Hokkaido Milk Loaf & Buns

When I went to Hong Kong in January, my sister siujune helped me get this cookbook!!

In it is a recipe for Hokkaido Milk Bread Loaf. I baked it shortly after I returned home (left). Then, this past Sunday (actually it was many Sundays ago…I’ve been too lazy to make any posts), I altered the recipe some more and made buns (right).

The loaf came out a bit on the dry side, so I made some more changes to the dough when I made the buns. They are now PERFECT. Really really yummy!! 🙂

Look at the sponginess (is that how you’d describe this?) of the bun…so much more “stringier” than the loaf. 😀

Hokkaido Milk Bread (adapted from Bread Doctor by Yvonne C.) – yields two loaves/16 buns

Ingredients:
571g Bread Flour
120g Sugar
8g Salt
1 Cup Milk
22g Active Dry Yeast
86g Eggs
1 Stick Salted Butter (room temperature)
Egg Wash
Honey (optional)

Directions:
1. Using the stand mixer and its dough hook, combine the flour, sugar, and salt using the “stir” speed.
2. Heat milk in microwave to 110C (if it’s been overheated, set aside till it cools to 110C). Stir in yeast. Set aside for 10 minutes.
3. Add the yeast mixture, the eggs, and half a stick of butter into the flour mixture. Turn stand mixer to the “stir” speed and mix until you can no longer see specs of flour.
4. Add the rest of the butter and mix until a small piece of dough can be stretched into a thin film without tearing.
5. Remove dough from bowl and pour 1 Tbsp vegetable oil into the bowl. Smear the oil up the sides of the bowl. Place dough back in. Cover with plastic wrap and place in microwave (or a proofing box/oven). Also place a 2-cup measuring cup full of hot water in the microwave (or a proofing box/oven). Let rise for 40 minutes.
6. Remove dough from microwave/proofing box/oven. Divide into 4 equal pieces and let proof at room temperature for 15 minutes.
If making loaf:
7. Using a rolling pin, roll each piece of dough into an oval. Fold in the long sides of the oval to create a long rectangle. Flip flattened dough over so that the openings are facing down. Roll the dough out longer and roll up like a swiss roll.
8. With the opening facing down, place two rolls in each loaf pan. Place loaf pans in microwave/proofing box/oven with a 2 cup measuring cup of hot water and let rise until the dough rises to fill 80% of the space in the pan.
9. Brush tops with egg wash and bake in a 350F oven for 35-40 minutes. If using honey, take loaves out two minutes before it’s done and brush the top with honey. Place back in the oven for the remaining 2 minutes.
10. Let cool before slicing.
If making buns:
7. Separate each piece into 4 equal pieces. This will give you 16 buns.
8. Using a rolling pin, roll each piece of dough into an oval. Fold in the long sides of the oval to create a long rectangle. Flip flattened dough over so that the openings are facing down. Roll the dough out longer and roll up like a swiss roll.
9. With the opening facing down, place each bun dough on a cookie sheet lined with parchment paper. Place the cookie sheets in microwave/proofing box/oven with a 2 cup measuring cup of hot water and let rise for 40-50 minutes.
10. Brush tops with egg wash and bake in a 350F oven for 15 minutes. If using honey, take buns out two minutes before it’s done and brush the top with honey. Place back in the oven for the remaining 2 minutes.
11. Cool on a wire rack.
EAT UP!!


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One thought on “Hokkaido Milk Loaf & Buns

  1. Pingback: “Pineapple Buns” (菠蘿包) « Cafe Chibita

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