Hokkaido Milk Bread | Recipe Cart | Recipe Cart
When I first set out to make Hokkaido milk bread from scratch, I was nervous. These sky-high, snow-white loaves are the cornerstone of any respectable Asian bak
Ingredients
- 6 tablespoon water
- 2 tablespoon bread flour
- 1/4 cup whole milk, plus 1 splash for the egg wash
- 1 1/2 teaspoon active dry yeast
- 2 1/2 cup (about 320 grams) bread flour, plus up to ¼ cup (30 grams) more
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 1/4 cup heavy whipping cream
- 1 tablespoon sweetened condensed milk or milk powder (optional)
- 2 large eggs
- 2 tablespoon unsalted butter, softened, divided
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