japanese milk bread hokaido
Explore the irresistible squishy texture of Japanese milk bread Hokaido, perfect for square sandwiches—learn the precise proving techniques that set it apart.
Ingredients
- 80g [160g] full cream milk
- 80g [160g] water
- 31g [62g] flour
- 120g [240g] full cream milk
- 7g [14g] dried yeast
- 10g [20g] sugar [1]
- 20g [40g] full cream powdered milk
- 1 egg [2]
- 1 [2] Tangzhong
- 350g [700g] flour
- 5g [10g] fine sea salt
- 60g [120g] unsalted butter, very soft but not melted
- very soft unsalted butter for the tins
- flour for dusting the tin
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