Hokkaido Milk Bread

Introduction to Hokkaido Milk Bread

Hokkaido Milk Bread, known for its fluffy and light texture, originates from Japan's Hokkaido region. This bread is renowned for its unique texture, achieved through a special Japanese technique known as Tangzhong, which involves making a roux for incredible softness. With origins in the 20th century, this bread has grown in popularity worldwide as it remains soft for days, making it ideal for families and bakers alike.

Ingredients

• Bread Flour - 350 grams
• Sugar - 50 grams
• Salt - 5 grams
• Instant Yeast - 7 grams
• Whole Milk - 125 ml
• Heavy Cream - 75 ml
• Milk Powder - 20 grams
• Unsalted Butter - 40 grams, softened
• Egg - 1 large
• For Tangzhong: Water - 120 ml
• For Tangzhong: Bread Flour - 30 grams

Preparation of Tangzhong

Tangzhong is a crucial step in making Hokkaido Milk Bread. It involves cooking a portion of the flour with water to a gelatinized, paste-like consistency. This allows the dough to absorb more liquid, leading to a softer texture.

1. In a small saucepan, combine bread flour and water.
2. Whisk over medium heat until the mixture thickens to a paste, this should take about 3-5 minutes.
3. Remove from heat and let it cool to room temperature before using in the dough.

Making the Dough

With the Tangzhong ready, you can proceed to make the dough. This process involves combining all the ingredients, kneading the dough, and allowing it to rise.

1. In a large mixing bowl, combine bread flour, sugar, salt, and instant yeast.
2. Add cooled Tangzhong, whole milk, heavy cream, an egg, and milk powder to the dry ingredients.
3. Mix with a stand mixer on low speed until the dough is smooth.
4. Add the softened unsalted butter in chunks.
5. Increase speed and knead until the dough becomes elastic and pulls away from the sides of the bowl, approximately 10 minutes.
6. Place the dough in a greased bowl, cover with a damp cloth, and allow it to rise until doubled in size, about 1-2 hours.

Shaping and Baking

After the first rise, the dough is deflated and shaped before its final bake. Shaping ensures even baking and the bread's signature soft texture.

1. Punch down the risen dough to remove air bubbles.
2. Divide dough into three equal parts and shape each into a ball.
3. Roll each ball into an oval and fold both sides inward, then roll it up like a Swiss roll.
4. Place each roll in a loaf pan and cover it with a cloth.
5. Allow it to rise again until doubled, another hour.
6. Preheat oven to 175°C (347°F).
7. Egg wash the top of the dough with remaining egg.
8. Bake for 25-30 minutes, or until golden brown.
9. Remove from oven and cool on a wire rack.

Enjoying Hokkaido Milk Bread

This bread's incredible softness makes it perfect for various uses. Enjoy it warm with butter or jam, or use it as a base for delicious sandwiches. Its soft texture pairs well with savory and sweet toppings, providing versatile meal options.

Store leftover bread in an airtight container at room temperature to maintain its softness. If you plan to keep it for longer, consider freezing it, which helps preserve its texture and taste.

Set a timer for your next bake. Return for more exciting bread recipes!