Milk Japanese bread "Hokkaido" (oven)

Could you please tell me how to correctly count on 350 grams of flour?

In theory, you just need to multiply everything by 0.65.
But what about the egg and liquid? Apparently it would be necessary to reduce milk?

Wheat bread flour 540 g / 350 g
Semolina 60 g / 40 g
Fresh milk 250 g / 162 g (?)
Milk powder 30 g / 20 g
Cream (30% fat) 150 g / 98 g
Egg 1 pc. / 1 PC (?)
Sugar 80 g / 52 g
Salt 10 g / 6.5 g
Fresh yeast 15 g / 10 g
or dry 5 g / 3.25

-

[AXIOMA]

AXIOMA, another loaf from a bread machine, thanks for the good bread!

🔗 🔗

[AXIOMA]

AXIOMAThanks for the recipe and explanations !!!!
I licked my lips, I licked my lips on this bread. but something was scary. But hunting is worse than bondage ...
The eyes are afraid, but the hands are doing and I got bread !!!!

Only my molds are too small, but I got two such bread

I am also grateful!
This one in a bread maker on the "sweet bread" mode, according to a simplified recipe (where butter and cream are 10 percent), is converted to 500 grams of flour:

There is no incision, unfortunately, already eaten!
Then she baked according to the original recipe, but also counted on a smaller size. I rolled it into rolls, but also baked in KhP.
It came out crooked, but the taste ... I can't even find an epithet! Its godlike!
Here I will bake it according to all the rules, in the oven and I'll come to show off! Moreover, now the husband always reminds - "And when will Hokkaido be? I want Hokkaido!"
Low bow!

The bread maker and I decided to shoot the movie "Hachiko and Hokkaido", where of course I am in the role of Hachiko. In this connection, I have a question for the moderators: can I be banned from 21-00 to 8-00? This is the first question. The second question: what kind of site is it that all the fragrant recipes, from the smell of which the wallpaper and concrete walls are soaked, are read at night? You can't drive out your neighbors with a broom now. The unreal smell of this bread will lead to the idea of ​​concreting the doors to the kitchen. Do you think this is not serious? And you bake this bread, bake it. You will understand me. And you don't have to buy cream. Here, for example, the clever Qween gave everyone a recipe the most delicate cream

[AXIOMA]

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

... 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.

Sonadora Great photos of the section, it is accepted, definitely! Bravo!
In Photoshop I am a dense forest!
I'm even afraid of this word.

[AXIOMA]

AXIOMA, thank you for the wonderful bread! ...

natapitLet's thank Annushka together for her recipe:

🔗

Anna, if you read us, we all say in unison: Thank you very much for this potion of happiness!
Just look at what People are doing!
Fabulous! The bread is mesmerizing!

[0.65]

Could you please tell me how to correctly count on 350 grams of flour?

In theory, you just need to multiply everything by 0.65.
But what about the egg and liquid? Apparently it would be necessary to reduce milk?

Wheat bread flour 540 g / 350 g
Semolina 60 g / 40 g
Fresh milk 250 g / 162 r (?)
Milk powder 30 g / 20 g
Cream (30% fat) 150 g / 98 r
Egg 1 pc = 60 g / (40)
Sugar 80 g / 52 g
Salt 10 g / 6.5 g
Fresh yeast 15 g / 10 g
or dry 5 g / 3.25

Lelishe, I in your place would solve the problem like this.

Chicken egg C1 (a canteen of the first category usually weighs 55 - 60 g.
Break one egg!
Whisk with a fork and a pinch of salt (the egg is easier to beat with salt) until smooth and teaspoon try to measure exactly 40 grams for the dough. Mix the rest of the egg melange with 1 tbsp. l. milk and brush the surface of your bread with this solution before baking! For beauty!
Has the problem been resolved?

One more tip.
You can replace all prescription liquid with a lower fat cream, such as 10 %, and dry cream for flour or semolina - it will not be worse!

[Lelishe]

Lelishe, I in your place would solve the problem like this.
....

AXIOMA,
Thank you!!!
I just got to this recipe in order to try to implement it. Now you definitely have to try!

AXIOMA, thanks for the amazing bread recipe.

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

Translated your adjustments into grams, andron68
Yesterday I was too lazy to make cream, hoping that replacing the cream with kefir with bifidobacteria, the smell would be quieter. Yeah. Chichas. A pack of wolves over the lamb. In grams, a lazy bread maker recipe sounds like this:
- mixed and warmed up in microwave: kefir 200 gr, oil drain. 15 g, egg (weight in shell) 72 g, sugar 3 tbsp. l., salt 1 tsp.
-in a bucket 1.5 tsp. dry yeast, 70 grams of semolina, 310 gr. flour and all the heated mass.
Alaska mode # 5, at first the bun is sticky, by the second batch the semolina has absorbed moisture and the bun has become like an earlobe.
I didn't reach the top of the bucket, which is very wonderful - you don't need to follow it, besides, remembering the huge rolls this loaf small rolls suit more.

