Hokkaido Japanese Milk bread

Hokkaido Japanese Milk bread

Hokkaido  milk bread is an silky ,soft and fluffy type of bread originating from the Hokkaido region of Japan. Much sweeter and milkier in flavour than most  breads, Hokkaido is a breakfast staple in Japan and is typically eaten slightly toasted and served with accompaniments like butter and jam.

 HANDS-ON TIME 25 min | TOTAL TIME 3 hours 40 min| Serves 4-6 

 

INGREDIENTS

TANGZHONG STARTER 

• ¼ cup flour
• 4 tbsp water
• ¼ cup milk

THE BREAD

• ½ cup milk, warmed
• 10g instant dry yeast
• ¼ cup sugar
• 3 Tbsp milk powder
• 1 egg
• 350g flour 
• 1 ¾ tsp salt
• 60g softened butter, cubed

EGG WASH

• 1 egg, lightly beaten
• 1 tbsp water

 

METHOD

TANDZHONG

COMBINE the flour and water together in a pot over a medium heat and whisk until smooth. Pour in the milk and whisk until the mixture thickens. Transfer the mixture into a bowl and cover directly with plastic wrap to avoid a skin from forming . 

THE BREAD

COMBINE the milk, yeast and 2 tsp of sugar together in a stand up mixer and mix until combine. Allow to stand for 5 minutes, until the yeast activates and becomes frothy. 

ADD the milk powder, remaining sugar, egg and tangzhong starter to the yeast mixture and whisk to combine. Sift in the flour and salt.

KNEAD the dough at low speed for 5 minutes until elastic and smooth.

GRADUALLY add in the butter, a few blocks at a time. Knead for another 5 minutes until smooth and shiny. 

SHAPE the dough into a ball and place in a lightly greased bowl. Cover the dough with cling film and proof in a warm place for 1 ½ hours until doubled in size.

GREASE a loaf pan with cooking spray.

PUNCH down the proofed dough and place onto a lightly floured work surface. Divide the dough into four equal portions and shape each portion into a square the same width as your loaf pan. For each square, fold two of the opposite corners inward and then roll it up from one remaining corner to the other, creating a log.

EVENLY space the dough logs in the loaf pan and cover with cling film. Proof for 1 hour.

PREHEAT the oven to 180℃

BRUSH the loaf with egg wash and bake for 25 minutes. Remove loaf from the oven and allow it to cool completely before removing from the loaf tin.

 

Tip form the team : Always test your yeast by mixing it with warmed milk and a little sugar, if it doesn’t become frothy, it isn’t active anymore and won’t make your bread rise! Be careful to not warm your. Never cover a proofing dough tightly with cling film or it will stunt the growth of the dough.

 

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