Philip, my husband made this today, it is absolutely deicious! He said it tastes like Japanese bread. He just started learning, tried other recipes and likes this the best. He uses the bread machine for kneading and the rest by hand into loaf and buns, might knead by hand when he is more experienced. - Becky
Superb, I made this last week and it didn't last long in our house. It was eaten in two days. Making again today. Great videos very clear and well filmed.
This recipe just perfect. Make it third time in two weeks, today I had to change the all purpose flour, (because I run out), for cake flour, the dough is in the final rise, looks amazing as always. Thank you!
I tried this recipe. Followed it word for word and the results were rather miraculous. No extra flour was needed to dust the working surface. It all came out just as expected. US ovens works a little differently, 200C = 392F and my oven only inc/dec in 5 degree increments. If your oven is the same, go with 390F and bake for 35 mins. Mine were baked at 395F @30 mins and was a little over baked. Great recipe. Tired the various rolls with different filling. If you want to try that, spread jam/condensed milk/sweet coconut milk/peanut butter generously before rolling for the final proof. My filling was conservative and end up not coming through very well.
Hi, it’s me. Today I tried this tangzhong recipe and made some soft roll. When kneading the dough, it was super moist and very difficult to work with. In the end when shaping the dough prior the final proofing, I forced to use some flour. Now it’s in final proofing. Hope it will turn out well. Will keep you posting. Thanks man.
Hey Xavier, depending on the type of flour you are using slight adjustments in flour may be called for. You also need to make sure the tangzong is pretty tight. Let me know how it goes :)
Culinary Exploration Man oh man.. the bread texture is so good 😊 exactly like yours.. I baked it in a cake tin without cover, tried 180c 30mins with my electric single deck oven however the top browning is abit too much.. slightly dark brown, I think I could make it 180c 25mins maybe. Trial and error. Anyway, good stuff! Thanks for the guidance 🙏 Xavier from Malaysia, stay home stay safe man.
I've made this one already about 10 to 15 times (lost count already). This is a very fun and relatively easy one to make and comes out absolutely delicious. Just a few notes from my own experience: 1) I have verified that even Japanese love this one. 2) I never lost faith, am I doing something wrong? :-) 3) This is one recipe where you really feel the effect of kneading the dough. 4) I have experimented with the butter and found that even as high as 80g of butter is easily incorporated, ups the buttery goodness, and is very worth it! Glad I found this one! Thank you sir!
@@CulinaryExploration I wanted to let you also know this makes a pretty nice whole wheat loaf for adult sandwiches. Just play with replacing the strong bread flour with whole wheat and rye wheat. Might not match your almond milk loaf, though!
This. Is. The. Best. Bread. I. Have. Ever. Tried. Thank you so much for sharing the recipe. I need to figure out how to triple the recipe. (Three kids. They LOVE this bread!)
It’s kinda like a brioche. I’ve made a sourdough brioche and did it all by hand. Oh lord trying to get all that butter incorporated. But it was the most delicious bread ever
I chanced upon this channel while searching and I'm so glad to have found it! I appreciate how the directions are clear and concise with none of the "talking down to you" tone other channels have. Consider me subscribed.
Love this recipe and the pans, which I bought on Amazon. One question...why is the all purpose flour used with the bread flour? I have been using just the bread flour. The loaves come out great, but I'm curious. Thanks for this video.
Hey. I wanted a square shaped bread for a project I was working on. You can equally bake without a lid. The lid doesn't affect the rise. In fact the steam can help a little.
I've baked the same dough in a regular bread tin and in my pullman loaf pan (side-by-side baking) and I don't know why the bread from the pullman tin always has concave sides (it sucks in and looks like an hour glass) and the top sags in the middle. The other loaf of bread baked in a regular no lid tin comes out just fine. Can you help me understand what I'm doing wrong?
Cheers! Making 3 separate rolls helps to evenly distribute the dough in the tin. I find it helps with filling the tin during the final proof and bake :)
Hi, if I use a stand mixer to knead do I still need to let the dough rest for 30mins after incorporated the butter? Or can I go straight to knead till window pane then do the first proofing? Thanks
Just got my Pullman tin, will be trying this on the weekend. Q: what does the baking mode on your oven do? I don't have it, is there a way to recreate it? Thanks!
Looks DELICIOUS! OISHI ! THANKS for sharing this. Do you think it is possible add melted butter before, during preparing the milk? Is it a problem? Wanna try a poor version using bread machine...
