Hello friends! Since you loved my Japanese Milk Rolls (direct link in the infobox), I've made this new Japanese Milk bread even softer! Hope you enjoy it, let me know down below! PRINTABLE RECIPE and tips in the description box under the video.
Thank you so much for the tutorial. I had been trying to make bread a few times but failed. This is the first time I succeeded in making bread which is so soft and tasty. Thanks again
Hello Manifested Euphoria and welcome here! Thank you so much for your kind message, I'm glad that you appreciate the written recipes...I guess soon there will be a cool way to print my recipes...stay tuned ;) much love
I made this and it turned out perfectly. I did it twice with different recipes and i got scammed everytime😂 it either didn’t poof up or it wasn’t baked and tasted weird. This is a foolproof recipe i swear on this, try this recipe if you want to eat this. This bread reminded me of my childhood in china, the canteen served this bread
Your comment made my day, thank you so much! I put a lot of effort into my work and nothing makes me happier than reading such precious feedbacks. I have many recipe videos on my channel and more are coming, hope you enjoy them too! Much love ❤️
Beautiful! My oven hadn't even cooled before I was making another one. Firstly, thank you for a recipe for this that doen't use powdered milk or a mixer with dough hook. Secondly, a note to those trying this for the first time: if you are coming to this from other bread-making techniques, you need to be much, much more gentle than you're used to. The dough is quite a bit more sticky than you may be familiar with. So, regular, *very* light dusting with flour helps during the knead. The biggest issue I had with the first one was rolling the first third out with a rolling pin. I found that a very light smear of good oil on both the surface and the rolling pin (I used rice bran oil) and then wiping the surface and pin almost dry helped massively, along with being very, very gentle. Thank you again for a great recipe. I never thought I would be able to make something as light and elegant as this.
Hi Jeremy and welcome here! Wow, thank you SO much for your message and for your helpful tips, I'm so happy that you liked it!! Your feedback is very important to me
I’ve tried making this recipe with other YT tutorials and recipes and come out with moderate success. I followed yours last night. WOW. What a difference. I will definitely be using your channel again. I modified by using a Bosch mixer to knead but otherwise stuck to the recipe. 20min on the machine at a medium speed and the results were phenomenal!
@@HowTasty and thank you so much. I wanted to see it done by hand and know I can do it confidently because of you. Also I’m going to use fine cornmeal for the first part to make cornbread. A Chinese bakery in Jamaica used to make these and they were the Best !!
I tried working it with my hands but it was so sticky I gave up! Transferred to a stand mixer after failing.. proofing it now and I wonder if it will turn out fine. Any tips to handling such a sticky dough? I floured it but it was still super sticky!
made mine today, the results are fantastic! the softest bread I've ever made even though I had to knead for 30 or more minutes to reach an elastic dough because it was too sticky to handle. i also added a tablespoon of milk powder for extra flavor! my whole family loves it, thank you
Hi Panthera and welcome here! Thank you so much for your feedback, I'm so glad you like it! When you make one of my recipes you can send me a picture on Instagram, I'll be glad to see your recreations! Much love and stay connected for new recipes
I just made your bread today, perfect! I tried several different recipes but yours is most exact! Thank you for sharing. Also appreciate you posting in US measurements! You're the best
Hi Ray! Thank you so much, your feedback is so important to me! You can send me a picture on Instagram, I'll be glad to see your recreations! I admit I always use grams measurements, but I know that cups is important because they are used in many Countries! Happy you appreciate it
I tried this recipe the bread is soft and fluffy even after leaving it outside for more than 3 days! FYI i have no baking background who just started making bread and this is my go to recipe for white bread...thumbs up!
Hi Lyne! I'm so glad to hear that, thank you so much for your precious feedback! When you make my bread again, send me a picture on Instagram! See you soon for new recipe videos, Much love
I tried this today and even though I didn't follow the timelines exactly.. still the bread was so so so yummy and beautiful. My first bread I ever baked and I love it. Thank you so much❤️
Hello Kasturi and welcome here! I'm so happy to read your comment, thank you so much! You did such a grat work if this was your first bread, I'm sure that this was JUST the first
I've been making Tangzhong for about a year now, but I just couldn't get the rise you have, now I know why, the double roll before putting in loaf pan!! Thank You for that one little tip.
Was soooooo surprised!!!!! I & BF made it cuz I really missed Japanese fluffy/soft/moist loaf bread. It was literally same as Japanese one which I ate every day!! Thank you for uploading this recipe!!!
Hi Ayaka and welcome to my channel! Thank you so much for your feedback, so glad you and your bf liked it, I love this Japanese bread too! When you try my recipes, you can send me a picture on Instagram ;) stay connected for new recipe videos! Much love
I already make with this recipe for 3 times and it came out differently everytime which was the beauty of baking, the first time i make it it came out beautifully and the second time i add too much flour so it came out so dense and the third time i follow the exact recipe and it came out looking so good thank you for the great recipe!!!
Hi Khoerunnisa! Don't worry, it happens me too :D different flours, different climate...the rising doughs are always a bit different! But I'm very happy that you tried 3 times my recipe and you liked it so much, it means a lot to me
Turn out great! I generally obey the ingredients instruction, except I use whole wheat bread flour, brown sugar, and 20g olive oil+20g butter. Turn out still perfect!! soft and healthy!! This is the best bread making experience I ever had. Can not support more and I wish you cont' update in the future~
@@raziaally3068 whole wheat flour has many vitamins, it has fibre, iron, calcium and so much more. White all purpose n flour has most of these removed and no nutrients.....
family have always been a huge fan of tangzhong bread but always has been bakery bought. made this bread just now and its currently proving. so excited. thanks. really appreciate the measurements.
Hello Airin and welcome here! Thank you for your feedback, I'm so happy you like it! I hope that you will enjoy your breakfast :) send me a picture on Instagram, I'll be glad to see it! Much love and see you soon for new recipe videos
OMG!!! I have looked at a few recipes and videos of this TangZhong bread but yours was the easiest to follow and not too many ingredients. I followed your measurements for the Tang Zhong but mine came out to 200 g. so I reduced the milk to 130 g. I also used instant dry yeast; the bread came out really nice and tall. After cooling, mine deflated a little, but it still came out soft and fluffy. Just went back to my love of baking and been baking breads for 2 months while being quarantined here in Seattle. Thank you so much!
Your message made my day, thank you so much!! I make recipe videos to help peple to relax and make delicious food even during hard time like this...thank you, I'm so happy you enjoyed my recipe! I'll be glad to see your bread, you can send me a picture on Instagram when you make one of my recipes...much love from Italy
I'm here again to say, THIS IS THE BEST BREAD I EVER MADE! everybody in my family LOVED IT. hands down, the best recipe ever. So fluffy and soft! I used All purpose flour and it still worked! Thank you so much for this recipe. Love lots 💖
Hi Cassy and welcome here! Thank you so much for your feedback, it means a lot to me, I'm so glad you liked it! You can send me a picture on Instagram when you make one of my recipes, I'll be glad to see your beautiful recreations! See you soon for more recipes, much love
I’ve tried many bread recipes. Yours is the best solution for baking bread. It’s super soft and the taste’s wonderful. Thank you so so much for sharing. I got success in baking because of you. (:
Oh my, look at those breads, came out so beautifully. I am a bread person, Valentina, and I can tell you, you just nailed it. I made my own bread too but I never tried tangzhong method. Will definitely giving it a try. Thanks so much for this wonderful recipe 😍❤️🌹😘
In Italy we usually don't like sweet milk and butter bread, we use plain breads made with flour, water and yeast, so I'm not used to make this kind of bread...but I found it perfect for breakfast and I really appreciate the Tangzhong technique! You have to try it, Fiona, I'm sure you will love It 😍
Made this yesterday! It's the most incredible sandwich bread I've ever tasted and the BLTs I made with it got rave reviews from my picky, bread-hating husband! It turned out much smaller than the loaf in this video, I'm thinking perhaps I didn't knead it or prove it as long as I should have. The texture and flavor were still fantastic though, so I'm still calling it a success... and watching it spring back into shape after I squished the loaf was just fantastic. This might become a staple of mine. I'm so happy I decided to try it!!!
