Japanese Hokkaido milk bread
Japanese Hokkaido milk bread

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, japanese hokkaido milk bread. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Japanese Hokkaido milk bread is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Japanese Hokkaido milk bread is something which I have loved my entire life. They are nice and they look wonderful.

Buy Groceries at Amazon & Save. As the name suggests, this bread originates from Japan. The technique for making Hokkaido milk bread involves a water roux (or tangzhong) which is the secret to a soft, springy, delicious bread.

To get started with this recipe, we must prepare a few components. You can cook japanese hokkaido milk bread using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Japanese Hokkaido milk bread:
  1. Make ready 370 g bread flour
  2. Prepare 30 g cake flour
  3. Make ready 20 g milk powder
  4. Take 50 g sugar
  5. Take 1/2 teaspoon salt
  6. Take 5 g dry yeast sachet
  7. Make ready 2 eggs
  8. Take 4 oz liquid milk
  9. Get 3 oz whipping cream

Japanese milk bread has become very popular on socials lately and that's because it is the softest and fluffiest bread ever! I made several versions of this Japanese milk bread,. HOKKAIDO MILK BREAD The softest bread EVER: Japanese Hokkaido milk bread using a touch of condensed milk! When I first set out to make Hokkaido milk bread from scratch, I was nervous.

Instructions to make Japanese Hokkaido milk bread:
  1. Mix all dry ingredients in a bowl - Make a hole in the middle and add the whisked egg,liquid milk and whipping cream.
  2. Use a wooden spatula to mix - Cover with a cloth for 20mins - Then transfer to a slab for kneading until the dough comes together and does not stick to your hands (up to 30mins of kneading or more).
  3. Cover and place dough in a greased bowl allow to raise until dough doubles in size.(can take up to an hour and half or more) - Then knead one last time - Divide dough with knife into equal small portions.
  4. Roll out and fold and place in baking pan - Cover with clothe and place in a warm place until dough doubles in size - Then brush gently with egg and milk mix - And bake in a pre heated oven for 30-40mins
  5. Tips: - (steam bake for the first 15minutes) - As you preheat your oven, place your oven bake pan in the oven and add water to it. Let it heat up with your oven. Then place your bread in the oven after the oven reaches desired baking temperature. After 15minutes, remove the pan with water gently and quickly and let the bread continue baking until the top gets lightly browned and the bread feels hollow when you gently tap on-top
  6. And i learnt that, darker colored nonstick baking pan would give you darker baked goods than lighter shades of nonstick bake pan.

These sky-high, snow-white loaves are the cornerstone of any respectable Asian bakery-feathery soft yet rich and decadent, with wisps of bread that pull away in sheets when you separate its parts. For me, it was practically legendary. Japanese milk bread, also called tangzhong milk bread and hokkaido milk bread, is a light and tender yeasted bread made with bread flour, milk and dry milk powder. Japanese milk bread has a golden exterior with a creamy bright white interior. Milk bread (or shokupan) is a Japanese bread made from a Tangzhong base.

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