Ever dreamed of baking the softest bread at home? This easy homemade milk bread recipe is your answer. It’s known as Japanese, Hokkaido, Korean, Chinese, or shokupan milk bread. It creates a texture that’s simply amazing.
Looking to make perfect toast, sandwiches, or just enjoy a slice? This milk bread recipe will wow you. It’s adapted from a retired pastry chef, making it easy for home bakers to get pro results.
Table of Contents
Key Takeaways
- Soft and fluffy milk bread texture achieved through a unique dough-enhancing method
- Recipe adapted from a professional pastry chef for easy home baking
- Versatile bread perfect for toast, sandwiches, and more
- Enriched dough creates a rich, buttery flavor
- Step-by-step instructions for perfect results every time
So, what’s the secret to this irresistibly soft milk bread? Let’s explore the key techniques that make this recipe stand out.
Introduction to Asian Milk Bread
Milk bread, also known as japanese milk bread or hokkaido milk bread, is a soft and fluffy white bread. It’s a favorite in Asian bakeries worldwide. Known as shokupan in Japan, it means “eating bread” and is great for both sweet and savory treats.
What Makes Milk Bread Special
The secret to milk bread’s softness is the Tangzhong method. This method cooks some flour and liquid into a paste before mixing it into the dough. This makes the bread incredibly light, moist, and fluffy, with a crumb that’s just right.
Origins and Cultural Significance
Milk bread comes from East Asia, especially Japan, South Korea, and Taiwan. It’s more than just a breakfast item; it’s a symbol of comfort, nostalgia, and baking art. Bakeries like 85° Bakery, Tous Les Jours, and Paris Baguette have made asian bakery bread a community favorite.
Different Names Across Asian Cuisines
Milk bread is known by different names in various Asian cuisines. In Japan, it’s shokupan. In South Korea, it’s ppang. Taiwan calls it mantou, and China knows it as mian bao. Despite the names, the bread’s soft, fluffy, and irresistible nature is the same everywhere.
“Milk bread is a true testament to the culinary ingenuity and cultural traditions of Asia. Its soft, pillowy texture and versatility make it a beloved staple in households and bakeries around the world.”
Essential Ingredients for Perfect Milk Bread
To make soft, pillowy milk bread, you need a few key ingredients. Bread flour is crucial because it has more protein. This helps the dough develop gluten and gives it a chewy texture. Whole milk or 2% milk adds richness and a sweet flavor.
Sugar and active dry yeast are also important. They help the dough rise and activate the yeast. Don’t forget dough enhancer, which makes the bread incredibly soft and fluffy. Butter adds a tender, enriched flavor to the dough.
For the best results, use a kitchen scale and precise measurements. This ensures your milk bread turns out perfectly every time.
| Ingredient | Amount | Purpose |
|---|---|---|
| Bread flour | 2⅓ cups (380g) | Provides structure and chew |
| Milk (2%, whole, or non-fat) | ½ cup (130g) | Adds richness and subtle sweetness |
| Sugar | ¼ cup (60g) | Feeds the yeast and lends flavor |
| Active dry yeast | 1 tablespoon (10g) | Causes the dough to rise |
| Dough enhancer | As needed | Strengthens gluten structure for soft texture |
| Unsalted butter, softened | 3 tablespoons | Adds tenderness and enrichment |
With these essential ingredients, you’re ready to bake delicious homemade milk bread.
Professional Baker’s Secret: Dough Enhancer Method
Making soft, light, and fluffy homemade bread can be tough. But, professional bakers have a secret – dough enhancer. This ingredient, also known as a dough conditioner or improver, makes breads stay fresh longer.
Benefits of Using Dough Enhancer
Dough enhancers are a favorite among professional bakers. They are more reliable than the tangzhong method. The amount of dough enhancer needed is based on the flour’s weight, making it easy for home bakers to use in their recipes.
Both dough enhancer and tangzhong methods can make soft, fluffy milk bread. But, dough enhancer gives more consistent results. It improves the rise, texture, and quality of the loaf.
Comparison with Traditional Tangzhong
The tangzhong method involves cooking a part of the flour and liquid into a thick paste. It can be tricky. You need to control the flour type, humidity, and cooking time for the best results.
Dough enhancers are easier to use. You just add a specific amount based on the flour weight. This makes it perfect for home bakers wanting to make soft, pillowy Asian-style milk bread.
“Dough enhancers are a game-changer for home bakers who want to achieve the same soft, fluffy texture as professional bakeries.”
Milk Bread Recipe: Step-by-Step Instructions
Making delicious homemade bread is easy with this recipe. It’s perfect for both new and experienced bakers. You’ll make soft, brioche dough-like loaves quickly.