@@CulinaryExploration What a coincidese guy! I just tryed it yesterday and taste it today! YOUR RECEIPE IS PHENOMENAL!!! 💛🧡❤ I miss the japanese bread! 25 years without taste it, and you could give me this pleasure again! ARIGATOU!!! Look my adaptation here please: photos.app.goo.gl/AJtY86QNBSzvfeV16
Awesome looking bread. Do you use instant or active dry yeast for this recipe? I know they work a bit differently from one another and wanted to get it right. Thanks!
New to baking. Why the milk powder? I'm watching multiple videos on this type of bread and the first few videos didn't add it. I just watched a video before yours and they did add it.
Hey! I was using the bread I baked for a recipe i was working on that needed a square loaf. The internal texture was the key and the square shape. Hokkaido bread looks beautiful when it blooms uncovered, quite right :) Appreciate you taking the time to watch and comment!
Can i make half of the recipes... plan to stick yo your recipes but i only have 1 bread tin... can i bake half portion of the dough.. and the other half let it cold proofing in the refrigerator to bake it next day ?
Culinary Exploration what should i add if i want a more milky flavor? Can add extra mild powder? Also on the last proofing, mine came out from between the lid n the pan. Is that ok?
I have a question, I made this hokkaido milk bread a few times using Japanese flour and that worked well, but I have run out and have t65 French flour is that ok to use, I tried mixing it with a all purpose flour but that doesn't work it comes out too dry.
Hey Nick. You can but you are probably going to need to play around with the hydration a little as your T65 may be a little more thirsty. I can't give you quantities it will be a case of a little trial and error. Sorry I can't be more help Nick, but do keep me posted
@@CulinaryExploration today made the Pullman loaf, used the T65 and although did not get the nice rectangle shape as in your video I am not entirely dissapointed with the result the only thing I changed was as you suggested added more milk to the recipe, instead of 260 grams of milk I used 300 grams and kept the other ingredients the same. Did a 30 min rest for the dough to soak up the liquids, and 90 min proof in the bowl, the dough did proof well, and about a 70min in the loaf pan and seem to have risen well. But not dissapointed, thanks for your response and will try the pan de Mie next time.
Hi Sally, yes in general you would half the recipe. You will need to check the pullman pan is the same size as the one I am using. I have left specific dimensions in the video description. You can divide the egg quantity. The eggs I use in baking weigh approximately 50g. I hope that helps! If you need anything else let me know. Happy baking and stay tuned!
I used only 360 ml of milk (200 ml on Tangzhong and 160 on egg, salt, sugar and dried milk powder) + 12 additional hours of proofing in a fridge and the result was amazing too. I got a bread with beautiful texture and color. Try to repeat what I found.
Hey there. Yes you can play with the ingredients. I think this recipe works well if you want to make Hokkaido Milk Bread. If you alter the ingredients then remember that you may need to tweak the hydration to suit. You can use whatever ratio works best for you. But if you are looking for a good sandwich loaf why don't you try this: ua-cam.com/video/xjx7w5Rcrhk/v-deo.html
@@CulinaryExploration I prepare this recipe day by day, it the best recipe I've ever tried😍, tried it as a dinner roll and loaf pan, it turns great everytime. But I want sharp square slice, I can't divide it as the devided amount will not be enough to rise to the top of the pan, BUT IM IN LOVE WITH THIS RECIPE 😍
Hi there, have you calculated the milk needed for the tangzong and the final dough? the 460g of milk need to be split between these. Check the video again and you will see how the milk is divided up :)
Hi! The fat in the egg gives this bread a really luxurious mouth feel but you can leave it out. I would add another 30g of milk if you omit the egg, but you'll need to experiment a little with the measurements. All purpose flour will work although the crumb of the bread wont be the same. Experiment, no recipe is set in stone and you should adapt them to make them work for you.
Philip, my husband made this today, it is absolutely deicious! He said it tastes like Japanese bread. He just started learning, tried other recipes and likes this the best. He uses the bread machine for kneading and the rest by hand into loaf and buns, might knead by hand when he is more experienced. - Becky
Superb, I made this last week and it didn't last long in our house. It was eaten in two days. Making again today. Great videos very clear and well filmed.
Glad you enjoyed it, cheers :)
7 minutes & 20 seconds of sheer poetry.
This recipe just perfect. Make it third time in two weeks, today I had to change the all purpose flour, (because I run out), for cake flour, the dough is in the final rise, looks amazing as always. Thank you!
Hey! Great to hear, it's a versatile recipe, glad you have made it your own! :)
Hi! How much of each flour did you use?
