. It is also called Asian Milk Bread, Japanese/Chinese Milk Bread (Shokupan) and Hokkaido Milk Bread. Before we get started I want to tell you that making Japanese milk bread is relatively easy but it requires some patience. Set aside for around 10 minutes until it becomes frothy. Remove from fire and transfer to a bowl. I have tried the recipes from the manual, but was not successful :(. Put the Japanese chocolate dough over a sheet of cling film and wrap it up. Hokkaido Milk Bread - Light and fluffy Japanese bread that is easy to make! 3) Start bread maker machine (mine was at Soft setting 3hrs – but I will usually remove the bread earlier to avoid hard crust and drying of bread) This is a great base recipe for many Asian bread variations. Made them in a round shape tin. They should touch but have some space to grow. Using the dough hook … I never thought I could make anything like that at home, but it turns out, with a little patience you can even make a vegan version of the chocolate marble Japanese milk bread. Hokkaido Milk Bread I had been reading a lot of very good things about this milk bread and wanted to try it out for myself. You can also cool it in the fridge if you are in a rush. Let it cool in the tray for 10 minutes, then transfer to a cooling wrap before eating the rolls. Hokkaido milk bread. Once mixed, add in milk, starter, and beaten egg. But I would say that you need a standing mixer to make this bread. I hope you found the extra tips and tricks useful. Add egg white mixture into the cocoa mixture and stir over low fire till mixture thickens and form a thick lump. I am also using the Zojirushi Mini Breadmaker. Using a relatively large non-stick saucepan, mix the milk, sugar and flour. Lovely recipe and tastes fab but it takes much longer that noted and it didn’t come out exactly right even though I followed all the instructions. Remove milk bread from tin and allow to cool completely on a cooling rack … Finally, roll the dough into a large rectangle (as large as you can manage). During last 15 minutes, preheat oven to 180°C. You should have a pudding-like texture. Recipe modifications Because Singapore is so warm (29°C) and humid (82%), I can get away with a lot less yeast than what was specified in… How is that possible, you might ask? Hokkaido Milk Bread - Light and fluffy Japanese bread that is easy to make! If it feels wet, you should add a tad bit of flour and mix again. Prepare a round or oval baking tray. Didn't joke when you said it will smell like a French bakery. … 80 grams caster sugar (or any other sugar you like; just be mindful that caster sugar gives the bread a ‘brown’ colour due to the colour of the sugar) 4 grams of salt. I do love a good Japanese milk bread, Yuzu Bakes © All Rights Reserved 2019 - 2021Privacy Policy | Disclaimer. Lightly grease it with a little vegan butter and dust it with flour. Hokkaido milk bread is my absolute favorite bread, it is not the easiest bread to make by hand as the dough is very sticky and takes a long time to knead, but it is so worth the effort (and if you own a stand mixer then it is barely any effort at all). This vegan recipe was created to showcase our true love for Japan and Japanese food. Japanese Hokkaido milk bread. Water Roux Creates Soft Fluffy Bread. YIELD: 12 SLICES. I look forward to hearing your thoughts in the comments section below. This milk bread recipe uses the tangzhong roux method which helps create a tender loaf of bread that's perfect with a bit of butter on it for breakfast! It was a little difficult to handle the chocolate layer but with the cling film idea was great. Now the reason why Hokkaido milk is believed to be so delicious is because the conditions in which the cows are being kept. Roll as tightly as you can. They turned out stunning. Allow to proof for around 30 minutes until doubled in size. Place milk in a saucepan and heat till just simmering. It's the perfect, most beautiful smell in the world. This is the soft spongy bread that you can find in many Asian stores and wait – this is what those super expensive magical breadcrumbs called panko is made from. Mix together the bread flour, sugar and tsp salt in the bowl of a stand mixer, with the hook attachment. I found it too sticky to handle, although after around 25 minutes of kneading it got to the right consistency. https://www.allrecipes.com/recipe/277980/hokkaido-milk-bread https://www.chefkoch.de/rezepte/3146641468504732/Hokkaido-Milk-Bread.html Both my kid and husband loved this. (please refer to this site for the texture of the finished chocolate paste) However you choose to enjoy this milk bread, it’s bound to be soft, fluffy, and delicious. So buckle up, because this Japanese milk bread is going to be an adventure in the kitchen. 5) After baking for about 25 mins (usually for me, still remaining machine actually still has 26mins left), use a pick to check if it comes out clean. I mean that sorted out breakfast every single morning: delicious chocolate Japanese milk bread, marble cakes and all sort of goodies, served with a strong matcha tea on the side. Your home will smell like a French bakery. They should touch but have some space to grow. Some recipes insist the two yeasts are interchangeable but I think it is better if using Active Dry Yeast to let it bloom in part of the milk before adding it to the bread. You can check out my Panasonic bread maker experience, the bread are not hard to make and so far the recipes have been great for me. Hey, I’m Cory, a Romanian/British vegan recipe developer and photographer who left my career in law to become a full-time vegan blogger. This milk bread is special not just for its soft texture, but also its capability to remain springy and moist for longer than ordinary bread. OK, so this bread makes me think of my mom.. she loved this soft bread so much. Both statements are true. Allow the loaves to cool completely before serving. Excited the family loved it. When the Japanese chocolate dough is ready, you will need to roll it into an 18 cm x 18 cm square. Enjoy! As I just mentioned, this recipe normally calls for Hokkaido milk. To make the milk bread I used the recipe in the cookbook, A common table by Cynthia Chen McTernan from Two red bowls. 