This recipe mixes all ingredients, including bread machine recipe yeast, in one bowl. Just mix wet and dry ingredients, then knead until the dough forms. After rising, shape, proof again, and bake.
You’ll get two loaves or 16 soft buns. They’re great for sharing or enjoying alone. You can even prepare the first rise overnight in the fridge, perfect for busy days or special events.
- In a stand mixer or large bowl, combine all the ingredients: bread flour, instant dry yeast, salt, sugar, milk, egg, butter, and water.
- Mix on low speed until the dough comes together, then increase the speed and knead for approximately 10-15 minutes until the dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise for 1-2 hours, or until it has doubled in size.
- Punch down the dough to release any air bubbles, then divide it into two equal parts.
- Shape each portion into a loaf or eight equally sized buns, and place them in greased baking pans or on a parchment-lined baking sheet.
- Cover and let the shaped dough proof for another 1-2 hours, or until it has doubled in size again.
- Preheat your oven to 350°F (175°C).
- Bake the bread for 23-25 minutes, or until the crust is golden brown and the internal temperature reaches 190°F (88°C).
- Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Enjoy your freshly baked, homemade bread with your favorite toppings or as a side for soups, stews, or any meal. The soft, fluffy texture and delicious flavor will have your family and friends asking for seconds!
| Ingredient | Measurement | Bakers Percentage |
|---|---|---|
| Bread Flour | 270 grams | 100% |
| Water | 80 grams | 30% |
| Milk | 40 grams | 15% |
| Egg | 57 grams | 21% |
| Instant Dry Yeast | 6 grams | 2% |
| Sugar | 24 grams | 9% |
| Butter | 20 grams | 7% |
| Salt | 5 grams | 2% |
This recipe was first shared on January 17, 2015. It’s been a favorite ever since. Its simple steps and wonderful results make it a top choice for bakers of all levels.
“This milk bread recipe is a game-changer! The texture is simply divine, and the flavor is out of this world. I can’t imagine going back to store-bought bread after trying this.”
Mixing and Kneading Techniques
To make your homemade milk bread soft and fluffy, you need to master mixing and kneading. Use a stand mixer with a dough hook or knead by hand. The goal is to develop the gluten in the dough for that soft bread dough feel.
The Windowpane Test Guide
To see if your dough is kneaded enough, do the windowpane test. Take a small piece of dough and stretch it between your fingers. If you can see your fingerprint through it without it tearing, it’s ready.
Proper Dough Consistency
The dough for milk bread should be soft, smooth, and slightly tacky. It should stick to the bowl’s bottom but not the sides. This shows the dough is ready for proofing.
Kneading should take 10 to 15 minutes to develop the gluten right. Be patient. The effort will make your milk bread tender and fluffy.
Proofing and Shaping Methods
Learning to proof and shape dough is key for making Asian bakery bread soft and fluffy. After mixing, the dough needs time to rise before shaping.
Begin by forming the dough into a loose ball. Place it in a greased container. Cover it and let it rise in a warm, humid place. It should double in size in 1-2 hours, depending on the environment.
After rising, divide the dough into equal parts. Roll or pat each into an oval shape. Then, use the letter-fold technique for a uniform loaf. You can also shape it into spirals or other designs.
- Divide the dough into equal parts.
- Let the dough pieces rest for 15 minutes.
- Shape the dough by rolling it into ovals, using the letter-fold technique, or forming spirals.
- Place the shaped dough in greased loaf pans and let it proof again until it has doubled in size or reached 1 cm below the pan rim.
Proper proofing and shaping are crucial for Asian bakery bread‘s signature softness. With practice, you can make beautiful loaves at home.
Baking Temperature and Timing Guidelines
Getting the perfect golden crust on your homemade bread is crucial. For the best results with your milk bread recipe, bake at 356°F (180°C) for about 25 minutes. This will give your bread a beautiful, golden brown crust that’s both crisp and flavorful.
Creating the Perfect Golden Crust
To enhance your milk bread crust, apply a thin layer of egg wash after baking. The bread’s heat will cook the egg, making it shiny and golden brown. This trick elevates your homemade bread to bakery quality.
Testing for Doneness
- To see if your milk bread is done, look for a golden brown crust that sounds hollow when tapped.
- Use a digital thermometer to check the internal temperature. It should reach 190°F (87°C) for complete cooking.
By following these baking temperature and timing tips, along with techniques for a perfect golden crust, you’ll get homemade bread that’s soft, fluffy, and full of flavor.
