HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Thank you thank you thank you for teaching me how to bake bread. This recipe was such a hit with my family. Now I’m addicted to making bread. You are so awesome!!!
I failed at making this bread so many times until I tried this. The bread comes out super soft, like pillow and tastes amazing! I absolutely love this recipe. Thank you so much Pailin!
Thanks turned out great !! Think we are the same love to touch and smell dough ....Was a bit worried because my mixer is not pink ?? But it was ok lol !!
It's impossible to improve upon this video. What a BRILLIANT recipe tutorial. One of these slightly larger buns with a coffee in the morning is perfect if you know you'll be having a big lunch. Thank you so much for this video being EXACTLY the way it is.
I've been doing some quarantine baking lately and I tried this bread, wow it came out great and I don't bake often so I was very proud, I substituted about 3/4 cups of the bread flour for whole wheat and it still came out good, I baked mine into pull apart loaves instead of rolls, I'll definitely be trying this recipe again, thanks Pai
I like the hand-mix of ingredients before turning on the mixer to ensure contents are well distributed. Piece of mind that the mix will be thoroughly blended.
Am one of your avid fan,trying all your recepies,for this bread i like how it turned out for a beginner like me who does'nt have knowledge of baking at all,but with your simple instructions and rationales i was able to follow up easily,Gid bless you and more power,i like your cheerfulness while cooking,from Philippined
I love science and I absolutely love cooking and baking. I love you explain things scientifically and that just makes me want to study about food science! You really are my inspiration.
Love love love this recipe. Thank you so much for this bread recipe. I wanted to take a picture of it but it disappeared before I got the chance. It's literally the best bread I ever made. It was like heaven in my mouth. My husband is a bread lover and he could not get enough of this bread. So so delicious!!!
i tried a few other milk bread recipes and all failed. yours turned out great!! i'm so happy! really appreciate the explanations behind the methods too. thank you!! 🤩🤩
@@dcwatashi sorry, i can't remember. once i get a bad result, i remove the video from my list. not sure what you mean by not traditional. the other videos also have similar methods
@@sylvwu26 The traditional recipe doesn’t use sweetened condensed milk and they also refrigerate the rue and then bring it to room temperature whereas you just added it all at once. Now I have followed some of your recipes and they were awesome but it was your own native recipes if that makes any sense
@@dcwatashi her recipe doesn't use condensed milk. not sure what you meant by you have followed some of my recipes coz i never posted any recipes online. i live in australia, so i don't really know if it's traditional or not. turned out really well though 😊
@@sylvwu26 oh don’t mind me I haven’t had any sleep and I’ve watched so many of these recipes I’m getting them all confused but I have saved one that I’m going to make
This really works! I try with the Air Fryer. (Reduces temp to 160c and baked for about 10 minutes) This is my first ever bread. It turn out to be really great, my family love it. Thank you for this video.
the first time I comment on youtube ever because I am so in love with your recipe..made it twice already..so fluffy and yummy..love from malaysia 😘 thank you for the recipe
Thanks for this recipe Pai! I made this last week and it was so delicious! The recipe was easy to follow too. One thing for those of you who plan to make it, this is a bread that should be consumed immediately. (I don't think it'll be a problem!) We could have eaten all the buns in one sitting, but we didn't want to be voracious eaters. Reluctantly, we decided to save a few pieces for the following day but alas, the bread wasn't as soft and fluffy anymore. Next time, we'll just eat the whole thing in one sitting :-).
Thank you SO much for this video. I appreciate your telling us not only what and how but WHY you are doing certain things. That's the mark of an excellent teacher.
I have to say Pai...this is the absolutely the BEST milk bun recipe EVER!!!! Your instructions and the explanation was excellent and my buns turned out just perfect...I did do an egg wash before baking it, but my family says I have to double it next time!! Thank you Pai ... keep up the great recipes.
Just cooked this now and made 7 melon pans out of it.....the Japanese bread rolls with cookie crust on too. So soft sweet and fluffy 😋😋😋 thanks for sharing :)
Thanks! This bread is also known as Yudane in Japan and Tangzhong in China. One thing in Japan that didn't come from China; it originated in Hokkaido as Pailin indicates.
Hi Pai I made ur bread. It came out fantastic. Instead of evaporated milk I used whip cream for the Roux and made in to a moss and added more than 1/2cup milk (3tbspextra). Lastly used APF instead of bread flour....great job.. Awaiting more new recipes.
I made these to go with our thanksgiving dinner and they were amazing! Everyone loved them… so fluffy and an almost laminated dough. Great taste too Love love love!!!❤
I'm new to this channel, and really like this little lady's personality so much. She's knowledgeable and a joy to watch as well. Makes me smile! Cracked me up that described the dough was smooth "like a baby's bottom," since I've said that about dough many times.