6) Remove bread from machine and wrap a slightly damp clean cloth around your whole bread for about 20mins (helps to steam it slightly – making it even softer) So let's do the Japanese milk bread, step by step. I tried it kneading it without a standing mixer. It actually works and since the chocolate dough is already on the baking paper you don't want to worry about moving it around and potentially breaking it. Right? I used the bread machine, but would recommend the using the machine to make the dough and bake it in an oven if you can. Prepare a round or oval baking tray. The first kind of Asian centric bread I made was the Milk Bread recipe from Woks of Life. Set aside for around 10 minutes until it becomes frothy. Should I start by saying that chocolate marble Japanese milk bread is my new favourite thing in the world or by saying that my husband and I are the biggest Japanophiles you will ever meet? You should have the small 18 cm x 18 cm chocolate dough right in the middle of the 36 cm x 36 cm Japanese milk dough. But the way she ate the bread was pretty funny and I know she always thought she was being a bit naughty when she did this. by Victoria Bakes. For the longest time, I could not go to H Mart, an Asian food store, without picking up a selection of bread. Categories: Baked, Bread, Breakfast, Dessert, Holiday Cusine: Japanese. Very well done. Place it in the fridge until you will need it next. Without further ado, let's get started and making the most insane chocolate marble Japanese milk bread you'll ever taste. You might know it by the name of Hokkaido milk bread, which is the fluffiest bread you will ever taste. She would rip out the center of the bread… Add the vegan butter and continue mixing for another 10 minutes. Bake in the centre of the oven for around 35 minutes. Using your rolling pin, roll the dough until doubled in size. Copyrights Little Miss Bento. You can also use it for a peanut butter and jelly sandwich. Chocolate Hokkaido Milk Bread 1) Measure all ingredients (keeping dry and wet items apart) 2) Add the ingredients into your bread maker (in the order as advised in your manual). Learn how to make this delicious and fluffy Japanese Milk Bread with our simple recipe. * Percent Daily Values are based on a 2,000 calorie diet. Gorgeous recipe, Cory. Hokkaido Milk Bread - Light and fluffy Japanese bread that is easy to make! The bread achieves its iconic texture from the use of a dough starter or water roux. 1/2 cup whole milk (I found I needed to add about roughly 1/4 to 1/3 cup more than this) 1 1/2 teaspoons active dried yeast; 2 and a half cups (320g) bread flour (plus more for kneading if not using a stand mixer) 2) Using low heat, cook the mixture while stirring consistently to prevent burning Preheat the oven to 175 C/ 350 F. I did it both ways and it works without an issue. Chocolate Hokkaido Milk Bread Recipe*option of adding small amounts of semi dark chocolate chucks to add that great chocolaty taste :)The recipe makes one small loaf The dough should not be wet. Now this recipe uses the Tangzhong or roux method which is the main reason why this bread is so soft and pillowy and delicious The Tangzhong is a method that originated in Japan. Much easier, much better result. It should not be considered a substitute for a professional nutritionist's advice, Tag @yuzubakes on Instagram and hashtag it #yuzubakes. The cling film allows the rolling pin to move up and down the chocolate down without it sticking to the rolling pin. There is an assembly at the end, which, is actually easier than it looks at first glance. https://cravingrecipe.blogspot.com/2019/09/hokkaido-milk-bread-shokupan.html In a different bowl, melt the butter. You are most welcome, Lianne! Add coca powder into the milk and stir till cocoa powder is incorporated into milk. The reason why we do this step is to confirm the yeast is still alive. All Rights Reserved. Bento | Recipes | Food Review | Lifestyle & Travel | Japan. I am the co-founder of Yuzu Bakes and I travel and cook vegan full time with my husband. Using your fingers, start rolling up each strip of dough from one end, similar to a swiss roll. 15gm Milk Powder . Mix together the lukewarm oat milk and one tablespoon of sugar. Place each roll in the baking tray. Wrap the chocolate dough in the Japanese milk dough, one fold at the time. Hokkaido Milk Bread - This Japanese style milk bread with a light, fluffy, tender crumb is so delightful to eat that you will get obsessed with it. Hokkaido milk bread – this by far the softest , milkiest bread that I have made ! The extra moisture from these two recipes will give it new … Add flour, salt, sugar into a stand mixer’s bowl, activate. Happy cows produce happy milk...only that we don't believe it. 5gm (1.5tsp) Instant Yeast . Place the chocolate dough over a non-stick baking paper. Dry instant yeast is partially dehydrated and formed into granules. You will need chocolate, vegan butter, bread flour, cocoa powder, corn starch, oat milk, caster sugar and aquafaba. Set aside and allow it to cool to room temperature. 