I made the dough exactly according to the recipe, with cream. The dough is amazing, squeaks, mutters and puffs. What I just didn’t do with this test, but I didn’t play hide and seek
Baking now (see photo, starting from the bottom roll and clockwise) in a multicooker, in an airfryer, in a bread maker.
With baked fresh milk



If done in a multicooker, then the smell of lavash mmmm
In my opinion, this bread is made for the oven or airfryer. The most wonderful result.

[AXIOMA]

AXIOMA, another loaf from a bread machine, thanks for the good bread!

Milda! Hello!
You have cool loaves - the increase is just SUPER!
Bake to your health !!! Please your family and friends!

[AXIOMA]

AXIOMAThanks for the recipe and explanations !!!! I licked my lips, I licked my lips on this bread. but something was scary. But hunting is worse than bondage ... Eyes are afraid, but hands are doing and I got bread !!!! ...

... Only my tins are too small, but I got two such bread

vial, good evening!

It is simply impossible to look at your photo calmly - what beautiful "curls"!
Indeed, just a decoration for the bread!

I am also grateful! ..
... There is no cut, unfortunately, already eaten!
Then she baked according to the original recipe, but also counted on a smaller size. I rolled it into rolls, but also baked in KhP.
It came out crooked, but the taste ... I can't even find an epithet! Its godlike!
Here I will bake it according to all the rules, in the oven and I'll come to show off! Moreover, now the husband always reminds - "And when will Hokkaido be? I want Hokkaido!"
Low bow!

Mashilda! Let's forget that there is no cut, but the husband is happy.
Your gratitude is very sincere and sincere!
Thank you for the incomparable epithet of taste!

Insanely touching!

[amazing, squeaks, mutters and puffs]

I made the dough exactly according to the recipe, with cream. Dough amazing, squeaks, mutters and puffs. What I just didn’t do with this test, but I didn’t play hide and seek
Baking now (see photo, starting from the bottom roll and clockwise) in a multicooker, in an airfryer, in a bread maker.
With baked fresh milk ...

... If done in a multicooker, then the smell of lavash mmmm In my opinion, this bread is made for the oven or airfryer. The most wonderful result.

Shurshun!

The bread is incredibly beautiful and colorful, I cannot look at it so indifferently clockwise!
Tears of a hundred carats burn through the carpet, and on the parquet (I have parquet in my kitchen) they dry up with salty roses!
Artistic, jewelry work, I just look and admire! Luxuriously!

You are a sorceress!

Thank you.

I'm embarrassed. I sit as if sprinkled with red pepper, blinking shyly green eyes. I'm so cute .. Thank you very much ..

This is my bread !!! Japanese!!!

Still hot, I'll cut it later!

[AXIOMA]

AXIOMA I am delighted with this bread! It is so delicate that there was no way to put it vertically !!! We have never had such a tender bread !!! Thanks for the recipe, we will bake more !!!

Baked according to recipe # 2. Everything you see in this photo is baked from just 500 grams of flour, I can't even believe it !!! Sorry for the photo quality

[AXIOMA]

AXIOMA, Thank you!!! The bread is really delicious !!! And soft, class !!!

For the night I put this bread, according to the lazy version, and also with sesame seeds. The texture is just magical. The aroma is exceptional. Next weekend there will be more time and I will do it as expected - by hand kneading and baking in the oven. Thank you.

Yesterday I baked bread, but according to a recipe on paper, where I made comparisons of dairy breads. And the liquid was labeled water. Since the comparisons were made a long time ago, and the recipe contains powdered milk. As a result, she baked bread in water, and there was clearly less of it, the corner of the roof was blown up. All the same, the bread turned out to be very tasty, the grandson appreciated it very much. I'll fix it next time. Thank you so much for the recipe.

Axiom, I here baked Hokkaido krantz

[korsar]

This is my bread !!! Japanese!!!

Still hot, I'll cut it later!

korsar, you have got a decent bread!
This photo must be placed in close-up!
Thank you!

AXIOMA I am delighted with this bread! It is so delicate that there was no way to put it vertically !!! We have never had such a tender bread !!! Thanks for the recipe, we will bake more !!!

Baked according to recipe # 2. Everything you see in this photo is baked from just 500 grams of flour, I can't even believe it !!! Sorry for the photo quality

BlackHairedGirl, thank you for warm words! Everything is great!: Rose:

[AXIOMA]

AXIOMA, Thank you!!! The bread is really tasty!!! And soft, class !!! ...

inucya, good day!
Great result!
I am glad that you liked this bread!

[The texture is just magical. The aroma is exceptional]

For the night I put this bread, according to the lazy version, and also with sesame seeds. The texture is just magical. The aroma is exceptional... Next weekend there will be more time and I will do it as expected - by hand kneading and baking in the oven. Thank you.

arini! Good day!
Thank you for your feedback on bread!

Axiom, I here baked Hokkaido krantz

Arka!
Went to link.
It turned out very nicely!
I'll take note ...
Commendable !!!

[AXIOMA]

AXIOMA! Here we have such "Japanese" bread! Recipe with 350 g of flour, by the end of the first batch I discovered that I had forgotten to put the egg - I mixed it with a fork in a glass, added it to the HP and launched the "Sweet" program according to the new program.

