Hokkaido (Japanese Milk Bread)
Hokkaido (Japanese Milk Bread)

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, hokkaido (japanese milk bread). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Fluffy Asian Milk Bread Recipe (Hokkaido Milk Bread) Asian Recipes. Японский Суфле Чизкейк [Супер Пушистый И Покачивающийся] Japanese Souffle Cheesecake. The softest, & milkiest Japanese milk bread, that will make the best sandwiches or dinner rolls!

Hokkaido (Japanese Milk Bread) is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Hokkaido (Japanese Milk Bread) is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook hokkaido (japanese milk bread) using 14 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Hokkaido (Japanese Milk Bread):
  1. Make ready For the starter:
  2. Take 1/3 cup bread flour
  3. Make ready 1/2 cup whole milk
  4. Get 1/2 cup water
  5. Get For the dough:
  6. Make ready 3 cups bread flour
  7. Get 1 teaspoon salt
  8. Make ready 1/4 cup sugar
  9. Take 2 1/4 teaspoons rapid rise yeast
  10. Get 4 tablespoons softened butter
  11. Get 1 egg room temp
  12. Make ready 1/2 cup warmed milk
  13. Take Milk for brushing on top before baking
  14. Make ready 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!

Steps to make Hokkaido (Japanese Milk Bread):
  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.

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. 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.

So that is going to wrap this up for this special food hokkaido (japanese milk bread) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!