Hokkaido Milk Bread Ultimate Guide Spices N Flavors Step 1 prepare the roux. in a saucepan, dissolve the flour in milk and water (mentioned under the roux ingredients). place it on the gas stove and cook till until the flour thickens whilst stirring continuously. once thickened, take it off the flame and immediately add the remaining milk and cream. Cover the loaf pan or square pan with plastic wrap and let this dough proof in a warm place until doubled in size. once proofed, brush the top with an egg wash (egg yolk water) or a milk wash (milk or cream). pre heat oven to 350°f 180°c. when the oven is preheated, place the pans in the oven to bake.
Hokkaido Milk Bread Shokupan Mildly Meandering 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. Heat the milk, whipping cream and butter for about 30 seconds in a microwave. give the mix a light whisk. put the dry ingredients in a stand mixer bowl (flour, salt, sugar, and milk powder). give it a stir to mix the salt in the flour. add in the tangzhong mix, egg and the starter and start kneading on very low. In a stand mixer with the dough hook attachment (or bowl), stir together the bread flour, yeast, milk powder, sugar, and salt. pour the egg and milk liquid and move the medium level (or level 5 on my kitchen aid). add the tangzhong. continue to mix for about 2 minutes or until the dough forms into a ball. 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.
Karen S Kitchen Stories Hokkaido Milk Bread Using The Tangzhong Method In a stand mixer with the dough hook attachment (or bowl), stir together the bread flour, yeast, milk powder, sugar, and salt. pour the egg and milk liquid and move the medium level (or level 5 on my kitchen aid). add the tangzhong. continue to mix for about 2 minutes or until the dough forms into a ball. 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. Place in your oven to bake for 25 30 minutes, an instant read thermometer inserted into the center of your loaf should read 87.7°c (190°f). remove your loaf tin and let your milk bread cool in the tin on a cooling rack for 10 min. invert bread onto a cooling rack. after cutting cover in cling wrap to keep it fresh. Combine dry ingredients – add the bread flour, salt, sugar, instant dry yeast and milk powder to the bowl of a stand mixer fitted with a dough hook. mix until well combined, about 20 seconds. i usually do this by hand using the dough hook attachment. add wet ingredients – add the tangzhong, milk, and egg.
Japanese Milk Bread Recipe Hokkaido Milk Bread The Flavor Bender Place in your oven to bake for 25 30 minutes, an instant read thermometer inserted into the center of your loaf should read 87.7°c (190°f). remove your loaf tin and let your milk bread cool in the tin on a cooling rack for 10 min. invert bread onto a cooling rack. after cutting cover in cling wrap to keep it fresh. Combine dry ingredients – add the bread flour, salt, sugar, instant dry yeast and milk powder to the bowl of a stand mixer fitted with a dough hook. mix until well combined, about 20 seconds. i usually do this by hand using the dough hook attachment. add wet ingredients – add the tangzhong, milk, and egg.
Comments are closed.