Hokkaido Milk Bread

Hokkaido Milk Toast is basically the lightest, softest and fluffiest pillowy white bread you can imagine, as opposed to the chewy baguettes of France or the sturdier, coarser grain of American sandwich breads. Its sweet and milky flavour makes an ideal base for all sorts of toppings, and is delicious to eat on its own without further embellishment.

Ingredients A ( Makes 450 g Toast x 2 )

  • 540 g Bread Flour
  • 70 g Caster Sugar
  • 8 g Sea Salt
  • 11 g Instant Yeast

Ingredients B

Ingrediens C

  • 40 g Unsalted Butter


1. In a stand mixer ( I use Kitchen Aid ) mixing bowl, combine Ingredients A & B, sugar and yeast place at the opposite side, stir well. Add milk directly to the yeast. With dough hook attachment, beat all ingredients at Speed 2 until it comes together into a soft, sticky dough, about 5 minute.

2. Add butter when the dough is form. Beat at Speed 4 for 15 – 20 mins.You should be able to stretch the dough out fairly thin without it breaking (the windowpane test). If it breaks right away when you try to stretch, mix it for a couple more minutes.

3.  Shape dough into ball shape, put back into the mixing bowl and wrap. Let proof for about 40 minutes ( dough temperature 28°C ) until dough has doubled in size. Lightly press one fingertips about one-half inch into the dough. The dough is ready if an indention remains when fingertips are removed.

4. Punch the dough down. Take the dough and split into 6 equal pieces. Roll each piece into a ball. Cover with a damp cloth and let rest for 15 minutes.

5. Roll the packet up from the bottom to make a fat roll. Repeat with other 5 balls of dough. Arrange the 3 rolls of dough, seam side down, in the prepared loaf pan. Cover with damp cloth. Let proof for another 40 minutes (dough temperature 38°C ) until the dough reaches just below the rim of the loaf pan. If it is difficult to roll out dough, let it stand for 10 mins.

6. Preheat oven to 160°C while the bread is proofing for the second time. Place the pan in the oven and bake for about 35 min. Turn out bread onto wire rack and let cool before eating.

18 thoughts on “Hokkaido Milk Bread

  1. 多謝你的寶貴意見,試過後再分享我的經驗。請問all-purpose flour 和bread flour 有乜分别? 如用all-purpose 代替 bread flour, 份量要否改動,請賜教。

    1. 不建議改材料或份量
      All purpose flour 是中筋麵粉。麵粉分為高筋、中筋、低筋及無筋,分別在於蛋白質的含量,蛋白質較高,會釋出黏性強的麩質。
      高筋麵粉蛋白質含量為 12.5 ~ 13.5% ,即 Bread Flour 適合做麵包
      中筋麵粉 9.5 ~ 12.0% 即 All purpose flour 適合做麵條、中式糕點
      低筋麵粉8.5%以下 即 Cake Flour 適合做餅乾,蛋糕

  2. 謝謝你的寶貴意見,馬上就練習,先打好基本功!


  3. hello!因為家裡沒有電動攪拌機,所以用上全人手造麵團。超新手第一次做,焗出來的麵包很實,沒有脹得太高,味道也只有陣似是酒味(酵母味?)。是搓造麵團出了問題?還是發酵休息時間不夠?搓的過程發現麵團不軟,很初期已經很繃緊。。。是因為手搓嗎?

  4. Hi, I am just starting to learn baking.How to use 上下火 發熱線? I use both 火 from beginning until end most of the time. What’s the difference?Thanks!

    1. Ashley

      發熱線照到的地方直接導,被照到就容易焦,如你的麵包容易烤焦,便可利用這個功能,最後 5 – 10 分鐘關掉上發熱線,減慢麵包烤焦的速度,不過並不是每種麵包都適合用這個方法。

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