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Japanese milk bread using the Hokkaido method

US

Metric

Picture for Japanese milk bread using the Hokkaido method

US

Metric

Ingredients

Directions

Ingredients

For the slurry “Tanzhong”

Milk

2 ⅛ oz Milk

Flour

2 ¼ tbsp Flour

H2O

⅓ oz H2O

For the rest of the bread

warm milk

5 ¼ oz warm milk

Yeast

1 ¼ tbsp Yeast

Honey

2 ⅓ oz Honey

flour

2 ⅚ cup flour

salt

⅔ tsp salt

butter

11 ⅞ tbsp butter

yolks

2 yolks

eggs

2 whole eggs

For The Egg wash

egg

1 whole egg

heavy cream

1 tablespoon heavy cream

Get ingredients with instacart

Ingredients

For the slurry “Tanzhong”

Milk

2 ⅛ oz Milk

Flour

2 ¼ tbsp Flour

H2O

⅓ oz H2O

For the rest of the bread

warm milk

5 ¼ oz warm milk

Yeast

1 ¼ tbsp Yeast

Honey

2 ⅓ oz Honey

flour

2 ⅚ cup flour

salt

⅔ tsp salt

butter

11 ⅞ tbsp butter

yolks

2 yolks

eggs

2 whole eggs

For The Egg wash

egg

1 whole egg

heavy cream

1 tablespoon heavy cream

Get ingredients with instacart

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