Thursday, February 24, 2011

Hokkaido Milky Loaf/ Water Roux Method- Cottony Soft!

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I read this Hokkaido milky loaf from Happy Home Baking who is strongly recommends this recipe. I had bookmarked this recipe quite sometimes. Since I have some whipping cream around, is time to try on this recipe.

The bread is amazingly great! The texture is really fluffy and cottony soft! Just like the bread selling at bakery shops. It is well effort to prepare the water roux. Furthermore the dough is easy to handle (I knead by hand). 

I baked the dough into loaf and several mini buns.

Ingredients: yield about 600g dough

~Water Roux/ Tangzhong Starter (yields about 200g water roux)
50g bread flour
250ml water

~Bread Dough
120g water roux starter
55g sugar
1/2 tsp salt
1 egg
30g milk
50g whipping cream (original cream fraiche)

300g bread flour
50g cake flour (original rye flour)
30g milk powder
7g yeast

30g oil/ butter

(D) Filling for mini bun
Some sausages and cheddar cheese

~ Water Roux/ Tangzhong Starter

1. Put the bread flour inside a pot. Pour in the water slowly and whisk to combine. Continue till all the water finish. Make sure the mixture is lump free. Cook over low-medium heat till thick, about 2-3 minutes.
2. Remove from heat. Cover with plastic wrap once is slightly cool. This is to prevent the surface from drying. Store in fridge once it is completely cool.
3. Thaw at room temperature before use. Preferably to use up in 3 days.

~ Bread Dough

1. Put 120g water roux starter into a mixing bowl. Follow by other ingredients in (A). Stir to mix.
2. Add in flour from (B). Stir till all the flour coated with the liquid. Then, knead to form dough.
3. Add in oil and knead to form smooth and elastic dough. Cover and rest for 45 minutes.
4. Transfer to working surface. Divide the dough into 2 portions (300g each). Shape into balls and rest for 10 minutes.

(a) Loaf Bread
5. Flatten the ball into rectangle and roll it up like swiss rolls.
6. Place inside a greased loaf tin and rest for 45 minutes.
7. Bake at 180C for 22-25 minutes.

(b)Mini cheese and sausage bun

5. Divide the other portion (300g) into 50g each. Shape into balls and rest for 10 minutes.
6. Shape accordingly. Place in baking tray and rest for 45 minutes.
7. Bake at 180C for 12 minutes.


  1. wow! Vivian, the texture of the buns look super soft and the loaf looks nice too!

  2. the bread look really soft and fluffy!! (: (: yummy!

  3. hi vivian , i'm half way from this recipie then i noticed that there is no yeast, and the bread did nt prove to double .so this is a special one??anyway i will finish it and tell you know my outcome . Thank for sharing

  4. Oh, I never tried this recipe because I'm scared of handling sticky dough. I thought this will be very very sticky.
    Hmm.. maybe I really should try this, seeing urs being so good, manually kneaded.

  5. My turn out as hard as a stone . is it because there is no yeast added ? help. Why is your so soft ....

  6. Ah Tze, The Sweetylicious,
    Yes, this recipe is really great! Do try.

    Your action is really fast! Sorry that I forgot to write down the 7g yeast...
    Hope you will try again next time.

    Yes,it is not super sticky, but still sticky. However I find that sticky dough(soft)is a lot easier to knead by hand. Once all come together it is easy to handle.

  7. hi vivian, this bread looks wonderfully soft and i love the crust colour. I've tried using water roux method and i find it quite difficult to handle the diugh but produce excellent results!

  8. Wow, you make so many various shapes... :) So pretty... :)

  9. Hi, I am a regular follower of your blog and absolutely love your bakes. You are so talented!! I'm so envious!! I'm 17 and want to try this recipe out as my first try on baking bread. I would like to ask if I am dividing the dough into buns, do I have to bake it on the middle rack of the oven or on the slightly upper rack?
    Please help!! :D
    Thanks a lot!!

  10. Wow! what a lovely array of buns! I just made some rolls using this method too and they came out super soft!

  11. Hi Vivian,

    Have u ever use water roux mixture that is prepared on the same day to make bread? Or is it must to refrigerate the water roux mixture overnight? I wonder will this make a difference to the bread texture?

    Chilliqueen :)

    1. So far I haven't try use at the same day. Base on my experience this kind of starter dough need to be chilled at least 1 hour before used. But make sure it is completely cold before fridge. Do update me if this is working too. Happy baking!

  12. Are the milk and heavy cream heated or room temp or cold from refrigerator?? Thank you.


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