Food & Drink Magazine

Hokkaido Milk Bread (one Proofing)

By Rumblingtummy @RumblingTummi
My first experience with Hokkaido Milk Bread was back in 2006.  Back then, I have zero knowledge of bread making and that recipe was the first successful recipe that I had attempted.
Ten years later, I am attempting it again but this time with only one proofing.  I wonder why we need to do two proofing in the past?  Any bread expert out there who can enlighten me?
Hokkaido Milk Bread (one proofing)
Findings: As far as my memory can stretch, this bread really live up to standard.  It is soft and fluffy and most importantly, I know there isn't any preservative used.
I will try this recipe again with a double proofing to see the difference some time later.
What you need:
600g bread flour10g instant yeast30g milk powder80g sugar8g salt1 egg250ml milk150ml whipping cream
egg wash
Greased a baking loaf pan.
Mix all ingredients together to form a rough dough.
Knead until it is smooth and piable.
Divide dough into 4.
Using a rolling pin, roll into a long rectangle.
Roll down to form a roll.
Place into 4 rolls into the baking loaf pan and let it rest for 1 hour.
Glaze with egg wash. (I should have omitted this since I am using a close lid bread pan).
Bake at 170°C for 30 – 40 mins.
There are many occasions that I bought the same book without realizing until I reached home.
Hokkaido Milk Bread (one proofing)
Since I have an extra copy of this book and thus I would love to give this away (only applicable to Singapore).
If you are interested, just leave me a comment and your email address.  Entry should be submitted not later than 31 August 2016.  Still enough time for you to try out the recipe from the book.
If I have more than one request, then I will go by balloting.
Do join in the fun.
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