Notes: Pai’s recipe calls for ½ cup (120 ml) of each milk, but my ½ … By bread flour do you mean all-purpose flour or strong flour? : 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. Facebook / Instagram / Pinterest / Twitter, Filed Under: Food, International Recipes, Japanese Recipe Collection Tagged With: baking, bread, hokkaido, japanese, milk. The bread tastes delicious and exceptionally milky. Let proof … Dry milk helps create a tender loaf of bread and gives it flavor. Starting on one of the shorter edges, roll up and then place in a greased 9"x4" pan. Great job as always!!! thank you for sharing! I can’t wait to try making french toast with the leftover bread, I bet it will be amazing! What is TangZhong? Let the bread rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely. Transfer mixture to a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 cups flour. Butter works instead, whipping cream is just what I grew up using for some reason! A big weakness. HOKKAIDO MILK BREAD RECIPE. Wow. Part I: Making the Roux – TANGZHONG. Let it rest, covered with a towel, for 20 minutes. I’ve been searching for a great Shokupan recipe and have had major success with yours. Transfer the tangzhong into a bowl and add evaporated milk; stir to mix briefly to cool the tangzhong down. 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. Turn dough to grease on all sides. 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. It has a cloud-like, tender crumb which can be pulled apart … The bread is soft and pillow-y and just melts … Here in the UK we use weight instead of cups. Once mixed, add in milk, starter, and beaten egg. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Cover and let rise an additional 45 minutes. Add the evaporated milk mixture into the middle and stir with a wooden spoon just until there is no more dry flour. It was lightly sweetened and didn’t even need butter or jam, the bread was just perfect the way it was. Just curious…. Tangzhong is an Asian baking technique in which part of the dough is cooked with water ahead of time in a roux. Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potatoes. followed the recipe to a tee and the bread turned out beautifully. Let cool on a cooling rack. It goes in with the eggs and milk in step 2, I just updated the recipe to say that! My mom gave me a beast of a Zojirushi bread machine that she no longer planned on using. Then add yeast and warm milk … But for Hokkaido, milk is the most important ingredient. 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. This bread sounds and looks amazing! Please keep that in mind when making the recipe. , This looks so good and I’m going to try it soon. 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! Form dough into a ball and place into a well oiled bowl. In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt. Japanese milk bread has a golden exterior with a creamy bright white interior. How would I make this in a bread machine? Hokkaido milk bread was something I discovered in Japan when I was there 4 years ago. I was getting breakfast at the pastry shop inside of my hotel and I saw really tall loaves of bread and was intrigued. Despite the scorching Venetian heat, this summer I spent a lot of time in the kitchen and discovered a real passion for … Let sit for 1 hour or until the dough has doubled in size. I am such a sucker for homemade bread…and that smell as it bakes! Roll each out to be 8"x5" and then fold each of the long sides in 1". I need this bread!! Swoon! 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. Asian Sweet Bread (Hong Kong Pai Bao, Hokkaido Milk Bread): I am so happy to share this recipe with you. I highly suggest using at least a 9″x4″ bread pan that is deep. Towards the end of the rising time, preheat the oven to 350°F. Oh my goodness!! 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). Franky. Or can I? This looks Amazing! Hokkaido Milk Bread Doughnut. Look at how soft that bread looks!! Not only this recipe needs milk powder but the … … 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 !) Remove the rolls from the oven. Once mixed, add in milk, starter, and beaten egg. Preheat oven to 350 degrees. I couldnt seem to get it to thicken. It is the perfect everyday bread loaf recipe, from … Why do you brush with whipping cream instead of butter? Home » recipes » Hokkaido milk bread recipe. You can turn this bread dough into a dinner roll recipe instead! Hokkaido Milk Sandwich Loaf {Sourdough – Natural Fermentation} January 21, 2016 … It’s difficult to get butter into a cup! I bet it would be lovely in a sweet breakfast casserole too! Home / Recipes / Sourdough / Hokkaido Milk Sandwich Loaf {Sourdough – Natural Fermentation}. 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. Preheat the oven to 350°F. 