Hokkaido Japanese Super Soft Milk Bread

Hokkaido Japanese Super Soft Milk Bread


bothersome supplementary ethnic dishes is always fun. This Hokkaido Japanese Super Soft Milk Bread recipe is guaranteed to please. It takes 105 minutes to prepare this four-serving recipe. Everyone will enjoy these sweet and savory treats. advance them occurring next your favorite Japanese dinner for a ethnic celebration. This well-to-do and creamy bread recipe combines sweet and Delicious delectable ingredients to pack a palate all right punch. We know you will enjoy this treat.

The ingredient of Hokkaido Japanese Super Soft Milk Bread

  1. 6 3/8 tablespoons flour
  2. 1/2 cup water
  3. 1/2 cup milk
  4. 6 1/2 ounces tangzhong
  5. 4 1/2 cups wheat flour
  6. 6 3/4 tablespoons granulated sugar
  7. 1 5/16 teaspoons salt
  8. 1 1/4 tablespoons milk powder skimmed
  9. 15/16 tablespoon instant yeast or dry bakery
  10. 5 5/8 tablespoons egg
  11. 3 1/3 tablespoons stuffy cream
  12. 3 tablespoons milk lighthearted
  13. 3 1/2 tablespoons melted butter
  14. 1 egg for glaze

The instruction how to make Hokkaido Japanese Super Soft Milk Bread

  1. In a saucepan, combine flour, water and milk. On low heat, stirring, bring mixture to a temperature of 65 degrees Celsius, the mixture will thicken to have the consistency of thick cream.
  2. Let it cool in a bowl covered with a plastic film. Can be prepared the day before.
  3. Preheat oven to 180 degrees C.
  4. In mixer bowl, add tangzhong, wheat flour, sugar, salt, milk powder, egg, cream, and milk. Begin kneading gently, after 3 to 4 minutes add the melted butter.
  5. Knead for 5 to 7 minutes to get a homogeneous, well-softened dough.
  6. Cover the bowl of the food processor with a plastic wrap. Let dough rise for 45 minutes in a draft free location.
  7. Grease a 20 centimeter long baking pan.
  8. Place the dough on a lightly floured surface.
  9. Cut into 3 equal parts, form balls. Roll one ball into an oval. Lengthwise, fold one side to center, fold other side on top of first fold. Then, roll up the dough lengthwise to form a roll. Repeat with remaining 2 dough balls.
  10. Place all 3 rolls in baking pan side by side.
  11. Allow dough to rise until doubling in volume.
  12. Brush egg yolk on dough.
  13. Bake for 30 to 35 minutes.
  14. Cool on rack.

Nutritions of Hokkaido Japanese Super Soft Milk Bread

calories: 820 calories
carbohydrateContent: 134 grams
cholesterolContent: 195 milligrams
fatContent: 24 grams
fiberContent: 17 grams
proteinContent: 28 grams
saturatedFatContent: 12 grams
sodiumContent: 950 milligrams
sugarContent: 25 grams

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