I am baking along with Joyce and Zoe and together we are posting this Hokkaido Milk Bread today. I know that this is a very popular bread among bloggers and it is well known for its soft and fluffy texture. When i read here and here, i understand that the original Hokkaido Milk Bread from Japan is made from Hokkaido Milk, hence the name though there are also some from other sites who said that the bread is named Hokkaido following the white and clean nature of the city Hokkaido. So if Hokkaido Milk bread is made from hokkaido milk, then i think the same goes for Hokkaido cupcake that is probably made from Hokkaido milk too.
|i used this pullman tin to bake with lid uncovered|
There are a lot of recipes for Hokkaido Milk Bread if you google it, i never went and check each of them of course but it should be more or less the same and for mine, i have followed the recipe from Christine's Recipes in which she has adapted the water roux method or more known as Tangzhong method which requires a starter dough to make the bread. I am very sure that many of my malaysian and singaporean bloggers friends have tried the water roux method to make breads and are totally pleased with the results. Needless to say, this bread is so loveable and i dont have to go into describing how soft and pillowy the texture is. Taste not so milky i find it personally but i'm loving the texture lots!
Recipe ( from Christine's recipes ) with little changes
25gm bread flour
* Mix the flour and water with a whisk to combine and break the lumps. Then cook over low medium fire , stirring along the way till it becomes thick and turn into a paste. This will only takes probably 2 mins..or if you have a thermometer, when the cooked mixture has reached 65C, it can be removed from heat. This will be the starter. Let it cool down to room temperature before using. This starter can also be kept in the fridge for 48 hrs, let it thaw to room temperature before using.
makes one loaf in a 11cmx11cmx22cm tin
270gm bread flour
1 tbsp milk powder
6gm instant yeast
1 large egg, whisked
30gm whipping cream
90gm of the above starter
25gm unsalted butter, slightly softened
1. Combine bread flour, sugar, salt, milk powder, yeast with a fork or whisk and attach the dough hook to the electric mixer. Add in the dough starter, egg, cream and milk slowly with mixer running on low speed till it becomes a dough. Continue beating for about 5 mins with the mixer and add in the butter and beat for another 15mins till smooth. Remove from mixer bowl and let it proof till it doubles its size.
2. Remove to a lightly floured surface and divide the dough into 3 portions. Shape it round and let rest for 10 mins, covered.
3. Roll each dough into oval shape using a rolling pin. Fold 1/3 from top edge to the middle and fold 1/3 from the bottom edge to the middle. Turn the dough over and roll it long again with the rolling pin. Using your hands, roll the dough into a cycliner shape or like swiss roll and place it in the loaf tins. Repeat with the remaining 2 loaves. You can also refer to pics here.
4. Let the shaped doughs proof for another 45mins or almost double its size. Bake in a preheated oven at 180C for 35mins. Remove from oven , wait for several mins and remove the bread from pan and let it cool completely on the wire rack.