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! It is a very light and fluffy bread with a springy texture that is lightly sweetened. softest, fluffiest bread ever! Stir in the egg to combine, the mixture will be lumpy, that is okay. Your email address will not be published. When we meet hokkaido bread. Add in butter and beat 5 more minutes. It was just as delicious as I remember! I had been making bread by hand at home, and this was a welcome change. Make this hokkaido milk bread recipe following our step-by-step guide and using the tangzhong method. Omg this is the most tender and fluffy bread I have ever seen! I’m glad I know about it now since I want to make your delicious recipe!! For a regular white sandwich bread flour, salt, sugar, yeast, and water are the ingredients. However, in this Japanese milk bread rolls recipe I only use a few simple ingredients: yeast, sugar, milk, salt, bread flour and butter. Cant wait to try them! 2 Tbsp of sugar will give a neutral bread … I looks so perfectly light and fluffy! 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! Asian milk bread may not necessarily use Hokkaido milk but the basis of the recipes are the same, yielding the same delicious bread. This Japanese milk … Never heard of milk bread but I can only imagine how good it tastes. It is actually a type of custard. Cant wait to make it! Dough weight: 593 gram (1 bread) Hydration: 75%. Transfer to a bowl and cover with plastic wrap. Knead on medium speed until dough is smooth, about 5 … Turn out the risen dough onto a lightly floured surface … In a large mixing bowl, stir together the remaining 320g of bread flour and the yeast. This looks professional made and like some of your other readers, I’m not familiar with Hokkaido milk bread. Using the dough hook attachment, beat on low for 5 minutes. Turn the speed up to medium and beat for a final 5 minutes. Serve with your favorite jam, butter or dunk in coffee. This is definitely a must try! Milk breads (a.k.a. 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. Into your stand mixer's bowl, combine flour, sugar, salt and activate. The formula in this hokkaido milk bread recipe. Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy. I’ve never heard of Hokkaido milk bread! Ive made this several times since finding this recipe… it is always so good! What are the ingredients for fluffy Japanese milk bread rolls? Do u really use only a 1/4 tablespoon on bread flour in the starter mixture? 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 … 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! Most of the Hokkaido bread uses tang zhong, a roux starter. The pre-ferment is not a classic pre-ferment where you ferment part of the flour with either sourdough starter or yeast. Using the dough hook attachment, beat on low … Thanks for sharing a detailed and doable recipe! 😀 Source recipe: Hokkaido Milk Bread by Pai’s Kitchen. Repeat with each piece of dough. What a delicious bread, Love all your tips too! 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. This bread is a little sweet and great with butter or jam on it! I took a bite and it melted right into my mouth, changing my life and all I knew about bread. Either grams or ozs. In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt. Japanese milk breads a.k.a. I could eat a few slices for dinner and call it a day…with butter of course . Thank you so much for pointing that out! This looks SOOOOO good! It looks so light and airy and love that you don’t need any jam or butter for flavor. 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. This recipe is based on Hokkaido Milk Toast from Christine’s Recipes. 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 … 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. 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! This milk bread is so fluffy and soft that you’ll want to eat it straight from the oven! I’ve never tried milk bread, but this looks amazing! You did a fantastic job with this milk bread! 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 Hokkaido Milk Bread recipe always yields beautiful loaves that are pillowy soft and tender, with a springy texture. Looks awesome! Since then, I have been on a mission to make Hokkaido milk bread at home and I finally did it this week! Make sure to check out the rest of the recipes in my Japanese recipe collection HERE! Hokkaido Milk Bread – Light and fluffy pull-apart Japanese bread that is easy to make! What Is Hokkaido Milk Bread? Yes, it is just 1/4 tablespoon of bread flour. Im always intimidated with baking bread… these seem totally doable! I can’t wait to try this!! 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 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! Maybe I missed it, but when do you add the starter into the dough mixture? 2 1/4 teaspoons active dry yeast, 1 yeast packet, 1 tablespoon dry milk powder or sweetened condensed milk. Hokkaido Milk Bread - Light and fluffy Japanese bread that is easy to make! Remove from oven and let sit 5 minutes before removing bread from pan. 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. Printing the recipe now! In a small saucepan over medium heat, combined the ingredients for the starter. 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. The hydration and kneading of the dough makes this milk bread … Whisk them together until smooth and there … Thanks. Milk bread (or shokupan) is a Japanese bread made from a Tangzhong base. I haven’t made homemade bread in forever — you have inspired me! You always have the most clever recipes!! I have always heard good things about this bread. 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. Let sit until the starter gets to room temperature. Transfer dough to a lightly oiled bowl and cover with plastic wrap.