We never seem to have it last very long !! Add the evaporated milk mixture into the middle and stir with a wooden spoon just until there is no more dry flour. Franky. Form dough into a ball and place into a well oiled bowl. Hokkaido Milk Bread Recipe Sometimes it's good to go back to the basics, and in the kitchen -at least for me- this means bread and pasta, our daily staples. Any chance of adding weight I. Shaping the Milk Bread (15 minutes + 45 minutes rising) Lightly butter an 8-inch round cake pan and a piece of plastic wrap to cover the bread later. Despite the scorching Venetian heat, this summer I spent a lot of time in the kitchen and discovered a real passion for … I’ve never tried milk bread, but this looks amazing! Make sure to check out the rest of the recipes in my Japanese recipe collection HERE! When we meet hokkaido bread. Asian milk bread may not necessarily use Hokkaido milk but the basis of the recipes are the same, yielding the same delicious bread. Never heard of milk bread but I can only imagine how good it tastes. Japanese milk bread has a golden exterior with a creamy bright white interior. … Towards the end of the rising time, preheat the oven to 350°F. Divide the dough into 16 pieces, roll the dough into balls, transfer to a greased 8″x8″ pan, and bake for about 25 minutes or until golden brown on top and 190 degrees inside. , This looks so good and I’m going to try it soon. Using the dough hook attachment, beat on low for 5 minutes. You always have the most clever recipes!! Asian milk bread can also be known as Hokkaido milk bread, with Hokkaido referring to a region in Japan where their claim to fame is their milk! 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! ้อผัดบรอคโคลี่ ». Your email address will not be published. I am absolutely mesmerized by how fluffy this bread it!! Turn out the risen dough onto a lightly floured surface … It was lightly sweetened and didn’t even need butter or jam, the bread was just perfect the way it was. Im always intimidated with baking bread… these seem totally doable! Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy. Printing the recipe now! I can’t wait to try making french toast with the leftover bread, I bet it will be amazing! Facebook / Instagram / Pinterest / Twitter, Filed Under: Food, International Recipes, Japanese Recipe Collection Tagged With: baking, bread, hokkaido, japanese, milk. 😀 Source recipe: Hokkaido Milk Bread by Pai’s Kitchen. My mom gave me a beast of a Zojirushi bread machine that she no longer planned on using. Wow. By bread flour do you mean all-purpose flour or strong flour? The doughnut recipe below incorporates a few tips and tricks I’ve learned from others: The trick of transferring the doughnuts to the hot oil on squares of … It is the perfect everyday bread loaf recipe, from … It is actually a type of custard. I have always heard good things about this bread. Copyright © 2021 Mildly Meandering on the Foodie Pro Theme, AmazonBasics Nonstick Carbon Steel Baking Bread Pan, 9.5 x 5 Inch, Set of 2, KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer, Onyx Black (K45SSOB), Fleischmann's Active Dry Yeast,0.25 Ounce, 3 Count (Pack of 2). Yes, it is just 1/4 tablespoon of bread flour. I had been making bread by hand at home, and this was a welcome change. Transfer to a bowl and cover with plastic wrap. Let it rest, covered with a towel, for 20 minutes. It was just as delicious as I remember! Hokkaido Milk Bread - Light and fluffy Japanese bread that is easy to make! This bread sounds and looks amazing! Home / Recipes / Sourdough / Hokkaido Milk Sandwich Loaf {Sourdough – Natural Fermentation}. In a large mixing bowl, stir together the remaining 320g of bread flour and the yeast. Once mixed, add in milk, starter, and beaten egg. Ive made this several times since finding this recipe… it is always so good! I am honestly not quite sure if it would work in a bread machine being that the process of making the bread is a little bit different from other breads I have made in a bread machine before but if you get it to work, please let me know! I am such a sucker for homemade bread…and that smell as it bakes! Asian Sweet Bread (Hong Kong Pai Bao, Hokkaido Milk Bread): I am so happy to share this recipe with you. Cant wait to try them! thank you for sharing! : Hokkaido milk bread is like an Asian version of brioche, but it is even softer and uses a lot less butter! Once done (the bread will sound hollow when tapped if it's done), let cool in the pan for about 5 minutes then flip out onto a rack and let cool completely. I’ve never heard of Hokkaido milk bread! I couldnt seem to get it to thicken. I looks so perfectly light and fluffy! Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potatoes. Stir in the egg to combine, the mixture will be lumpy, that is okay. This milk bread is so fluffy and soft that you’ll want to eat it straight from the oven! Hokkaido Milk Bread – Light and fluffy pull-apart Japanese bread that is easy to make! What is TangZhong? Japanese milk breads a.k.a. Hokkaido Milk Bread - This Japanese style milk bread with a light, fluffy, tender crumb is so delightful to eat that you will get obsessed with it. Butter works instead, whipping cream is just what I grew up using for some reason! Place into oven and bake for 35-40 minutes or until the top is golden brown and the inside is 190 degrees. Transfer mixture to a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 cups flour. I was equally puzzled why the Japanese bread (Hokkaido milk bread) is so soft until I found the secret ingredients on a Japanese website (Thanks to Google translate !) Milk breads (a.k.a. Or can I? Hokkaido milk breads) are the softest breads with a slightly sweet flavor that can be enjoyed on it’s own, with jam, as french toast or as supporting stars of a great sandwich! This Japanese milk … What Is Hokkaido Milk Bread? Home » recipes » Hokkaido milk bread recipe. Remove the rolls from the oven. Dry milk helps create a tender loaf of bread and gives it flavor. Remove from oven and let sit 5 minutes before removing bread from pan. Let cool on a cooling rack. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. HOKKAIDO MILK BREAD RECIPE. Look at how soft that bread looks!! WOW! It’s difficult to get butter into a cup! Once mixed, add in milk, starter, and beaten egg. The bread is soft and pillow-y and just melts … Let sit until the starter gets to room temperature. Thanks for sharing a detailed and doable recipe! Yum! Omg this is the most tender and fluffy bread I have ever seen! Into your stand mixer's bowl, combine flour, sugar, salt and activate. Milk bread (or shokupan) is a Japanese bread made from a Tangzhong base. This looks SOOOOO good! Looks awesome! You can turn this bread dough into a dinner roll recipe instead! ½ cup (120 ml) whole milk; 20g + 320g bread flour; 2 tsp instant yeast; ½ cup (120 ml) evaporated milk; ¼ cup (56 g) softened butter, unsalted; 1 large egg, beaten; ½ tsp salt ; 2-4 Tbsp sugar (see note); Note: You can adjust the sugar amount to suit your taste. The bread tastes delicious and exceptionally milky. followed the recipe to a tee and the bread turned out beautifully. Then add yeast and warm milk … In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt. It looks so light and airy and love that you don’t need any jam or butter for flavor. Maybe I missed it, but when do you add the starter into the dough mixture? Hokkaido Milk Bread Doughnut. Let the bread rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely. This Hokkaido Milk Bread recipe always yields beautiful loaves that are pillowy soft and tender, with a springy texture. I’ve never heard of it before, but growing up I had a friend from Japan and whenever I would stay over at her house, all the food was incredible! Thanks. Now I will admit, my loaf was a little lopsided as the bread needed a tad bit bigger pan then what I had on hand so it overflowed a bit but that sure didn’t effect the taste! It is a very light and fluffy bread with a springy texture that is lightly sweetened. It has a cloud-like, tender crumb which can be pulled apart … Hokkaido Milk Sandwich Loaf {Sourdough – Natural Fermentation} January 21, 2016 … Whisk them together until smooth and there … Transfer the tangzhong into a bowl and add evaporated milk; stir to mix briefly to cool the tangzhong down. This is definitely a must try! Bread is a weakness of mine. Repeat with each piece of dough. The hydration and kneading of the dough makes this milk bread … I didn’t seem to have an issue when I made it but I’m going to give the recipe a try again this week to check! Starting on one of the shorter edges, roll up and then place in a greased 9"x4" pan. Asian Sweet Bread is a staple in all Asian bakeries. What are the ingredients for fluffy Japanese milk bread rolls? Turn dough to grease on all sides. Great job as always!!! Preheat oven to 350 degrees. Roll each out to be 8"x5" and then fold each of the long sides in 1". I was getting breakfast at the pastry shop inside of my hotel and I saw really tall loaves of bread and was intrigued. Thank you so much for pointing that out! I took a bite and it melted right into my mouth, changing my life and all I knew about bread. What a delicious bread, Love all your tips too! For a regular white sandwich bread flour, salt, sugar, yeast, and water are the ingredients. I love that this bread is pull-apart and how light and fluffy it is. Swoon! Hokkaido Milk Bread Recipe - How to Make Japanese Milk Bread Fluffy and slightly sweet from the milk