北海道湯種牛奶麵包 Hokkaido Milk Bread with Tangzhong

Tangzhong is a method introduced by Japanese. In my home country, which is very close to Japanese culture, bread made with Tangzhong can be seen almost everywhere. Tangzhong is done by heating the mixture of liquid and flour. Then process as usual bread making. Bread made with Tangzhong is amazingly soft, and keeps quite well since the heating let flour "grab" moisture.


湯種 Tangzhong

I found this recipe on Edible Garden in a bread baking group. Then of course I made some adjustments to meet my need.

這份在 Edible Garden網站上的食譜是我在一個麵包烘焙社團中找到的,並且依據自己的實際需求作了調整。

乾粉類材料拌勻,加入湯種。Mix all the dry ingredients, add tangzhong.

加入牛奶和鮮奶油,攪拌到乾濕均勻,靜置 20-30分鐘。
Add milk and cream. Mix until no dry flour. Let it sit for 20-30 minutes.

加入奶油,揉/攪拌至麵團柔軟有彈性。 Add butter. Knead/Mix until dough is soft and elastic.

因為是用中筋麵粉和 30%全麥麵粉製作,不用執著於拉出薄膜。
It doen't need to pass the windowpane test.

將麵糰收整光滑,進行第一次發酵。 Shape into a smooth ball and let it rise.

第一次發酵完成。 After 1st rising.

Shape and let it do the 2nd rise in pan. I rolled the dough carelessly this time so they were uneven.

刷上牛奶再進爐烘烤,上色會比較深。 Bake after milk wash.

Hokkaido Milk Bread using Tangzhong



  • all-purpose flour 30 g
  • milk 60 g
  • water 60 g
Main dough
  • all-purpose flour 320 g
  • active dry yeast 6 g
  • sugar  37 g
  • salt 6 g
  • milk 125 g
  • cream 30 g (can be substitute with milk)
  • butter 25 g, soften

  1. Whisk together all the Tangzhong ingredients in a sauce pan. Heat on medium-low heat until thickened. Beware not to burn it. Cover and let it cool before use. I let it sit in the fridge overnight. The day I need it I use it straight from the fridge as I prefer slower, cool fermentation (let dough rise at room temperature.)
  2. Mix together all the dry ingredients, then add Tangzhong, milk, and cream. Mix just until no dry flour patches. Let the dough rest for 20-30 minutes to well absorb the liquid. This well make kneading easier later. 
  3. Add softened butter. Knead until the dough is smooth and elastic.
  4. Put the dough in a bowl. Cover and let it rise at room temperature for 2 hours.
  5. Punch down, turn to countertop and divide into 3. Roll out, flip, and roll up each small dough twice. Put into a 9x4 pullman loaf pan. Cover with a damp cloth. 
  6. 2nd rise for about 60 minutes in a warm oven (heated for only 1 minutes before putting the pan in.)
  7. Preheat oven to 350F/176C. Gently brush the dough with milk. Bake without lid for 30 mins.
  8. Let it cool out of the pan on a cooling rack before slicing, tearing, and biting!




  • 中筋麵粉 30 g
  • 牛奶 60 g
  • 水 60 g
  • 中筋麵粉 320 g
  • 乾酵母粉 6 g
  • 糖 37 g
  • 鹽 6 g
  • 牛奶 125 g
  • 液態鮮奶油 30 g(可以用牛奶替代)
  • 無鹽奶油 25 g 室溫軟化


  1. 將湯種的所有材料於小鍋中混合均勻,在爐子上以中小火加熱直到濃稠。小心攪拌、注意火侯以免燒焦。完成之後加蓋放涼。我把湯種放在冰箱中隔夜,第二天直接使用不必回溫。
  2. 將所有乾性材料混合均勻,加入湯種、牛奶、鮮奶油混合。攪拌到看不見乾粉就好,讓麵團靜置 20-30分鐘,充分吸收水分,會讓後續揉麵團較容易。
  3. 加入奶油,將麵糰揉到柔軟有彈性。
  4. 將麵團置於大碗內,以濕布覆蓋,放在室溫下進行第一次發酵 2小時。
  5. 發酵完成,輕壓排氣,將麵團分成三等份做兩次桿捲,放入 9x4吋吐司模,以溼布覆蓋。
  6. 放入微溫的烤箱中進行第二次發酵約 60分鐘(烤箱預熱 1分鐘即關掉)
  7. 烤箱預熱 350F/176C。在麵團表面輕輕刷上一層牛奶,不帶蓋烘烤 30分鐘。
  8. 麵包出爐脫模,放涼後再切片/撕開品嘗!

Hokkaido Milk Bread, 25% whole wheat.
I made this one with my bare hands.
Kneading was not easy. But with patience it's worthy.

When I posted these photos on my Facebook, a friend from Japan wondered if there's any "Hokkaido milk" here in California. Well I think it's just a use of name like "English muffin" does. It's Hokkaido style milk bread, not a bread made from Hokkaido milk. Interesting, huh?

Is there any ingredients from France in a French baguette?



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1 則留言:

  1. Thank you for sharing your recipe and the clear instruction. I ran out of bread flour but had a batch of 湯種left with only all purpose flour/spelt flour in my pantry. Your recipe was the only one I could find that incorporated 湯種and all purpose flour.
    The result was delicious! I had to do 1/4 spell flour and 1/4 vital wheat gluten since I had limited all purpose flour. Adjusted to have a bit more liquid in the recipe since spelt flour doesn't retain moisture as well. I didn't expect such moist and bouncy bread. Thank you again!


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