Hokkaido (Japanese Milk Bread).

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You can cook Hokkaido (Japanese Milk Bread) using 14 ingredients or fewer. Here is how you achieve it.

The main ingredient Hokkaido (Japanese Milk Bread)

1. Prepare of For the starter:.
2. Provide 1/3 cup of bread flour.
3. Prepare 1/2 cup of whole milk.
4. You need 1/2 cup of water.
5. Provide of For the dough:.
6. Prepare 3 cups of bread flour.
7. Provide 1 teaspoon of salt.
8. Prepare 1/4 cup of sugar.
9. Provide 2 1/4 teaspoons of rapid rise yeast.
10. You need 4 tablespoons of softened butter.
11. Prepare 1 of egg room temp.
12. You need 1/2 cup of warmed milk.
13. Provide of Milk for brushing on top before baking.
14. Prepare of Melted butter to brush on top after cooking.

These recipes make in around 30 minutes from start up to finish, and 17 moves. Get ready to screenshot these recipes to get you by means of a occupied back-to-school monsoon!. Here guides how you achieve 17 pacesit.

Hokkaido (Japanese Milk Bread) clue

1. In small sauce pan, combine all ingredients for the starter. Whisk until smooth..
2. On medium heat, cook until thickened. Spoon should leave trail on bottom of pan..
3. Remove from heat and place in bowl. Cover with plastic wrap and push down so wrap sits on top of starter. This prevents skin from forming..
4. Mix flour, sugar, yeast half the starter mixtureand salt. Stir until combined..
5. In stand mixer bowl with doughhook attatched, add flour mixture, butter, egg and milk..
6. Mix on low speed until dough is sticky but pulls away from sides and doesnt stick to hands..
7. You may have to add some flour if it appears to loose..
8. In bowl, grease tops and sides of dough..
9. Cover with towel and let rise until doubled in size..
10. Punch down. Divide dough into rolls or loaves. Can even use for cinnamon buns..
11. Place in greased pan and let rise again..
12. Brush tops with milk..
13. Bake at 350 until golden brown..
14. If browning to fast, cover withfoil until bread is cooked completely..
15. Serve hot. This bread stays soft for days in wrap..
16. I made 5 mini loaves and one pan of rolls from this recipe :).
17. The starter you have left you can make another batch with or recipe can be doubled to use all of the starter..

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Tips do Hokkaido (Japanese Milk Bread) to get results that are perfect

1. Filtering For the starter:, bread flour, whole milk, water, For the dough:, bread flour, salt, sugar, rapid rise yeast, softened butter, egg room temp, warmed milk, Milk for brushing on top before baking, Melted butter to brush on top after cooking, the right food ingredients also affect the results of cooking, starting from selection fresh ingredients will be very good because the reserves of the nutrition is still very good.
2. Furniture The cookware used must also match what is cooked. Also, care must be taken that the cleanliness of the cookware does not affect the taste and nutritional content.
3. How to cook Hokkaido (Japanese Milk Bread), which includes which ingredients must be processed first and which ones are processed later and when to add spices. Read the steps to make it In small sauce pan, combine all ingredients for the starter. Whisk until smooth.. , On medium heat, cook until thickened. Spoon should leave trail on bottom of pan.. , Remove from heat and place in bowl. Cover with plastic wrap and push down so wrap sits on top of starter. This prevents skin from forming.. , Mix flour, sugar, yeast half the starter mixtureand salt. Stir until combined.. , In stand mixer bowl with doughhook attatched, add flour mixture, butter, egg and milk.. , Mix on low speed until dough is sticky but pulls away from sides and doesnt stick to hands.. , You may have to add some flour if it appears to loose.. , In bowl, grease tops and sides of dough.. , Cover with towel and let rise until doubled in size.. , Punch down. Divide dough into rolls or loaves. Can even use for cinnamon buns.. , Place in greased pan and let rise again.. , Brush tops with milk.. , Bake at 350 until golden brown.. , If browning to fast, cover withfoil until bread is cooked completely.. , Serve hot. This bread stays soft for days in wrap.. , I made 5 mini loaves and one pan of rolls from this recipe :). , The starter you have left you can make another batch with or recipe can be doubled to use all of the starter.. , This is done in order to produce cuisine which has nutritional quality and cooked food maturity without reducing the delicacy of the cuisine.

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Already know the things you need to consider when cooking Hokkaido (Japanese Milk Bread)? Try to use and choose the right food ingredients and follow the steps in cooking properly. Good luck...!!! See also the recipe for banana bread simple cooking recipes