Wednesday, September 25, 2013

Hokkaido Milk Bread


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
Starter
25gm bread flour
125gm water

* 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.

Bread recipe
makes one loaf in a 11cmx11cmx22cm tin
270gm bread flour
45gm sugar
1tsp salt
1 tbsp milk powder
6gm instant yeast
1 large egg, whisked
30gm whipping cream
27gm milk
90gm of the above starter
25gm unsalted butter, slightly softened

Method:
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.



31 comments:

  1. You MIA for a while?! Nice to see your soft like cotton bread. I wish I could attempt bread making but just dont have the interest.

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    1. yes, been lazy and trying to take a break in between. You're back from your trip i guess. Catch up soon !

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  2. Hi Lena,

    I'm using Christine's recipe too! Now, I see why this is a super popular recipe among bloggers! We enjoyed our Hokkaido milk bread to the fullest! Thanks Lena for suggesting this fantastic theme.

    Zoe

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  3. Looks soft and good to serve with a cup of coffee for morning breakfast :D

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  4. Hi Lena,
    Looks like we have all used Christine's recipes! Yes, the bread is soft and tasty. We finished it within two days. Thanks for this fantastic theme, been on my list to try for ages! :)

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  5. it looks perfect. I love the sweet and buttery taste to this bread and yours looks picture perfect

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  6. Hi Lena , your bread is so light and fluffy , it's a must for this time of year with the soups and stews , now off to see what Zoe is doing , thanks for sharing :).

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  7. Lena, your milk bread looks so soft and fluffy that I want to sink my teeth into them ;P With a hot cup of coffee or tea, it will go well with just anything :):)

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  8. Used to bake this almost every week! Love the softness and they are just irresistible fresh and hot right out of the oven!

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  9. This is such a beautiful loaf! can see how soft and fluffy it is.

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  10. Hi Lena, Your first picture already shown all the softness and fluffiness in this milk loaf. Beautiful loaf.

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  11. Yep, this is my favorite bread, can last for a few days and still remain soft. Beautifully done!

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  12. It's really impressive!
    I wish i can try it one day !

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  13. This bread is a winner, my family loves it too. Yours turned out beautiful, I have not tried it with tangzhong, but have done it with overnight sponge dough method using Alex Goh's recipe.

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  14. It has been long time I posted this recipe. This is a great recipe for soft fluffy bread.

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  15. Only this to be said
    About your H M Bread
    It is so well made
    And it looks great
    The brown colour
    The white texture
    Waiting for next recipe
    May you always be healthy

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    Replies
    1. hi, how are you? nice hearing from you, hope all is well with you.

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  16. May I ask at which point do we add the starter dough in? Thx.

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    1. sorry, missed that. Add that together with the egg, milk and cream. Recipe amended. thanks!

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  17. It looks so fluffy!!! I'm not eating bread at the moment but this is enough to tempt me..

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  18. Hi Lena, I've always admired the Hokkaido Milk Bread, and yours is exceptional, so fluffy, pillowy and ever so perfectly super yummy! Love, love, the recipe...thanks for sharing! xo

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  19. Wow Lena, the texture looks perfect. So smooth.
    Hope you're having a lovely evening.
    Kristy

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  20. Soft, light texture.....this milk loaf of yours. Great clicks too!

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  21. Great pick for this Bake Along theme, Lena ! I've never bake bread with TZ method , this is my very 1st time. Love hos soft & fluffy of this bread ! YUMMY!

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  22. Lena , I'm really tempted to bake this *sigh* Your bread looks wonderful ! I think there's something in that tangzhong to make this bread soft and fluffy :D

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  23. Lena,
    Your hokkaido milk bread look so pretty :D
    Love the nicely brown top. I never try Christine's TZ recipe, must try it someday.

    Have a lovely week ahead.

    mui

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  24. I made this dough into burger buns and it was the best buns I've made to date!! Soft, sweet and fluffy. Just had to adjust cooking time of course. By the way, if I wanna make double the dough, do I double the amount if yeast as well or keep it the same amount? Obviously I have to double the starter too right? Thanks heaps again!

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    Replies
    1. yes, double the starter. as for the yeast, 10-11gm should be okay. cheers!

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  25. This comment has been removed by the author.

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