Thank you for your videos, what I like about your recipes: you make it possible for those who do not have sophisticated tools. merci
Appreciate your feedback and thanks for watching :)
I tried this recipe. Followed it word for word and the results were rather miraculous. No extra flour was needed to dust the working surface. It all came out just as expected. US ovens works a little differently, 200C = 392F and my oven only inc/dec in 5 degree increments. If your oven is the same, go with 390F and bake for 35 mins. Mine were baked at 395F @30 mins and was a little over baked. Great recipe. Tired the various rolls with different filling. If you want to try that, spread jam/condensed milk/sweet coconut milk/peanut butter generously before rolling for the final proof. My filling was conservative and end up not coming through very well.
Thanks for feeding back Sharon, pleased the recipe worked well for you!
Yes true handmade, understandable yummyness without eating
Hi, it’s me. Today I tried this tangzhong recipe and made some soft roll. When kneading the dough, it was super moist and very difficult to work with. In the end when shaping the dough prior the final proofing, I forced to use some flour. Now it’s in final proofing. Hope it will turn out well. Will keep you posting. Thanks man.
Hey Xavier, depending on the type of flour you are using slight adjustments in flour may be called for. You also need to make sure the tangzong is pretty tight. Let me know how it goes :)
Culinary Exploration Man oh man.. the bread texture is so good 😊 exactly like yours.. I baked it in a cake tin without cover, tried 180c 30mins with my electric single deck oven however the top browning is abit too much.. slightly dark brown, I think I could make it 180c 25mins maybe. Trial and error. Anyway, good stuff! Thanks for the guidance 🙏 Xavier from Malaysia, stay home stay safe man.
Fantastic, Cheers Xavier, if you ever post any pics on Instagram, make sure to tag me :) @culinary_exploration
I just came upon your channel while looking for a lovely bread to bake. Everything is detailed so I just subscribed.
Thank you! really appreciate the feedback and great to have you following along, thanks for subscribing :)
I've made this one already about 10 to 15 times (lost count already). This is a very fun and relatively easy one to make and comes out absolutely delicious. Just a few notes from my own experience:
1) I have verified that even Japanese love this one.
2) I never lost faith, am I doing something wrong? :-)
3) This is one recipe where you really feel the effect of kneading the dough.
4) I have experimented with the butter and found that even as high as 80g of butter is easily incorporated, ups the buttery goodness, and is very worth it!
Glad I found this one! Thank you sir!
Cheers Jonathan, really appreciate the feedback :)
@@CulinaryExploration I wanted to let you also know this makes a pretty nice whole wheat loaf for adult sandwiches. Just play with replacing the strong bread flour with whole wheat and rye wheat. Might not match your almond milk loaf, though!
Your Recipe's and your video's are always amazing , i loved it always , keep it up dear the good work 😋😋😋😋😍😍😍😍💛💛💛💛
This. Is. The. Best. Bread. I. Have. Ever. Tried. Thank you so much for sharing the recipe. I need to figure out how to triple the recipe. (Three kids. They LOVE this bread!)
That's awesome, pleased the kids enjoy it. My four year old daughter LOVES it!
Great recipe I use it all the time, love all your recipes.
Cheers Nick, pleased you are enjoying the recipes.
Love it. So easy n simple to do. Don’t need mixer.
Pleased you enjoyed the recipe :)
I make my own version of this bread, and it's the only bread my husband (who is a bread insane connoisseur) wants to eat 😂.
It’s kinda like a brioche.
I’ve made a sourdough brioche and did it all by hand. Oh lord trying to get all that butter incorporated. But it was the most delicious bread ever
I chanced upon this channel while searching and I'm so glad to have found it! I appreciate how the directions are clear and concise with none of the "talking down to you" tone other channels have. Consider me subscribed.
That's great feedback and appreciated! Glad to have you following along!!!
Day 4 bread still soft, I think is the tangzhong. Will do wholewheat variation next time. - thanks Becky
For me, I baked and it came out very good.
Thank you.
✨Oikawa Toru’s✨ Favorite food it’s milk bread. his personal motto is, if you’re going to hit it, hit it till it breaks🥰🚪👑
I thought I was the only haikyuu fan here lol 😌✋
Same😭😭
This actually kinda reminds me of shokupan but slightly different. Definitely going to try. I've had shokupan and its very good.
Let me know what you think to it :)
I wish I found this earlier before messing the whole milk bread up with multiple recipes at once.... Next time I will definitely use this recipe!
Esta receta es la mejor de todas👌 gracias por compartirla🙏🙏
It's a perfect... congratulations!!!! Bravo my friend 👍👍👍👍
Cheers for watching :)
Thanks for the great video mate. Question, if we are not doing pullman and using a normal loaf pan will 175 C for 25mins do?