WOW! I made this because I was very interested in soft breads just like this one and my family is LOVING it! I am not known as the best baker in my house but my family loved this recipe! Thank you so much for showing it to us! :)
Hello Luna! Thank you so much for your feeback, I'm so happy you liked it! I'm sure it was amazing :) next time you make one of my recipes, you can send me a picture on Instagram, I'll be glad to see your recreations! Much love and see you soon for new reicpe videos
I made this last night. I cannot believe how amazing it turned out ! Thanks for a great recipe. I really appreciate that you shared the whole recipe in grams. It makes accurate measuring much better as I do not trust cups measurements. The dough was very sticky as I was doing it by hand. Maybe I added a little bit more flour during kneading beyond 3 tablespoons but the end result was amazing. I will try tonight to see if I can not use extra flour to see the difference. Amazing recipe 10/10!!!
Hi George and welcome to my channel! So glad to read your feedback, thank you so much for letting me know 🥰 I always use grams for baking, I also write the cups version because many paople ask me for that, but I always suggest to use a kitchen scale 😉 The flour amount could vary a bit depending on the type of flour you used, so maybe you did the right thing to adding some extra flour while kneading (but not too much). Stay connected for new recipe videos! 😘
I love it. I added all the tangzhong, so it was way too sticky. I wound up having to add like 1/4 - 1/2 C of extra flour, and even with that it still came out really soft. I chose this recipe because it didn't have a lot of sugar and you showed what it looked like being cut by a knife. I think this will be my go to sandwich bread recipe. Thanks
In this moment I’m trying this recipe. And it’s VERY sticky I ended up adding 1/2 cup of flour, the mix is resting right now (45 min) let’s see what happens!
Glad to hear that! I confess that I use kitchen scale for baking, you can't go wrong with grams...but I always make the conversion of my recipes for those who prefer cups :) thanks for your comment!
Wow, I made my first bread ever at 57 ,following your recipe and result was outstanding except the the top crust was slightly darkened. But the bread was so soft moist and fluffy. Thank you so much.
So glad to hear that, Pradeep! If the top turned out dark, it depends on your oven: low a bit the temperature and place an aluminium foil on top after about 15 minutes of baking. Stay connected, new bread recipes are coming soon
Thank you so much for your feedback, I'm so glad you liked it!! Send me a picture on Instagram when you make one of my recipe, I'll be glad to see your recreations! Much love
Lovely recipe! I started making bread for the first time during quarantine and I've made this one a few times already. Today, I made it dairy free because I ran out of milk and butter. I used cashew milk (cashew butter + dates) and avocado oil instead. Also replaced 1/4 of the bread flour with whole wheat and threw in some raisins for fun. Turned out delicious and fluffy. My parents are a fan as well :)
Thank you so much for your feedback! You were very creative and made a delicious and healthy version of this bread, well done! Your message is very important for me and for other people that want to make this recipe...thank you for spending your time to help other, this is so lovely
Hi Ada! Wow, so happy to hear that!! You can send me a picture or tag me on Istagram, I'll be glad to see your recreations! See you soon for new recipe videos, hugs
Hi Maria and welcome to my channel! I always prefer grams and using a kitchen scale, but I know many of you use cups, glad this could help you. Let me know how it turns out and consider that every kind of flour absorbs liquid in a different way, you may could to add more flour to your dough to get the right consistency. Happy baking
I made this recipe about 4 times already. It came out perfect! As for feedback, it’s important to mention that the steps will be different with instant yeast vs dry active yeast. A beginner would not know to prepare the “active dry yeast,” especially since you used “instant yeast” in the recipe. Although bread flour is preferred due to its higher protein content, all purpose flour yielded perfect results.
Hello D Nguyen and welcome here! Thank you so much for your feedback and tips, glad you liked it! In my Country doesn't extist "instant yeast" so I'm not confident whit this ingredient; the active dry yeast that is sold here can be activated or not, it's up to you. Instead the fresh yeast needs to be activated. Your tips coulp help peolpe of different Country, so thank you so much
How Tasty I see! Now that makes sense. Thanks for clarifying. In USA we have two types of yeast: Instant and Active...pretty confusing, I must say. For those in the US, I learned that it’s best to use instant yeast in your recipe. Thanks for replying!
@@Danelly112 you do not have to activate active dry yeast. This is only done if you wanna test your yeast to make sure that it is working and there may be a few recipes that absolutely insist that you do that. But in this recipe she clearly used active dry but notice how she mixed in the salt first because salt has a tendency to kill the active dry yeast
Thanks for sharing this recipe! I am new to baking! This is the second bread recipe that I have tried and I have been using your recipe since 2 months ago! The bread stays soft and moist even after a few days and I am very happy that I could make fresh bread for my family!
Just tried this and it was amazing - both in looks and taste! I had a feeling it would be very sticky for me to hand knead so I just used the autolyse technique to develop the gluten and it worked out perfectly! Really love the bread thank you so much for the recipe! Oh and thanks for adding that the bread needs to be cooled before slicing because last time I cut bread while it was warm, it just squished into a blob slice 😂
Hello Lliancy and welcome here! Your message is very welcome, I've never used autolyse for this kind of bread, how long did you let the first dough to autolyse? So curious about it! I often knead my high hydration dough using a scraper if too sticky, but sure autolyse could be a great option to knead the final dough less! Glad you like this recipe, thank you for your feedback, much love 😘
@@HowTasty I let the dough autolyse for 45 mins and then added the salt, yeast, and butter after 😄 I did leave out 20g of milk and dissolved the salt and yeast in 10g of milk each to make it easier to incorporate. After adding the butter, I just did as you said to let it proof before shaping. Would definitely love to try your other recipes too someday! ♥️
I made these so many times! So delishhh. But i do recommend making them one batch at a time. Because when I tried tripling the recipe on 2 occasions the the texture of the dough became very sticky compared to when i made one batch only. Also i used all purpose flour instead of bread flour and it turned out fine 😃
Hi Fatin! Thank you so much for your feedback, it's so important to me ....I'm very glad you liked it! Send me a picture on Instagram, I'd love to see your recreations! Big hugs and stay connected for more recipes
Hello Kmori! I'm so happy to hear that, thank you so much for your feedback! Bread flour or high protein flour, like Manitoba, is the perfect flour for this kind of bread ;) now if you have to plan your next baking :D stay connected for more recipes! Much love
Hello Mohamed! Thank you so much for your feedback, I love this bread too and I'm so happy that you appreciated it! Stay connected for new recipe videos, much love
Your Japanese Milk Rolls recipe rocks! The best I had tried so far. However, I had to make a slight variation to the recipe: 2nd proofing 30 min and baking only 15 min at 175 deg C. Delicious. On subsequent days I place them in the microwave together with a cup of water and bake them for 20 seconds, they are then as good as freshly baked. I am now looking forward trying your new Hokkaido Milk Bread recipe.
