how to make japanese milk bread “Hokkaido”

Hokkaido milk bread uses the Tan Jun technique, the meaning of which is to heat some of the flour and liquid to about 65° C, causing the starch in the flour to clister. Adding this paste to the final dough makes a huge difference in the softness and fluffiness of the baked goods.


  • Water – 2/3 cup.
  • Flour – 1/3 cup
  • Milk – 1/3 cup
  • Flour – 800 grams
  • Milk powder – 1/2 cup
  • Sugar – 1/2 cup
  • Water – 1/2 cup
  • Eggs – 2 units
  • Milk – 3/4 cup
  • Butter – 4 tablespoons
  • Salt – 1 teaspoon
  • Quick yeast – 4 teaspoons


  • To make Tan June, mix flour and water in a small saucepan, place over low heat, stirring with a whisk. Once mixture thickens (swirl lines appear), remove from heat and allow to cool.
  • In a small saucepan, combine milk, water, beaten eggs, sugar, salt and butter. Add cooled Tan June, stir thoroughly.
  • Measure the flour, make a well in it and pour the yeast into it. Mix with Tan Jun mixture.
  • Knead dough by hand (15 minutes) or with a food processor. Leave to rise for an hour.
  • When ready, divide the dough into 8 pieces, roll each piece with a rolling pin into an oval, fold the long edges of the oval inward and roll up. Place in a greased baking dish.
  • Leave the dough for an hour, then cover with a glaze of milk and egg yolk.
  • Heat the oven to 180 C, bake the Hokkaido milk bread for 40 minutes, remove from the oven and leave to cool for 5 minutes in the mold, then remove to a rack and allow to cool completely.