Skinnymixer’s Hokkaido Milk Bread features in the Sides section of the SkinnyAsia 2 cookbook.
The Hokkaido Milk Bread is a cookbook exclusive recipe…
I knew our Hokkaido Milk Bread was good… but when multiple members of the testing team started saying it was the BEST bread they’ve ever made, I knew we had something special! Soft, fluffy and slightly sweet, Hokkaido Milk Bread is a Japanese-style milk bread known for its incredibly light, pillowy texture. The secret is tangzhong, a simple cooked flour and milk paste that helps the bread stay soft and gives it that signature fluffy crumb. Even better, we have a gluten-free option in the book too.
Serve it fresh in thick slices, toast it with butter or use it to make the ultimate Tamago Sando.
Mez worked extremely hard on perfecting this recipe for our SkinnyAsia 2 cookbook, so we could all have the perfect Tamago Sando just like the ones the kids I ate from 7-Eleven in Japan.
What ingredients you will need
The full recipe, quantities and method are in SkinnyAsia 2, but here’s a quick look at the main ingredients:
- Baker’s flour
- Full cream milk
- Caster sugar
- Dried yeast
- Egg
- Butter
- Salt
You’ll also need a 27 x 13 x 8 cm loaf tin, plus a rolling pin and silicone mat for shaping.
This page exists to help people find what cookbook the Hokkaido Milk Bread is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.
What is Tangzhong?
Tangzhong is a Japanese bread-making technique where a small amount of flour and milk is gently cooked into a paste before being added to the dough.
It might sound like an extra step, but it’s quick to make and is the secret to the beautifully soft, fluffy texture of this bread.
How to Shape Hokkaido Milk Bread
After the first rise, the dough is divided into three equal portions. Each piece is rolled out, folded and rolled up before being placed side-by-side in the loaf tin.
The dough then gets a second rise before baking, creating those gorgeous soft sections and the classic Hokkaido Milk Bread shape.
Dietary & Recipe Variations
EGG FREE
Replace the egg with 50 g milk of choice.
DAIRY FREE
Use barista oat milk and dairy-free butter for best results. Soy or almond milk can also be used.
GLUTEN FREE
Use gluten-free plain flour with xanthan gum and finely ground psyllium husk, plus a little apple cider vinegar. The rising method is also adjusted for the gluten-free version, with full instructions included in the book.
LOW FODMAP
Use the Gluten Free variation with lactose-free milk.
HALVED / DOUBLED
The recipe can be halved using a suitably sized loaf tin. If doubling, make two separate batches and bake in two loaf tins.
How to Serve Hokkaido Milk Bread
This bread is at its absolute best fresh on the day it’s baked.
And if you’re making it from SkinnyAsia 2, there’s one combination you have to try: thick slices filled with our Tamago Sando filling for a Japanese-style egg sandwich inspired by the famous convenience store sandos.
Storing & Freezing
Store your Hokkaido Milk Bread in an airtight container for 1-2 days, although we think it’s best eaten fresh.
You can also slice the loaf and freeze it, so you can take out individual slices as you need them.
Get the Recipe
The complete Hokkaido Milk Bread recipe, including exact quantities, Thermo cooker instructions, conventional method, shaping instructions and dietary variations, is available in SkinnyAsia 2.
Method Variations
For this recipe we have cooking methods for:
✔️ Thermo cooker
✔️ Conventional
✔️ Oven
✔️ Stove top
✔️ Air fryer
✔️ Slow cooker
This recipe can be also:
✔️ Halved
✔️ Doubled
From the Testing Team
- Deb Dean – It’s perfect!! Light, soft and light crust, it’s that good. It will be perfect for the egg salad. It has that beautiful sweet almost but not quite brioche taste. Its delicious
- Amanda E – Oh my gawd!! I can’t wait to cut into this baby!!!! How satisfying is it when something turns out so perfectly!!! What an amazing recipe Nik!!! xx the kids are super excited to try the full proper Sando!!
- Nicole K – I turned my bread into cinnamon scrolls.
They are sooo delicious. The bread is really light and fluffy. The healthy cheese frosting on these would be great too! - Angie Gj – Made the milk bread today and had a delicious egg sando for lunch
yumm. Baked the bread in my bread tin that I purchased from the MixShop (size 27x12x10cm). The bread is pillowy soft, slightly sweet and tasted delicious - Deb Dean – Gluten free. A light soft bread for GF. Very similar in taste to normal. Really happy with results.
- Mark R – This is the best bread I have ever produced from the Thermomix. I don’t bother anymore I hand knead or use the KitchenAid
- Carlie G – Ofc my kids turned it into fairy bread
Some other Thermomix Bread recipes you might love:
Want to know more about SkinnyAsia 2 cookbook?
SkinnyAsia 2 is a collection of Thermomix & Conventional cooking recipes. All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.
Ingredients
- egg
- egg yolk
- bakers flour
- caster sugar
- dried yeast
- salt
- full cream milk
- milk
- unsalted butter
Instructions
- This recipe is exclusive to the SkinnyAsia 2 cookbook.
FAQs
Can this be made Gluten-free?
Yes, we have a well-tested gluten-free variation in the book.
Can it be made dairy-free?
Yes, it can be.