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!

 

Ingredients

Starter



  • 1/4 tablespoon bread flour

  • 1/4 cup whole milk

  • 1/4 cup water


 
Dough



  • 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


 
 

Instructions

For full instructions you can go to mildlymeandering.com.

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