So glad to read your feedback, thank you! If it wasn’t perfectly smooth it’s just because it needed to be kneaded a bit more, but I’m sure it was perfectly delicious! Good job 😘
Hi Tiani and welcome here! Thank you so much for your feedback, so happy you liked it! You can tag me or send me a picture on Instagram, I'll be glad to see your recreations
@How Tasty. Hello Valentina, I tried your new milk Japanese Milk Bread Recipe and the results were again fantastic! I did the kneading again with my bread making machine, and added 40g (4 tbsp) extra flour to achieve the right dough consistency. Following the procedure: Add flour, salt, sugar, dry yeast, egg and milk in the bread maker pan and knead for 3 min. Then add spoon by spoon the Tang Zhong and knead for another 3 min. Add soft butter cubes and knead for 10 - 15 min. Tip: During baking check frequently with a wooden skewer to avoid over-baking, which may result in a much denser bread texture. Mine was already done after 18 min. Will post some pics via email.
Hello Klausadrift! Thank you for your message, I'm so happy you liked it! Thanks for all the tips, I'm sure that your message will be very helpful for people that want to make it with a stand mixer
Omg this channel is better than the professional channels having like 1M or more subscribers. I fell in love with these channel when I first saw the cheesecake recipe. Keep up the good work and soon you will have 1M. Moreover I am sharing the link with my friends too💜
Hello Swapna Das! Thank you so much for your kind message, your support is so important to me! I needed your encouragement to keep up my work :) big hugs
I'm so happy to hear that, Filipi, thank you so much for your feedback! Send me a picture on Instagram when you make one of my recipes, I'll be glad to see them! Stay connected for more videos, much love
Awighty now..UPDATE!! HT..just so u know..it was simply amazing..its true..the dough got the better of me..its def sticky..but the results r spectacular..light like a cloud..n soooo delicious..TY..🌹🌺🙏
So glad to hear that! I know, you have to practice with this kind of dough, but I'm sure that next time you won't have any problems! Experience pays off, well done
Thank you so much for the recipe!!! I did try out today, it was really soft!!! But i was struggle with the dough part, it was really wet i did add 3 tbsp but it still wet and after 45 mins it does get bigger but when i poked it, it wasn’t stay it shape wonder if you could please give me any suggestion? Thank you so much again!!! 💕
How Tasty First of all thank you so much for the reply! I was using bread flour i’m not sure how many kind do they have i’m so new to this, which kind of flour do I need to use can you please recomend? and there’s a comment from my friends who ate them they said it was a little bit sour, is that mean I put too much yeast? Next time I try to knead longer, oh and the problem was even when I started to knead they all stuck in my hand beacause they were really wet should I keep adding flour in that case? Thank you!!!
So glad to read that, thank you so much for your precious feedback! If you have Instagram, you can send me the pic of your recreations! Stay connected for new recipe videos, much love
This was amazing! I made it cause I have all the time in the world during quarantine. I'm gonna make a loaf tonight for my parents. It's the first time I'll have made contact (indirect) with them for the first time in 3 weeks! Amazing bread! So fluffy so beautiful.
We're in quarantine/lockdown so I decided to make loaf bread since people are hoarding and we couldn't find bread in the grocery. This is my first time to make in a loaf pan and i chose this recipe. I'm glad I did cause it turned our great! Might make another one again tomorrow! Thank you!
@@jocinda20 oooh that's interesting. On the flip side of our situation, because of this "hoarding", a lot of people started to learn how to make them :)
Hi JW and welcome to my channel! I'm so happy to hear that, thank you for your precious feedback! Next time you try one of my recipes, you can tag me on Instagram, I'd be glad to see your recreations! Much love and see you soon for new recipe videos
@DEBORAH MURPHY All the tangzhong you prepare. If you don't have a kitchen scale, your dough could turn out a bit more sticky...add a bit of extra flour if your dough needed. Happy baking!
Hi Lara and welcome here! So glad to hear that, thank you for your feedback
4 ปีที่แล้ว +4
Excellent, I have one of this in the oven as we speak... however the dough was a LOT stickier than yours. I've done it to the letter, using grams. Although the recipe shows an ~75% hydration dough, yours seems some like a 65% in the video. I may need to try another flour brand, but is there any tip other than that to make the dough less sticky?
Hi Rogério and welcome here! Unfortunately every flour works different, so it is possible that you have to use a little more flour than I do. This dough is pretty sticky because of the tangzhong. If you want to get a less sticky dough you have to reduce the tanghzong and use more flour. If you have a stand mixer it could help you to knead it; if you knead by hand as I did, you can even help you using a spatula to touch the less as possible the dough. Let me know how it turns out, send me a picture on Instagram! Much love
4 ปีที่แล้ว +1
@@HowTasty thank you. Kneading was ok, used the streatch and fold technique with 15 minutes resting intervals, the dough has got nice and smooth . The problem was to shape it. Like when you've used the rolling pin, I couldn't. It was sticking all over the countertop, and I could not get the shinny outer skin without using a bench scraper (so my shaping was a lot different than yours). The outcome was amazing, super fluffy crumb just like in the video, delicious bread.
Hi Yeye! Thank you so much for your feedback, I'm so happy you liked it!! Send me a picture on Instagram when you make one of my recipes, I'll be glad to see your recreations! Stay connected with my channel for new recipe videos, much love
If you are making this in US, make sure to use Instant Yeast instead of Active Dry Yeast. The Active Dry Yeast that is sold in America needs to be activated in warm water or milk first. On the other hand, Instant Yeast can be added directly to the flour like it is shown in the video.
Hi Arun, thank you so much for your precious infos! I'll report this in the infobox under the video, I hope that this could help my US friends. I live in Italy and the yeast here is pretty different. Thank you so much! Big hugs from Italy
@@HowTasty No problem. What I did was warm the 1/2 cup milk in your recipe to 105 deg F. Then added two teaspoons of sugar and the active dry yeast (US version) and let it activate for 15 minutes. Then poured this into the flour mixture during kneading.
Thank you for your precious feedback, Konchok! Next time you try one of my recipes, send me a picture on Instagram! I've just made a new bread recipe on my channel, check it out ;)
Thank you so much Ti nana, I'm so happy you liked it! Send me a picture on Instagram when you make one of my recipes, I'll be glad to see them! Stay connected for new recipes, hugs
Ese pan es delicioso, yo lo hago y me encantó desde que lo hice la primera vez... Les agradezco por compartir sus recetas, he aprendido de estos canales... Muchas gracias, saludos y un abrazo
Hello and welcome to my channel! Thank you so much for your feedback, glad you like it! Next time you try one of my recipes, send me a picture on Instagram ;) stay tuned for new recipe videos
Beginner baker here. I have never enjoyed baking but love bread and thought I would give it a try during quarantine. Ive tried 2 different recipes for milk bread before this one and they all came out just ok. With this recipe, after I mixed the tangzhong to the flour, salt, sugar, yeast and butter the result was such a sticky, wet mess. I couldn’t even save it with some extra flour. I threw it away and gave up on baking.
Thank you, for this Gem of a recipe. The directions are easy to follow and the bread is delicious. My family requests this all the time, and now every other day I make this bread. 💝
Hey I used. AP flour also. But during the making process the dough seemed too wet. So I added flour. Then the result at the end was a bit odd, like slightly wet even though the crust was nice and crispy. Any ideas?
Hi Stephanie!! So happy to hear that, thank you so much for your feedback!! I can't wait to know if you're going to try other my recipes!! Much love and see you soon for new recipe videos
I have made it a few times now and it has always been great. The one thing though - my dough remains very wet and sticky even after 15 minutes of kneading and the only way I can do it is using the slap the bottom French method, dipping my fingers in water and lots of scraper use (don’t want to use too much flour). I stay in humid Bombay so I have been reducing the milk quantity by 20-30 gm; maybe I need to reduce further. But anyway great video, very good instructions and clear measures.
