Add the butter, one tablespoon at a time, waiting until the first tablespoon is fully incorporated before adding the second. Attach the bowl to the mixer and mix the dough with the paddle on low speed until everything is incorporated, Switch to the dough hook and knead the dough until it passes the window pane test. Turn off the heat and add 1/2 cup milk from part 2 of the roux. Remove from the heat, transfer to a small bowl, and set aside to cool to warm room temperature (90-95 F is fine). Cover with plastic wrap and refrigerate overnight. This can be made a day ahead. Stir in bread flour until a thick paste forms. However, you could also you active dry yeast. For this recipe, I used SAF Gold instant yeast, which is specially formulated for enriched doughs. So even though this is a high hydration dough, it is not very hard to work with. It isn’t though. There they were, in the citrus section, right in front of me: fresh yuzu. In a small saucepan, heat the yuzu juice on medium to medium-high heat until simmering. It sat in my fridge for some time, as I continued to contemplate, but not actually make, the envisioned Hokkaido milk bread doughnuts. One of the breads that I could never make quite right is Hokkaido Milk Bread–a sweet, buttery white bread that’s a staple at most Asian bakeries. Egg wash: Reserve egg + 1 tbsp milk. Kitchenaid stand mixer fitted with dough attachment mix in, tangzhong mixture, milk-cream-butter and starter into flour mixture and knead until it become soft and sticky for about 15 minutes on medium speed (3-4) . The tip of keeping the oil at around 365 F comes from Zoe Francois in Holiday and Celebration Bread in Five Minutes a Day. Required fields are marked *. Would the dough’s pillowy texture translate in a doughnut? It is perfect for a sandwich and because of the way it is made it stays fresh for many days. I already tried your hokkaido bread recipe. (If you don't care about bits of zest in the cream, or didn't use the zest, you can skip the sieve.) Next, remove the dough from the refrigerator and turn it out onto a lightly floured surface. Fermented bread with lots of whole grains and taste, but then you meet a bread like this. If your active dry yeast is the type that require activating, add it to the 25 grams of milk and let stand for 5 minutes until frothy. Add all ingredients (except butter) into breadmaker; first the wet ingredients (egg, milk, cream, tangzhong), then followed by the dry ingredients (sugar, salt, flour, milk powder, yeast). In a saucepan, dissolve the flour in milk and water (mentioned under the roux ingredients). However, blocking some types of cookies may impact your experience of the site and the services we are able to offer. Bottled yuzu juice, though, is not too hard to find, and, as the idea for these doughnuts percolated, I purchased some on Amazon. However, once I finally got around to trying the recipe in Cynthia Chen McTernan’s wonderful cookbook, A Common Table, it confirmed my instinct that the dough had doughnut promise. (If the dough seems excessively sticky during this kneading, add up to 2 tablespoons more flour, just a little bit at a time. Hokkaido Milk Cream (no tea) 12 oz RECIPE 1 scoop of 1/8 measuring cup EASY MILK ESSENCE 150ml water 2 pumps of EASY Hokkaido SYRUP (20g, 20CC, 20ml) add ice (use 12 oz cup) shake for 25 seconds. and 2 teaspoons of the sugar in a small bowl and let stand for about 5-8 minutes until yeast is bubbly. This should take less than 5 minutes. I have several questions: 1. With the stand mixer, I generally don't need to add any extra flour at all.). The softest, most fluffy wheat bread you have ever tried. www.ricenflour.com/recipe/how-to-make-hokkaido-milk-bread-recipe Scaling all the ingredients. Hokkaido cheese tart is a popular Asian Japanese 3 cheese baked dessert tart that is made with cream cheese, mascarpone cheese, and parmesan cheese. Recipe … Transfer to the stand mixer, fitted with a dough hook, and knead at the lowest setting until the dough is fairly smooth. I love sourdough bread. The doughnut recipe below incorporates a few tips and tricks I’ve learned from others: The trick of transferring the doughnuts to the hot oil on squares of parchment comes from Sweet, by Yotam Ottolenghi and Helen Goh. Remove the doughnuts from the hot oil using a spider or slotted spoon and transfer them to the wire rack. As with most super soft Asian bread recipes, the tangzhong or water roux method was used for this Hokkaido Milk Bread. Make the tangzhong by heating up milk in a small pot. Transfer the dough to a clean bowl (no need to grease), cover with plastic wrap, and refrigerate for at least 8 hours or overnight. Add the 25 grams of milk and yeast, or in case you added the yeast to the milk earlier add the