Love this recipe and the pans, which I bought on Amazon. One question...why is the all purpose flour used with the bread flour? I have been using just the bread flour. The loaves come out great, but I'm curious. Thanks for this video.
Awesome!
Your recipes look amazing! I've 2 of those pans and would really like to try it out tomorrow.
Awesome, let me know how you get on!
2 questions,why milk powder and how can i replace it.
Hi, when and why would you need a baking pan with a lid? Does it affect the dough rising? Tks
Hey. I wanted a square shaped bread for a project I was working on. You can equally bake without a lid. The lid doesn't affect the rise. In fact the steam can help a little.
I've baked the same dough in a regular bread tin and in my pullman loaf pan (side-by-side baking) and I don't know why the bread from the pullman tin always has concave sides (it sucks in and looks like an hour glass) and the top sags in the middle. The other loaf of bread baked in a regular no lid tin comes out just fine. Can you help me understand what I'm doing wrong?
Looks yummy
Interesting that you use 3 seperate rolls that cook and form 1 loaf
Cheers! Making 3 separate rolls helps to evenly distribute the dough in the tin. I find it helps with filling the tin during the final proof and bake :)
@@CulinaryExploration Its really interesting and I didn't expect them to join so well like that 🤗
that looks amazing! where on earth did you get your kitchen tools? love the baking tins with lids where?
Hey there, I love these tins, they work great for breads or cakey type products. Bread tins: amzn.to/2JGjcjC
Thanks for watching :)
Hi, if I use a stand mixer to knead do I still need to let the dough rest for 30mins after incorporated the butter? Or can I go straight to knead till window pane then do the first proofing? Thanks
Just got my Pullman tin, will be trying this on the weekend.
Q: what does the baking mode on your oven do? I don't have it, is there a way to recreate it?
Thanks!
Also guessing it would be okay to halve all the measurements to make just 1 loaf? Thanks :)
is it possible to just use all purpose flower only or will the breads texture be affected a lot?
Would you mind sharing the brand of flour you use?
Looks DELICIOUS! OISHI !
THANKS for sharing this.
Do you think it is possible add melted butter before, during preparing the milk?
Is it a problem?
Wanna try a poor version using bread machine...
Hey. I have never tried it with this recipe, but have used it on other recipes. If you give it a go let me know!
@@CulinaryExploration What a coincidese guy! I just tryed it yesterday and taste it today! YOUR RECEIPE IS PHENOMENAL!!! 💛🧡❤
I miss the japanese bread! 25 years without taste it, and you could give me this pleasure again! ARIGATOU!!!
Look my adaptation here please: photos.app.goo.gl/AJtY86QNBSzvfeV16
Awesome looking bread. Do you use instant or active dry yeast for this recipe? I know they work a bit differently from one another and wanted to get it right. Thanks!
New to baking. Why the milk powder? I'm watching multiple videos on this type of bread and the first few videos didn't add it. I just watched a video before yours and they did add it.
Just a question, why do you use a covered loaf pan? when i made my hokkaido bread recipe, it looked nicer with the normal loaf pan
Hey! I was using the bread I baked for a recipe i was working on that needed a square loaf. The internal texture was the key and the square shape. Hokkaido bread looks beautiful when it blooms uncovered, quite right :) Appreciate you taking the time to watch and comment!
@@CulinaryExploration Ohhh, that makes more sense, like if it's a sandwich, I. agree it does look nicer more uniform!
Is the milk powder necessary? I’d like to make this tomorrow but do not have that ingredient..
Oikawa's favorite food is milk bread.
Hiii ...how can I convert AP flour into Bread flour ??
How long do these last and how do I store them?
Can i make half of the recipes... plan to stick yo your recipes but i only have 1 bread tin... can i bake half portion of the dough.. and the other half let it cold proofing in the refrigerator to bake it next day ?
Hey there, that sounds like a perfect plan :)
Also, would this fit a 13x4 inch pan?
What yeast do you use? Can I use active dry?
Thanks for watching. Yes dried yeast will work for this recipe, it is what i used in the video. Stay tuned :)
Hi! Can you help me understand, the recipie calls for 640g of flour (300g AP & 300g bread.. so where does the 40g flour come from?
40 gms to tangzhong
Nicely made video. Thanks!
Thanks Bixby, let me know if you give it a try!
Hi, did you use bakers milk powder or just generic supermarket stuff, (like the name of the superheroes comic brand)?
Normal SM stuff!
Culinary Exploration what should i add if i want a more milky flavor? Can add extra mild powder? Also on the last proofing, mine came out from between the lid n the pan. Is that ok?