2) Add the ingredients into your bread maker (in the order as advised in your manual). The result should be a soft and sticky dough. Perfection in a nutshell. May 22, 2020 - This is about making a vegan Chocolate Marble Japanese Hokkaido Milk Bread. 4) When your bread maker indicates the adding of additional ingredients, add the chocolate chunks This is not my first time baking this bread but it is my first time sharing on this blog, my review for this bread: this bread is simply awesome and fluffy! 30gm Cake Flour. TangZhong is a Japanese technique that involves cooking a mixture of flour and water to create a slurry that will be later added to the bread dough. Place each roll in the baking tray. I then gently removed the baking paper from the Japanese chocolate dough and voila: no mess, nothing broke. Chocolate Hokkaido Milk Bread INGREDIENTS. You should not be able to see the chocolate dough anymore, it should be fully enveloped in the Japanese milk dough. Brush the remaining whisked egg on the surface of the bread and bake for 25-30 minutes at 180°C until golden brown. This milk bread recipe uses the tangzhong roux method which helps create a tender loaf of bread that's perfect with a bit of butter on it for breakfast! Please note they will double in size again, so don't pack them too highly together. The Devil’s Chocolate Bread comes with full richness and indulgence from its melty medley of dark chocolates! Devil’s Chocolate Bread Recipe by Javier Tan June-28-2020. As you will see, the TangZhong will become quite thick. Your daily values may be higher or lower depending on your calorie needs. So, what exactly is … Oh, and I promise that by the end, your kitchen will smell like a fantastic French bakery. I made several versions of this Japanese milk bread, like this sweet potato milk bread, this chocolate chip milk bread and this matcha milk bread, but this time I […] Continue Reading. It will take a few hours to do everything and you will require ample space in the kitchen. 2 1/2 cup bread flour; 1/4 cup … Please note they will double in size again, so don't pack them too highly together. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. While making Japanese Milk Bread, your home will smell like a French bakery. In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt. :), If you have other recipes/tips using the Zojirushi Mini Breadmaker, would you be able to share with me? So while we are happy Hokkaido cows live a happier life, we still wanted to show that oat milk is a perfect replacement for this recipe and yields an even better, tastier version to the original. When we rehydrate it and feed it with sugar, it confirms that the yeast is still alive. Lightly grease it with a little vegan butter and dust it with … To do this, I positioned the baking paper with the Japanese chocolate dough on it, face down, over the milk dough. All packed and ready to go! These are dormant yeast cells. Add the mixture over low heat and whisk continuously until it thickens. The information shown is an estimate provided by an online nutrition calculator. Add the melted chocolate, vegan butter and aquafaba. Ample space, fresh air, lots of movement. Its a baking weekend :) Inspired by many experienced bakers out there, I was very lucky to be introduced to the, *option of adding small amounts of semi dark chocolate chucks to add that great chocolaty taste :), (Feel free to double the portion if you have a larger bread maker or have the capacity to bake larger portions), (you could switch to normal milk depending on taste preference), (sufficient for 2 loaves of the Hokkaido Milk Bread), I prefer flavourful milk taste in my bread so I went with milk), 1) Mix flour and milk, whisk gently until lumps disappear, 2) Using low heat, cook the mixture while stirring consistently to prevent burning, 3) When mixture has attained a mochi texture (forming circular lines as you stir the mixture), your, 4) Keep mixture in a bowl and chill overnight, This recipe is my own re-adaption from blogger Christina’s recipe, 2 tbsp of semi dark chocolate small chunks (optional). Into your stand mixer's bowl, combine flour, sugar, salt and activate. Leave a comment below. Add milk … The result should be a soft dough. Now, I tried to just roll it on my work surface and it was a mess. Hokkaido Milk Bread (by bread maker machine) Ingredients (The amounts below are enough to make four 20cm by 10 cm cake loaf tins for me so adjust accordingly to your needs) 600 grams Bread flour. In fact, once you start making the Japanese milk bread you will notice that it's actually easy, I just wanted to explain every single step in detail to make it easier for you. Mix for around 10-15 minutes. As there are no preservatives, tangzhong does not keep well. Finally achieving the kind of fluffy texture like the Japanese bread that I love. We made Yuzu Bakes for you. recipe. In the bowl of stand mixer fitted with the hook attachment, whisk together flour, sugar, yeast, … When it's ready, roll the dough to a square of around 36 cm with 36 cm. I added the wet ingredients first(whisked egg, whipped cream, milk, melted butter, tangzhong), followed by the dry ingredients (milk powder, bread flour), then raw sugar, and last, the instant dry yeast. Once the sugar has dissolved, add the yeast to the bowl. Put the Japanese chocolate dough over a sheet of cling film and wrap it up. My favorite way to enjoy this chocolate and orange milk bread is a warms slice with a thin slather of peanut butter or chocolate hazelnut spread!
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