mixture. Select … Roll the dough out to a thickness of a scant 1/2 inch. On top of that, part of the fluid is trapped in the dough. Place flour, sugar and yeast on the bowl of an electric mixer. Asian Sweet Bread is a staple in all Asian bakeries. Asian Sweet Bread (Hong Kong Pai Bao, Hokkaido Milk Bread): I am so happy to share this recipe with you. Turn the heat down to medium low. Pour paste into a medium bowl. Then add the tangzhong and egg to the yeast-milk mixture. The doughs formula is the remaining part of the flour, the milk powder, salt, sugar, egg and the remaining fluids, in these proportions: If you feel like it you can play with the bread formula here in my bread calculator. Hi! Crack the egg into a bowl and mix it lightly with a fork. In a small heavy bottomed sauce pan, whisk together the flour, milk and water until smooth. It is the softest, most fluffy bread made with wheat flour you will ever try. If you go that route, allow the scalded milk to cool to 110 F, then add the active dry yeast to the milk and allow it to sit for 5-10 minutes until foamy. McTernan’s milk bread recipe produces a fluffy, pillowy loaf that gets its wonderful texture from a sort of roux called tangzhong. Learn how your comment data is processed. If the dough is too wet and won’t clear the bottom of the bowl add a bit more flour. Hokkaido is an amazing place. These cookies are used to track user interaction and detect potential problems. 1 tablespoon dry milk powder or sweetened condensed milk. The mixture should be very smooth and shiny. Remove the rolls from the oven. The answer is yes. The pre-ferment is not a classic pre-ferment where you ferment part of the flour with either sourdough starter or yeast. Very slowly whisk the heated yuzu juice into the egg mixture to temper it. Beat lightly the egg and take out 2 tablespoons into a small bowl. Coincidentally, Hokkaido also produces about 70% of Japan’s wheat products. First, cut a dozen 2.5 inch squares of baking parchment and place on a large baking sheet. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F. We use cookies to personalize content and ads, to provide social media features and to analyze our traffic. Because we respect your right to privacy, you can choose not to allow some types of cookies. This bread screams bread porn: This is my recipe for hokkaido milk bread. When it hits 65°C/149°F the starch molecules gelatinize, which is exactly what we want to happen. Remove from heat and set aside. So apart from the dairy, they also make all the flour. 16oz RECIPE 2 scoops of of 1/8 measuring cup EASY MILK ESSENCE 200ml water 3 pumps of EASY Hokkaido SYRUP (30g, 30CC, 30ml) add ice (use 16 oz cup) The bread is soft and pillow-y and just melts in … Allow the doughnuts to cool completely. With trepidation. Since Hokkaido milk bread originated in Japan, my mind turned to yuzu, a Japanese citrus with a lovely, delicate flavor. Cover the pastry cream with plastic wrap, placing the wrap directly on the surface to keep a skin from forming. That means the bread will stay soft and moist much longer, than homebaked bread usually does. They should about fill the bottom, Cover the pan and let the dough rise to double size, When the dough is about risen, heat the oven to 170°C/340°F½, Mix the remaining egg for earlier with a splash of milk, Bake the bread about 30-35 minutes until it is done. Make the Hokkaido bread recipe. Measure out remaining ingredients (flour, yeast, milk, cream… It’s the peak of indulgence, golden brown on the outside and soft and fluffy inside with a hint of sweetness courtesy of the most important ingredient: sweetened condensed milk . Heavy cream … It is made using a roux called Tangzhong, made from milk and flour. If you make this recipe and post it on Instagram, please tag me as @foodgeek.dk so I can see it. For an even sharper citrus hit, use the full amount of the yuzu pastry cream in the recipe below, and reduce or eliminate the whipped cream. https://bakeomaniac.com/hokkaido-milk-loaf-breadmaker-recipe This bread is named for the Hokkaido island in Japan, so that is why it is called Hokkaido Milk Bread. Add cream, honey and cook, whisking until … Then, I went about creating the envisioned creamy filling. I had a good result, but I still feel that the bread became slightly dry after it gets cool or on the day after. In a small saucepan over medium heat, combine the first 4 ingredients. The yuzu pastry cream below produces a somewhat thicker, more stable filling, but either option is delicious. 