Milk Japanese bread "Hokkaido" (oven)

Milk Japanese bread "Hokkaido" (oven)

Category: Yeast bread

Kitchen: japanese

Ingredients
Wheat bread flour	540 g
Decoys	60 g
Fresh milk	250 g
Powdered milk	30 g
Cream (30% fat)	150 g
Egg	1 PC.
Sugar	80 g
Salt	10 g
Fresh yeast	15 g
or dry	5 g

Cooking method

• Baking dish approx. 15x30x10 cm
• Dissolve yeast in milk. Place all ingredients except salt in a food processor bowl and knead the dough for 4 minutes at speed 2. Add salt and knead for 8-12 minutes on medium speed. At the beginning, the dough is comparatively moist towards the end of the batch, it begins to move away from the bottom and sides of the bowl. The dough should be smooth and elastic. Place the dough in a clean bowl, lightly oiled with vegetable oil, cover with foil and leave to rise at room temperature for about 1.5 hours.
• The dough should double in size.
• Place the dough on a lightly floured work surface and knead. Divide into 4 equal balls, form balls with each, cover with foil and leave to rest for 20 minutes.
• Roll each piece of dough into a tongue (as wide as your shape), roll it up and place it seam side down in a greased or parchment-lined mold.
• Place the mold with the dough in a plastic bag and leave to rise for about 1.5 hours.
• Preheat the oven.
• Grease the surface of the bread that has come up with milk or an egg, beaten with a little milk.
• Bake bread in the oven on the lower level at t = 175 ° C for about 40 minutes.
• Cool the finished bread on a wire rack.
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Time for preparing:

about 40 minutes

Cooking program:

t = 175 ° C

Note

The enchanting aroma is heard even from neighbors, it resembles fresh milk, soft as a cake.
He's gone!
Good luck!

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[AXIOMA]

AXIOMA, your bread recipes are one better than the other
Today I tried this one, thank you very much for the recipe, the bread is wonderful



very tasty, very tender, thank you very much

[AXIOMA]

AXIOMA, and can you take less fat cream? For example, 20%? If not, then you can add a slice to 20%. oils to be fatter?

luchok, what curls the bread has beautiful! Just beautiful!

[AXIOMA]

AXIOMA, and can you take less fat cream? For example, 20%? If not, then you can add a slice to 20%. oils to be fatter?

Hello, Kitzun.
Definitely, you can! It has been tested by me repeatedly.
Please see my first post on milk buns:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=82268.0
With butter and cream of a lower fat content, as well as kneading dough in a bread maker, I have not tried
Thank you for your interest in baking this bread!

Hello AXIOMA! Today I baked your wonderful bread in KhP. It turned out very well, only I added a lot of flour, about 8-9 tbsp. l. From the beginning, I did not understand that this was a recipe for the oven, since the little daughter got underfoot, interfered with, I quickly threw everything into the HP (though I put homemade yogurt instead of cream). I can imagine how delicious it is with cream if mine is great. Weight 1317g. A little damp, but I was afraid to lay down the flour even more, since my Panasonechka had already begun to complain.

AXIOMA show your shape, in which you bake such wonderful bread

[MOM SONY]

Hello AXIOMA! Today I baked your wonderful bread in KhP. It turned out very well, only I added a lot of flour, about 8-9 tbsp. l ... a little damp ...

Hello, MOM SONY.
Congratulations!
It would be curious to look at the cut of your bread. You intrigued me.
Immediately start baking in my HP Moulinex OW 5004. In this HP there is also a sweet baking mode and the recalculation of the recipe is not needed for such an amount of flour
Wish me good luck.

Ku-Ku , I fulfill your request:

AXIOMA, this is bread in a section, but it is very difficult to see. The photographer with me is still the same. Wish you luck! But if you bake such bread in the oven, then in HP it will be a piece of cake for you.



God, did I succeed? I'm just a high tech beast!

It tastes very tasty, but maybe technology is not good? I thought this bread would be there for a month (1kg317g), nothing like that, it was enough for exactly 2 days, so delicious. Special thanks to the author.

Thanks for the recipe. Delicious bread
I baked the truth according to the "lazy" version - in a bread maker
But it turned out well, just exceptionally!
Tall, fluffy, delicious! I put the recipe in the book for frequent repetitions.
I put the ingredients practically according to the recipe. Only cream was 10% and dry yeast was used - 2 tsp. (from the bread machine)
Basic mode, size L, light crust.

