Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, hokkaido (japanese milk bread). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Fluffy Asian Milk Bread Recipe (Hokkaido Milk Bread) Asian Recipes. Японский Суфле Чизкейк [Супер Пушистый И Покачивающийся] Japanese Souffle Cheesecake. The softest, & milkiest Japanese milk bread, that will make the best sandwiches or dinner rolls!
Hokkaido (Japanese Milk Bread) is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Hokkaido (Japanese Milk Bread) is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have hokkaido (japanese milk bread) using 14 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Hokkaido (Japanese Milk Bread):
- Get For the starter:
- Take 1/3 cup bread flour
- Make ready 1/2 cup whole milk
- Make ready 1/2 cup water
- Get For the dough:
- Make ready 3 cups bread flour
- Get 1 teaspoon salt
- Make ready 1/4 cup sugar
- Get 2 1/4 teaspoons rapid rise yeast
- Get 4 tablespoons softened butter
- Take 1 egg room temp
- Get 1/2 cup warmed milk
- Get Milk for brushing on top before baking
- Take Melted butter to brush on top after cooking
Hokkaido Milk Bread - Light and fluffy Japanese bread that is easy to make! This milk bread is perfect for breakfast with a bit of butter! Milk bread (or shokupan) is a Japanese bread made from a Tangzhong base. It is a very light and fluffy bread with a springy texture that is lightly sweetened.
Instructions to make Hokkaido (Japanese Milk Bread):
- 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 (Soft, Fluffy Asian Bread). The ultimate soft, fluffy, Asian-style bread with tender-but-chewy texture…it seems impossible to recreate at home but as I will show you, it is so easy! This vegan milk bread will be your new favorite as it's pillowy soft and tender crumb melts in your mouth after just one bite. Growing up in Koreatown, Los Angeles, I was spoiled by our neighborhood Korean bakery that supplied an abundance of Japanese milk breads. I LOVE all kinds of bread: baguette, croissant, Chinese steamed buns, and this Hokkaido milk bread.
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