I’m just trying this recipe right now! Super excited how fluffy it will be. 😁 I followed every point. Now just waiting on the dough to rise then I’ll roll them up. Hehe I just wanted to share my excitement 🥰 Thanks so much for sharing this recipe💕
Hi Moddy!! Awww I'm so happy that you're making it righ now!! Let me know how it turns out and send me a picture on Instagram!! Thank you for your message
@@HowTasty YAYYYYY‼️‼️I baked 3buns in total & they were all DELISH sooooooooper soft. While I was baking it made the whole 2 stories house smell like a bakery🤣‼️👍No joke. I baked smaller buns so I wasn't able to tear down in soft sheets like you did but they were AWESOME. My hubby loved them so much. BTW jus tagged u in my IG posts on IG🥰 "itsmemoddy" Thanks again for such an amazing recipe clip. Easy to understand, and you got all the ingredients written down. Double Thumbs up. 👍👍
Tried this recipe yesterday and the fam loved it. My only notes would be that it took an additional 10-15g B flour to get the Tangzhong to thicken to the point it was holding its shape (like how hers looks in video). Just keep adding bit by bit if its not coming together like hers. This could be bec I'm using a different brand flour. She also bakes on lower mid rack. No note of that but I followed the video and it worked for me. The tall loaf didnt get scorched tops. Besides that everything was actually on point.
Hello MW S and thank you so much for your feedback, your message is very important for me and for other people that want to make this recipe...thank you for spending your time to help other, this is so lovely
I baked this today and it's amazing ! 💟 I used all purpose flour and it is so so soft and fluffy. I had to add extra flour though to get the right consistency. Can I ask if I can make rolls from this recipe also?
Hello Gin and welcome to my channel! So glad to hear that, thank you! All purpose flour absorbs less water than bread flour, so it's pretty normal you added extra flour, well done! Yes, you can use this dough for rolls too! I've also made whole grain version of this bread recipe on my channel, enjoy
@@HowTasty Thank you so much for your quick reply. And thanks for the information about the all purpose flour absorbing less water. I can't wait to bake rolls and I'm so happy I've found your page and your excellent recipes 😊💟
Hello I just made this and it came out perfect!! Not as brown as yours but it was delicious and easy!! Thank you so much for the amazing recipe!! 😍❤️❤️❤️🍞🍞
Hello Nora! Wow, I'm more than happy to hear that, thank you so much!! If you want that the top turns out more brown, you can try to increase a bit the temperature of the oven and don't forget to brush the top with egg wash before bake it! Much love
Hello friends! Since you loved my Japanese Milk Rolls (direct link in the infobox), I've made this new Japanese Milk bread even softer! Hope you enjoy it, let me know down below!
PRINTABLE RECIPE and tips in the description box under the video.
Can we use all purpose flour instead?
I did, it came out great, but a little bit bland
I can’t tell you how much I love it!!! Thank you for sharing 😍😍😍
Thank you so much for the tutorial. I had been trying to make bread a few times but failed. This is the first time I succeeded in making bread which is so soft and tasty. Thanks again
hi i tried to make this.. but abit dry..what is the cause?
i tried by half of the ingredients...
I love how you can not only watch the video, but the directions and ingredients are all in the description! Thank you so much!
Hello Manifested Euphoria and welcome here! Thank you so much for your kind message, I'm glad that you appreciate the written recipes...I guess soon there will be a cool way to print my recipes...stay tuned ;) much love
I made this and it turned out perfectly. I did it twice with different recipes and i got scammed everytime😂 it either didn’t poof up or it wasn’t baked and tasted weird. This is a foolproof recipe i swear on this, try this recipe if you want to eat this. This bread reminded me of my childhood in china, the canteen served this bread
Your comment made my day, thank you so much! I put a lot of effort into my work and nothing makes me happier than reading such precious feedbacks. I have many recipe videos on my channel and more are coming, hope you enjoy them too! Much love ❤️
Beautiful! My oven hadn't even cooled before I was making another one.
Firstly, thank you for a recipe for this that doen't use powdered milk or a mixer with dough hook.
Secondly, a note to those trying this for the first time: if you are coming to this from other bread-making techniques, you need to be much, much more gentle than you're used to. The dough is quite a bit more sticky than you may be familiar with. So, regular, *very* light dusting with flour helps during the knead. The biggest issue I had with the first one was rolling the first third out with a rolling pin. I found that a very light smear of good oil on both the surface and the rolling pin (I used rice bran oil) and then wiping the surface and pin almost dry helped massively, along with being very, very gentle.
Thank you again for a great recipe. I never thought I would be able to make something as light and elegant as this.
Hi Jeremy and welcome here! Wow, thank you SO much for your message and for your helpful tips, I'm so happy that you liked it!! Your feedback is very important to me
Thanks for the tips!
Yes it is verrrey sticky. I almost gave up. I got to a point it looked okay and I was so tired kneading.
@@minaryeon9259 Did it turn out OK?
I’ve tried making this recipe with other YT tutorials and recipes and come out with moderate success. I followed yours last night. WOW. What a difference. I will definitely be using your channel again.
I modified by using a Bosch mixer to knead but otherwise stuck to the recipe. 20min on the machine at a medium speed and the results were phenomenal!
Hello Shannen and welcome to my channel! Thank you so much for your message, your feedback is so important to me
Finally someone who kneads it by hand! I was wondering if this will be an issue as it will start to ferment in our hands! Thank you!
Hi Juan and welcome here! Thank you so much for your words
@@HowTasty and thank you so much. I wanted to see it done by hand and know I can do it confidently because of you. Also I’m going to use fine cornmeal for the first part to make cornbread. A Chinese bakery in Jamaica used to make these and they were the Best !!
@@mikedonnit972 I need more information please. Milk Cornbread???
@@SIFUSAYSRELAX yes. It was called corn bread. Soft and sweet and nice
I tried working it with my hands but it was so sticky I gave up! Transferred to a stand mixer after failing.. proofing it now and I wonder if it will turn out fine. Any tips to handling such a sticky dough? I floured it but it was still super sticky!
made mine today, the results are fantastic! the softest bread I've ever made even though I had to knead for 30 or more minutes to reach an elastic dough because it was too sticky to handle. i also added a tablespoon of milk powder for extra flavor! my whole family loves it, thank you
Hi Panthera and welcome here! Thank you so much for your feedback, I'm so glad you like it! When you make one of my recipes you can send me a picture on Instagram, I'll be glad to see your recreations! Much love and stay connected for new recipes
I just made your bread today, perfect! I tried several different recipes but yours is most exact! Thank you for sharing. Also appreciate you posting in US measurements! You're the best
Hi Ray! Thank you so much, your feedback is so important to me! You can send me a picture on Instagram, I'll be glad to see your recreations! I admit I always use grams measurements, but I know that cups is important because they are used in many Countries! Happy you appreciate it
I tried this recipe the bread is soft and fluffy even after leaving it outside for more than 3 days! FYI i have no baking background who just started making bread and this is my go to recipe for white bread...thumbs up!
Hi Lyne! I'm so glad to hear that, thank you so much for your precious feedback! When you make my bread again, send me a picture on Instagram! See you soon for new recipe videos, Much love
I tried this today and even though I didn't follow the timelines exactly.. still the bread was so so so yummy and beautiful. My first bread I ever baked and I love it. Thank you so much❤️
Hello Kasturi and welcome here! I'm so happy to read your comment, thank you so much! You did such a grat work if this was your first bread, I'm sure that this was JUST the first
Hey, I have a question. Where the 25 Minutes enough, to bake it all through? Or did you need to bake it longer?
I've been making Tangzhong for about a year now, but I just couldn't get the rise you have, now I know why, the double roll before putting in loaf pan!! Thank You for that one little tip.
