:55

@Anonymous
Since you love milk, then the hokaido milk loaf with tangzhong would be a better choice.

[Reply]
Angie's Recipes 3/7/11 11:05

@Anonymous
5 grams of rapid dry yeast would be fine.

[Reply]
Caty 22/7/11 11:51

hi Angie,
You make lovely bread!

If I want to make half a loaf out of this recipe, do I exactly halve all the ingredients? My breadmaker can only make 1 lb of bread and I would like to use it to make your recipe. Would it be ok to use the machine?

I have only instant dry yeast - so for half recipe, i could use 2.5g?


Thanks

[Reply]
Angie's Recipes 23/7/11 12:41

@Caty
I think bread machine would work just fine too. I would use 3 grams of instant dried yeast instead though.

[Reply]
Michael 25/9/11 00:32

This is really good stuff! Thanks.

But why milk AND milk powder? Can't you just use milk with 3,5% fat? I'm from Scandinavia, so pardon my ignorance.

[Reply]
Angie's Recipes 25/9/11 16:08

@MichaelSure you can use just milk instead, even the creme fraiche can be replaced with milk. Just need to adjust the amount of flour.

[Reply]
Ashley 4/1/12 04:22

Hi Angie,

Your bread look delicious! I have a question. Is it 30gm milk or 30ml? I'm a bit confused. Thank you!

Ashley

[Reply]
Angie's Recipes 5/1/12 21:10

@Ashley
I used 30 grams. 30ml of water is 30 grams, so 30 grams of milk would be slightly less than 30ml due to higher density than water.

[Reply]


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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