Description
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 3 hrs 25 mins
Servings: 8