Japanese Milk Bread | Hokkaido Milk Bread
This Japanese Milk Bread otherwise known as Hokkaido Milk Bread is quite a unique in the world of breads.
Find the full recipe here: https://www.chef-development.com/japa...
Japanese Milk Bread is unique because of it's use of a Tangzhong, which is a water and flour roux. The Tangzhong helps the dough retain extra moisture, producing some of the softest, fluffiest dough you are ever likely to eat.
In this recipe we will be using whole milk instead of water in our Tangzhong, just because we be extra like that.
Eat it as is or use this Hokkaido Milk Bread for a whole host of sweet or savoury recipes.
I glazed mine with a little melted butter and garlic honey and finished it off with some fresh thyme and Maldon sea salt.
Big love! x
Learn how to not line a tin like a dumb-dumb here:
• You're Lining Your Tins Like An IDIOT!!! |...
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FULL JAPANESE MILK BREAD RECIPE: https://www.chef-development.com/japa...
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INGREDIENTS:
For the Tangzhong:
20g strong white flour
100g whole milk
For the dough:
300g strong white bread flour
30g sugar
6g salt
7g dry instant yeast (or 15g fresh yeast)
10g dry milk powder
110g whole milk
1 large egg