This is a #Hokkaido Milk Loaf. It reminds me of the Japanese bread that I always buy in my fav Hong Kong bakery (Yamazaki).
It’s Milky, Fluffy & Soft.
This recipe is from Christine’s Recipes.
One of the reason for me to make it is because I have leftover cream in the fridge. And of course the main reason is because I love milk bread ❤
This recipe uses tangzhong (湯種)- which is a moist, sticky dough that you add to bread dough to create soft & fluffy breads. I used my genius bread machine to make this, so it was super easy to make.
Here is the recipe Hokkaido Milk Toast (Japanese style)
Prep time: 15 mins
Cook time: 120 mins
Yield: Makes two loafs (each loaf tin size: 20.5cmx10.5cmx9.5cm)
- 540 gm bread flour
- 86 gm caster sugar
- 8 gm salt
- 9 gm full cream milk power
- 11 gm instant dried yeast
- 86 gm whisked egg
- 59 gm whipping cream
- 54 gm milk
- 184 gm tangzhong
- 49 gm unsalted butter, melted
Method (To make one loaf):
- Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong),
then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast).
Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme).
When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, best 28C, until double in size.
- Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions Cover with cling wrap, let rest for 15 minutes at room temperature.
- Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press.
- Turn seal downward. Roll flat and stretch to about 30cm in length. With seal upward, roll into a cylinder. With seal facing down, place in the loaf tins to have the 2nd round of proofing (see picture 8), until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%.
- Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.
The only issue I had with this recipe is that my bread machine doesn’t have a dough mixing only button (mine includes proofing), so I had to peak in every now and then, to add butter at the right time. Once that’s done, all the steps are pretty
I highly recommend this recipe, and Definitely will make again! My brother and sister who usually dislike bread – actually asked for more, and had it for supper the other night!
Enjoy this bread occasionally. I eat wholegrain high fibre daily, but indulge myself once or twice per month with croissant and brioche 🙂