Tips for Achieving Soft and Fluffy Texture
Baking soft, fluffy milk bread at home is rewarding. But getting the perfect soft crumb and fluffy texture needs some skill. The secret is in developing the gluten right and handling the dough carefully during baking.
- Do the windowpane test to check if the gluten is right. This makes the dough tender and elastic, perfect for rising and keeping its shape while baking.
- Think about adding a dough enhancer like vital wheat gluten or diastatic malt powder. These help make your milk bread recipe consistently soft and fluffy.
- Be gentle when shaping the dough to avoid tears. This keeps the crumb even. Try to make tight, even spirals when shaping the loaves.
- Don’t hurry the proofing time. Let the dough double in size before baking. This ensures it rises well in the oven, making the loaf light and airy.
| Technique | Benefit |
|---|---|
| Windowpane Test | Ensures proper gluten development for tender, elastic dough |
| Dough Enhancer | Promotes consistent soft crumb and fluffy texture |
| Gentle Dough Handling | Prevents tearing for an even, regular crumb structure |
| Thorough Proofing | Allows for maximum oven spring and rise for a light, airy loaf |
“The tangzhong method is a game-changer for achieving the perfect soft crumb and fluffy texture in homemade milk bread.”
By using these tips and techniques, you can bake amazing, soft and fluffy milk bread in your kitchen.
Storage and Serving Suggestions
After baking your milk bread, it’s important to know how to store and serve it. To keep your sweet bread loaf soft and fluffy, store it in an airtight container. Keep it at room temperature for 2-3 days or in the fridge for up to 5 days.
If your bread gets dry, just microwave it for 15-30 seconds to revive it. For longer storage, freeze it in bags for up to 3 months. To serve, thaw and reheat before enjoying.
Milk bread is great for many recipes. Try making cinnamon rolls, Chinese BBQ Pork Buns, or Pineapple Buns. It’s also perfect for homemade croissants, adding a twist to a French classic.
| Storage Method | Shelf Life |
|---|---|
| Room temperature (airtight container) | 2-3 days |
| Refrigerator | Up to 5 days |
| Freezer (in freezer bags) | Up to 3 months |
Proper bread storage and serving tips can enhance your milk bread experience. Try different serving suggestions to find new ways to enjoy this versatile sweet bread loaf.
Conclusion
This easy homemade milk bread recipe lets you make soft and fluffy bread at home. It uses special Asian-style methods like tangzhong or yudane. These techniques help you make bread that’s as good as what you find in bakeries.
With the right ingredients and careful mixing, proofing, and baking, you can make amazing homemade milk bread. It will have a soft texture and a sweet taste. You can shape it into rolls or a pull-apart loaf. This recipe is sure to be a hit with your family.
By following the steps and tips given, you can make bread that’s as good as from a bakery. Enjoy your soft and fluffy bread while it’s warm. Or, save it for later. The bread stays moist and delicious for days. Making this Asian-style bread will impress everyone you share it with.
F.A.Q
What is milk bread?
Milk bread is a soft, fluffy white bread made with milk. It’s called shokupan in Japan, meaning ‘eating bread’ for daily use. Hokkaido milk bread, made with high-quality Hokkaido milk, is a favorite in Asian bakeries like 85° Bakery, Tous Les Jours, and Paris Baguette.
What are the key ingredients in this milk bread recipe?
The recipe includes bread flour for better gluten, milk (2% in this recipe), sugar, and yeast for proofing. It also has dough enhancer for the softest texture. Don’t forget the butter for the enriched dough.
What is dough enhancer and how does it differ from the tangzhong method?
Dough enhancer is a secret for soft, light breads that stay fresh. It’s easier to use than the tangzhong method. It gives consistent results, unlike the tangzhong method.
How do I properly mix and knead the milk bread dough?
Use a stand mixer or knead by hand. Mix until flour is dry, then add butter. The dough should stick to the bowl’s bottom but not sides. Do the windowpane test to check gluten development.
How do I shape and proof the milk bread dough?
Form the dough into a ball and place in a greased container. Proof in a warm, humid place until doubled. Divide into parts, rest for 15 minutes, then shape into ovals or spirals. Place in loaf pans and proof again until doubled.
What is the proper baking temperature and timing for milk bread?
Bake at 356°F (180°C) for 25 minutes for a golden crust. Apply egg wash for a shiny crust. The bread should sound hollow when tapped.
How should I store and serve the homemade milk bread?
Store in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days. To revive, microwave for 15-30 seconds. Freeze in bags; thaw and reheat before serving. It’s great for cinnamon rolls, BBQ Pork Buns, Pineapple Buns, and croissants.
