Hokkaido Japanese MILK BREAD Recipe -- fluffiest loaf & stays fresh longer?! --Tangzhong Method

Japanese milk bread uses tangzhong, a cooked paste of flour and water, to increase the moisture content in this loaf, yielding one that rises taller and stays fresher longer. 🍞 Here's how to make it. 🔥 New videos every Thursday and Saturday 8 pm EST.

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[zalibecquerel]

I mostly watch these videos because I get called a "Beautiful Lovely".
I don't have a lot going on in my life right now. This means a lot to me.
Thank you, Emmy.

[EnfinLibreNM]

I've been making this bread for a few months, and it's COMPLETELY ADDICTIVE!! People who've tasted it, have actually tried to steal the rest of the bread from me. (No joke.) I was asked to bring rolls for a Thanksgiving luncheon for 25 people. I made 125 rolls, thinking that I could bring a bunch home. 4 rolls came home with me.


I've recently started using a bread machine to do the "heavy lifting". I make the tangzhong then add to the dry ingredients and it mixes perfectly and goes through the first rise. After the first rise, I pull the dough and hand knead in the butter which honestly DOES make a difference in that it makes it even softer and fluffier.


Another thing that I've started experimenting with is using this dough to make cinnamon rolls and this is SERIOUSLY AMAZING!! I live in a very small rural town and for Christmas we do neighbor gifts (usually cookies or something). This year I'll be making Japanese milk bread cinnamon rolls. YUM!!

[loribuonamici]

Emmy; My mom used to make these incredible dinner rolls that look exactly like these!!! Unfortunately, at the time, I wasn't interested in cooking, but I am now, and I am desperately searching how to reproduce her fantastic rolls!!! (She's passed on so obviously can't give me her recipe!) I will give these a try!!! Wish me luck!!!!

[kimchi]

I always leave my Tangzhong in a slurry form until it cools because it makes the bread much softer and fluffier. I also use a Milk egg wash its the more Korean way of doing it. The bread looks good but I bet if you left the slurry to cool before mixing it would have had more of that tearing and bounciness. You did a great job though! One thing with bread flower and Tangzhong Milk Bread is to try not to knead it too much. If you put too much gluten into the bread it will loose the softness.

[cherryroque]

These comments are so wholesome. That’s a testament to the amazing people Emmy draws together :)

[MoxieBeast]

Milkbread just SOUNDS like the most delicious thing on earth 🤤assuming you’re lactose tolerant 😊❤️

[juliosantos]

The face you made when your mixer attachment fell off was hilarious. I love your mindset about food. I also love to cook and react the same way when my kitchen doesn't cooperate.

[mholzer]

Hi Emmy, thanks for the demo of Milk Bread. I did it exactly like yours, and it came out incredible, So after mixing the Milk Bread, I got this idea to do a Milk Bread Rye. Changes to the King Arthur are: 1 1/2 cups bread flour, 1 1/2 cups rye flour, 1/4 cups pure gluten (for the rye), add 2 Tbsp. Carraway seeds. and finally double the milk to 1 cup (rye is a thirsty flour.) It came out soooo yummy. If you like rye, you'll love this one. Thanks, Marc

[AllenSeizmik]

I remember the first time I ever had milk bread was when I was living in Seoul. I bought a loaf of bread while grocery shopping and thought I'd snack on a slice while we walked around the e-market and HOLY CRAP. It was so, so amazing. I ended up eating the whole loaf on our walk, lmao. I was at the store buying bread like once or twice a week after that, I just couldn't get over how delicious it was. Pretty sad to be back in Texas now because I can't get it anymore.

[Jauhara]

I'm so glad you don't edit the small fails. Your reactions are perfect.

[karenamanda]

I can think of many ways to modify this recipe, like filling the rolls with cheese & jalapeños, cinnamon sugar with rum soaked raisins and toasted pecans, or some sort of dark chocolate sugar mixture.

[oliver]

I just took my first bite out of my loaf and it's delicious!! It looks and tastes the same as regular milk bread, as I substituted bread flour for all-purpose flour and kneaded it a bit longer to get some more gluten in it. Really yummy recipe and great video! Thanks ! :-)

[pluviop]

Tooru Oikawa's favorite food is milk bread, his motto is "If you're gonna hit it, then hit it till it breaks!"

[niyamalei]

Here before the "Tooru oikawas favorite food is milk bread comments"

[katrinalongoria]

I Love that you thoroughly explain the process and purpose of each ingredient... You are so realistic in your demonstration and so sweet and patient with your audience.

[indoorsandout]

I usually buy Maple Hokkaido bread... It has maple sugar between the layers. I could just eat those every day all day.

[fagggggia]

It’s so simple to just watch and enjoy your videos as a long time subscriber. But the thought just occurred to me how much preparation and research you have to do to be as accurate as possible. Excellent job Emmy! You’re the absolute best. Can’t wait for five million subs. ❤️

[jay-uobi]

I love how you clearly explain why/how processes occur as you make it, not just telling us with directions to make it.

[SpoonerStudios]

I made this bread a few times now and it's now become my wife's favourite bread, thanks so much for sharing.

[itsshanmarie]

For those of you wondering, this recipe works nicely with a bread maker. I just pulled my loaf out of my machine and it turned out perfectly! I just followed my bread maker's instructions by putting the wet ingredients, including the roux in first, then the flour then the yeast it made a perfect loaf! I think this is my new go-to recipe for sandwich bread!