Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, hokkaido milk bread. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Hokkaido milk bread is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Hokkaido milk bread is something which I’ve loved my whole life. They’re fine and they look wonderful.

Hokkaido Milk Bread - Light and fluffy pull-apart Japanese bread that is easy to make! To make the hokkaido milk bread taste even more delicious and soft, I add another ingredient - dry This ingredient is often used to make bread taste milkier and softer. If you don't have dry milk. Hokkaido Milk Bread - This Japanese style milk bread with a light, fluffy, tender crumb is so delightful to eat that you will get obsessed with it.

To begin with this particular recipe, we must prepare a few components. You can cook hokkaido milk bread using 12 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Hokkaido milk bread:

1. Get For the Tangzhong - roux
2. Make ready 20 g bread flour
3. Take 100 ml water
4. Take For the main dough
5. Prepare 350 g bread flour
6. Prepare 7 g fast action yeast or 13 g fresh yeast
7. Make ready 1 tsp salt
8. Take 60 g sugar
9. Make ready 1 egg
10. Take 120 ml lukewarm water
11. Prepare 30 g softened butter
12. Make ready milk to glaze

Hokkaido Milk Bread employs the tangzhong method where a pudding like roux (made up of flour and liquid) is first cooked and then added to the rest of the ingredients for the dough. Vegan Hokkaido milk bread - a vegan version of the softest, fluffiest bread ever! This eggless and dairy free milk bread has a cloud-like texture and is perfect for breakfast and snacking. This bread is also known as Shokupan Bread and I am obsessed with this bread.

Instructions to make Hokkaido milk bread:

1. Prepare the roux in a pot over the stove to cook the flour and activate the gluten. Set aside and let cool down. Combine the remaining ingredients in a bowl and add the tangzhong. Let the dough rise at room temperature until doubled in size.
2. After the first rise, shape and place the dough in a loaf tin and let rise for a second time about 50 minutes. After the second rise, wash with milk and bake at 180 C for about 30 minutes or until nice and golden.

This eggless and dairy free milk bread has a cloud-like texture and is perfect for breakfast and snacking. This bread is also known as Shokupan Bread and I am obsessed with this bread. OBSESSED.and so is everyone I have given some to. Hokkaido milk bread - this by far the softest , milkiest bread that I have made ! Like the name suggests it is Japanese in origin.

So that is going to wrap it up with this exceptional food hokkaido milk bread recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!