Hokkaido Milky Loaf
Ingredients
- 540 g Bread flour
- 109g all-purpose flour
- 16g cornstarch
- 10 g Dry active yeast
- 30 g Milk powder
- 80 g Sugar
- 9 g Salt
- 1 pc Egg
- 250 g Fresh milk
- 150 g Whipping cream
Method
- Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration.
- Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes.
- Take out the dough and press out the gas produced during the proof. Divide it into 4 portions. Round up and let rest for about 20 minutes.
- Roll each dough out and roll up and place in a 13x33x12cm (5x13x4.7in) loaf pan. After shaping, let the dough rise up to 2/3 full. Brush with egg wash or milk. Bake in a preheated 170C/340F (convection baking 157C/315F) oven for about 40 minutes.
Hokkaido milk bread
How to make soft and fluffy Hokkaido Milk Bread