I repeated the bread. Because well, VERY tasty!
This time I put dry yeast according to the recipe - 5 grams on the scales.
So the bread didn't just rise, it went up !!! he got out of the bucket and lifted the lid!
I'll post the photos in the evening.
Otherwise, it is extremely tasty. True, I changed the recipe a little again. Cream 10% and sugar put 50 grams, so that it was a little less sweet, with cheese ...
very, very tasty - at work they dared half a loaf in the morning just like that

Hello dear bakers!
I baked my milk Hokkaido with x. stoves LG, counting products for lighter weight:

Wheat flour 450 gr
Semolina 50 gr
Fresh yeast 15 gr
Powdered milk 25 gr
Sugar 67 gr
Salt 7 gr
One egg
Fresh milk 210 gr
Cream 10% 125 gr

Here's what happened - judge for yourself:


Now Hokkaido bread has become a favorite in our family. Delicious bread.
We sincerely thank the Author and in the future we will master the unsurpassed AXIOM recipes! Until next time.

Hello, dear members of the forum!
Returning to my promise - I report.
After dividing the finished dough after kneading into 4 parts and rolling them into rolls, I placed it in my x \ oven Moulinex OW 5004.
In the middle of baking, I noticed that there would be no space in the bucket by the end of the process - the bread lifts the lid - and began to press with a spatula.

It tastes as good as baked goods in the oven!

How do you like this version of Japanese milk bread in the Moulinex OW 5004 bread machine?

This one was baked in a Panasonic SD 255 last night with a timer:

The roof was not glazed for a banal reason - there were no eggs at home

[V]

Today I baked Japanese milk bread in two bread makers according to a modified recipe. The smell in the apartment was like in a pastry shop.

RECIPE:

Flour 500 g
Instant yeast 5 g
Salt 10 g
Butter 40 g
Sugar 40 g
Powdered milk 20 g
1 egg yolk + warm milk to volume V = 360 ml

Weight = 1000 g, "light" crust.
Advice: Do not leave bread in the container; this will brown the bread.
Take the bread out of the bucket immediately!
However, whoever loves it ...

uh ... it looks like this bread will be one of the most beloved of our family
On the weekend we baked two loaves - one for us, the other was taken to our relatives.

but this is my bread that got out of the bucket and fried to the lid Therefore, the roof is a little flat and pressed down. But the taste ... mmmmmmmmm

[mode]

And tell me, please, if the oven is in a bread maker - what mode exhibit?

Hello, VeraV !
If your bread maker does not have a mode for sweet bread (in Moulinex OW 5004 this is button number 4, cooking time is 3 hours 50 minutes for 1000 grams), then feel free to set the Main mode, you will not go wrong.
What brand of bread maker do you have?

[Gaby]

Gaby, to the laconic answer of the Summer Resident, you can add that if you bake bread according to this recipe:

• 450 wheat bread flour
• 50 g of plain wheat flour
• 210 g fresh milk (1.5% fat)
• 25g milk powder
• 125 g cream (20% fat)
• 1 egg
• 70 g sugar
• 7 g salt
• 16 g fresh or 5 g dry yeast

then the soul will become calmer - after all, there is more sugar, and the taste cannot be distinguished, it is delicious with soup and warm milk.
Tiger, good health to you - it looks like you were cutting bread while it was still hot?
The "shavings" are visible on the cut ... ABOUTI really wanted to see what he is like inside
I understand you.
Bon Appetit!

yes, yes .. it was Sunday morning and everyone was eager to have breakfast, so they cut it still warm.
In general, the crumb of this bread (if it stands right after baking) is simply amazing

So I join the fan club too

Stove BORK BM 500

This oven has a mode number 5 Sweet pastries. The only thing, look with the proportions, it is better to use a portion of the ingredients for a smaller volume, otherwise the volume will be excessively large and will come out over the edges of the bucket.

I could not resist the advertisement of such an interesting bread. I made bread according to the last version and say that he surprised me to say nothing. For the first time in my oven, the bread turned out to be such a huge size - under the cover of the HP. When I saw him I was simply amazed and for the first time in my oven I got bread with a well-baked top crust. Now I have revealed the secret of my HP - to have a ruddy top, you need to have a high bread. I never expected such a discovery. In general, I am delighted, but it tastes delicious and seemingly fluffy - just royal bread. Here he is, his majesty bread:


Thank you very much Axiom for sharing the recipe for such a wonderful bread.

• 450 wheat bread flour
• 50 g of plain wheat flour

AXIOMA, please tell me what is the difference between these two types of flour? Can you bake with ordinary flour?

• 450 wheat bread flour
• 50 g of plain wheat flour

AXIOMA, please tell me what is the difference between these two types of flour? Is it possible to bake with ordinary flour?

Can!
And the difference lies in the size of the grind - baking finer grind.
If you take 450 g of 1st grade wheat and 50 g of semolina for the recipe, this will not significantly affect the taste. Is that the whiteness of the crumb will suffer.

