How to make soft and fluffy Hokkaido Milk Bread (Recipe) – Cách làm bánh mì sữa Hokkaido

(English & Vietnamese) This video shows how to make super soft and fluffy HOKKAIDO BREAD? Printable recipe and troubleshootings on my blog:

* Tool: 1 loaf pan 25 x 5 x 7 cm
* Ingredients:
• 270 gr bread flour – sifted
• 30 gr cake flour – sifted
• 5 gr instant yeast
• 15 gr milk powder
• 40 gr sugar
• 4 gr salt
• 25 gr egg
• 125 – 140 gr milk – cool
• 75 gr whipping cream (30 – 40% fat) – cool

* Note:
– If you don’t have cake flour, you can substitute them with all purpose flour or bread flour (same quantity). The amount of milk, therefore, needs to be adjusted depending on the type of flour used (flour with higher protein ratio needs more milk/ liquid in general).

– To have 25 gr egg, lightly whisk one egg and measure 25 gr. The remaining egg can be used for egg wash.

– The instant yeast shouldn’t touch sugar or salt or they will die.
Video có phụ đề tiếng Việt, các bạn bật nút CC để xem phụ đề. Chọn Setting/ Language/ Vietnamese để xem tiếng Việt nhé.
Công thức cụ thể và các lưu ý mời các bạn xem tại site Savoury Days:

* Lưu ý:
– Trong video mình dùng 1/2 định lượng công thức đăng tại blog
– Khuôn bánh của mình có kích thước 25 x 5 x 7 cm.

Music: Clear Air – Somewhere Sunny by Kevin MacLeod is licensed under a Creative Commons Attribution license (


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22 thoughts on “How to make soft and fluffy Hokkaido Milk Bread (Recipe) – Cách làm bánh mì sữa Hokkaido

  1. Chi oi. Mình thay bread flour bằng plain flour được k chị? Lockdown nên em tìm k có bread flour. Huhu…

  2. Hi! I'm thinking of giving this a go. Just a question about the temperature of the milk and heavy cream. In the blog, it mentioned the the milk should be warm. But here, it says cool. When you say cool, is it room temperature or cool from the fridge? Also, i noticed you don't use butter like the other milk bread recipes. Would there be a difference? Thanks!

  3. Chị Trang ơi nếu k có loaf pan thì có thể làm bằng khuôn tròn đường kính 20 k ạ?

  4. Hello, i just made your recipe yesterday and made another one with a tangzhong method today. There's a bit of different ingredietns between the two recipes. The other one used unsalted butter instead of powdered milk and whipping cream. As for the result, i think yours taste muuch better…(pretty closed to the one i ate in Hokkaido i'd say), but the texture is not as flluffy as the one made with tangzhong method. Do you think i can combine these to recipe? Which one i should eliminate or add? Thanks.

  5. I just made this bread and it tastes amazing. It turned out exactly as urs followed every step. Thank you for the recipe. Was just wondering if I could add more sugar as I would like it to be sweeter how much could I add?

  6. I just made this recipe today without milk powder! I spent 5 hours making this- including waiting time for proofing. Lol It was a successful bread, taste good just like those I can buy from outside, but the surface is not soft, with bit of wrinkles – maybe I should lower my oven’s temperature/ lesser egg wash. However overall, it doesn’t look like Hokkaido milk bread, more like a normal bread. But it’s good for a first timer like me 😌 thank you!

  7. Em chào chị ạ. Khuôn của em là 25x10x10 thì e nhân đôi công thức lên ạ? Em cảm ơn chị nhiều

  8. I made this and the buns came out so beautiful, the crumb was perfect and soft🍞 ill need to write this into my recipe book

  9. Thank you, for your video. I love Hokkaido Milk Bread and homemade breads. I will have to try making this.

  10. My name is lawal bakery consultant from Nigeria i f you have any questions again about bread 08144577209 congratulations

  11. I just baked this and it was so soft and yummy, I just used 1 tbsp sugar and added 40 gr of butter. thanks 👏👏

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