Easiest Way to Prepare Ultimate Hokkaido milk bread

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, hokkaido milk bread. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

How to make the softest Hokkaido japanese milk bread without stand mixer or any machine with Tangzhong method (water roux). To make the hokkaido milk bread taste even more delicious and soft, I add another ingredient - dry This ingredient is often used to make bread taste milkier and softer. If you don't have dry milk. I think it was on January of this year, I was scrolling through my YouTube feed and I saw this video on a Japanese channel.

Hokkaido milk bread is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Hokkaido milk bread is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. 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:

1. Take For the Tangzhong - roux
2. Prepare 20 g bread flour
3. Prepare 100 ml water
4. Prepare For the main dough
5. Get 350 g bread flour
6. Make ready 7 g fast action yeast or 13 g fresh yeast
7. Prepare 1 tsp salt
8. Get 60 g sugar
9. Get 1 egg
10. Get 120 ml lukewarm water
11. Get 30 g softened butter
12. Prepare milk to glaze

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. It is the perfect everyday bread loaf recipe. Milk bread is a staple in Asian bakeries. It's a pillowy-soft, sweet, and fragrant enriched bread made with And many of them lead back to the Hokkaido Milk Toast recipe by Christine Ho, which is in.

Instructions to make Hokkaido milk bread:

1. 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.
2. 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.

Milk bread is a staple in Asian bakeries. It's a pillowy-soft, sweet, and fragrant enriched bread made with And many of them lead back to the Hokkaido Milk Toast recipe by Christine Ho, which is in. Hokkaido Milk Bread employs the tangzhong method where a pudding like roux (made up of flour and liquid) is first cooked and then added to the rest of the ingredients for the dough. This Hokkaido Milk Loaf is now made possible using the Bread Maker with this recipe of mine! See more ideas about hokkaido milk bread, bread, food.

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