[L]

Good night, gentlemen !!
I cut the already cooled Japanese Hokkaido milk bread according to this recipe:

450 1st grade wheat flour
50 g wheat flour
210 g fresh milk (2.5% fat)
25 g milk powder
125 g cream (15% fat)
1 egg (54 g)
90 g maltose molasses
7 g salt
16 g fresh yeast

The main mode of my Panasonic SD 255, weight = L, the crust is "light".
The aroma and taste remained unchanged, and the color was much darker.

Axioma, thanks for the recipe! Our favorite panasonic bread is dairy bread. Now I'll put yours - it's even delicious to read! But I wonder if fast baking will suit him? Or increase yeast then?

Thanks for the delicious recipe. Despite the fact that I mixed all the ingredients by hand and beat the dough a little, we got awesome buns in a cast-iron pan. It's a pity that I didn't take a picture

Hello, it's me again, your faithful follower. Baked Japanese milk bread today # 2
Flour 500 g
Instant yeast 5 g
Salt 10 g
Butter 40 g
Sugar 40 g
Powdered milk 20 g
1 egg yolk + warm milk to a volume of V = 360 ml

The result is obvious. The smell is really stunning! I was afraid to cut while, still hot.


I would like to try to bake "tiger" bread in KhP. What do you think is worth it? What can replace rice flour with? Thanks for the great breads!

[AXIOMA]

AXIOMA, accept thanks and from me It turned out delicious, fluffy bread, very high, rested on the lid of the bread machine. Next time I will definitely try to bake in the oven, I think it will be even tastier. There was no 1st grade flour, so I added some whole grain.

I also did this yesterday - there are simply no words, how delicious !!!
here is what did not have time to finish eating right away)))


I put 90g of old honey, and the crust could have been light - but it turned out magically crispy !!! and got to the roof)

[AXIOMA]

AXIOMA , thanks again for the delicious bread. This time I baked in the oven, it turned out delicious saichki (as my husband said). The only trouble, the form was lined with paper, apparently it was of poor quality, barely tore it off, even when the paper was sprinkled with water, so I took a picture of the bread only from above

[But I wonder if fast baking will suit him?]

Axioma, thanks for the recipe! Our favorite panasonic bread is dairy bread. Now I'll put yours - it's even delicious to read! But I wonder if fast baking will suit him? Or increase yeast then?

Milda, Hello!
Even accelerated baking is suitable for this bread:

increase the amount of dry yeast to 13 grams.
The "roof" is not completely baked, but you can eat. The smell of ice cream will hide this flaw.

[nakapustina]

... The only trouble, the form was lined with paper, apparently it was of poor quality, barely tore it off, even when the paper was sprinkled with water, ...

Good evening, nakapustina !
The reason is simple - refer to my first post on this topic
Bake bread in the oven at the bottom level...
Apparently you did not pay enough attention,

The top was baked, and at the bottom of the form moisture condensed and soaked tightly into the parchment.
It happens!



Taste, smell, delicate crumb - more than cover all the little things about tearing off baking paper!
Let's improve together.
I wish you success!

So I tried it! Great bread! Everything according to the recipe, only 10% cream was, no flour was added. Already during the molding, it became clear that the form I had prepared for him would be too small - while the last roll was laid, the first one was already pretty swollen

After an hour of proofing



Looked great after baking, smelled great.
I personally took a quarter and literally forced myself to leave the kitchen so as not to continue



But the cut is amazingly finely porous, of interesting structure, very soft and pleasant.



Thank you!

[11]

... The one in which I baked, the size 11 on 29.
In principle, it is enough in length, but more in width is needed.

VenkaHow touchingly you described the atmosphere in your kitchen while baking Hokkaido bread!
In my opinion, your form is short in height. And so everything is amazing!

The author of the original recipe suggests using a mold sized
13 x 33 x 12 cm, but in the absence of a stamp, you have to write on the wrapping ...
But the taste of the bread was not significantly affected by this, I think?

HURRAH!!! And I did it! Only I, at my own peril and risk, made bread exactly half the size and added raisins to 2 buns (it will be for tea)
Thanks for the recipe!

NG needed baguettes for sandwiches with caviar. This bread was in the bookmarks. Taste


Thanks for the wonderful recipe !!

[AXIOMA]

AXIOMAThank you very much for the recipe! : flowers: I kneaded the dough in HP, baked in the oven, this is what happened:

and a piece:

It seemed to me that one form would not be enough, so I divided the dough into 8 parts and baked in 2 muffin tins. During proofing, the dough rose not 2 times, but 3 times! While baking in the oven, the smell in the apartment hovered soooo that we could hardly wait until the end of baking and did not let it cool down completely! The bread turned out to be wonderful, the crumb is airy, the crust is thin, crispy - fantastic!

