Japanese Pastry Course #5 Japanese Hokkaido Milk Bread

Discover how flour protein, 12–14%, affects gluten and bread texture, and how to balance whipping cream, sugar, salt, butter, and optional egg yolks to make soft, fluffy Japanese milk bread.

Check and download pdf recipe, gather bread flour, sugar, salt, SAF-instant red yeast, butter, water, and cream, and learn to adjust dough temperature to 26–28°C for fluffy Japanese milk bread.

Master kneading for Japanese Hokkaido milk bread, using a stand mixer or by hand, adjust water and whipping cream to a smooth, elastic dough tested by stretch and poke.

Maintain dough around 30°C for the first rise to balance flavor and rising speed; avoid exceeding 60°C, and use warm-water methods or warming boxes to rise in cold weather.

Learn how to check dough readiness after the first rise by doubling in size and a finger test. Punching and folding remove gas, strengthen gluten, and produce fluffy bread.

Learn to divide yeast-raised Hokkaido milk bread dough into precise portions, rest at about 30°C for 20 minutes, and shape for a soft, elastic crumb.

Roll the dough into even spirals, rotate 90 degrees, and keep thickness light to prevent sticking; place into a greased mold with space between rolls for a full rise.

Preheat to 210℃ and bake the risen dough for 25–30 minutes at 200℃, using gentle egg wash and pan turning for an even golden crust and a soft, moist interior.

Learn how to store Japanese milk bread to prevent drying and mold by sealing at room temperature, freezing sliced portions, and reheating in a toaster or oven for fresh flavor.

Knead by hand if you lack a stand mixer, combine dry ingredients with water and whipping cream, grow gluten through folding, then throw-stretch kneading, add butter, and let dough rise.

Asami thanks you for joining. Visit indyassa.com for free recipes and videos, share photos of bread on Q&A page or Instagram with #indyassa, and look forward to more courses.