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Friday, April 13, 2012

Hokkaido Milk Bread

This recipe is highly recommended.It is very soft,fluffy and cotton-like.I amended the recipe a little as i did not want to open my big packet of whipping cream.I believe if whipping cream is added,the taste of milk will be stronger.Anyway,i will be using this recipe for all my bread for now until i find a better one.

  • 9 small fist size buns.

You will need:
  • 270g bread flour
  • 43g sugar
  • 4g salt
  • 4.5g milk powder
  • 5.5g instant dried yeast
  • 43g whisked egg
  • 29.5g whipping cream (i used milk)
  • 27g milk
  • 92g tangzhong
  • 24.5g unsalted butter,softened

The Preparation:
  1. Prepare tangzhong.
  2. Mix all ingredients except milk and butter at low speed for 2 minutes or till well mixed. 
  3. Change to higher speed.
  4. Add in milk bit by bit till dough is formed. 
  5. Let the mixer knead for another 8 minutes.
  6. Add softened butter and knead for 10 minutes or till dough is not sticky and forms a membrane when stretch.
  7. Place dough in a greased container,cling wrap it and proof for 45 minutes or till it doubles its size.
  8. Remove and divide them into small doughs and let them rest for 15 minutes.
  9. Shape,add fillings,according to your preferences. (for shaping loaf,refer to link at bottom.)
  10. Place shaped dough onto lined baking tins,cling wrap and proof for 45 minutes.
  11. Brush the top with milk.
The Baking:
  1. Bake in a pre heated oven for 15-20 minutes at 160°C.
  2. Remove from baking tin immediately and cool on rack.
  3. Serve with your favourite beverage.

  • Dough may appear sticky at first but just keep kneading till it becomes less sticky.
  • You do not have to add all the milk.Add bit by bit when necessary.Trust me you won't want a dry or sticky dough.
  • Use as little flour as you can during shaping,else the bread will turn out hard.If you have a nice non stick dough,you won't need any more flour during shaping.  
  • If you want a shiny glaze,you can use eggs to brush the top instead.
  • Transfer bread immediately from baking tins to cooling rack to prevent bread bottom getting moist.
  • All timing above is dependent on your mixer and oven model.

Original Recipe from:Hokkaido Milk Loaf by Christine.

~Indulge in what we make at DeQueenKitchen~

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