Hokkaido Milk Bread (Shokupan)

Hokkaido Milk Bread – Light and fluffy pull-apart Japanese bread that is easy to make! This milk bread recipe uses the tangzhong roux method which helps create a tender loaf of bread that’s perfect with a bit of butter on it for breakfast!

  • 1/4 tablespoon bread flour
  • 1/4 cup whole milk
  • 1/4 cup water

  • 2 1/2 cup bread flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast 1 yeast packet
  • 1 tablespoon dry milk powder or sweetened condensed milk
  • 1 teaspoon salt
  • 1/2 cup milk room temperature
  • 1 egg room temperature and beaten
  • 1/4 cup unsalted butter softened
  • Heavy cream or melted butter

For full instructions you can go to mildlymeandering.com.

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