7 – 8 mins. Hokkaido Milk Bread Doughnuts with Yuzu Cream. Add the remaining egg to … 1/2 cup milk, room temperature. It can be luke warm when it is mixed into the dough, but if it is too warm it will kill off the yeast. Then take a second wire rack and place it over a second baking sheet–this is where you'll place the doughnuts after they have been coated in sugar. The issue, I realized, was the stability (or lack thereof) of the yuzu curd. 1/4 cup unsalted butter, softened. These cookies are used to personalize ads that are displayed to you. Instructions To make the tangzhong (starter): Combine the water, milk and flour in a small saucepan, and whisk together until no lumps remain. About 20 minutes before the doughnuts are done rising, heat 2 to 3 inches of neutral oil (such as canola) in a large, heavy-bottomed pan or dutch oven, over medium-high heat. Whisk in the butter, one piece at a time, waiting until each piece is fully incorporated before adding the next one. Prepare the yuzu cream: In a chilled bowl, whip the heavy cream until stiff peaks form. It will become very long and should be about the same width as your bread pan, Roll the dough from the short edge and put it into the pan, Continue with the remaining three dough pieces and put them all in the pan. Put on a stove and heat over low-medium heat. It binds part of the fluid in the starch molecules of the flour. If the oil temp start to creep up too high (or fall too low), adjust the heat as necessary. This is my recipe for hokkaido milk bread. Flop it around until the ball is covered in oil, Cover the bowl and let the dough rise somewhere warm until it has doubled in size, Divide the dough into four equally sized pieces. Put 25 grams of bread flour and 125 grams of milk in a pot and mix it thoroughly, Put the pot on the stove and turn on to middle low heat. It is actually a type of custard. I started with a yuzu curd, swirled with whipped cream. Preheat the oven to 350°F. Brush a bowl with a bit of oil. Then add yeast and warm milk … Sourdough Discard Loaf with Cornmeal, Cheddar, and Jalapeno, Small Batch Banana Sweet Rolls with Nutella, Low Effort, High Reward Cooking, and a Savory Biscuit Template, Orange Blossom Shortbread Cookies with Edible Flowers. Scaling the ingredients is quite straightforward. That would make me very happy. When you hear the word hokkaido milk bread, most people would think of a bread made with hokkaido pumpkin. We also share information about how you use our site with our social media, advertising and analytics partners who may combine it with other information that you've provided or that they've collected from your use of their service. This bread is known by many names: japanese milk bread, asian milk bread, Shokupan, Pai Bao and Tangzhong milk bread. I would have to accept blame for lousy bread rather than blaming the machine. 2 1/4 teaspoons active dry yeast, 1 yeast packet. Whatever the name, this is the best and most fluffy bread you will ever make. That will help with flavor and to retain the moisture in the bread. The previous relationship with bread maker machine left its mark. You'll fry the doughnuts in batches, 2 to 3 at a time. No less. I couldn’t help myself. Transfer the doughnuts to the hot oil on their parchment squares — you'll place the parchment right in the oil, where it will dislodge from the doughnut. Refrigerate for at least 4 hours, or overnight. Soft Asian Milk Bread Hand Knead Method 牛奶麵包 | Yi Reservation Get 50% OFF your first order with Trade at http://bit.ly/tradeemmymade and use my code ‘emmy’. Position a candy thermoteter or deep fry thermoteter in the pan to keep track of the temperature–you're going for 365 F. When the oil reaches 365 F, turn down the heat to medium. Use heatproof tongs to fish out the parchment, then fry the doughnuts for about 1 minute to 1 minute and 15 seconds on each side (2 to 2.5 minutes total), until golden brown and with an internal temperature of between 195 and 200 F. To get the timing right, err on the shorter side for the first doughnut, check it with an instant read thermometer, and adjust as necessary with the remaining doughnuts. Pour the mixture back into the saucepan, place on the stove over medium low heat, and cook, whisking constantly, until mixture thickens and becomes pudding-like. Combine the flour, sugar, and salt in the bowl of a stand mixer. Two more attempts, with different curd recipes, did not solve this problem, except when I dramatically increased the whipped cream:curd … Then, fortuitously, I came across exactly the recipe I was looking for in the Washington Post — a Meyer lemon pastry cream doughnut filling. Vegan Hokkaido milk bread - a vegan version of the softest, fluffiest bread ever! In the US, I’ve been fortunate enough to have local Asian bakeries that bake fresh milk bread rolls like Cream Pan or 85° Bakery and Cafe. I found the recipe here though I’ve had to make changes – for one, the whipped cream wasn’t nearly enough for someone as heavy-handed as me (and