Tuesday, February 10, 2015

Hokkaido Milk Bread
















Uniqueness. That's really what turns a basic recipe into something very special. How unique is it? How original is the recipe you're using? How likely are you to find that same dish at a local restaurant or, even a neighborhood block party? Yes, bakers love a unique, individual recipe, and today's recipe is nothing short of that.

Hokkaido Milk Bread, also known as Hong Kong Pai Bao or Asian Sweet Bread, is as unique a recipe as they come. A popular item in many Asian inspired bakeries, this light and fluffy bread is full of a unique flavor that simply can't be achieved or found in any other bread recipe. It's appearance alone is so distinct that any baker is sure to get complements just on the look of these loaves alone! When it comes to uniqueness, this is it! So grab your apron, it's time to bake up some Hokkaido Milk Bread.

Ingredients:
1 cup Milk
3/4 cup Whipping Cream
1 large Egg
2 Tbsp Honeyville Instant Milk Alternative Powder
4 Tbsp Sugar
1/2 Tbsp Salt
5 cups Honeyville Alta Artisan Bread Flour
3 tsp SAF Yeast

Directions:
First, make your dough.

dough-in-mixer











In your BOSCH Universal Mixer, add the following ingredients in this order: Milk, whipping cream, egg, milk alternative powder, sugar, salt, 1 cup flour, and yeast. Turn mixer to #2 setting and while dough is mixing, add remaining flour 1 cup at a time until dough pulls away from the sides. Knead in machine for 3-4 minutes.

dough-in-bowl











Remove dough and place in a greased bowl, cover, and let rise for 40 minutes.

Divided-dough











Punch down dough, remove from bowl, and divide into 4 pieces.

rolled-out-dough











Take 1 piece of dough and roll out into a rectangle shape.

rolled-up-dough











Roll dough up, similar to a jelly roll or cinnamon roll.

dough-in-pan











Repeat this process for each section of dough, then place each dough roll in your USA Pan Small Loaf Pan. To fit all four in, use a USA Pan Large Loaf Pan. Cover, and let rise for 30 minutes.

Preheat oven for 400 degrees.

baked-bread











Brush tops with an egg wash, then place pan in 400 degree oven, knock temperature down to 375 degrees, then bake for 30-35 minutes. Remove and allow to cool before serving.

Milk-Bread











This bread not only bakes up amazingly beautiful, it's extremely tasty as well! The sweet taste of milk and whipping cream ring through the loaf, as well as make the texture soft, fluffy, and pillow-like. Each part of the loaf pulls apart, and when sliced up, each slice has a beautiful spiral look that you can't find anywhere else.

Hokkaido-milk-bread











We all love a fun, unique recipe, and nothing is more unique than Hokkaido Milk Bread!

2 comments:

Margaret J said...

Can you substitute 2 Tbsp of Honeyville Instant Non-fat Dry Milk for the 2 Tbsp of Instant Milk Alternative?

In The Kitchen With Honeyville said...

Hi Margaret! Yes, you can substitute Honeyville Non-Fat Dry Milk and still get the same results. Both the milk alternative and the dry milk work great in this recipe.