Thermomix Hokkaido Milk Bread

This is wonderful bread to bake for breakfast. It is very soft and stays soft if it can last couple of days in your household. Because of the use of the Tangzhong roux, which is a cooked mixture of flour and water, you will bake a loaf of bread that is lighter, fluffier, with a more tender crumb and a longer shelf life.



  • 270g bread flour
  • 40g raw sugar
  • 4g himalayan pink salt
  • 5g full cream milk power
  • 4g instant dried yeast
  • 45g whisked egg
  • 30g whipping cream
  • 25g Hokkaido milk (or any full cream fresh milk)
  • 90g Tangzhong roux
  • 25g room temperature butter cut into cubes


  • 20gm bread flour
  • 100ml liquid (can be water or milk)


  1. Place tangzhong ingredients into the saucepan or TM bowl and cook 3 min/80°C/speed 3. Leave in the Thermomix mixing bowl until cooled to room temperature
  2. Add the wet ingredients into the mixing bowl – do a quick 30sec mix at speed 5
  3. Then add the dry ingredients
  4. Select dough mode and knead for 3min
  5. Knead for another 2 more min, add butter in during the last minute
  6. Look at the dough, if it still does not look smooth and elastic, do another round of 2 min kneading burst. The dough will be sticky and wet. It may not be easy to remove from the mixer but this is normal because wetter dough yields softer bread.
  7. Remove the dough and set it aside to proof in a bowl. Cover the dough with a cling wrap or silpat mat so that the dough does not dry up
  8. Let it proof for about 40min to 1 hour
  9. Once the size has doubled, remove and place on a mat with some flour
  10. Stretch the dough until it resembles a large flatten pizza dough, then start folding the dough
  11.  Divide the dough, fold and shape and place them inside a bread tin
  12. Let it double in size again
  13. Egg wash the surface (drizzle in some milk for a softer crust)
  14. Bake in a preheated oven at 180 degree for about 30 minutes or until it turns brown (please note that different ovens may cook differently)
  15. Remove from the oven and transfer onto a wire rack to let it cool completely before you store it in an airtight container
  16. You can store in the fridge as well if you intend to eat the loaf for a few days
  17. This portion fits a 450g bread tin nicely
  18. You can make more dough by multiplying this recipe
  19. Baked bread can be heated up by steaming or toasted lightly in an oven – it will be hot and soft again

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