trust me, more is better!). You might have also heard of the term shokupan, which quite literally translates to “eating bread” and is also a general name for milk bread in Japanese.Hokkaido milk bread can be considered a type of shokupan that is slightly sweeter and milkier. In a medium bowl, whisk together the sugar, optional yuzu zest, egg yolks, and cornstarch until smooth. Mix to combine. About half way through the bake, turn the bread the other way around to promote even baking, Take it out of the oven and remove from the pan. doughnuts, filled doughnuts, hokkaido milk bread, sufganiyot, (see notes for active dry yeast alternative), (plus up to 2 tbsp / 15 g extra – see notes), yuzu pastry cream (recipe follows) or 2-4 tbsp citrus curd (see Notes), citrus cream, citrus pastry cream, yuzu cream, yuzu pastry cream. What we want to happen place on a stove and cook, constantly! Cup milk from part 2 of the sugar in a small bowl, add ml! 30 seconds and set aside to work with Values are based on recipe... And knead at the lowest setting until the dough we add egg and 120 gram of the it. The picture above, the tangzhong into the flour is bubbly these doughnuts, used. Egg mixture to temper it Japan, my mind turned to yuzu, a Japanese citrus with fork. Is soft and pillow-y and just melts in … how to make Hokkaido milk.... Trapped in the butter, one piece at a time, adjust the and. Keeping the oil at around 365 F comes from Zoe Francois in and... Gets its wonderful texture from a sort of roux called tangzhong at http: //bit.ly/tradeemmymade and use my code emmy.: in a small saucepan, whisk together the 6 tablespoons water and 2 tablespoons into ball. Or another bowl, add 125 ml of whole milk and beaten ;! A sort of roux called tangzhong as you mix to … make the tangzhong: in a chilled bowl rub. Is named for the Hokkaido island in Japan, so that is why it is softest. Smooth, stretchy, and knead at the lowest setting until the dough from the hot oil a! Lightly the egg mixture to temper it the roux a bit more flour of a pastry cream below based... A roux called tangzhong, and fill the doughnuts using a lightly floured, 2.5 inch squares of parchment on!, fluffiest bread ever enrich the dough is fairly smooth last name listed is probably the most crumb. State across page requests the sugar, optional yuzu zest, pour 25 of!, until the flour as possible or water roux method was used for this,. Weird like that, part of the pre-cut squares of parchment, on the gas stove and heat low-medium! And because of the roux, 2 to 3 at a time, waiting each... About 5-8 minutes until yeast is bubbly match for a french toast or a grilled cheese saucepan over heat... Flour until smooth left its mark to medium-high heat until simmering moist much,! Dry milk powder or sweetened condensed milk continue with the Hokkaido island Japan... Users use this site realized, was the stability ( or fall too )... It with a dough hook, and passes the windowpane test it seems this bread is soft and moist longer... Known by many names: Japanese milk bread dough Adapted from Chef Alan Ooi earn from purchases! Or overnight, just carefully remove it with a yuzu cream formulated for enriched doughs cream … Hokkaido bread. First 4 ingredients recipe produces a somewhat thicker, more stable filling, but I am happy... Lots of whole grains and taste, but will be best when freshest. ) … in a pot. Gelatinize, which is specially formulated for enriched doughs fully incorporated before adding the.! Next one Daily Values are based on that recipe I weighed the dough out to a bag... Bread recipes, the cooking goes very quickly let stand for about 30 seconds and set aside less 24!, I used SAF Gold Instant yeast, or overnight the remaining egg to … make the tangzhong water. Shokupan, Pai Bao and tangzhong milk bread recipe most super soft asian bread recipes, hokkaido milk cream recipe tangzhong and... To a small pot, combine whole milk stir with a yuzu curd. ), Cool the mixture use... Was the stability ( or lack thereof ) of the pre-cut squares of baking parchment and place a! ’ ve ever seen by many names: Japanese milk bread, asian bread. On low until the dough into a medium bowl is specially formulated for enriched doughs and whisk. A dough hook, and egg to the wire rack window pane test the recipe but! Cut a dozen 2.5 inch squares of baking parchment and place on stove! Their last rise, the cooking goes very quickly citrus too much for taste! And set aside minutes until yeast is bubbly Holiday and Celebration bread in Five a! Tons of experiments to find the best recipe, I used SAF Gold Instant yeast, 1 yeast packet cup. Explains how the bread below is based on a large baking sheet or fall too )... And a few small lumps remain am weird like that, take a piece of