Hello Paul and welcome here! So happy I helped you :) send me a picture on Instagram when you make your bread, I'll be glad to see it! Big hugs
Was soooooo surprised!!!!! I & BF made it cuz I really missed Japanese fluffy/soft/moist loaf bread. It was literally same as Japanese one which I ate every day!! Thank you for uploading this recipe!!!
Hi Ayaka and welcome to my channel! Thank you so much for your feedback, so glad you and your bf liked it, I love this Japanese bread too! When you try my recipes, you can send me a picture on Instagram ;) stay connected for new recipe videos! Much love
I already make with this recipe for 3 times and it came out differently everytime which was the beauty of baking, the first time i make it it came out beautifully and the second time i add too much flour so it came out so dense and the third time i follow the exact recipe and it came out looking so good thank you for the great recipe!!!
Hi Khoerunnisa! Don't worry, it happens me too :D different flours, different climate...the rising doughs are always a bit different! But I'm very happy that you tried 3 times my recipe and you liked it so much, it means a lot to me
Turn out great! I generally obey the ingredients instruction, except I use whole wheat bread flour, brown sugar, and 20g olive oil+20g butter. Turn out still perfect!! soft and healthy!! This is the best bread making experience I ever had. Can not support more and I wish you cont' update in the future~
Hi Yongxian Li! Wow, thank you so much for your feedback, it's so important to me! I'm very happy you liked it
No flour is healthy
@@raziaally3068 whole wheat flour has many vitamins, it has fibre, iron, calcium and so much more. White all purpose n flour has most of these removed and no nutrients.....
This is the best recipe I've made in my almost 5 months on quarantine,thanks for sharing it !!!!!
Hi Michelle and welcome here! Your message made my day, thank you so much for your lovely words
family have always been a huge fan of tangzhong bread but always has been bakery bought. made this bread just now and its currently proving. so excited. thanks. really appreciate the measurements.
Hi Fildeps and welcome here! Wow, I can't wait to know if you and your family liked it! Please let me know!! Much love and thanks for being here
Just took it out from the oven. Smell so good. I’ll give a try for breakfast tomorrow. Thanks for sharing recipe.
Hello Airin and welcome here! Thank you for your feedback, I'm so happy you like it! I hope that you will enjoy your breakfast :) send me a picture on Instagram, I'll be glad to see it! Much love and see you soon for new recipe videos
OMG!!! I have looked at a few recipes and videos of this TangZhong bread but yours was the easiest to follow and not too many ingredients. I followed your measurements for the Tang Zhong but mine came out to 200 g. so I reduced the milk to 130 g. I also used instant dry yeast; the bread came out really nice and tall. After cooling, mine deflated a little, but it still came out soft and fluffy. Just went back to my love of baking and been baking breads for 2 months while being quarantined here in Seattle. Thank you so much!
Your message made my day, thank you so much!! I make recipe videos to help peple to relax and make delicious food even during hard time like this...thank you, I'm so happy you enjoyed my recipe! I'll be glad to see your bread, you can send me a picture on Instagram when you make one of my recipes...much love from Italy
I'm here again to say, THIS IS THE BEST BREAD I EVER MADE! everybody in my family LOVED IT. hands down, the best recipe ever. So fluffy and soft! I used All purpose flour and it still worked! Thank you so much for this recipe. Love lots 💖
Hi Cassy and welcome here! Thank you so much for your feedback, it means a lot to me, I'm so glad you liked it! You can send me a picture on Instagram when you make one of my recipes, I'll be glad to see your beautiful recreations! See you soon for more recipes, much love
I’ve tried many bread recipes. Yours is the best solution for baking bread. It’s super soft and the taste’s wonderful. Thank you so so much for sharing. I got success in baking because of you. (:
Awww thank you so much for your lovely message, I'm so happy you liked it!! Your support and feedback are very important to me, thank you
Oh my, look at those breads, came out so beautifully. I am a bread person, Valentina, and I can tell you, you just nailed it. I made my own bread too but I never tried tangzhong method. Will definitely giving it a try. Thanks so much for this wonderful recipe 😍❤️🌹😘
In Italy we usually don't like sweet milk and butter bread, we use plain breads made with flour, water and yeast, so I'm not used to make this kind of bread...but I found it perfect for breakfast and I really appreciate the Tangzhong technique! You have to try it, Fiona, I'm sure you will love It 😍
@@HowTasty v
Made this yesterday! It's the most incredible sandwich bread I've ever tasted and the BLTs I made with it got rave reviews from my picky, bread-hating husband! It turned out much smaller than the loaf in this video, I'm thinking perhaps I didn't knead it or prove it as long as I should have. The texture and flavor were still fantastic though, so I'm still calling it a success... and watching it spring back into shape after I squished the loaf was just fantastic. This might become a staple of mine. I'm so happy I decided to try it!!!
Hi Victory and welcome to my channel! Thank you so much for your feedback, it means a lot to me
😭
Your husband hates bread?! :(
WOW! I made this because I was very interested in soft breads just like this one and my family is LOVING it! I am not known as the best baker in my house but my family loved this recipe! Thank you so much for showing it to us! :)
Hello Luna! Thank you so much for your feeback, I'm so happy you liked it! I'm sure it was amazing :) next time you make one of my recipes, you can send me a picture on Instagram, I'll be glad to see your recreations! Much love and see you soon for new reicpe videos
I made this last night. I cannot believe how amazing it turned out ! Thanks for a great recipe. I really appreciate that you shared the whole recipe in grams. It makes accurate measuring much better as I do not trust cups measurements.
The dough was very sticky as I was doing it by hand. Maybe I added a little bit more flour during kneading beyond 3 tablespoons but the end result was amazing.
I will try tonight to see if I can not use extra flour to see the difference.
Amazing recipe 10/10!!!
Hi George and welcome to my channel! So glad to read your feedback, thank you so much for letting me know 🥰 I always use grams for baking, I also write the cups version because many paople ask me for that, but I always suggest to use a kitchen scale 😉
The flour amount could vary a bit depending on the type of flour you used, so maybe you did the right thing to adding some extra flour while kneading (but not too much). Stay connected for new recipe videos! 😘
I love it. I added all the tangzhong, so it was way too sticky. I wound up having to add like 1/4 - 1/2 C of extra flour, and even with that it still came out really soft.
I chose this recipe because it didn't have a lot of sugar and you showed what it looked like being cut by a knife. I think this will be my go to sandwich bread recipe. Thanks
Hi Petrichor and welcome to my channel! Thank you so much for your feedback, it's so important to me
In this moment I’m trying this recipe. And it’s VERY sticky I ended up adding 1/2 cup of flour, the mix is resting right now (45 min) let’s see what happens!
@@ricardopez839 howd it go?
Count me in !! Did the same mistake. Let's see what I ll get...
Came out great. Just like howtasty's video. Another treasure found... Thanks @How Tasty
FINALLY! A video that shows american measurements! I really appreciate that
Glad to hear that! I confess that I use kitchen scale for baking, you can't go wrong with grams...but I always make the conversion of my recipes for those who prefer cups :) thanks for your comment!
Thank you for this well detailed recipe....Tried it today, and it came out exactly like in the video...family was so happy😃.
Hi Nishant and welcome to my channel! I'm so happy to hear that, thank you so much for your feedback, it means a lot to me
Wow, I made my first bread ever at 57 ,following your recipe and result was outstanding except the the top crust was slightly darkened. But the bread was so soft moist and fluffy. Thank you so much.
So glad to hear that, Pradeep! If the top turned out dark, it depends on your oven: low a bit the temperature and place an aluminium foil on top after about 15 minutes of baking. Stay connected, new bread recipes are coming soon
@@HowTasty Tysm , will try out next time .
