After the beautiful yummy pineapple jam was out, I quickly prepare to make this famous hokkaido milky bread. Original recipe from here. (I reduce the ingredients to half).
The shape was perfect. Thanks to the pullman tin (400g size of dough) bought from Phoon Huat.
The inner was soft and fluffy. You can see the holes in the photo taken.
And last but not least, since everybody talking about this bread. I can't help but take one more shot of this nicely baked bread.
Ingredients:
- 270g breadflour
- 30g cakeflour
- 5g yeast
- 15g milk powder
- 40g brown sugar
- 4g salt
- 1/2 egg
- 125ml fresh milk
- 75g whipping cream
Method:
1. Put ingredients according to breadmaker's instructions.
2. Normal Bread setting, 500g loaf size and light crust.
3. If using dough-function and bake in oven:
- Dough function + 15mins kneading time. (I restart/reset dough function after 15mins kneading time)
- After kneading completes, take out dough and proof at room temperature till doubled. (my finished dough not soft, but it managed to proof till the top of my bowl within 45mins)
- De-gas and divide 3 and rest 10mins (cover with cling wrap).
- Roll out and roll up and place in pullman tin.
- Final proof till dough reach 90% of pullman tin (cover with cling wrap).
- Bake in preheated oven WITH LID on the pullman tin @ 180C for 30mins.
There is nothing better than freshly baked bread - this looks terrific.
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