Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, hokkaido milk bread. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Hokkaido milk bread is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Hokkaido milk bread is something which 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. This recipe is our take on Japan's Hokkaido milk bread, a loaf so light it's often described as feathery.
To get started with this recipe, we have to prepare a few ingredients. You can cook hokkaido milk bread using 12 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Hokkaido milk bread:
- Prepare For the Tangzhong - roux
- Prepare 20 g bread flour
- Take 100 ml water
- Get For the main dough
- Take 350 g bread flour
- Take 7 g fast action yeast or 13 g fresh yeast
- Take 1 tsp salt
- Make ready 60 g sugar
- Prepare 1 egg
- Get 120 ml lukewarm water
- Take 30 g softened butter
- Take 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) In the bowl of your stand mixer (or a large bowl if kneading by hand), whisk together bread flour, cake flour, dry milk powder, flavoring powder, salt, and sugar. If using a stand mixer: Make a well in the center of the bowl with a spoon.
Steps to make Hokkaido milk bread:
- 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.
- 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) In the bowl of your stand mixer (or a large bowl if kneading by hand), whisk together bread flour, cake flour, dry milk powder, flavoring powder, salt, and sugar. If using a stand mixer: Make a well in the center of the bowl with a spoon. 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. For me, it was practically legendary.
So that’s going to wrap it up with this special food hokkaido milk bread recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
