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Hokkaido Milk Bread

Hokkaido Milk Bread

Hokkaido Milk Bread

Hokkaido Milk Bread - Light and fluffy Japanese bread that is easy to make! This milk bread recipe uses the tangzhong roux method which helps create a tender loaf of bread that's perfect with a bit of butter on it for breakfast! ^^ CLICK TO SEE FULL RECIPES ^^ | Bread | Bread Recipes | Bread Pudding | Bread Machine Recipes | Bread Pudding Recipes | Bread Baking | Bread Recipes Homemade | Bread Recipes Easy | Bread Recipes Artisan | Bread Recipes For Bread Machine | Bread Recipes Videos | #wandabaker

Total time:

Ingredients:
Starter :
1/4 cup water
1/4 tablespoon bread flour
1/4 cup whole milk
Dough :
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Instructions:
  • First step is In a small saucepan over medium heat, combined the ingredients for the starter. Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potatoes. Transfer to a bowl and cover with plastic wrap. Let sit until the starter gets to room temperature.
  • And then, In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt. Once mixed, add in milk, starter, and beaten egg. Using the dough hook attachment, beat on low for 5 minutes. Add in butter and beat 5 more minutes. Turn the speed up to medium and beat for a final 5 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let sit for 1 hour or until the dough has doubled in size.
  • And then, visit for full instruction : https://mildlymeandering.com/hokkaido-milk-bread-shokupan/



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