Tuesday, February 12, 2008

Hokkaido Milk Loaf

This has been in my to-do list for quite sometime until I decided to bake it 2 weeks ago. It got lots of good reviews about it being soft even after 2 days and I have to vouch that because it is still soft even after 3 days !

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The recipe is taken from here but I changed it slightly by adding more cream and reducing a little bit of the milk. This bread uses cream to replace the fat in butter/oil and I used my breadmachine to knead the dough for me. This recipe yields quite big loaf. You may want to make sure that the pan you have is big enough.

Ingredients
1 egg, lightly beaten
220g fresh milk (original is 250g)
180g whipping cream (heavy cream) (original is 150g)
9g salt
80g sugar
540g bread flour
60g cake flour (high ratio flour)
30g milk powder
10g instant yeast

Method

1. Put the ingredients to the breadmaker pan according to the list
2. Select dough function and let the machine knead the dough
3. Once the machine beeps, take the dough out onto a lightly floured table and punch it down
4. Shape the dough into a rectangular shape using your hands (try not to punch too much air out)
5. Roll it out into a swissroll and place it in a butter pan and leave it to rise till double in size
6. Brush the bread with milk or egg wash and bake in a preheated oven at 170C for about 40mins

15 comments:

KWF said...

Zu, this is an absolutely fabulous bread! It's now my favourite breakfast bread. I use it as my base bread dough for other variation.

Zurynee said...

:-) kwf, i still hv half of the dough in the freezer. Mostly likely will do some sweet buns with it ;-)

Zu

KWF said...

Zu, I'm thinking of making some sweet buns (with ingredients). Saw your sweet bun dough recipe. Comparatively, which one yields a softer and fluffier bread? I'm deciding whether to try a new recipe or stick to the hokkaido milk loaf recipe. I've made sweet buns with the hokkaido recipe earlier, it's still good but not as fluffy as in the loaf form. I think can't be help coz loaf tends to have a bigger surface area.

Anonymous said...

Hi Zu
Your bread looks so soft and nice.
I am new in baking, may i know
What is a breadmaker pan, do i need to buy it if i want to try out baking any kind of bread?
For the White chocolate cream biscuit, may i know what is shortening? Where can i buy it from? Is it a packet kind?
Thank You in advance!

Zurynee said...

hi kwf, I find that recipes with more butter yields softer bread. I would recommend the second one.

Zu

Zurynee said...

Hi anonymous,

I have a breadmaker or some pple call it breadmachine. It comes with a pan. If you don't have it, it is fine. Just knead it manually and use regular baking tin to bake your bread.

Shortening is vegetable fats and the most popular brand is crisco. Easily available in supermarkets. Otherwise, baking supply shops do carry their housebrand shortening.

HTH
Zu

Anonymous said...

Must be something nice. Seems many comments on this Hokkiado milky loaf. Would like to try it. Could anyone heard about Korean bread flour and where to obtain these? Seen from one magazine. A mixture of bread flour with glutinious flour.

Anonymous said...

Hi Zu
Thanks for your reply.
For the nonya kaya, u stated 1/2 cup sugar, how many grams is that?
And for the 2 pandan leaves,we must cut into small pieces which u stated, we have to scoop up the small pandan leaves from the kaya once its done right?
And if cooked over the stove, preferably it will take about how long?
Thank you again!

hoangtam/tt said...

Hi Zu,

this is for you :)
http://pwmf.blogspot.com/2008/02/friendship-ball.html

Anonymous said...

Hi Zu,

May i know what's the brand of yr breadmaker. I hv a kenwood breadmaker and my bread loaf always turn out very hard. Yours look so soft.

Zurynee said...

hi anonymous,

Mine is a breville with 2 paddle. I used the dough function and left the dough for an additional 30 mins more after the function ends to give it more time to rise. You may want to give that a try.

HTH
Zu

Anonymous said...

I want to know how to do cuppies cake with upper topping image. Kindly advice thanks. Nice to hear from you.

nani said...

hi, i stumbled upon ur blog. great one! so tempted to try tis cos i have the breville breadmaker too :)

wat do u mean by 'roll it out into a swissroll'?? n did you use the breville breadpan to bake in ur oven?

thanks!

Zurynee said...

hi nani,

Thank you for visiting .. what you need to do is to flatten the dough into a rectangular shape and from one end roll it up just like a swissroll then put it into the pan. For this i used my regular baking tin the machine was used for kneading and rising only :-)

HTH
Zu

daisy said...

Hi Zu!
Have you tried a recipe using the water roux method too? And if so, how did the texture of the roux technic compare with this hokkaido loaf texture?

Thanks,
Daisy