Hokkaido Milk Bread

Hokkaido Milk Bread

1/4 cup granulated sugar
1/4 cup water
1/4 cup whole milk
2 1/2 cup bread flour
1/4 tablespoon bread flour

  • 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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