Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, hokkaido milk bread. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Make the tangzhong by heating up milk in a small pot. Stir in bread flour until a thick paste forms. Pour paste into a medium bowl. Hokkaido Milk Bread - Light and fluffy pull-apart Japanese bread that is easy to make!
Hokkaido milk bread is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Hokkaido milk bread is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have hokkaido milk bread using 12 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Hokkaido milk bread:
- Make ready For the Tangzhong - roux
- Take 20 g bread flour
- Take 100 ml water
- Get For the main dough
- Take 350 g bread flour
- Take 7 g fast action yeast or 13 g fresh yeast
- Prepare 1 tsp salt
- Prepare 60 g sugar
- Make ready 1 egg
- Make ready 120 ml lukewarm water
- Take 30 g softened butter
- Make ready milk to glaze
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. When I first set out to make Hokkaido milk bread from scratch, I was nervous. These sky-high, snow-white loaves are the cornerstone of any respectable Asian bakery-feathery soft yet rich and decadent, with wisps of bread that pull away in sheets when you separate its parts.
Instructions to make Hokkaido milk bread:
- Prepare the roux in a pot over the stove to cook the flour and activate the gluten. Set aside and let cool down. Combine the remaining ingredients in a bowl and add the tangzhong. Let the dough rise at room temperature until doubled in size.
- After the first rise, shape and place the dough in a loaf tin and let rise for a second time about 50 minutes. After the second rise, wash with milk and bake at 180 C for about 30 minutes or until nice and golden.
When I first set out to make Hokkaido milk bread from scratch, I was nervous. These sky-high, snow-white loaves are the cornerstone of any respectable Asian bakery-feathery soft yet rich and decadent, with wisps of bread that pull away in sheets when you separate its parts. For me, it was practically legendary. 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.
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