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Japanese milk bread using the Hokkaido method

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Picture for Japanese milk bread using the Hokkaido method

US

original

metric

Ingredients

slurry “Tanzhong”

Milk

60 grams Milk

Flour

20 grams Flour

H2O

10 grams H2O

rest of the bread

warm milk

150 grams warm milk

Yeast

15 grams Yeast

Honey

65 grams Honey

flour

400 grams flour

salt

4 grams salt

butter

170 grams butter

yolks

2 yolks

eggs

2 whole eggs

Egg wash

egg

1 whole egg

heavy cream

1 tablespoon heavy cream

Step 1

Combine the Slurry and the rest of the ingredients and mix for ten minutes.
Milk

60 grams Milk

Flour

20 grams Flour

H2O

10 grams H2O

warm milk

150 grams warm milk

Yeast

15 grams Yeast

Honey

65 grams Honey

flour

400 grams flour

salt

4 grams salt

yolks

2 yolks

eggs

2 whole eggs

Step 2

Proof until size doubles.

Step 3

Roll into desired shape

Step 4

Proof again

Step 5

Brush with egg wash

Step 6

Bake at 400°F for about five minutes then lower to 350°F until golden

Step 7

Brush with butter and finish with flake salt.

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