Simple Way to Make Perfect Hokkaido (Japanese Milk Bread)

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Hokkaido (Japanese Milk Bread). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Hokkaido (Japanese Milk Bread) Recipe. 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.

You can cook Hokkaido (Japanese Milk Bread) using 14 ingredients and 17 steps. Here is how you cook that.

Ingredients of Hokkaido (Japanese Milk Bread)

1. It’s of For the starter:.
2. Make ready 1/3 cup of bread flour.
3. It’s 1/2 cup of whole milk.
4. Make ready 1/2 cup of water.
5. It’s of For the dough:.
6. It’s 3 cups of bread flour.
7. It’s 1 teaspoon of salt.
8. You need 1/4 cup of sugar.
9. It’s 2 1/4 teaspoons of rapid rise yeast.
10. Take 4 tablespoons of softened butter.
11. Take 1 of egg room temp.
12. It’s 1/2 cup of warmed milk.
13. Prepare of Milk for brushing on top before baking.
14. Take of 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!

Hokkaido (Japanese Milk Bread) instructions

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..

Easily convert your regular bread recipe & you will never look back.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!

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.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.