Saturday, June 25, 2016

Hokkaido Milk Loaf 北海道牛奶面包

Turning my new favorite bread (Hokkaido soft milk bread) into loaf form, so my son can slice it to enjoy with his favorite peanut butter ^_^.

Hokkaido Milk Loaf 北海道牛奶面包
*make a 11x22cm loaf tin

275g bread flour
50g all-purpose plain flour
40g caster sugar
1 and 1/2 tsp instant yeast
1/4 tsp fine salt
140g fresh milk
100g whipping cream (dairy)
25g egg

1. Place all the dry ingredients in the mixing bowl of a stand mixer. Then add in all wet ingredients, using low speed to mix all ingredients together.  Increase to medium speed and knead it for about 10-15 minutes.
2. Remove the dough from the mixing bowl (the dough is quite tacky, use a scraper to remove dough from mixing bowl). Set aside to allow it to proof for about 45~60 minutes, or until the dough has doubled up in size.
3. Remove the dough from the bowl and punched out all the excessive air. Divide into 3 portions, make them round and set aside to rest for 15mins. Roll out dough like a swiss roll and place in the prepared tin. Allowed it to proof until 90% full.
4. Once ready, brushed the loaf with egg wash (balance egg + milk). Bake in a preheated oven of 180°C for about 30minutes (Place a piece of foil on top once it turned brown), continue to bake 170C fan forced for 5-10mins.
5. Remove tin from the oven, immediately remove loaf from the tin and cool on wire rack.


Cecilia Yap said...

That's a good idea to convert this recipe to a loaf. Love it

joceline lyn said...


Angie Ng said...


irene myme said...


Aunty Young(安迪漾) said...


Aunty Young(安迪漾) said...


teo ai li said...

Hi Sonia, do I need to knead the dough till it passed the window pane test, what can I do if my oven does not have the fan forced function and what other size of loaf tin can I bake in? Thanks!

mio mio said...


ang said...

Can i know 1 teaspoon is how many grams. thank you

Anne Regalado said...

Love the look of this loaf ! Will try this sometime using my breadmaker :D

Sonia ~ Nasi Lemak Lover said...

teo ai li, dont need, so long knead till smooth and shinny. if no fan forced, then just continue to bake .

wenghonn kan said...

Look great the bread!

Unknown said...


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