Japanese Milk Bread (Hokkaido) Recipe with Tangzhong Method
Amour de cuisine · amourdecuisine.fr · 2025 · 10 portions
Against 73 Japanese milk bread recipes
Less butter than 75% of recipes and less yeast than 75%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- Less butter than 75% of recipes: 8.5% of the flour weight against the typical recipe's 13%.
- Less yeast than 75% of recipes: 1.1% of the flour weight against the typical recipe's 1.8%.
Ingredients (15)
- 50 g flour50 g
- 125 ml water≈ 125 g
- 125 ml milk≈ 129 g
- 540 g flour540 g
- 85 g granulated sugar85 g
- 10 g milk powder (I didn’t use it)10 g
- 8 g salt8 g
- 1 packet Briochin instant yeast (or 20 g fresh baker’s yeast)20 g
- 60 g heavy cream (30% fat)60 g
- 2 eggs, at room temperature≈ 100 g
- 55 g lukewarm milk55 g
- 50 g butter, cut into pieces50 g
- 200 g tangzhong (I used all of it)200 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 egg yolk≈ 18 g
- A little milkn/a
flour 590 gbatter 1432 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 73 recipes. Shaded: the middle half. Tick: the median.
- Liquid64% · 43rd percentile · median 68%
- Butter8.5% · 24th percentile · median 13%
- Sugar14% · 65th percentile · median 13%
- Egg17% · 73rd percentile · median 14%
- Salt1.4% · 42nd percentile · median 1.6%
- Yeast1.1% · 22nd percentile · median 1.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 minutes
- median 31 minutes
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