and sugar, milk bread … Dough weight: 593 gram (1 bread) Hydration: 75%. You’ll need – To a pan with high sides, add the flour, milk and water. I haven’t made homemade bread in forever — you have inspired me! This nutritional information can vary depending on the specific products you choose so this is a general guess of the correct nutritional information based on the products I used. Cover and let rise an additional 45 minutes. This looks Amazing! I can’t wait to try this!! But for Hokkaido, milk is the most important ingredient. Why do you brush with whipping cream instead of butter? It goes in with the eggs and milk in step 2, I just updated the recipe to say that! This recipe is based on Hokkaido Milk Toast from Christine’s Recipes. Milk Bread with chestnuts (밤식빵 Bam Sikppang) Over time, Koreans have developed their own style of milk breads – such as the Chestnut Bread (밤식빵), Corn Bread (옥수수식빵), Raisin Bread (건포도식빵), Walnut Bread (호두식빵 not to be confused with the American sweet walnut bread) and more recently, Squid Ink Bread … Knead on medium speed until dough is smooth, about 5 … A big weakness. Oh my goodness!! Let sit for 1 hour or until the dough has doubled in size. Transfer dough onto a lightly floured surface and divide into 4 equally sized pieces. Part I: Making the Roux – TANGZHONG. Cant wait to make it! Let proof … This looks professional made and like some of your other readers, I’m not familiar with Hokkaido milk bread. I’m glad I know about it now since I want to make your delicious recipe!! Turn the speed up to medium and beat for a final 5 minutes. Just curious…. I could eat a few slices for dinner and call it a day…with butter of course . Since then, I have been on a mission to make Hokkaido milk bread at home and I finally did it this week! I need this bread!! You did a fantastic job with this milk bread! In a small saucepan over medium heat, combined the ingredients for the starter. I bet it would be lovely in a sweet breakfast casserole too! In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt. Hokkaido milk bread was something I discovered in Japan when I was there 4 years ago. Mine was not as deep as I would have liked it to be so the bread spilled over the edge of the pan a bit instead of growing as high upward. Once the dough has risen, brush the top of the dough with heavy whipping cream. This bread is a little sweet and great with butter or jam on it! Notes: Pai’s recipe calls for ½ cup (120 ml) of each milk, but my ½ … Transfer dough to a lightly oiled bowl and cover with plastic wrap. 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! Looks like you nailed this recipe though! 2 1/4 teaspoons active dry yeast, 1 yeast packet, 1 tablespoon dry milk powder or sweetened condensed milk. Here in the UK we use weight instead of cups. Using the dough hook attachment, beat on low … Tangzhong is an Asian baking technique in which part of the dough is cooked with water ahead of time in a roux. softest, fluffiest bread ever! Do u really use only a 1/4 tablespoon on bread flour in the starter mixture? 2 Tbsp of sugar will give a neutral bread … Add in butter and beat 5 more minutes. I can’t wait to try and make this! Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F. I highly suggest using at least a 9″x4″ bread pan that is deep. Japanese milk bread, also called tangzhong milk bread and hokkaido milk bread, is a light and tender yeasted bread made with bread flour, milk and dry milk powder. One of the breads that I could never make quite right is Hokkaido Milk Bread–a sweet, buttery white bread that’s a staple at most Asian bakeries. Make this hokkaido milk bread recipe following our step-by-step guide and using the tangzhong method. Either grams or ozs. Not only this recipe needs milk powder but the … The formula in this hokkaido milk bread recipe. Most of the Hokkaido bread uses tang zhong, a roux starter. To bake the bread: Brush the loaf with milk and bake it for 30 to 35 minutes, until it's golden brown on top and a digital thermometer inserted into the center reads at least 190°F. However, in this Japanese milk bread rolls recipe I only use a few simple ingredients: yeast, sugar, milk, salt, bread flour and butter. Preheat the oven to 350°F. Please keep that in mind when making the recipe. The pre-ferment is not a classic pre-ferment where you ferment part of the flour with either sourdough starter or yeast. How would I make this in a bread machine? Serve with your favorite jam, butter or dunk in coffee. I’ve been searching for a great Shokupan recipe and have had major success with yours. If making a loaf, do NOT cut the loaf with a knife when the bread is still warm or the condensation on the knife will make the bread wet. 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