Steamed, Gluten-free and Vegan Ukdiche Modak are what you can enjoy this Ganesh. Enjoy simple and delicious Festival food and stay healthy.

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Steamed, Gluten-free and Vegan Ukdiche Modak are what you can enjoy this Ganesh. Enjoy simple and delicious Festival food and stay healthy.
by [Archana Potdar] · This post may contain affiliate links · 29 Comments
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This delicious fluffy bread is also known as Japanese Milk bread and easy to make. Also called shokupan which means eating bread.
During the lockdown, my biggest problem was making chapatis that everyone likes.
Akanksha then told me, "Ma let’s make Ladi pav. I will knead and shape you just supervise. Also, make Pav bhaji or misal". She does not like both pav bhaji and misal pav.
I guess my Baby became an Big Girl then!
So the pav Akanksha was referring to was Ladi Pav also known as Hokkaido Milk Bread.
A soft bread is totally addictive and milky and satisfyingly delicious .
Hokkaido Milk Bread is one of the best bread I have bake. It is soft, sweetish, milk and yet slightly chewy. The bread is also known as Japanese Milk Bread as it originates from Japan. There is a secret ingredient that goes into making the bread. A water roux (or Tangzhong) is the secret to this soft, delicious bread.
Hokkaido Milk bread is simple and versatile to use. You can make a loaf, dinner rolls or fill them with any filling of your choice. The rolls can be shaped too but the best bread it produces is ladi pav what you enjoy with pav bhaji.
The roux or Tangzhong is made with flour and milk or water. You cook the mixture on low flame generally 65°C (149 °F). Bring the resulting paste or pudding to room temperature before you add it to your flour mixture.
At 65°C, the gluten in the flour and water mixture would absorb the moisture and create a “leavening” action. with the use of Tangzhong and the are other ingredients in the dough result in a light, tender and fluffier bread.
Adding a water roux is popular especially when making soft and springy Asian bread.
Making a Japanese Milk Bread is simple, just like you make regular bread. Get your ingredients together add the roux and you can mix away.
Be warned that this is a sticky dough. In case you are making it by hand, you will be tempted to add flour to make things easy for yourself, don't! Don't add the extra flour!!!
If you want to shape the bread, chill the dough for some time makes life easier.
Room temperature all your ingredients need to be at room temperature. Only the milk needs to be lukewarm.
In a mixing bowl or on the kitchen platform add all the ingredients. I add the salt in one corner and the yeast and sugar in the other corner. Then too as I mix the salt part last.
You will need other than the yeast, sugar, Tangzhong, milk powder, egg (if using)and the flour. Lastly mix salt.
Kneading and mixing
Be easy on yourself and use the food processor or kitchenaid if you have it.
But if you have to use the muscle power, at the cost of repeating myself, Don't add extra flour!!!
After some 20-30 minutes of hand kneading, you will see the gluten start to form, add the butter. In the processor, about 10 minutes is all you will need.
The flour will be sticky, transfer to the work surface keep kneading it, your patience and hard work will be rewarded with a shiny and soft dough. A little sticky but it will start leaving the platform or bowl. (this is the reason way Akanksha generally kneads with her hand). Anyway, I have to hand knead is her refrain. Once she leaves for college I will have to reassess my situation.
Once proofed you can use the dough to shape the bread. You have plenty of options make a loaf or rolls, dinner rolls, ladi pav to is an option. I have made hedgehog with the dough. However, prepare the pan first.
There is something about a bread that demands you tear it up when just out of the oven. Happens with me with every loaf. But bread is best when it cools down and you can slice it up.
Enjoy the bread with butter, jam, Nutella, eggs, cheese, as a sandwich or just by itself.
This bread dough is very adaptable. I have used it to make garlic bread, cheese garlic bread, poached pear stuffed bread. You can make rolls, shaped bread too.
This an old post that I am updating with newer pictures and write up as apart of the group Foodies_RedoingOld Post.
Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.
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Srivalli Jetti says
Looks so beautiful Arch..I love these breads..
Priya Srinivasan says
Wow arch looks pretty! Love the shape of the rolls! I love Hokkaido rolls, so soft and fluffy
Priya Suresh says
Wow, those hedgehogs looks damn cute, simply love hokkaido milk bread.
Piyali Mutha says
Very interesting and informative read. Thank you for introducing me to Tangzhong. I fell in love instantly with the hedgehog rolls.
Nandita Gupta says
I love Tangzhong technique to make bread. Love the shapes and pics!
Jagruti says
Simply gorgeous looking bread..homemade is the best!
Sushma says
Looks so beautiful
Mayuri Patel says
Cute little hedgehogs. I love using the tangzhong technique to make soft breads and rolls.
Jayashree says
Lovely bread.. fresh baked one.
Pavani says
I LOVE tangzhong starter. It gives the best taste and texture to the breads. You are tempting me to make some Hokkaido bread soon 🙂
Sapana says
I am yet to try Tangzhong method, sounds perfect for soft and delicious bread recipes.
Seema Sriram says
I loved these from the bakery in the freezing cold winters of Japan. The were so melt in the mouth pillowy soft. I am so glad to see the recipe for these.
ArchanaPotdar says
😀 Thanks.
Veena Krishnakumar says
Cute looking hedgehogs:). I love this method too, gives a very soft bread. Looks very nice arch!!
Ruchi says
Loved the recipe. Bookmarked. Will surely try soon and send you feedback. Superb share
Mayuri Patel says
So many different variations from one dough. Love how soft and fluffy the bread turns out using the tangzhong method and also the addition of milk powder makes a whole lot of difference. Tempted to bake ladi pav using your method.
ArchanaPotdar says
Try, try. 😀
kalyani says
Arch - those cute little breads are tempting me to dust off my oven and roll up my sleeves to re-start baking again.. perfectly made..
ArchanaPotdar says
Go ahead and make.
Renu says
Never made a bread using Tangzhong method but heard a lot of it. The bread looks really soft and I love the braided bread. Would try your method sometime
ArchanaPotdar says
Do try Renu. You will love it.
Jayashree T.Rao says
Hokkaido, milk bread looks soft and delicious. I am yet to try these breads at home, must do them soon.
ArchanaPotdar says
😀
Preethicuisine says
Hokkaido Milk Bread with Tangzhong Looks so pillowy and soft. I have always been tempted to bake this bread but never did. You have explained it so well. I am sure to bake it soon. Baking with egg scares me .Thanks for the lovely recipe Archana.
ArchanaPotdar says
Preethi, you can leave out the egg if you are not comfortable. There are times when I d not add eggs.
Super duper kitchen says
To make bread using tangzong method is in my to do list for a long time. It looks pillow soft and I love braiding the bread.
ArchanaPotdar says
😀 thanks, dear.
FoodTrails says
I love baking breads at home but somehow this is always a pending recipe for me.. Looking and reading your post makes me feel that I should make it asap.. looks so soft pillowy .
ArchanaPotdar says
Do make Swati. You will love it.