Japanese milk bread using the Hokkaido method
US
original
metric
US
original
metric
Ingredients
slurry “Tanzhong”
60 grams Milk
20 grams Flour
10 grams H2O
rest of the bread
150 grams warm milk
15 grams Yeast
65 grams Honey
400 grams flour
4 grams salt
170 grams butter
2 yolks
2 whole eggs
Egg wash
1 whole egg
1 tablespoon heavy cream
Step 1
Combine the Slurry and the rest of the ingredients and mix for ten minutes.
60 grams Milk
20 grams Flour
10 grams H2O
150 grams warm milk
15 grams Yeast
65 grams Honey
400 grams flour
4 grams salt
2 yolks
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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