Hokkaido Recipe ⇝ Hokkaido Milk Bread

Make the popular Asian bakery find - Hokkaido milk bread - at home with this recipe!

Ingredients

• ½ cup milk
• 4 teaspoons bread flour
• ½ cup milk
• 1 egg, beaten
• ½ teaspoon salt
• 2 ½ cups bread flour
• 2 teaspoons instant yeast
• 2 tablespoons superfine sugar, or more to taste
• ¼ cup butter, softened

Cooking Directions

1. Make the tangzhong by heating up milk in a small pot. Stir in bread flour until a thick paste forms. Pour paste into a medium bowl. Add 1/2 cup milk and beaten egg; mix well.
2. Place flour and yeast in a large mixing bowl. Mix with a spatula or by hand. Pour in tangzhong mixture. Stir well with a spatula until no dry spots remain. Gather dough in the middle of the bowl. Cover with a damp towel. Let rest for 20 minutes.
3. 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.
4. Form dough into a ball and place into a well oiled bowl. Turn dough to grease on all sides. Let proof at room temperature until doubled, about 1 hour.
5. Turn dough out onto a clean work surface and deflate it. Press gently into a rectangle; roll up into a cylinder and transfer to a loaf pan. Let loaf proof until doubled, about 1 hour.
6. Preheat the oven to 375 degrees F (190 degrees C).
7. Place loaf pan on the middle rack of the preheated oven and reduce oven temperature to 350 degrees F (175 degrees C). Bake until golden brown, 30 to 35 minutes. Cool for 5 minutes before inverting onto a cooling rack. Cool completely before slicing.

Nutrition Facts

• calories229.4
• carbohydrateContent33.2 g
• cholesterolContent38.2 mg
• fatContent7.6 g
• fiberContent1.1 g
• proteinContent6.8 g
• saturatedFatContent4.3 g
• sodiumContent167.6 mg
• sugarContent4.7 g