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How to make soft and fluffy Hokkaido Milk Bread (Recipe) – Cách làm bánh mì sữa Hokkaido

admin by admin
April 23, 2020
in Mẹo Vặt
39
How to make soft and fluffy Hokkaido Milk Bread (Recipe) – Cách làm bánh mì sữa Hokkaido



(English & Vietnamese) This video shows how to make super soft and fluffy HOKKAIDO BREAD? Printable recipe and troubleshootings on my blog:

* Tool: 1 loaf pan 25 x 5 x 7 cm
* Ingredients:
• 270 gr bread flour – sifted
• 30 gr cake flour – sifted
• 5 gr instant yeast
• 15 gr milk powder
• 40 gr sugar
• 4 gr salt
• 25 gr egg
• 125 – 140 gr milk – cool
• 75 gr whipping cream (30 – 40% fat) – cool

* Note:
– If you don’t have cake flour, you can substitute them with all purpose flour or bread flour (same quantity). The amount of milk, therefore, needs to be adjusted depending on the type of flour used (flour with higher protein ratio needs more milk/ liquid in general).

– To have 25 gr egg, lightly whisk one egg and measure 25 gr. The remaining egg can be used for egg wash.

– The instant yeast shouldn’t touch sugar or salt or they will die.
———–
Video có phụ đề tiếng Việt, các bạn bật nút CC để xem phụ đề. Chọn Setting/ Language/ Vietnamese để xem tiếng Việt nhé.
Công thức cụ thể và các lưu ý mời các bạn xem tại site Savoury Days:

* Lưu ý:
– Trong video mình dùng 1/2 định lượng công thức đăng tại blog
– Khuôn bánh của mình có kích thước 25 x 5 x 7 cm.

—————
Music: Clear Air – Somewhere Sunny by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:

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Comments 39

  1. Kris Lu says:
    2 years ago

    Hi! I'm thinking of giving this a go. Just a question about the temperature of the milk and heavy cream. In the blog, it mentioned the the milk should be warm. But here, it says cool. When you say cool, is it room temperature or cool from the fridge? Also, i noticed you don't use butter like the other milk bread recipes. Would there be a difference? Thanks!

    Reply
  2. Linh Phuong says:
    2 years ago

    Chị Trang ơi nếu k có loaf pan thì có thể làm bằng khuôn tròn đường kính 20 k ạ?

    Reply
  3. Mareen Ishak says:
    2 years ago

    Hello, i just made your recipe yesterday and made another one with a tangzhong method today. There's a bit of different ingredietns between the two recipes. The other one used unsalted butter instead of powdered milk and whipping cream. As for the result, i think yours taste muuch better…(pretty closed to the one i ate in Hokkaido i'd say), but the texture is not as flluffy as the one made with tangzhong method. Do you think i can combine these to recipe? Which one i should eliminate or add? Thanks.

    Reply
  4. Belle Tan says:
    2 years ago

    What did u apply on top of baked bread in the end? Is it milk or butter?

    Reply
  5. Aljazi Alsh says:
    2 years ago

    I just made this bread and it tastes amazing. It turned out exactly as urs followed every step. Thank you for the recipe. Was just wondering if I could add more sugar as I would like it to be sweeter how much could I add?

    Reply
  6. Peipei Ong says:
    2 years ago

    I just made this recipe today without milk powder! I spent 5 hours making this- including waiting time for proofing. Lol It was a successful bread, taste good just like those I can buy from outside, but the surface is not soft, with bit of wrinkles – maybe I should lower my oven’s temperature/ lesser egg wash. However overall, it doesn’t look like Hokkaido milk bread, more like a normal bread. But it’s good for a first timer like me 😌 thank you!

    Reply
  7. Ann says:
    2 years ago

    Help 🙁 mine always turns out bumpy and bubbly I don’t know what I’m doing wrong.

    Reply
  8. Ngân Nguyễn says:
    2 years ago

    Em chào chị ạ. Khuôn của em là 25x10x10 thì e nhân đôi công thức lên ạ? Em cảm ơn chị nhiều

    Reply
  9. Grumpy McGrumps says:
    2 years ago

    This is the first video I’ve seen with an in-depth explanation of the kneading process.

    Reply
  10. Orange USA says:
    2 years ago

    This is the BEST recipe ever!! Thank you!

    Reply
  11. Ravi shetty Ravi shetty says:
    2 years ago

    What is cake flour 🤔🤔

    Reply
  12. Nadia Ramzan says:
    2 years ago

    Tks for the recipe….can you let me know what is the temperature of wet ingredients?

