It's that soft. Set the pan on the stove at medium heat and begin to stir as the mixture heats up. Japanese milk bread rolls; Savoury monkey bread; Curry bread with spinach dip; Pumpkin dinner rolls; Recipe Video. 4. Self-professed food & travel storyteller. Place log seam-side down in the prepared loaf pan (parallel to the short side of the pan), then repeat the process with the remaining three pieces of dough until all the four rolled logs are filling the pan side by side. That means the gluten is well-developed. Meanwhile, grease or line a 9x4-inch loaf pan with parchment paper. Hi Van, I’m sorry it didn’t work out for you. www.nommymommy.com/japanese-hokkaido-milk-bread-cinnamon-sugar I like seeing the pastry’s heart, I guess you could say. A note: they are baking this at 350 for 20 minutes. Using the dough hook attachment, beat on low … The fluffiest of all fluffy dinner rolls! 1. Honestly the bread is a lot lovelier than I was expecting. The flour I used for this recipe is Hokkaido Bread Flour, just a random find from the Japanese grocery store really. As is my tendency when I miss out on something during my travels, I go in search of a recipe I can make at home that will allow me to sample some sort of specialty dish. If you will notice, my dough looks very wet because I accidentally added too much liquid. How to make the softest Hokkaido japanese milk bread without stand mixer or any machine with Tangzhong method (water roux). Divide dough into four equal parts and roll into balls. 3. *For warm weather, ¼ cup of milk may be enough for the dough. You can also double check the original recipe from the link I provided in the recipe box. 11. Ladies and gentlemen, meat the softest loaf of bread I have ever made. E-mail: clarisse [at] thetummytrain [dot] com OR thetummytrain [at] gmail [dot] com. Post was not sent - check your email addresses! Aww thank you! If you’ve been following my blog for a while then you’d be familiar with how much I fuss over crumbs. It’s a known fact that Hokkaido produces the best dairy products in all of Japan, so can we all just take a second to imagine how amazing the pastries and desserts scene in Hokkaido probably is? It’s called Shokupan in Japanese language. Put the balls into a loaf pan (grease it if necessary. By the way where is the recipe box? Hokkaido milk bread can be considered a type of shokupan that is slightly sweeter and milkier. 5. Attach the bowl to the stand mixer. I needed to use a bit more flour during the kneading process and this is something you should avoid. All photography and text on this site are Copyright of The Tummy Train blog | Clarisse Panuelos ©2011-2020, unless otherwise stated. I can’t rate it till I try it, but I know it will be wonderful! In a heavy-bottomed saucepan, whisk flour into the water until completely dissolved and no lumps remain. I couldn’t stop my exclamation of delight when I sliced into this loaf. Then place it over medium-low heat on the stove and keep whisking with a spatula, until you get a thick gel-consistency mixture (and it reaches 65°C which is 150°F). Cover loaf pan with plastic wrap or a clean kitchen towel and let dough rise a second time for 30 to 45 minutes, until doubled in volume. At the moment, I have no way of comparing whether this bread is close to the real Hokkaido breads, but I was really happy with the result of this recipe regardless. Te last recipe i baked was quite nice, my wife , sons and my MIL quite like it. Your email address will not be published. It’s also […], Tried dough recipe twice. To avoid burning, stir constantly until the mixture begins to thicken. Then add yeast and warm milk  (ideally at 35-40° C / 95°-104°F). 9. Thinking of what to cook for the weekend? Then add yeast and warm milk … So apart from the dairy, they also make all the flour. <3. Your goal is to have a smooth and elastic dough that’s just slightly sticky. Bake, let cool. This Hokkaido Milk Bread recipe always yields beautiful loaves that are pillowy soft and tender, with a springy texture. Coincidentally, Hokkaido also produces about 70% of Japan’s wheat products. 2. WANT TO MAKE BUNS? Combine milk and egg, then brush the your bread and bake for about 20 minutes or until it gets puffy, and golden brown. In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt. So i tend to check through the recipe for few time. No matter how I did it, the crumb would always come out denser and cake-like, and I thought perhaps a bread machine would fix that problem. This Hokkaido Milk Bread recipe may start out like any other tangzhong bread, but when you get ready to shape the dough for the pan, you roll the dough in four increments to get those hill-like tops on the loaf. One of the breads that I could never make quite right is Hokkaido Milk Bread–a sweet, buttery white bread that’s a staple at most Asian bakeries. [VIDEO], https://www.youtube.com/watch?v=JibTCiGFiaI, https://www.youtube.com/watch?v=PLhpYfdew-I, https://www.youtube.com/watch?v=vFCuIWEzeWc, Let’s talk about these delicious Ube Cupcakes, I made Bon Appetit’s Basque Burnt Cheesecake Recipe and served it with some cold “Spanish” Latte [VIDEO], 1 cup (240mL) whole milk, or a combination of water and milk, 1 large egg, lightly whisked, room temperature, ¼ cup (60 grams) unsalted butter, softened at room temperature. They are so … Press clingfilm right on the surface to prevent the tangzhong from forming skin. YOU might like my ' Vlog' channel https://www.youtube.com/channel/UC4sQ3_5cOrfoFl2cB89VcCw?sub_confirmation=1"WRITTEN RECIPE HERE. Finally Continue Reading Hokkaido milk bread has been our daily bread for a couple of years, and I am looking forward to trying this variation, but I’ll have to let my Zojirushi do the hard work of mixing and kneading. Japanese milk bread has become very popular on socials lately and that’s because it is the softest and fluffiest bread ever! Let cool to room temperature before using, or place in the fridge up to 2 days if not using right away. It makes the loaf a lot prettier, don’t you agree? Set aside. When I set out to make this Hokkaido Milk Bread recipe, I already knew I was going to be impressed by this. Saved by How Tasty Channel. Surprisingly, this recipe doesn’t add flour to the milk, and now I am wondering if that should’ve been a thing. Once mixed, add in milk, starter, and beaten egg. Differing recipes aside, those two words are always associated with the Japanese Milk Bread. The bread uses a simple Asian bread … Manila, PH. Recipes that are adapted from other sources will be credited as such, with a link to the original recipe at the bottom of the recipe box. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Place the dough into a bowl and cover with plastic wrap, let it rise for 50 minutes in a warm place. Fold the long sides about 1-inch inwards over the dough, then starting from the end closest to you, roll the dough into a log. Store it in an airtight container. Any typo? I made several versions of this Japanese milk bread, like this sweet potato milk bread, this chocolate chip milk bread and this matcha milk bread… This Japanese milk loaf is slightly sweetened, therefore can be eaten plain on its own, or with a spread of butter for breakfast. The softest bread EVER: Japanese Hokkaido milk bread using a touch of condensed milk! Bread… that stays fluffy even after a few days as this does not keep well )... 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