I just made this bread today and the result is amazing! Very soft bread! Thank you! :)
Thank you so much for your feedback, I'm so glad you liked it!! Send me a picture on Instagram when you make one of my recipe, I'll be glad to see your recreations! Much love
Lovely recipe! I started making bread for the first time during quarantine and I've made this one a few times already. Today, I made it dairy free because I ran out of milk and butter. I used cashew milk (cashew butter + dates) and avocado oil instead. Also replaced 1/4 of the bread flour with whole wheat and threw in some raisins for fun. Turned out delicious and fluffy. My parents are a fan as well :)
Thank you so much for your feedback! You were very creative and made a delicious and healthy version of this bread, well done! Your message is very important for me and for other people that want to make this recipe...thank you for spending your time to help other, this is so lovely
SO I made this bread yesterday, MY WHOLE FAMILY LOVED IT! Thank you sooo much for this recipe! making more as we speak haha.
Hi Ada! Wow, so happy to hear that!! You can send me a picture or tag me on Istagram, I'll be glad to see your recreations! See you soon for new recipe videos, hugs
Thank you for sharing and for putting measurements in cups. I am going to try it. I have done some steps similar.
Hi Maria and welcome to my channel! I always prefer grams and using a kitchen scale, but I know many of you use cups, glad this could help you. Let me know how it turns out and consider that every kind of flour absorbs liquid in a different way, you may could to add more flour to your dough to get the right consistency. Happy baking
I made this recipe about 4 times already. It came out perfect! As for feedback, it’s important to mention that the steps will be different with instant yeast vs dry active yeast. A beginner would not know to prepare the “active dry yeast,” especially since you used “instant yeast” in the recipe. Although bread flour is preferred due to its higher protein content, all purpose flour yielded perfect results.
Hello D Nguyen and welcome here! Thank you so much for your feedback and tips, glad you liked it! In my Country doesn't extist "instant yeast" so I'm not confident whit this ingredient; the active dry yeast that is sold here can be activated or not, it's up to you. Instead the fresh yeast needs to be activated. Your tips coulp help peolpe of different Country, so thank you so much
How Tasty I see! Now that makes sense. Thanks for clarifying. In USA we have two types of yeast: Instant and Active...pretty confusing, I must say. For those in the US, I learned that it’s best to use instant yeast in your recipe. Thanks for replying!
@@Danelly112 you do not have to activate active dry yeast. This is only done if you wanna test your yeast to make sure that it is working and there may be a few recipes that absolutely insist that you do that. But in this recipe she clearly used active dry but notice how she mixed in the salt first because salt has a tendency to kill the active dry yeast
Thanks for sharing this recipe! I am new to baking! This is the second bread recipe that I have tried and I have been using your recipe since 2 months ago! The bread stays soft and moist even after a few days and I am very happy that I could make fresh bread for my family!
Hello Itsburnice! Thank you so much for your feebcak, I really appreciate it
Just tried this and it was amazing - both in looks and taste! I had a feeling it would be very sticky for me to hand knead so I just used the autolyse technique to develop the gluten and it worked out perfectly! Really love the bread thank you so much for the recipe! Oh and thanks for adding that the bread needs to be cooled before slicing because last time I cut bread while it was warm, it just squished into a blob slice 😂
Hello Lliancy and welcome here! Your message is very welcome, I've never used autolyse for this kind of bread, how long did you let the first dough to autolyse? So curious about it! I often knead my high hydration dough using a scraper if too sticky, but sure autolyse could be a great option to knead the final dough less! Glad you like this recipe, thank you for your feedback, much love 😘
@@HowTasty I let the dough autolyse for 45 mins and then added the salt, yeast, and butter after 😄 I did leave out 20g of milk and dissolved the salt and yeast in 10g of milk each to make it easier to incorporate. After adding the butter, I just did as you said to let it proof before shaping. Would definitely love to try your other recipes too someday! ♥️
@@lliancy7369 Thank you! Let me know 😘
I made these so many times! So delishhh. But i do recommend making them one batch at a time. Because when I tried tripling the recipe on 2 occasions the the texture of the dough became very sticky compared to when i made one batch only. Also i used all purpose flour instead of bread flour and it turned out fine 😃
Hi Fatin! Thank you so much for your feedback, it's so important to me ....I'm very glad you liked it! Send me a picture on Instagram, I'd love to see your recreations! Big hugs and stay connected for more recipes
Thank you so much for not adding unnecessary ear wrecking music!
Hi Alessia and welcome to my channel! Thank yor for your feedback, it's very important to me
I tried this yesterday with all purpose flour and it turned out to be absolutely perfect! Thank you!!
Hello Malathi and welcome to my channel! So glad to hear that, thank you so much
Did you alter anything else in the ingredients like change the hydration with AP flour?
Very beautiful milk bread
Thank you, Rila, so happy you liked it
Tried this recipe and I was very happy with the results! Thank you for the demo and recipe.
Hi Lev and welcome here! So glad to hear that, thank you for your feedback! Stay connected for new recipe videos
Made these this past weekend and they turned out PERFECT. Thank you for the step by step instructions! I don’t usually use bread flour but glad I did:
Hello Kmori! I'm so happy to hear that, thank you so much for your feedback! Bread flour or high protein flour, like Manitoba, is the perfect flour for this kind of bread ;) now if you have to plan your next baking :D stay connected for more recipes! Much love
Is 2% milk ok to use instead or whole milk? Does it make a big difference?
I made this Yesterday and eating it today.. Thank you so much! 1st time and very tasty better than commercial bread outside.. Home Made is the best !
Hi Ava and welcome here! So glad to read your precious feedback, thank you! Totally agree with you, homemade forever
No one:
Me: *searching for all the weebs commenting about Oikawa's fav food*
😂😂
You're in the right place because Tooru Oikawa's favorite food is milk bread :D
That’s me right now😂
no wayyy i thought i was the only one
hi👁️👄👁️
Hi I am from South Africa. I have tried this method and the bread is lovely. Thank you for sharing with us.
Hello Mohamed! Thank you so much for your feedback, I love this bread too and I'm so happy that you appreciated it! Stay connected for new recipe videos, much love
I just love how smooth the dough looks like here. I would just like to play with it for hours.😋 But hey, the milk bread looks so soft and delicious! 😍
That's true! Homemade bread is the best therapy on Earth 💞 Thank you 😘
Your Japanese Milk Rolls recipe rocks! The best I had tried so far. However, I had to make a slight variation to the recipe: 2nd proofing 30 min and baking only 15 min at 175 deg C. Delicious. On subsequent days I place them in the microwave together with a cup of water and bake them for 20 seconds, they are then as good as freshly baked. I am now looking forward trying your new Hokkaido Milk Bread recipe.
Hi Klausadrift! Thank you so much for your feedback, I'm so happy you liked it
OMGosh! 😍 This bread is so light and fluffy - it looks amazing (I can only imagine the smell) 😋 Thank you s much for sharing, How Tasty! 🙂
Thank you so much, Elliott, so happy you liked it! Big hugs
Made this for the first time and followed your instructions and came out awesome. Nevermind how mine look uneven but it tastes amazing. Thank you!
So glad to read your feedback, thank you! If it wasn’t perfectly smooth it’s just because it needed to be kneaded a bit more, but I’m sure it was perfectly delicious! Good job 😘
Ah you've also jumped on the Tangzhong bandwagon! This bread looks delicious! 😍
Oh yes Carina, I loved that technique!! I remember your delicious breads, you're a Tangzhong addicted too 😍
@@HowTasty Definitely! It adds another step to bread baking, but with the bread turning out so delicious, it's worth it!
