Hokkaido milk bread
Hokkaido milk bread

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, hokkaido milk bread. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Hokkaido milk bread is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Hokkaido milk bread is something that I have loved my whole life.

Make the tangzhong by heating up milk in a small pot. Stir in bread flour until a thick paste forms. Pour paste into a medium bowl. As the name suggests, this bread originates from Japan.

To get started with this recipe, we have to first prepare a few ingredients. You can cook hokkaido milk bread using 12 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Hokkaido milk bread:
  1. Make ready For the Tangzhong - roux
  2. Get 20 g bread flour
  3. Prepare 100 ml water
  4. Take For the main dough
  5. Get 350 g bread flour
  6. Get 7 g fast action yeast or 13 g fresh yeast
  7. Make ready 1 tsp salt
  8. Take 60 g sugar
  9. Take 1 egg
  10. Get 120 ml lukewarm water
  11. Make ready 30 g softened butter
  12. Prepare milk to glaze

Hokkaido Milk Bread - Light and fluffy pull-apart Japanese bread that is easy to make! This milk bread recipe uses the tangzhong roux method which helps create a tender loaf of bread that's perfect with a bit of butter on it for breakfast! Hokkaido Milk Bread (Shokupan) The softest bread EVER: Japanese Hokkaido milk bread using a touch of condensed milk! Hokkaido Milk Bread employs the tangzhong method where a pudding like roux (made up of flour and liquid) is first cooked and then added to the rest of the ingredients for the dough.

Instructions to make Hokkaido milk bread:
  1. Prepare the roux in a pot over the stove to cook the flour and activate the gluten. Set aside and let cool down. Combine the remaining ingredients in a bowl and add the tangzhong. Let the dough rise at room temperature until doubled in size.
  2. After the first rise, shape and place the dough in a loaf tin and let rise for a second time about 50 minutes. After the second rise, wash with milk and bake at 180 C for about 30 minutes or until nice and golden.

Hokkaido Milk Bread (Shokupan) The softest bread EVER: Japanese Hokkaido milk bread using a touch of condensed milk! Hokkaido Milk Bread employs the tangzhong method where a pudding like roux (made up of flour and liquid) is first cooked and then added to the rest of the ingredients for the dough. It also locks in the moisture thereby adding lift, fluff and softness to it. 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.

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