[AXIOMA]

AXIOMAwhat delicious bread!
For themselves, they defined it as a dessert
I just want to sprinkle it with poppy seeds! Poppy taste just begs!
After reading that the bread of many of the HPs tried to escape, I adjusted all the ingredients, reducing it by 20%. I had to clean it up a little, otherwise it was too fried on the sides. Baked on Mainly in Panasik, where baking lasts 50 minutes. It is probably necessary to reduce the baking for 10 minutes. What do you think?
Thank you!
Catch the report!

Friends, what a delicious bread!

With me, he does not strive to jump anywhere.

I bake it quite often (I strictly adhere to the recipe !!!). A very good recipe for beginners.

I love him!

hello dear AXIOMA! And I to you with my gratitude Your bread is amazing.It turned out the first time, but probably 6 times already baked. True, I baked with minor changes: instead of powdered milk, powdered cream (we have dry cream at every corner, and still have to look for milk), and reduce the sugar to 1.5 - 2 tablespoons - my husband loves bread saltier. Everyone is delighted, even the mother-in-law! Low bow with a huge THANKS! and here is the photo. on tel. I managed to take a picture. The roof is like that because I tried to open the hp lid of bread, but I overlooked that my son was trying to push it back. and this is 7 minutes before the start of baking

Many thanks to AXIOME for the recipe for delicious Japanese (poor Japanese!) Bread. It turned out the first time, a very thoughtful recipe and now a report:And there is no cutter, she did not have time for her eaters ...

[Antonina 104]

Many thanks to AXIOME for the recipe for delicious Japanese (poor Japanese!) Bread. It worked the first time, a very thoughtful recipe ...
And there is no cutter, she did not have time for her eaters ...

Antonina 104, wonderful bread!
And that the cut is missing, do not worry - the Japanese also do not want to show the cut:

I will join the chorus of thanks!
I counted and recalculated the composition so that the bread could fit in the HP and did not open the lid on its own. Saturn Leda stove (Alaska clone), Sweet mode.

🔗

Can you share with me the recalculated recipe? I also have Alaska, and the last time I baked, the bread ran out of the bucket very hard. And with mathematics I am not very
And the bread turns out to be very tasty!

Can you share with me the recalculated recipe? I also have Alaska, and the last time I baked, the bread ran out of the bucket very hard. And with mathematics I am not very
And the bread turns out to be very tasty!

I will gladly share
I do not have electronic scales, therefore I select all the recipes by the measurements from
set for the stove (measuring cup, tablespoon and teaspoon).
Hokkaido-Alaska:

- Milk 3.2% (warm) - 1 m. Cup
- Butter - 2 tbsp. spoons (added to warm milk)
- Premium flour - 3 m. Cups (flush with the edge, without a slide)
- Semolina - ½ m. Cup
- Egg - 1pc.
- Sugar - 2 tbsp. spoons
- Powdered milk -1 tbsp. the spoon
- Salt - 1 hour the spoon
- Yeast (SAF-Moment) - 1 ½ tsp

I put it in the order I wrote it.
Mode - Sweet (5), large size.
The bread rose just above the rim of the bucket.
Made from what was under. hand. You will figure out how to make it tastier
feel free to share.

[AXIOMA]

AXIOMA Thanks again for the recipe! I bake very often.
🔗

🔗

AXIOMA, thank you very much for the recipe! This is exactly what I was looking for! I bought a sandwich maker and still couldn't find super fluffy bread for it. And this Japanese is exactly what you need! Awesome as fluff crumb! And it does not bloom for a very long time! Here is my bread

[AXIOMA]

AXIOMA, thank you very much for the wonderful bread recipe!

The first time I baked it in the form of 18x28x6 cm, I got a "nuclear mushroom", the dough fit well in the oven and the appearance of the finished bread was not very aesthetic.
Today I took into account the previous mistake, divided the dough into 3 parts (390 g each) and formed the bars. I put it in a 28x35x6 form (across), the finished bread took up all the living space.



While I was running for the camera, one bar was destroyed by eaters.
I will definitely bake this bread again!

Threat "cut" I will try to take a picture tomorrow. The main thing is to be in time.

[AXIOMA]

AXIOMA, thank you very much for the wonderful bread recipe! ...

... I will definitely bake this bread again!

Threat "cut" I will try to take a picture tomorrow. The main thing is to be in time.

Sonadora!

From such Your words are warm in my soul !!!
It should be noted your unusual design! Amazing!
You are an innovator!
I will look forward to your cut photo.
And it doesn't matter if you don't have time (who ate - to your health)!

[AXIOMA]

AXIOMA, you will become an innovator here when there is no suitable (tall) baking dish.

This is what I got this morning:


I apologize for the color rendering, I shot it with a flash - it overexposes, but without a flash, due to cloudy weather, the colors turn out to be some bluish, even in Photoshop the correction did not help much.

[AXIOMA]

AXIOMA, thank you for the wonderful bread!