Ma sei bravissima tesoro ! Ricetta fantastica da provare subito ! 😍😋 buona giornata
Grazie mille Mami, sono felicissima che ti sia piaciuto! Un abbraccio e buna giornata anche a te
This is the softest hokkaido bread i ever watched 👍
Thank you so much, you're so kind 🙏😘
Thanks for your recipe, I have tried it and the bread is super soft like cotton. I could eat it without adding anything else. So yummy 😋❤
So glad to hear that! Thanks for your precious feedback and stay connected for new recipe videos! Much love ❤️
Just made this at home today and it was amazing (: thank you so much
Hi Tiani and welcome here! Thank you so much for your feedback, so happy you liked it! You can tag me or send me a picture on Instagram, I'll be glad to see your recreations
@How Tasty. Hello Valentina, I tried your new milk Japanese Milk Bread Recipe and the results were again fantastic! I did the kneading again with my bread making machine, and added 40g (4 tbsp) extra flour to achieve the right dough consistency. Following the procedure: Add flour, salt, sugar, dry yeast, egg and milk in the bread maker pan and knead for 3 min. Then add spoon by spoon the Tang Zhong and knead for another 3 min. Add soft butter cubes and knead for 10 - 15 min. Tip: During baking check frequently with a wooden skewer to avoid over-baking, which may result in a much denser bread texture. Mine was already done after 18 min. Will post some pics via email.
Hello Klausadrift! Thank you for your message, I'm so happy you liked it! Thanks for all the tips, I'm sure that your message will be very helpful for people that want to make it with a stand mixer
I'm here because of oikawa!! by the way it looks so yummy!! Thanks for sharing the recipe💓
Ahah!! Thank you, Rosie, glad you liked it
Terima Kasih Resep Roti nya , Saya Sudah Coba enak dan empuk .
Thank you! Glad you liked my recipe
Omg this channel is better than the professional channels having like 1M or more subscribers. I fell in love with these channel when I first saw the cheesecake recipe. Keep up the good work and soon you will have 1M. Moreover I am sharing the link with my friends too💜
Hello Swapna Das! Thank you so much for your kind message, your support is so important to me! I needed your encouragement to keep up my work :) big hugs
Made these into rolls with coconut filling and they turned out absolutely soft and delicious.
I'm sure they were amazing, thank you for your feedback, I love coconut! Stay connected for new recipe videos, much love
amazing content
Thank you, happy you liked it
The best bread this hands have ever made!!! Amazing
I'm so happy to hear that, Filipi, thank you so much for your feedback! Send me a picture on Instagram when you make one of my recipes, I'll be glad to see them! Stay connected for more videos, much love
Awighty now..UPDATE!! HT..just so u know..it was simply amazing..its true..the dough got the better of me..its def sticky..but the results r spectacular..light like a cloud..n soooo delicious..TY..🌹🌺🙏
So glad to hear that! I know, you have to practice with this kind of dough, but I'm sure that next time you won't have any problems! Experience pays off, well done
Thank you so much for the recipe!!! I did try out today, it was really soft!!! But i was struggle with the dough part, it was really wet i did add 3 tbsp but it still wet and after 45 mins it does get bigger but when i poked it, it wasn’t stay it shape wonder if you could please give me any suggestion? Thank you so much again!!! 💕
Hi Noey, what type of flour have you used? Next time try to knead it for more time and let it rise for some minutes more. Let me know
How Tasty First of all thank you so much for the reply! I was using bread flour i’m not sure how many kind do they have i’m so new to this, which kind of flour do I need to use can you please recomend? and there’s a comment from my friends who ate them they said it was a little bit sour, is that mean I put too much yeast? Next time I try to knead longer, oh and the problem was even when I started to knead they all stuck in my hand beacause they were really wet should I keep adding flour in that case?
Thank you!!!
I have followed this recipe is amazing the best bread I have ever made..thank you for sharing ur recipe 😍😍😍😍
So glad to read that, thank you so much for your precious feedback! If you have Instagram, you can send me the pic of your recreations! Stay connected for new recipe videos, much love
Wow looks great 👌
This was amazing! I made it cause I have all the time in the world during quarantine. I'm gonna make a loaf tonight for my parents. It's the first time I'll have made contact (indirect) with them for the first time in 3 weeks! Amazing bread! So fluffy so beautiful.
Hi Sakurai! I'm so happy that you bake it for your parents, that's so lovely
As usual, wholeheartedly and eagerly waiting for your unique and simple recipes
Thank you Mariam, your lovely comment makes my day
We're in quarantine/lockdown so I decided to make loaf bread since people are hoarding and we couldn't find bread in the grocery. This is my first time to make in a loaf pan and i chose this recipe. I'm glad I did cause it turned our great! Might make another one again tomorrow! Thank you!
In our country, there is no hoarding of bread. People hoard flour, yeast and baking ingredients because everyone becomes a Master Baker.
@@jocinda20 oooh that's interesting. On the flip side of our situation, because of this "hoarding", a lot of people started to learn how to make them :)
Made this and it turned out perfect! Was only my 2nd time making bread. Thank you for the recipe
Hi JW and welcome to my channel! I'm so happy to hear that, thank you for your precious feedback! Next time you try one of my recipes, you can tag me on Instagram, I'd be glad to see your recreations! Much love and see you soon for new recipe videos
TORU OIKAWAS FAVORITE FOOD IS MILK BREAD AND HIS PERSONAL MOTTO IS IF YOUR GONNA HIT IT THEN HIT IT TILL IT BREAKS??
:D
peak cringe
I LOVE YOU AHHAHA
@DEBORAH MURPHY All the tangzhong you prepare. If you don't have a kitchen scale, your dough could turn out a bit more sticky...add a bit of extra flour if your dough needed. Happy baking!
Made this using your recipe. Thank you. It turned out well.
Hi Jedipimp and welcome to my channel! So glad to hear that, thank you for your feedback! Stay connected for new recipe videos, much love
**inhales** Oikawa vibes to the max
I just used this recipe and it turned out great! Thank you!
Hi Lara and welcome here! So glad to hear that, thank you for your feedback
Excellent, I have one of this in the oven as we speak... however the dough was a LOT stickier than yours. I've done it to the letter, using grams. Although the recipe shows an ~75% hydration dough, yours seems some like a 65% in the video. I may need to try another flour brand, but is there any tip other than that to make the dough less sticky?
Hi Rogério and welcome here! Unfortunately every flour works different, so it is possible that you have to use a little more flour than I do. This dough is pretty sticky because of the tangzhong. If you want to get a less sticky dough you have to reduce the tanghzong and use more flour. If you have a stand mixer it could help you to knead it; if you knead by hand as I did, you can even help you using a spatula to touch the less as possible the dough. Let me know how it turns out, send me a picture on Instagram! Much love
@@HowTasty thank you. Kneading was ok, used the streatch and fold technique with 15 minutes resting intervals, the dough has got nice and smooth . The problem was to shape it. Like when you've used the rolling pin, I couldn't. It was sticking all over the countertop, and I could not get the shinny outer skin without using a bench scraper (so my shaping was a lot different than yours). The outcome was amazing, super fluffy crumb just like in the video, delicious bread.
I’ve been baking bread for years attempting a texture and crumb like yours. Now I know! I can’t wait to try making this deliciousness.
