Hokkaido Milky Loaf Recipe

Posted by
Rate It!
Hokkaido Milky Loaf
Add your photo!
Ingredients
13
Count
Nutrition
2471
Calories
Total time
30
Minutes
Comments Print recipe

Ingredients:

  • a
  • 5 g salt
  • 8 g milk powder (optional)
  • b
  • 1 egg
  • 50 ml milk
  • 150 g tangzhong (refer here for making tanzhong, substitute water with milk)
  • cup

Directions:

  1. 1. Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center.
  2. 2. Whisk and combine all wet ingredients: milk, egg and Tangzhong, then pour into the well of the dry ingredients.
  3. 3. Knead until you get a dough shape and gluten has developed about 10-15 minutes (hand knead), and then knead in the butter.
  4. 4. If you hand knead like I do, do expect to deal with gooey dough at this stage. You can opt for bread maker if you have one.
  5. 5. Keep kneading until the dough is smooth, not sticky and elastic. The time of kneading depends on how hard and fast you knead. I used to set the timer to 15 minutes to monitor my kneading time.
  6. 6. Test if the dough is ready by stretching the dough with two hands. If it forms a thin “membrane” that’s very elastic in texture. That means you have successfully kneaded the dough to a perfect stage.
  7. 7. If you use bread maker then add wet ingredients into bread maker first, then followed by the dry ingredients. The yeast is the last to add.
  8. 8. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap.
  9. 9. Let it proof till it's doubled in size, about 2 hours. Use finger to test doneness. Poke in and if finger impression remains, this confirms the dough is nicely proofed.
  10. 10. The time will vary and depends on the weather. The best temperature for proofing is 28C. You can place a cup of water in microwave and heat at high for 2 minutes to create a warm spot, once done then place the dough in to proof.
  11. 11. Transfer to a clean floured surface. Deflate and divide the dough into three equal portions. Knead into ball shapes. Cover and let them rest for 15 minutes.
  12. 12. Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press. Turn seal downward. Roll flat and stretch to about 30cm in length. With seal upward, roll into a cylinder. With seal facing down, place in the loaf tins to have the 2nd round of proofing.
  13. 13. Brush whisked egg on surface of dough or lightly spray water on the shaped dough. Bake in a pre-heated 180C (356F) oven for 25 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2470.82 Kcal (10345 kJ)
Calories from fat 453.43 Kcal
% Daily Value*
Total Fat 50.38g 78%
Cholesterol 277.35mg 92%
Sodium 2104.72mg 88%
Potassium 419.71mg 9%
Total Carbs 433.71g 145%
Sugars 85.13g 341%
Dietary Fiber 2.7g 11%
Protein 15.28g 31%
Vitamin C 1.2mg 2%
Vitamin A 0.4mg 13%
Iron 1.1mg 6%
Calcium 228.1mg 23%
Amount Per 100 g
Calories 336.26 Kcal (1408 kJ)
Calories from fat 61.71 Kcal
% Daily Value*
Total Fat 6.86g 78%
Cholesterol 37.75mg 92%
Sodium 286.44mg 88%
Potassium 57.12mg 9%
Total Carbs 59.02g 145%
Sugars 11.59g 341%
Dietary Fiber 0.37g 11%
Protein 2.08g 31%
Vitamin C 0.2mg 2%
Vitamin A 0.1mg 13%
Iron 0.1mg 6%
Calcium 31mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 53.1
    Points
  • 61
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top