Hokkaido Milk Bread isn’t a newly invented recipe. I have seen a lot of recipe for this bread. These recipes in general fall into two ways : first follows the regular bread-making method, while the second ways applies Tangzhong method (or water roux), who’s is famous for its ability to make the bread super soft and tender.
The recipe that I share in this post belong to the first ways, which I used traditional Bread making method, hence, very straight-forward and easy to follow. First I try this Bread last year when I and my honey visit Okinawa Japan infact not in Hokkaido but they have famous bakery in Okinawa..the key ingredient of this Bread is the whipping cream, which gives the bread the amazing milky smell with super soft, fluffy and tender texture. Hence, although in some cases, whipping cream can be substituted by butter and milk, I would not recommend that in this recipe I prefer the whipping cream. So here we go…..😊
- 280 grams bread flour
- 30 grams cake flour
- 10 grams dry active yeast
- 30 grams milk powder
- 40 grams white sugar
- 1 1/2 tsp salt
- 1 egg
- 150 ml whole milk
- 100 ml whipping cream
- Warm up the milk about 30 C then add 1 tsp sugar, yeast to the milk stir gently and leave for 5 to 10 minutes to activate the yeast.
- In large bowl mix the: bread flour, cake flour, salt, milk powder and sugar whisk evenly together.
- In the other bowl combine the egg and whipping cream then add the yeast mixture mix well together.
- Slowly transfer the egg and yeast mixture to the flour combine well with the spoon after all ingredients comes together, you should get a lumpy mixture then knead by hands if you used stand mixer still fine too.
- Cover the dough with damp cloth or plastic wrap and set a side for 30 minutes, in this step allow the dough to absorb the moisture and build some initial gluten chain, which mitigate the dough’s stickiness, making easier to knead.
- Transfer the dough in lightly floured work surface, knead the dough until it becomes smooth, elastic and no stick to your hand.
- If you press your finger into the dough, it should spring back.hokkaido milk bread dough is rather moist kneading by hands entails some patience. In last minute of kneading stage , I use the dough slamming technique for the dough with higher moisture, slamming the dough against the surface is an effective method to enhance the gluten formation increasing its resilience.
- Primary fermentation: use the big bowl, grease with thin layer of oil turn the dough inside the bowl cover with damp cloth or plastic wrap let proof at room temperature until the dough raised its doubled size.
- Shaping: After the dough double its size gently press the heel of your palm into the dough to force some gas out of it. Transfer the dough to work surface quickly knead for 1 to 2 minutes. At this point depending on you preference or what you like you can shape your bread into large sandwich loaf or small pieces. After you shaping yours bread line them inside the bread pan or loaf pan Dnt forget to grease your pan.
- Final fermentation: let the shape Bread proof in warm and humid place until they fully raised up in double sized then gently brush with egg wash
- Bake at 170 C for about 30 minutes or until the top is dark golden brown
- Once the bread is properly baked, take it out from pan. For final glow and delicious aroma of the bread you can brush with butter or whipping cream brush little by little to be absorbed evenly.
- Can be eaten warm. Or it depends to your desired.
Hope you give a try for my recipe 😊