Хлеб выглядит очень мягким и выглядит очень вкусным. Вы всегда можете сделать удивительные рецепты из простых ингредиентов.👍👍The bread looks very soft and looks very tasty. You can always make amazing recipes with simple ingredients.
I made this today. It came out good. But I had to add an extra 1 cup of flour because after adding the butter and I kneaded for 10 minutes, the dough was still super sticky! I thought It wouldn’t turn out good but It did!
Great video thanks - tried them out and all went perfectly until I accidentally left the oven on 200C. Still just caught them in time and they are so delicious.
This recipe is wonderful! Have made the buns using my bread machine and it works! I have replaced egg with milk instead as egg tend to make my buns tough esp. when you intend to keep the buns overnight. Love your channel 👍🏻
Thank you Pai Lin. I liked this recipe and all your videos. You are so pretty and always smiling throughout your whole tutorial. I am going to try making this bread. So soft n fluffy.
Fantastic video on fluffy Asian milk bread ( Hokkaido milk bread) this is by far the best I have seen so easy to follow instructions, I can't wait to make this I love bread, must make this and I have subscribed, how could I not, 10 out of 10 for this video , once again fantastic
Never came across such an illustrative demonstration.before , each and every point is explained so clearly... nothing hidden..no secrets... most of all is your beautiful face... with constant smile... thanks PALI
I was scared to give bread making a go until I watched your video. I made this today and it was so easy and the bums turned out so delicious! My toddler loves it! Thank you so much for sharing your recipe Pai! xx
this recipe is so good! I've read about tangzhong method many times but i've never wanted to try it for fear of failure. You explained it so well! I've baked them plain or with fruit & nuts. Once I screwed up the tangzhong but the end result is still v good (albeit a little ugly haha). It's definitely a keeper! My family loves it! Thank you Pai!
Sangkhaya would be great with this for sure. They also do a Thai tea version of it, but I personally still prefer the pandan variety. That blooper, though!
This is wonderful, I"m going to try follow this recipe! Last recipes I tried never mentioned evaporated milk. Do you (or anyone here) have any tips for kneading completely by hand? I tried using the dough hook attachment on my hand mixer in one bread attempt and it ended up overkneaded, so I dont really trust it anymore hahah
These turned out great! I always have bad luck in the kitchen when it comes to bread but i followed your recipe step by step and they actually worked!! Thankyou so much for a wonderful yummy recipe☺️
It is surprising how many variations there are. The Japanese tend to put the rue into the refrigerator and then bring it to room temperature before using it and don’t use sweetened condensed milk either
Aaaah this looks so good ! It kinda looks like the brioche we eat in France but softer and fluffier ! I'm not good at baking but I want to try this so bad ! Thanks for the recipe !
I share your sentiment for bread dough -3- my favorite dough to work with recently is green onion pancake dough, roti, or any type of chinese style dough using hotwater :)
Have you seen that chinese-language tutorial here on youtube for Chinese green onion pancakes? I'm dying to make them but it looks so laborious and deceptively simple at the same time. These wonderful mums out there are so used to making things they always go 'tssk, it's EASY!' and of course, it's because they have such experience. To me, so many of these recipes are NOT easy, the ingredients are simple but mastering the techniques, temperature control, environmental factors and temperatures takes a lot of practice. If you've uploaded a green onion pancake recipe (the complicated one, with lots of folding) I'd love a link :) Hope you have a good day.
what you did at the start with the flour and milk is very similar to Bechamel sauce, almost the same, we eat it with rice, pasta, vegetables, it goes great some spinach and cheese, etc. I prefer using corn starch.
Love this bread. Like your other recipes, it tastes and works like a dream. Reminds me of home. The tips are much appreciated. We don't get that in other recipes. You're a champ, many, many thanks. 😋😋👌👌👍👍
I think u are amazing , I like ur Facial expression when u talk , it’s kind of sweet and funny and shows us how much u love what u are doing .. I’ll try this recipe soon . Thank u so much and God bless u
Thank you so much for posting this recipe :D I love baking bread and I took months trying to perfect my Filipino bread (Pandesal) recipe and this video is full of bread making tips that I could use to make an even better bread :P I'll try this tomorrow and fill it with nutella :P
Hi Pailin, I am using your instructions to make Hokkaido milk bread. It was tasty and bread was very light. I love it but a question I like to share with you is my dough is always wet after mixing. Even after letting it sit to rise for 2 hours, it was tough to get the dough out of the ball.
Akira Mishima wouldn't it be better to stick to the receipe and use butter and full fat plus evoraped milk, I so that it has a rich milky, buttery taste and is super soft
