Fluffy Hokkaido Milk Bread Recipe: Make Mouth-Watering Asian Bread at Home

Name: Fluffy Hokkaido Milk Bread Recipe: Make Mouth-Watering Asian Bread at Home
Prep time: 2 h 15 min
Cook time: 40 min
Total time: 2 h 55 min
Cuisine: Asian
Ingredients: 1/3 cup bread flour; 1/2 cup whole milk, at room temperature; 1/2 cup water, at room temperature; 2 1/2 cups bread flour; 1/4 cup granulated sugar; 2 teaspoons fresh active dry yeast or 1 packet; 1 teaspoon salt; 1 egg; 1/2 cup warm whole milk, plus extra for brushing on the unbaked loaf (about 105 degrees F, no hotter); 4 tablespoons unsalted butter, cut into pieces and softened at room temperature, plus extra for greasing proofing bowls and baking loaf pan

2 steps

Prep:2h 15minCook:40min

You know those comforting, mouth-watering, snow white, billowy little loaves and rolls that are the foundation of respectable Asian bakeries? Soft, squeezable buns that pull apart in feather-like layers. Ahhhh, the ones that just melt in your mouth just like cotton candy? Making Hokkaido milk bread at home is work, but it's worth it. You must begin by starting with a batch of fermentation. This is also called a “starter,” “mother sponge” or just “sponge.”

Updated at: Thu, 17 Aug 2023 04:43:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories261.6 kcal (13%)

Total Fat7.8 g (11%)

Carbs40.1 g (15%)

Sugars7.9 g (9%)

Protein7.4 g (15%)

Sodium312.3 mg (16%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

½ cupwater

2 ½ cupsbread flour

¼ cupgranulated sugar

2 teaspoonsactive dry yeast

fresh

1 teaspoonsalt

1egg

½ cupwhole milk

warm, plus extra for brushing on the unbaked loaf, about 105 degrees F, no hotter

4 tablespoonsunsalted butter

cut into pieces and softened at room temperature, plus extra for greasing proofing bowls and baking loaf pan

Instructions

Step 1

In a small heavy bottomed sauce pan, whisk together the flour, milk and water until smooth. Bring to a simmer over medium-low heat and cook, stirring often, until thicken but remaining pourable, about 8-10 minutes. (As it cools it will continue to thicken.)

Step 2

Remove from heat and pour into a small bowl and lightly cover the surface with plastic wrap. Set aside to cool to room temperature. This is enough “starter” for two batches. Keep half in the fridge covered, but allowed to breath. Feed it a bit of flour every few days, mixing it in well with any liquid that has accumulated at the top of the sponge. This will keep your starter alive and growing.

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