Japanese Hokkaido milk bread
Japanese Hokkaido milk bread

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, japanese hokkaido milk bread. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Japanese Hokkaido milk bread is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Japanese Hokkaido milk bread is something which I’ve loved my whole life. They are fine and they look fantastic.

This recipe is our take on Japan's Hokkaido milk bread, a loaf so light it's often described as feathery. The technique to make it involves pre-cooking some of the flour and milk into a soft paste called tangzhong. This simple step yields a loaf that's tender, moist, and stays fresh longer than loaves prepared the standard way. Bread made with tangzhong is far and away superior to the pre.

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

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

Hokkaido Milk Bread is absolutely the softest, and most versatile white bread ever invented. When I first set out to make Hokkaido milk bread from scratch, I was nervous. 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. Bread is more often eaten for breakfast in Japan, but I personally prefer rice to bread.

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.
  7. Ready to serve and ENJOY!

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. Bread is more often eaten for breakfast in Japan, but I personally prefer rice to bread. But when I bake bread at home, I tend to eat it too much because freshly baked bread is just so good. Hokkaido milk bread is one of the most popular and common breads for Japanese people. It's incredibly soft and fluffy like a pillow.

So that’s going to wrap this up for this exceptional food japanese hokkaido milk bread recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!