The recipe that I am sharing in this post follows the regular bread-making method, hence, very straight-forward and easy-to-follow. Despite of the absence of Tangzhong, the texture and taste of the bread are still incredible.
The key ingredient of this bread is whipping cream, which gives the bread the amazing milky smell with super soft, fluffy and tender texture.
Small round shape bun..... isn't it look cute!
HOKKAIDO MILK BREAD RECIPE
TOOLS: 2 loaf pans or 2 bread pans (25cm long each)
INGREDIENTS:
540 gram (4 C plus 2 Tbsp) bread flour
60 gram (1/2 C) cake flour
10 gram (1 Tbsp) instant yeast
30 gram (3-1/2 Tbsp) dried milk powder( I used 1tbp custard powder)
80 gram (1/2 Cup minus 1-1/2 Tbsp) caster sugar
1.5 teaspoon (8 gram) salt
1 egg medium size (50 gram, excluding shell)
250 ml (1 C plus 2 tsp) milk
150 ml (1/2 C plus 2 Tbsp) whipping cream
* Notes:
– If you don’t have bread flour and cake flour, you can substitute them entirely with all-purpose flour.
– Prepare extra 20 gram cake flour to coat (if you will be kneading dough by hands)
– If you don’t have dried milk powder, you can leave it out and use a bit more flour (10 – 15 gram/ 2 – 3 tsp). However, milk powder deepens the milky flavor of the bread quite a lot so it’s better to include it in the recipe.
INSTRUCTIONS:
1. Warm up milk to about 35 – 40°C/ 95 – 105°F ideally (must not be any hotter than that, it could kill or deteriorate the yeast’s activeness). Add 5 gram/ 1 tsp sugar and the entire amount of yeast to the milk, stir gently. After 5-10 mins, the yeast will have absorbed the liquid to activate and begin to rise to the surface, producing a foamy layer like the picture below. If the yeast doesn’t rise then either your yeast is spoiled and unusable, or the milk is too hot and has probably killed the yeast. In either case, just discard the mixture and/or spoiled yeast and start all over again.
2. Put bread flour, cake flour, milk powder, sugar, and salt into a mixing bowl. Whisk evenly together.
3. In another bowl, combine the egg and whipping cream. Add the yeast and milk mixture, mix well together.
4. Slowly transfer the egg and milk mixture (3) into the flour bowl (2). Combine well with a spoon. After all the ingredients have come together, you should get a lumpy mixture.
5. Cover the dough with a damp cloth or plastic wrap and set aside for 20-30 mins. This step’s purpose is to enable the dough to absorb the moisture and build some initial gluten chains, which will mitigate the dough’s stickiness, making it easier to knead.
– Transfer the dough to a lightly floured work surface. Knead the dough until it becomes smooth and elastic, and no longer sticks to your hands (or knead with a bread-mixer for an equal amount of time). If you press your finger into the dough, it should spring back.
6. Primary fermentation: Use a big bowl, grease the inside with a thin layer of oil. Turn over the dough inside the bowl so that the oil evenly covers the entire dough surface. Cover the bowl with a damp cloth or plastic wrap. Let proof at room temperature (25-32°C/ 77-90°F) until the dough has doubled in size.
7. Shaping: After the dough has doubled in size, gently press the heel of your palm into the dough to force some gas out of it. Transfer the dough to worktop, quickly knead for 1-2 mins.
At this point, depending on your preferences and what you’re after, you can shape your bread into a large sandwich loaf; or divide the dough into smaller pieces (scale to make sure they’re equal) and roll them up into bread rolls.
8. Final fermentation: Let the shaped breads proof in a warm and humid place, until they have doubled in size. I placed mine in the oven by preheating it at 50°C/ 122°F for about 3 mins, then turned it off. Place a glass of boiled water inside the oven to assure sufficient humidity, preventing bread surface to dry up. Ideal temperature should stay between 33 – 38°C/ 91 – 100°F, it must not be any hotter, which could weaken or deteriorate the yeast’s activeness.
9. Bake at 170 – 175°C/ 338 – 350°F for approximately 30 – 40 mins until the top is dark golden brown. If the bread turns dark too quickly, cover the top with a piece of aluminum foil to avoid the bread getting burned. Lower oven temperature is not recommended, since the bread crust could become over thickened.
10. Once the bread is properly baked, take it out of the pan. For the final glow and delicious aroma of the bread, you can brush the top of the bread with some melted butter or whipping cream. Brush little by little so the butter or cream has time to be evenly absorbed.
This bread can be eaten warm, but if you wish to slice it like how you do a sandwich loaf, then you have to wait for it to completely cool, otherwise the inside of the bread can get sticky to the cut.
Store in completely sealed box/bag, in a cool place. Good to eat for about 1-2 days. Store the remaining bread in the fridge.
Source from: Rice n flour
Enjoy Baking!
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