Japanese Milk Bread/ Hokkaido | How to make Japanese Milk Bread/ Hokkaido

By Sweta Shet  |  20th Nov 2016  |  
5 from 1 review Rate It!
  • Japanese Milk Bread/ Hokkaido, How to make Japanese Milk Bread/ Hokkaido
Japanese Milk Bread/ Hokkaidoby Sweta Shet
  • Prep Time

    2

    1 /2Hours
  • Cook Time

    40

    mins
  • Serves

    4

    People

11

1





About Japanese Milk Bread/ Hokkaido Recipe

A soft milk bread.

Japanese milk bread/ hokkaido is a delicious dish which is enjoyed by the people of every age group. The recipe by Sweta Shet teaches how to make Japanese milk bread/ hokkaido step by step in detail. This makes it easy to cook Japanese milk bread/ hokkaido in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Japanese milk bread/ hokkaido at home. This amazing and mouthwatering Japanese milk bread/ hokkaido takes 150 minutes for the preparation and 40 minutes for cooking. The aroma of this Japanese milk bread/ hokkaido is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Japanese milk bread/ hokkaido is a good option for you. The flavour of Japanese milk bread/ hokkaido is palatable and you will enjoy each and every bite of this. Try this Japanese milk bread/ hokkaido and impress your family and friends.

Japanese Milk Bread/ Hokkaido

Ingredients to make Japanese Milk Bread/ Hokkaido

  • flour - 2 1/2 cups
  • Powdered sugar - 1/4 cup
  • salt - 1/4 teaspoon
  • Milk powder - 1 tablespoon
  • Active dry yeast - 2 1/2 teaspoon
  • Milk - 120 millilitre, lukewarm
  • butter - 2 tablespoon, soft
  • For water roux:
  • flour - 1 1/2 tablespoon
  • water - 100 millilitre

How to make Japanese Milk Bread/ Hokkaido

  1. Make the water roux. For this mix flour and water in a pan and heat on low. Keep stirring till it becomes thick like a custard. Keep aside to cool. But stir in between so it won't form a layer on the top.
  2. After the water roux has cooled down, keep yeast for proofing. For this take quarter cup water in a bowl, add a pinch of sugar, mix and sprinkle the yeast on top. Leave aside for 5 minutes.
  3. Now for the dough, sieve flour, sugar, salt and milk powder in a bowl. Make a well add yeast, water roux and mix lightly.
  4. Then add milk little by little and make a dough. It should be sticky and soft.
  5. Leave it for 5 minutes, then knead for about 15 minutes, adding the butter as you knead. It should become non sticky and elastic. Put in a greased bowl, cover with cling wrap and keep in a warm place for 45 minutes to 1 hour.
  6. Before proofing, it looked like this.
  7. After 1 hour.
  8. Take out on a floured surface and knead briefly. Make 4 portions and roll into balls and keep aside for 15 minutes.
  9. Next, roll each portion into a rectangular form and then make a roll from the narrow end, like a swiss roll. Press, give one right turn and turn over. Roll again and repeat same process.
  10. Keep into a baking pan and keep for proofing for 45-50 minutes.
  11. Preheat oven at the end of the proofing time to 180 centigrade.
  12. Brush milk on the bread and bake for 30-35 minutes.
  13. Let it cool completely before serving.

Reviews for Japanese Milk Bread/ Hokkaido (1)

Andrea Srivastava2 years ago

Nice recipe
Reply

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