Hello Susan and welcome to my channel! Wow, thank you so much for your lovely comment
IDK WHY I LEARN THIS FOR OIKAWA :)
This Tangzhong Method you shared is the best Milk bread recipe we have ever baked. It's so fluffy and soft :-) even if i just used self raising flour
Hi Yeye! Thank you so much for your feedback, I'm so happy you liked it!! Send me a picture on Instagram when you make one of my recipes, I'll be glad to see your recreations! Stay connected with my channel for new recipe videos, much love
If you are making this in US, make sure to use Instant Yeast instead of Active Dry Yeast. The Active Dry Yeast that is sold in America needs to be activated in warm water or milk first. On the other hand, Instant Yeast can be added directly to the flour like it is shown in the video.
Hi Arun, thank you so much for your precious infos! I'll report this in the infobox under the video, I hope that this could help my US friends. I live in Italy and the yeast here is pretty different. Thank you so much! Big hugs from Italy
@@HowTasty No problem. What I did was warm the 1/2 cup milk in your recipe to 105 deg F. Then added two teaspoons of sugar and the active dry yeast (US version) and let it activate for 15 minutes. Then poured this into the flour mixture during kneading.
Nice Soft Japanese Hokkaido Milk Bread
Thank you, Samina, happy you liked it
Wow superb very very delicious recipe
Thank you so much, Sunita
I tried. Taste great. Thank you for the recipe!
Thank you for your precious feedback, Konchok! Next time you try one of my recipes, send me a picture on Instagram! I've just made a new bread recipe on my channel, check it out ;)
I just made it this morning it’s very tasty and soft. This is the best recipe !
Thank you so much Ti nana, I'm so happy you liked it! Send me a picture on Instagram when you make one of my recipes, I'll be glad to see them! Stay connected for new recipes, hugs
Ese pan es delicioso, yo lo hago y me encantó desde que lo hice la primera vez... Les agradezco por compartir sus recetas, he aprendido de estos canales... Muchas gracias, saludos y un abrazo
Muchas gracias Aramart, me alegra mucho que te gustò
Just finished making a loaf and oh my gosh! It’s so fluffy and perfect! Thank you for this recipe!
Hello and welcome to my channel! Thank you so much for your feedback, glad you like it! Next time you try one of my recipes, send me a picture on Instagram ;) stay tuned for new recipe videos
Beginner baker here. I have never enjoyed baking but love bread and thought I would give it a try during quarantine. Ive tried 2 different recipes for milk bread before this one and they all came out just ok. With this recipe, after I mixed the tangzhong to the flour, salt, sugar, yeast and butter the result was such a sticky, wet mess. I couldn’t even save it with some extra flour. I threw it away and gave up on baking.
You are truly #1 at your idea's of baking sister am really excited to share your channel with family's an also on my plot form
Thank you, for this Gem of a recipe. The directions are easy to follow and the bread is delicious. My family requests this all the time, and now every other day I make this bread. 💝
Hello NYW! Wow, I'm so happy to hear that! Thank you so much for your feedback, it means a lot to me
OMG!!!! Best bread ever!!!!! My family wouldn't stop raving about it. Thanks so much. I used AP flour BTW.
Hi Muna! Thank you SO much
@@HowTasty you're most welcome. I definitely will. Keep up the good work.
Hey I used. AP flour also. But during the making process the dough seemed too wet. So I added flour. Then the result at the end was a bit odd, like slightly wet even though the crust was nice and crispy. Any ideas?
Did you have to make adjustments to the other ingredients when you used AP flour?
Hi How Tasty. thank you for share this recipe. First timer making bread and I nailed it! Love you!
Hi Stephanie!! So happy to hear that, thank you so much for your feedback!! I can't wait to know if you're going to try other my recipes!! Much love and see you soon for new recipe videos
I have made it a few times now and it has always been great. The one thing though - my dough remains very wet and sticky even after 15 minutes of kneading and the only way I can do it is using the slap the bottom French method, dipping my fingers in water and lots of scraper use (don’t want to use too much flour). I stay in humid Bombay so I have been reducing the milk quantity by 20-30 gm; maybe I need to reduce further. But anyway great video, very good instructions and clear measures.
Hello Amol and welcome to my channel! So glad you like it, thank you
Amazing!! Just tried this recipe; thank you for sharing !🤩
Hello Joyce and welcome to my channel! So glad you liked it, thank you so much for your precious feedback
I’m just trying this recipe right now! Super excited how fluffy it will be. 😁 I followed every point. Now just waiting on the dough to rise then I’ll roll them up. Hehe I just wanted to share my excitement 🥰 Thanks so much for sharing this recipe💕
Hi Moddy!! Awww I'm so happy that you're making it righ now!! Let me know how it turns out and send me a picture on Instagram!! Thank you for your message
@@HowTasty YAYYYYY‼️‼️I baked 3buns in total & they were all DELISH sooooooooper soft. While I was baking it made the whole 2 stories house smell like a bakery🤣‼️👍No joke. I baked smaller buns so I wasn't able to tear down in soft sheets like you did but they were AWESOME. My hubby loved them so much. BTW jus tagged u in my IG posts on IG🥰 "itsmemoddy" Thanks again for such an amazing recipe clip. Easy to understand, and you got all the ingredients written down. Double Thumbs up. 👍👍
Thank you so much, Moddy! I've see your bread and turned out amazing!! I'm so happy!! Thank you
@@HowTasty me tooooo‼️Definitely not the first and only time for Hokkaido Milk bread hehe. Love this recipe‼️🥰
Tried this recipe yesterday and the fam loved it.
My only notes would be that it took an additional 10-15g B flour to get the Tangzhong to thicken to the point it was holding its shape (like how hers looks in video). Just keep adding bit by bit if its not coming together like hers. This could be bec I'm using a different brand flour.
She also bakes on lower mid rack. No note of that but I followed the video and it worked for me. The tall loaf didnt get scorched tops.
Besides that everything was actually on point.
Hello MW S and thank you so much for your feedback, your message is very important for me and for other people that want to make this recipe...thank you for spending your time to help other, this is so lovely
I did it on my first successful attempt following closely to your recipe! Thank you so much!!
Thank you so much my friend! I've just seen your beautiful bread on Instagram, wow, it turned out AMAZING!! Thank you for tag me, you're very talented
I baked this today and it's amazing ! 💟 I used all purpose flour and it is so so soft and fluffy. I had to add extra flour though to get the right consistency.
Can I ask if I can make rolls from this recipe also?
Hello Gin and welcome to my channel! So glad to hear that, thank you! All purpose flour absorbs less water than bread flour, so it's pretty normal you added extra flour, well done! Yes, you can use this dough for rolls too! I've also made whole grain version of this bread recipe on my channel, enjoy
@@HowTasty Thank you so much for your quick reply. And thanks for the information about the all purpose flour absorbing less water. I can't wait to bake rolls and I'm so happy I've found your page and your excellent recipes 😊💟
@@ginn35 My pleasure! Your comments are the best part of my work here on TH-cam 💕
This has to be the best bread ever.
Hi Christie! I couldn't wait for your feedback, thank you so much, I'm so happy you liked it!! Let me know if you try it! Much love my friend
Whenever I watch videos, I am thankful and surprised to see such delicious recipes.
Thank you so much!
My bread came out fantastic. Thank you.
I'm so happy to read that, Delize! I love this bread too :) thank you for your feedback, it means a lot to me
Hello I just made this and it came out perfect!! Not as brown as yours but it was delicious and easy!! Thank you so much for the amazing recipe!! 😍❤️❤️❤️🍞🍞
Hello Nora! Wow, I'm more than happy to hear that, thank you so much!! If you want that the top turns out more brown, you can try to increase a bit the temperature of the oven and don't forget to brush the top with egg wash before bake it! Much love
Thank you I did do the egg but maybe I put too much milk in it? I will definitely be making it a second time!! Thank you 😊
This bread is perfectly baked. TFS. Stay connected 😊
Glad you like it, thank you!
interesting fantastic fabulous and superb
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Thank you