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Before you jump to Hokkaido (Japanese Milk Bread) recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Treats.
We are all aware that eating healthy meals can help us feel better in our bodies. Increasing our consumption of healthy foods while lowering the intake of unhealthy types plays a part in a more healthy feeling. A salad helps us feel a lot better than a piece of pizza (physically at any rate). Deciding on healthier food choices can be challenging when it’s snack time. Shopping for snacks can be a challenge because you have so many options. There’s nothing like one of these simple healthy foods when you really need an energy-boosting treat.
If you might be looking for a fast snack, you can’t go drastically wrong with a whole grain one. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for the afternoon meal. Chips and crackers made from whole grains can be great for quick snack foods to eat on the go. Deciding on whole grain food items is always better than eating the highly processed grains we commonly find in our grocery stores.
A large selection of instant health snacks is easily accessible. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to hokkaido (japanese milk bread) recipe. To cook hokkaido (japanese milk bread) you need 14 ingredients and 17 steps. Here is how you achieve it.
The ingredients needed to prepare Hokkaido (Japanese Milk Bread):
- Use For the starter:
- Provide 1/3 cup bread flour
- Prepare 1/2 cup whole milk
- Take 1/2 cup water
- Get For the dough:
- Provide 3 cups bread flour
- You need 1 teaspoon salt
- Take 1/4 cup sugar
- Provide 2 1/4 teaspoons rapid rise yeast
- Get 4 tablespoons softened butter
- You need 1 egg room temp
- You need 1/2 cup warmed milk
- Take Milk for brushing on top before baking
- Use Melted butter to brush on top after cooking
Instructions to make Hokkaido (Japanese Milk Bread):
- In small sauce pan, combine all ingredients for the starter. Whisk until smooth.
- On medium heat, cook until thickened. Spoon should leave trail on bottom of pan.
- Remove from heat and place in bowl. Cover with plastic wrap and push down so wrap sits on top of starter. This prevents skin from forming.
- Mix flour, sugar, yeast half the starter mixtureand salt. Stir until combined.
- In stand mixer bowl with doughhook attatched, add flour mixture, butter, egg and milk.
- Mix on low speed until dough is sticky but pulls away from sides and doesnt stick to hands.
- You may have to add some flour if it appears to loose.
- In bowl, grease tops and sides of dough.
- Cover with towel and let rise until doubled in size.
- Punch down. Divide dough into rolls or loaves. Can even use for cinnamon buns.
- Place in greased pan and let rise again.
- Brush tops with milk.
- Bake at 350 until golden brown.
- If browning to fast, cover withfoil until bread is cooked completely.
- Serve hot. This bread stays soft for days in wrap.
- I made 5 mini loaves and one pan of rolls from this recipe :)
- The starter you have left you can make another batch with or recipe can be doubled to use all of the starter.
It is a very light and fluffy bread with a springy texture that is lightly sweetened. Hokkaido Milk Bread (Soft, Fluffy Asian Bread). The ultimate soft, fluffy, Asian-style bread with tender-but-chewy texture…it seems impossible to recreate at home but as I will show you, it is so easy! I LOVE all kinds of bread: baguette, croissant, Chinese steamed buns, and this Hokkaido milk bread. This Japanese sweet bread is a staple in Asian bakeries.
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