Hokkaido milk bread
The softest, most fluffy wheat bread you have ever tried. It is perfect for a sandwich and because of the way it is made it stays fresh for many days.
bread, fluffy, japanese, milk bread
active dry yeast
skim milk powder
Put 25 grams of bread flour and 125 grams of milk in a pot and mix it thoroughly
Put the pot on the stove and turn on to middle low heat. Heat while whisking until you have a thick and uniform mass resembling a custard
Cool the mixture down. It can be luke warm when it is mixed into the dough, but if it is too warm it will kill off the yeast
Mix and knead the dough
If your active dry yeast is the type that require activating, add it to the 25 grams of milk and let stand for 5 minutes until frothy.
Mix bread flour, skim milk powder, salt, and sugar in the bowl of your mixer
Crack the egg into a bowl and mix it lightly with a fork
Make a hole in the middle of the flour, pour 25 grams of egg and 120 gram of the tangzhong into the hole. Reserve the remaining egg for egg wash later
Add the 25 grams of milk and yeast, or in case you added the yeast to the milk earlier add the mixture.
Add 75 grams whipping cream.
Attach the bowl to the mixer and mix the dough with the paddle on low speed until everything is incorporated
Switch to the dough hook and knead the dough until it passes the window pane test. If the dough is too wet and won't clear the bottom of the bowl add a bit more flour
I kneaded for about 20 minutes before my dough passed the window pane test.
Brush a bowl with a bit of oil. Shape the dough into a ball and put it in the bowl. Flop it around until the ball is covered in oil
Cover the bowl and let the dough rise somewhere warm until it has doubled in size
Butter a bread pan
Divide the dough into four equally sized pieces. I weighed the dough, but I am weird like that
Take a piece of dough and make it into a quick ball. Press it flat with your hand
Roll the dough to an approximate rectangle about a half cm thick
Roll the dough into a taut roll
Press the dough flat and roll it out again. It will become very long and should be about the same width as your bread pan
Roll the dough from the short edge and put it into the pan
Continue with the remaining three dough pieces and put them all in the pan. They should about fill the bottom
Cover the pan and let the dough rise to double size
When the dough is about risen, heat the oven to 170°C/340°F½
Mix the remaining egg for earlier with a splash of milk
Brush it carefully onto the risen dough
Bake the bread about 30-35 minutes until it is done. About half way through the bake, turn the bread the other way around to promote even baking
Take it out of the oven and remove from the pan. Let cook for a minimum of 30 minutes on a wire rack
https://foodgeek.dk/en/hokkaido-milk-bread-recipe/ - Hokkaido milk bread