Can I make 1/2 portion by dividing all by 2? But the egg makes me confused tho
Hey! Yes you can but you will need to divide the egg mixture down too. hope this helps :)
Was wonderin what would happen if I use only bread flour?
Hey, you can give it a go. The more protein in the flour will mean more gluten development in the loaf. If you try it let me know how you get on :)
I have a question, I made this hokkaido milk bread a few times using Japanese flour and that worked well, but I have run out and have t65 French flour is that ok to use, I tried mixing it with a all purpose flour but that doesn't work it comes out too dry.
Hey Nick. You can but you are probably going to need to play around with the hydration a little as your T65 may be a little more thirsty. I can't give you quantities it will be a case of a little trial and error. Sorry I can't be more help Nick, but do keep me posted
@@CulinaryExploration let you know later today.
@@CulinaryExploration today made the Pullman loaf, used the T65 and although did not get the nice rectangle shape as in your video I am not entirely dissapointed with the result the only thing I changed was as you suggested added more milk to the recipe, instead of 260 grams of milk I used 300 grams and kept the other ingredients the same. Did a 30 min rest for the dough to soak up the liquids, and 90 min proof in the bowl, the dough did proof well, and about a 70min in the loaf pan and seem to have risen well. But not dissapointed, thanks for your response and will try the pan de Mie next time.
@@nickguan5116 Top stuff Nick, and thanks for keeping me posted. The pain de mie is a nice loaf, speak soon
Hi if I want to make for just 1 pullman pan, I’ll half all the measurements in your recipe? How about the egg? Do I half it or use 1 whole egg?
Hi Sally, yes in general you would half the recipe. You will need to check the pullman pan is the same size as the one I am using. I have left specific dimensions in the video description.
You can divide the egg quantity. The eggs I use in baking weigh approximately 50g. I hope that helps! If you need anything else let me know. Happy baking and stay tuned!
Can I cut ingredients in half to make just one loaf?
oh, i got answer from you from other comments. thank you.
Is the dry milk necessary? I don’t use it in general so I don’t buy. Can I replace it?
Hi there. You should be able to skip the dry milk if you don't have it. Hope this helps and stay tuned :)
Oikawa brought me here
I used only 360 ml of milk (200 ml on Tangzhong and 160 on egg, salt, sugar and dried milk powder) + 12 additional hours of proofing in a fridge and the result was amazing too. I got a bread with beautiful texture and color. Try to repeat what I found.
Can I use whole wheat flour? If I can what is the ratio🤔 , and can i dismiss the egg🤓
Hey there. Yes you can play with the ingredients. I think this recipe works well if you want to make Hokkaido Milk Bread. If you alter the ingredients then remember that you may need to tweak the hydration to suit. You can use whatever ratio works best for you. But if you are looking for a good sandwich loaf why don't you try this: ua-cam.com/video/xjx7w5Rcrhk/v-deo.html
@@CulinaryExploration i want whole wheat flour sandwich loaf😎
@@soha198 Try this recipe. You can leave out the barley malt if you want - ua-cam.com/video/_YNyebnf1Lo/v-deo.html
@@CulinaryExploration I prepare this recipe day by day, it the best recipe I've ever tried😍, tried it as a dinner roll and loaf pan, it turns great everytime.
But I want sharp square slice, I can't divide it as the devided amount will not be enough to rise to the top of the pan, BUT IM IN LOVE WITH THIS RECIPE 😍
Could you prove this in the fridge overnight Phillip?
Hey David, yep you could. I'd just watch out for over proofing.
@@CulinaryExploration thanks will give it a try
Forgive my ignorance..but what do you mean by "strong" flour?
Hi. The flour I used had a protein content of about 12.5%.
You’ve mentioned that milk 260 g but in the description its 460🤔
Hi there, have you calculated the milk needed for the tangzong and the final dough? the 460g of milk need to be split between these. Check the video again and you will see how the milk is divided up :)
@@CulinaryExploration thanks a lot for replying, I will try your recipe, it looks amazing ❤️
wht to do if i need to avoid egg
also cn all purpose flour b used
Hi! The fat in the egg gives this bread a really luxurious mouth feel but you can leave it out. I would add another 30g of milk if you omit the egg, but you'll need to experiment a little with the measurements. All purpose flour will work although the crumb of the bread wont be the same. Experiment, no recipe is set in stone and you should adapt them to make them work for you.
thank u will try it
I hope you enjoy it and thanks for watching!
Why is my dough very sticky? Despite k reading for like 15 to 20 mins, it's stickiness won't go away. What's wrong?
It is very difficult to see the details how to make THE RECIPE PL
M