    Reply
  13. Ariana A. says:
    2 years ago

    I made this and the buns came out so beautiful, the crumb was perfect and soft🍞 ill need to write this into my recipe book

    Reply
  14. Matt Waight says:
    2 years ago

    Thank you, for your video. I love Hokkaido Milk Bread and homemade breads. I will have to try making this.

    Reply
  15. Iris Sobers says:
    2 years ago

    Thank you for your recipe. My bread is so soft and delicious.

    Reply
  16. PinoyBaker says:
    2 years ago

    Your bread needs to proof more..its very dense.

    Reply
  17. Lawal Kolawole says:
    2 years ago

    My name is lawal bakery consultant from Nigeria i f you have any questions again about bread 08144577209 congratulations

    Reply
  18. Lawal Kolawole says:
    2 years ago

    I

    Reply
  19. cgirl111 says:
    2 years ago

    I may never make milk bread but this video lowered my blood pressure 20 points.

    Reply
  20. gloria heinze says:
    2 years ago

    I just baked this and it was so soft and yummy, I just used 1 tbsp sugar and added 40 gr of butter. thanks 👏👏

    Reply
  21. John Merton says:
    2 years ago

    Shame that measurements are in grams not cups and spoons

    Reply
  22. Carol Kitsutaka says:
    2 years ago

    I made this bread several times and it’s gloriously delicious 😋 thanks to you ❤️

    Reply
  23. Stuart hanneman says:
    2 years ago

    Excellent instructions especially on the needing process one of the best videos I have seen 👍👍👍👍👍👏👏

    Reply
  24. linda bleta says:
    2 years ago

    This is amazing video! Great job!

    Reply
  25. Mincho Minchev says:
    2 years ago

    In Bulgaria we call the milk bread Kozunak. It's a traditional bread for Easter time and its very delicious! 🙂

    Reply
  26. fasion jewel meme' says:
    2 years ago

    It very soft i made it some ingidant i put with mistake i put whole egg but it ok i put more cake flov 15-20g.

    Reply
  27. chia3677 says:
    2 years ago

    it looks so delicious

    Reply
  28. Willow The Firestarter says:
    2 years ago

    Oo. That looks so good.

    Reply
  29. Márcia Jocilene Serra says:
    2 years ago

    A receita desse pão por favor em portugues

    Reply
  30. Márcia Jocilene Serra says:
    2 years ago

    Não adianta fazer se não conceguimos ler em japones

    Reply
  31. Márcia Jocilene Serra says:
    2 years ago

    Mande a receita de Pão por escrito em português por favor

    Reply
  32. Nigel Lippard says:
    2 years ago

    Thank you for this recipe – I love making bread and this turned out amazingly well – I recall eating this bread in Japan and also from Japanese bakeries throughout Asia but particularly in HK – my family loved it – so I was delighted that at first attempt the result was amazing – I followed every step in detail – thank you again

    Reply
  33. Loan Dinh says:
    2 years ago

    Cảm ơn chị vì đã share công thức

    Reply
  34. hien nguyen says:
    2 years ago

    Chị ơi. Em cảm ơn vì video chia sẻ của chị. Và nếu em làm với lượng bột như chị nhưng dùng khuôn vuông 22cm nướng bánh và tạo hình thành 9 bánh nhỏ thì phải nướng bao lâu ạ?

    Reply
  35. LOAN LY says:
    2 years ago

    Hi chị trang em làm bánh mì sữa này mà bánh kg kéo sợi được , tuy lúc nhồi bột khá mịn và dẻo và kéo được màng mỏng như video , , em sử dụng toàn bột mì 55 vì em kg có bột cake , nhờ chị tư vấn giúp em nhé , em cám ơn chị 😘

    Reply
  36. Will Key says:
    2 years ago

    Thank you very much for thé vidéo !
    It may seem fastidous to bake This bread, but I did it! It ended up really fluffy like in the video. I was wondering if i can give it a Little more taste. Like can i add a drop of vanilla extract, or substitute the sugar with brown sugar? Will those add-on affect to result in à bad way?

    Reply
  37. Hien Phi says:
    2 years ago

    Chị ơi e thay whipping bằng sữa đc ko ạ

    Reply
  38. Lauren Pinkie Pie says:
    2 years ago

    When you don't use the same metric system as everyone else so you have to always convert

    Reply
  39. nena UAE says:
    2 years ago

    Wow soooo nice and perfect I want to try this but I want to ask you about the fire did you open both up and down thanks hope you will reply

    Reply

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