Hokkaido (Japanese Milk Bread). Find Deals on Hokkaido Milk Bread in Groceries on Amazon. Make the tangzhong by heating up milk in a small pot. Stir in bread flour until a thick paste forms.
The technique to make it involves pre-cooking some of the flour and milk into a soft paste called tangzhong. This simple step yields a loaf that's tender, moist, and stays fresh longer than loaves prepared the standard way. As the name suggests, this bread originates from Japan. You can cook Hokkaido (Japanese Milk Bread) using 14 ingredients and 17 steps. Here is how you achieve it.
Ingredients of Hokkaido (Japanese Milk Bread)
- It’s of For the starter:.
- It’s 1/3 cup of bread flour.
- Prepare 1/2 cup of whole milk.
- You need 1/2 cup of water.
- You need of For the dough:.
- You need 3 cups of bread flour.
- You need 1 teaspoon of salt.
- It’s 1/4 cup of sugar.
- It’s 2 1/4 teaspoons of rapid rise yeast.
- It’s 4 tablespoons of softened butter.
- Prepare 1 of egg room temp.
- It’s 1/2 cup of warmed milk.
- Prepare of Milk for brushing on top before baking.
- Prepare of Melted butter to brush on top after cooking.
The technique for making Hokkaido milk bread involves a water roux (or tangzhong) which is the secret to a soft, springy, delicious bread. Most recipes appeared to use tangzhong, a type of roux-like paste designed to give bread a finer crumb and a softer, fluffier texture. Japanese Milk Bread Rolls Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully tender bread each and every time.
Hokkaido (Japanese Milk Bread) instructions
- In small sauce pan, combine all ingredients for the starter. Whisk until smooth..
- On medium heat, cook until thickened. Spoon should leave trail on bottom of pan..
- Remove from heat and place in bowl. Cover with plastic wrap and push down so wrap sits on top of starter. This prevents skin from forming..
- Mix flour, sugar, yeast half the starter mixtureand salt. Stir until combined..
- In stand mixer bowl with doughhook attatched, add flour mixture, butter, egg and milk..
- Mix on low speed until dough is sticky but pulls away from sides and doesnt stick to hands..
- You may have to add some flour if it appears to loose..
- In bowl, grease tops and sides of dough..
- Cover with towel and let rise until doubled in size..
- Punch down. Divide dough into rolls or loaves. Can even use for cinnamon buns..
- Place in greased pan and let rise again..
- Brush tops with milk..
- Bake at 350 until golden brown..
- If browning to fast, cover withfoil until bread is cooked completely..
- Serve hot. This bread stays soft for days in wrap..
- I made 5 mini loaves and one pan of rolls from this recipe :).
- The starter you have left you can make another batch with or recipe can be doubled to use all of the starter..
Hokkaido Milk Bread – Light and fluffy pull-apart Japanese bread that is easy to make! 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 Bread (Shokupan) This Hokkaido milk bread, a lightly-sweetened Japanese white bread that's so incredibly soft, fluffy and light that you would get obsessed with it. Imagine a classic supermarket white bread slice but a more lighter, superior, buttery, rich and more flavourful version of it. In short, this bread recipe would put any other bread to shame!!