Hokkaido Milk Bread The Softest Fluffiest Bread You Will Ever Eat Mix together the 400g bread flour, 55g sugar and tsp salt in the bowl of a stand mixer. add the cooled tangzhong, the yeast mixture and the aquafaba and mix until it forms a rough dough. set the mixer to a medium speed and leave it to knead for about 10 minutes until the dough is stretchy. Preheat the oven while the dough is rising to 180c 350f gas mark 4. to make the crosses, place the flour in a small bowl and gradually stir in the milk until you have a thick, but pourable paste. transfer the paste to a small disposable piping bag and snip off the tip, pipe a cross on the top of each bun. bake the loaf on the lower middle shelf.
Https Domesticgothess Wp Content Uploads 2015 07 Hokkaido Milk Make the dough. put the bread flour, sugar, yeast, dry milk powder, and salt into the bowl of a stand mixer fitted with a dough hook. mix the dry ingredients briefly to combine, then add milk, cooled roux starter, and beaten egg. mix on low for 5 minutes until a shaggy dough forms. In half a cup of milk, add in the yeast and let it sit covered for 5 minutes. in a bowl mix both all purpose and whole wheat flour, milk powder and sugar. add in the tangzhong and yeast with milk. mix it all to form a dough. add the milk in batches. also, add the salt and butter. After about 40 minutes, heat the oven to 350°f. when the dough seems ready, test it by pressing it gently with one finger; when the indentation bounces back slowly but remains visible, the dough is ready to bake. whisk the remaining egg with a splash of milk or water. brush the egg wash over the dough. Let sit until the starter gets to room temperature. in the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt. once mixed, add in milk, starter, and beaten egg. using the dough hook attachment, beat on low for 5 minutes. add in butter and beat 5 more minutes.
Hokkaido Milk Bread Recipe Cuisine Fiend After about 40 minutes, heat the oven to 350°f. when the dough seems ready, test it by pressing it gently with one finger; when the indentation bounces back slowly but remains visible, the dough is ready to bake. whisk the remaining egg with a splash of milk or water. brush the egg wash over the dough. Let sit until the starter gets to room temperature. in the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt. once mixed, add in milk, starter, and beaten egg. using the dough hook attachment, beat on low for 5 minutes. add in butter and beat 5 more minutes. Let rest for 20 minutes. add salt to the dough and knead until incorporated. repeat with sugar, 1 tablespoon at a time. knead until dough is smooth, about 10 minutes. add butter; keep kneading until evenly incorporated and dough is smooth. form dough into a ball and place into a well oiled bowl. Preheat the oven to 350°f 180°c. mix together an egg with a tablespoon of water and brush the top of the dough with this egg wash. bake the bread in the preheated oven for around 30 35 minutes until deep golden brown on top. if you find the bread is browning too quickly, loosely cover it with aluminum foil.
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