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Hokkaido milk bread is renowned for its delicate aroma of milk, its irresistibly soft and chewy texture. Making this bread at home is surprisingly simple and doesn't require much time. With detailed guidance from Mytour, you'll soon have golden-brown loaves of fragrant bread to enjoy with your morning coffee.
1. What makes Hokkaido bread special?
Hokkaido, Japan, is blessed with a temperate climate and lush green plains, providing an ideal natural environment for raising cattle, goats, and sheep. Free-range grazing and abundant food sources have ensured the optimal development of livestock, resulting in incredibly fresh, delicious milk with a light, creamy taste. This has led to the creation of renowned specialties such as Hokkaido fresh cream, Hokkaido cheese...
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Fresh Hokkaido milk is also incorporated into the recipe for creating the extraordinary Hokkaido milk loaf. The bread boasts a beautiful golden-brown crust, with a subtle, sweet aroma of milk. The interior is dense and chewy, rather than fluffy like bread made with leavening agents. This simple yet impressive bread can win over even the most discerning diners.
2. How to make Hokkaido bread at home
The following recipe uses 2 rectangular loaf pans. If you only have 1 pan, simply halve the quantities of the ingredients.
Preparing the ingredients
- 540g bread flour
- 60g cake flour
- 250g unsweetened Hokkaido fresh milk
- 150g whipping cream
- 80g white sugar
- 10g instant yeast
- 30g milk powder
- 1.5 teaspoons salt (about 8g)
- 1 large egg
** If you don't have cake flour, you can substitute with bread flour. If you don't have Hokkaido milk, you can use regular milk.
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Steps to follow
Step 1: Prepare the yeast
- The yeast preparation process is crucial because if the yeast is not activated, the Hokkaido bread won't rise, and the baking process may fail.
- Pour fresh milk into a bowl and place it in a pot of water or microwave. Heat the milk to about 35-40 degrees Celsius, then remove it from the heat. Add the yeast and 5g of sugar to the milk bowl, stir well. After about 5-10 minutes, the yeast will activate and foam up like crabgrass. If the yeast does not activate, discard it and start over.
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Step 2: Mix the flour
- In bowl (1), combine cake flour, bread flour, milk powder, sugar, and salt. Use a whisk to mix well.
- In bowl (2), combine eggs and whipping cream, and whisk to blend. Then, add the yeast-infused milk from step 1 to bowl (2) and mix well.
- Gradually pour the egg-milk mixture (from bowl 2) into the flour mixture (bowl 1), stirring well to ensure all ingredients are thoroughly combined.
- Wrap the bowl tightly with plastic wrap or a damp cloth. Let the dough rest for about 20-30 minutes.
Step 3: Knead the dough
- Dust a thin layer of flour onto the work surface, then transfer the dough from the bowl onto the surface. The dry flour layer will prevent the wet dough from sticking to the surface.
- Knead the dough for about 30-40 minutes until it becomes smooth, elastic, non-sticky, and has good elasticity. Test by pressing a finger into the dough; if the indentation springs back, it's ready.
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Step 4: Proof the dough
- Prepare a large bowl and lightly coat the inside with a thin layer of cooking oil. Place the dough in the bowl, turning it several times to ensure the oil coats the dough evenly.
- Wrap the bowl tightly with plastic wrap or a damp cloth and let the dough proof until it doubles in size.
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Step 5: shaping
- Gently punch or press the dough to release air bubbles
- Knead the dough for about 1-2 minutes, then divide it into 8 portions (each weighing 140g)
- Using a rolling pin, flatten each portion into a rectangle, then roll the dough vertically. Flatten again and roll into a round shape.
- Repeat the process until all prepared dough is used.
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Step 6: proof the dough
- Brush a layer of oil onto the baking mold
- Place the dough into a bowl
- Preheat the oven to 50°C for 3 minutes then turn off. Place a cup of boiling water in the oven, put the baking mold in, and proof until the dough doubles in size. Note the proofing temperature should be about 35°C, if it's higher, the bread will lose its taste.
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Step 7: Baking Hokkaido bread
- Once the bread doubles in size, remove it
- Preheat the oven to 170°C for about 15 minutes
- Place the bread in the oven at 170°C for 30-40 minutes until the crust is golden brown
- Remove the bread, brush with whipping cream on the surface to make it fragrant and shiny
- Let the bread cool, then remove it from the mold and enjoy.
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3. Finished Hokkaido bread product
- The Hokkaido bread crust is beautifully golden-brown, while the interior is dense and soft. The bread emits an incredibly enticing sweet aroma. It has a light sweetness without being overly cloying.
- You can enjoy it with jam or pair it with coffee for a delightful breakfast.
- This bread can be consumed within 1-2 days, stored in a sealed bag or container, and kept in a cool place.
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Above is the detailed recipe for making Hokkaido bread from A to Z. Wishing you another delicious and nutritious breakfast option. Stay tuned for more new recipes from Mytour Blog to create a variety of cakes, gifts to enjoy, or for business.
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