Hokkaido Milk Bread..
Finally I got this soft and incredibly airy Japanese Milk Bread in a simple way to put on your breakfast table and teatime favourite, get the step by step and pictures to make your own flavourful sandwich bread right here…and it is also called
“Hokkaido Milk Bread “….
1: all purpose flour or bread flour ..
*– 2+1/2 cups ( both came out same texture , so use either one is ok )
2: half milk half cream…1 cup
– 2 tbsp condensed milk
3: soft unsalted butter .. 1/4 cup
4: 1 tsp active dry yeast , dash of salt , 1 tbsp sugar
5: one egg yolk for egg wash , some flour for dusting
1 – mix all the ingredients except butter and knead for10-12 minutes , use hand or a blender until get a smooth and soft dough , then add butter and knead again till super soft.
⁃ Shape it to a large ball and cover with a wet cloth. Set aside for proofing (around 1 hour).
2- When the dough is about 1.5 times in size, transfer out and re-knead until smooth surface again . Divide into 8-10 portions. ( you choose your own size of the bun )
3- Knead each of the portions for 1 or 2 minutes until smooth in a ball shape.
– ready a baking tin with parchment paper around ..( square tin or round tin as desired )
– Place on a baking pan to rise for another 30 mins
4- egg wash on each bun , then slightly dust each one with flour…
– preheat oven 10 mins before baking (350F )
5- bake for 20 minutes with 350 F , turn of the heat and rest for 5 mins before taking out.
( Cool on a rack for few minutes )
5- serve with butter ,enjoy.
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