Hokkaido Milk Loaf [I Baked It, At Last!]

Hokkaido Milk Loaf 

I heard so much about Hokkaido milk loaf before moving to Japan, always wanted to bake one myself. At last, I baked one few weeks ago. As its name suggests, Hokkaido milk loaf is made with milk from Hokkaido (Japan). In fact, we prefer milk from Awajishima (淡路島) but for this bread I bought a pack of Hokkaido 3.7 milk. In general, milk in Japan (tried 5 or 6 brands so far) is creamier than milk from Australia. Taste wise, I find that Awajishima milk has a hint of soy taste (100% cow milk) which I like it a lot.

I used a popular recipe from here, baked a loaf (600 g loaf) and few heart shape (how to make) buns with sausage and cheese filling. My boy (4yo) decided to help me he made two plain buns, one for him and another for his little brother. The bread, both loaf and buns, turned out very moist and soft and stayed soft for next 3 days as promised. However, we did not like it as much as others did, thought that it was a little too greasy with the amount of milk and cream used. 
Hokkaido bread

If you like sweet, milky, soft and moist bread, this is the bread for you. Original recipe is available in Chinese, translated recipe as appended below:

Ingredients (Make 2 loaves of 450g):   
500 g bread flour
15 g fine granulated sugar
3 g instant dry yeast
160 g fresh milk (minimum 3.7% of fat)
140 g dairy fresh cream (I used Hokkaido product, which contains 40% fat or more)
35 g egg white
10 g butter  

 40 g egg white
75 g fine granulated sugar
6 g salt
2 g instant dry yeast
30 g milk powder

10 g butter

  1. First round of mixing: combine all ingredients A in mixing bowl and mix with low speed till a dough is formed. Cover with plastic wrap and set aside for 2.5-3 hours proofing. 
  2. Second round of mixing: add in ingredients B, knead till soft dough stage, add in C and continue to knead till window pane stage. Cover with plastic wrap and rest for 10 minutes. 
  3. Divide into 6 equal portions or desired size, shape each portion into a ball, cover and rest for 15 minutes. 
  4. Roll each dough into a 20cm x 10cm rectangle, roll up from the short side to make a cylinder (repeat this step for finer texture bread, rest 15 minutes in between). Place rolled cylinder dough into greased moulds, 3 dough in a mould. Cover and proof until 75%-80% full [my experiences say it should be 90% full]. 
  5. Bake in a preheated oven at 190C/200C (upper/lower heat) for 30-35 minutes. If baking without the cover, bake at 160C/180C for 30-35 minutes.

Hokkaido Milk and Cream

Comments :

2 comments to “Hokkaido Milk Loaf [I Baked It, At Last!]”
sabrina 莎莎 said...


Janine said...

if only i can get my hands on that hokkaido milk to try out the real thing!

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