Hokkaido (Japanese Milk Bread)
Hokkaido (Japanese Milk Bread)

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, hokkaido (japanese milk bread). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Hokkaido (Japanese Milk Bread) is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Hokkaido (Japanese Milk Bread) is something which I’ve loved my whole life. They are fine and they look wonderful.

Fluffy Asian Milk Bread Recipe (Hokkaido Milk Bread) How To Make The Greatest Dinner Rolls Ever (Hokkaido Method). The softest, & milkiest Japanese milk bread, that will make the best sandwiches or dinner rolls! Learn step by step how to make the perfect milk bread loaf.

To get started with this recipe, we must first prepare a few ingredients. You can cook hokkaido (japanese milk bread) using 14 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Hokkaido (Japanese Milk Bread):
  1. Prepare For the starter:
  2. Get 1/3 cup bread flour
  3. Take 1/2 cup whole milk
  4. Take 1/2 cup water
  5. Take For the dough:
  6. Make ready 3 cups bread flour
  7. Get 1 teaspoon salt
  8. Get 1/4 cup sugar
  9. Make ready 2 1/4 teaspoons rapid rise yeast
  10. Make ready 4 tablespoons softened butter
  11. Take 1 egg room temp
  12. Take 1/2 cup warmed milk
  13. Prepare Milk for brushing on top before baking
  14. Prepare Melted butter to brush on top after cooking

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. 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!

Steps to make Hokkaido (Japanese Milk Bread):
  1. In small sauce pan, combine all ingredients for the starter. Whisk until smooth.
  2. On medium heat, cook until thickened. Spoon should leave trail on bottom of pan.
  3. 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.
  4. Mix flour, sugar, yeast half the starter mixtureand salt. Stir until combined.
  5. In stand mixer bowl with doughhook attatched, add flour mixture, butter, egg and milk.
  6. Mix on low speed until dough is sticky but pulls away from sides and doesnt stick to hands.
  7. You may have to add some flour if it appears to loose.
  8. In bowl, grease tops and sides of dough.
  9. Cover with towel and let rise until doubled in size.
  10. Punch down. Divide dough into rolls or loaves. Can even use for cinnamon buns.
  11. Place in greased pan and let rise again.
  12. Brush tops with milk.
  13. Bake at 350 until golden brown.
  14. If browning to fast, cover withfoil until bread is cooked completely.
  15. Serve hot. This bread stays soft for days in wrap.
  16. I made 5 mini loaves and one pan of rolls from this recipe :)
  17. 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! I LOVE all kinds of bread: baguette, croissant, Chinese steamed buns, and this Hokkaido milk bread. This Japanese sweet bread is a staple in Asian bakeries. You might find it made in different shapes (square, mountain shape, rolls, etc), but it's all derived from one recipe.

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