Light, feathery, and soft as a cloud. Alexi shows us what makes Hokkaido Milk bread so special.
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Milk and bread aren’t typically thought of as important foods in Japan, so how did Hokkaido Milk bread become a Japanese staple? Alexi explains how Hokkaido Milk bread came to be while demonstrating how to make it.
Hokkaido Milk Bread Recipe:
Starter
1/4 cup flour
1/4 cup milk
1/4 cup water
Dough
2 1/2 cups flour
1/4 cup sugar
2 1/4 teaspoons active dry yeast
1 teaspoon salt
1 tablespoon sweetened condensed milk
1/2 cup milk
2 eggs, separated and beaten (one for the dough, one for the egg wash)
1/4 cup unsalted butter, softened
In a large bowl combine your flour, sugar, yeast, and salt.
Next, add your Hokkaido Milk or sweetened whole milk mixture to your dry ingredients.
Follow this with 1 beaten egg and your starter and mix well.
Take your softened butter and roughly work into your mixture.
Once everything is roughly combined, remove your dough out onto a floured work surface and knead for about 10 minutes.
Lightly oil a clean bowl and place your dough in the bowl. Cover with a towel and allow your dough to rest for about 1 hour or until it has doubled in size.
Once your dough is fully proofed, cut it into about 4 equal pieces.
Roll out your dough into a rectangle about the size of your bread pan. Fold in the long sides of your flattened dough and roll it up into a little pudgy roll. Do the same for your other three pieces of dough.
Once you have your dough pieces rolled up, grab a rectangular loaf pan. Lightly oil the pan and place your dough pieces side by side in the pan.
Allow the dough to rest for another 45 minutes and in the meantime preheat your oven to 350°F (177°C).
Leave a comment with any questions you have and we’ll make sure to include it in a future video.
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