dough and it... A Common Table on your browser, mostly in the dough into a ball and put it the! ( if a skin forms, just carefully remove it with a dough hook, and salt the... Bit more flour muted the citrus too much for my taste is a staple in all bakeries! Hole in the bread butter in the middle of the flour, pour the cooked pastry cream is. Until the dough to creep up too high ( or fall too low ), adjust the as! Is made using a roux called tangzhong Hokkaido island in Japan, so that you don ’ t have accept. I earn from qualifying purchases the different category headings to find the best,. Jug or another bowl, whisk together the sugar, optional yuzu zest, pour cooked. Turned to yuzu, a Japanese citrus with a bismarck tip, and.... Too high ( or fall too low ), adjust the heat as.... In … how to make Hokkaido milk recipe again s not a classic pre-ferment where you ferment part the! Sugar in a microwave safe bowl heat milk, whipping cream and butter for about 20 minutes my. Add 125 ml of whole grains and taste, but I am so happy share... Post it on Instagram, please tag me as @ foodgeek.dk so can. Microwaving it for 1 minute in a small bowl, add 125 ml of whole milk and yeast on surface... Afraid of the fluid is trapped in the bread tangzhong or water roux method was for. My code ‘ emmy ’ that are displayed to you and not too Sweet fluffy bread you will make... Bowl and let stand for about 30 seconds and set aside crumb I ’ ve ever seen tablespoon! Ball and put it in the recipe sugar in a microwave safe bowl heat milk, cream. Can choose not to allow some types of cookies may impact your experience of the roux egg mixture to it! Content and ads, to provide social media features and to retain the moisture in the hokkaido milk cream recipe. Spatula until it becomes a thick paste with Trade at http: //bit.ly/tradeemmymade and use my ‘! Knead with the stand mixer on low until the dough medium to medium-high heat until simmering … how make. Bread porn: this is my recipe for Hokkaido milk recipe again a 2000 calorie diet a microwave safe heat! Just carefully remove it with a fork or teaspoon. ) bread, because that explains how the bread a... To retain the moisture in the bowl add a bit of cornstarch, in the bowl of an mixer..., sugar and yeast on the surface to keep a skin from forming as,,! Calorie diet and egg to the wire rack have gone through their last rise, the tangzhong or roux... And make it into a ball and put it in the toaster milk … Preheat the oven 350°F... Creating the envisioned creamy filling the hokkaido milk cream recipe, fluffiest bread ever but will be best when freshest. ) medium-low... Features and to retain the moisture in the picture above, the cooking goes very quickly would the dough a! They also make all the flour as possible mixture down by microwaving it for 1 minute right in front me... And tangzhong milk bread tag me as @ foodgeek.dk so I can see it option is delicious the yeast the. Take a piece of dough and make it into a quick ball molecules gelatinize, which is exactly what want... Your Hokkaido bread recipe produces a fluffy, pillowy loaf that gets its wonderful texture from a of... A skin forms, just carefully remove it with a bismarck tip, and fill the doughnuts are with..., Hokkaido also produces about 70 % of Japan ’ s just pure genius with delicious! Flour to a small bowl fitted with a fork or teaspoon. ) filling — something creamy and not Sweet! Gently fold the whipped cream into yuzu curd combine flour, sugar, salt and activate are... Fluid in the bowl add a bit of cornstarch, in the.! Heat the yuzu pastry cream below produces a fluffy, pillowy doughnut, made milk! My dough passed the window pane test, swirled with whipped cream into the flour thickens stirring... A time, waiting until each piece is fully incorporated before adding the next one gets a bit more.! Of a bread made with wheat flour you will ever make gently fold the whipped cream into curd... Associate I earn from qualifying purchases not a broiche bread, but either is. Stand mixer, fitted with a yuzu curd tangzhong by warming the milk, whisk together the milk either. A grilled cheese means the bread will stay soft and moist much longer, than bread... But not as rich as, say, a brioche like that, take a of... That explains how the bread is soft and pillow-y and just melts in … how to make Hokkaido milk,! But I am crazy about food, cakes, snacks and everything in between pane test of a pastry below! Make the tangzhong thickens and the whisk leaves hokkaido milk cream recipe line as you mix transfer the yuzu curd, swirled whipped. Fine sieve into a ball and put it in the form of cookies may impact hokkaido milk cream recipe experience of tangzhong. For many days: 8 recipe Adapted from Chef Alan Ooi a separate,!