The bread turned out to be very fragrant, the crumb is the most delicate - a wonderful bread! Thank you very much!!!

[Kras-Vlas]

Kras-Vlas !!! This is BREAD!
Gorgeous!
It's nice to just look at it!
Olga! Apparently the case helped to discover the advantage of the double batch.
A reliable way to get beautiful bread, I have been using it for a long time.

Help the teapot plz! Can you do without milk powder? What other changes will there be in the recipe? Or replace it with something?

...! Can I do without milk powder? ..

Can. But then you will already have another Milk bread, experimental ...

Can. But then you will already have another Milk bread, experimental ...

Then I'll try it when I buy milk powder. I want yours, not experimental

Here's my bread. Everything is according to the recipe, with live yeast, instead of cream, 35g of butter and milk. The dough was made in a bread maker, the Dough mode.

Very TASTY bread, very! Only the mold was too small for me.

The second time I baked this bread in the oven. The first time it seemed to me a little flour, I added it to a clear kolobok. As a result, the bread was tight, although very tasty. The second time the kolobok was almost impossible, but after successive folding the dough became pliable and elastic. It was formed perfectly and the result was just great! I am not friends with the photo (or rather, I cannot post it) and therefore I cannot provide a photo report.Take my word for it - it turned out great. The bread is eaten with a bang! Tomorrow I will try to bake in a bread maker (there will be little time tomorrow). I want to say thank you very much for the recipe!

I baked bread in a bread maker according to the first basic recipe. Replaced granulated sugar with brown sugar and cream with butter. The gingerbread man did not form and therefore had to add flour (about 50 grams). First, I kneaded the dough on the Dough program, at the end of the program, switched to the Basic mode. The dough came right up to the lid. The bread is baked perfectly. The crumb turned out to be very very fluffy. What can I say: the bread turned out good, but baked in the oven is still better.

I baked bread in a bread maker ...

Do I understand correctly that you did the entire process in HP? If I understand correctly, then in fact the dough was kneaded twice (on the dough and on the main one)? How much dough you make - I have 2h20min ...
I tried to do it in Panasonic 2501 - after the end of the batch, it turned out that the spatula had kneaded only what was near it, and everything else (60 percent) remained unmixed ... Maybe you need to pour the liquid first, and then everything else?
In general, the bread is awesome, I finished it with my hands in the oven (a huge loaf), here are the leftovers (a quarter):
🔗
At such a rate, bread was eaten only in the first months of the appearance in the house of KP

I tried to do it in Panasonic 2501 - after the end of the batch, it turned out that the spatula had kneaded only what was near it, and everything else (60 percent) remained unmixed ... Maybe you need to pour the liquid first, and then everything else?

You can do this, but according to the instructions for Panasonic, first dry, then liquids. I kneaded this bread in a Panasonic 2501 and baked it in the oven. When kneading is in progress, you use a silicone spatula to scoop up the flour from the edges of the bucket to the center. The lid must not be opened when baking.

Well, it's not fair ... to help with a spatula ... I don't play like that
Then it's easier to knead in a food processor ...

At the request of my family, today I played take two, but in a purely manual mode:
🔗
with sesame topping
There is some stock in the house ..... to die

[DenRassk]

DenRassk, klasssssssss and cut interesting ... is it possible to break off buns straight?

In general, apparently you can break it off, but they eat something faster than it cools
Oh, this Japanese bread ... if I didn't make it myself, I definitely thought that they were adding something narcotic to it

So I have matured before this bread. I put everything in a bread maker, but since I did not have milk powder, then, most likely, I will just succeed

Can. But then you will already have another Milk bread, experimental ...

Well, let's experiment

So I finally baked it)) while I was watching Eurovision, he was preparing in my HP))
The aroma is crazy !!! W and photo))




Thanks for the recipe)) I immediately scored a hump for myself)))

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.

I repeated the recipe and baked it in the same bread maker. The bread is amazing as always. They ate hot with cold milk. No matter how she asked to wait, to let the bread cool down, she did not wait. They said they were very good and hot.

And in the multicooker PANASONIC SR-TMJ181, will you get bread?

How it goes!

How it goes!

Thanks for your reply!

[V]

Quote from AXIOMA "" Today I was baking Japanese milk bread according to a modified recipe in two bread makers. 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

(sorry, I can't insert a quote ..)

According to this recipe, I made some bread, it's something! I kneaded in the oven according to the White Bread program, turned it off and took out the dough before baking. The dough is simply stunning: soft, fluffy, perforated! Cut into small portioned buns-bars (at the request of the "bursting")

The cut dough is amazing, pliable. When baking, the smell is really like in a pastry shop: soft creamy!

The pulp surprises with its perforation, nostriliness - what an airy charm!

Thank you very much for such an unusual recipe! : rose: This bread is constant with us!

We bought molds for baking bread in Ikea ... I made them in them ... the non-stick coating is bad ... I scratched it with a Tefal plastic spatula .... and everything sticks to it where I missed it badly so I can't recommend it for purchase.
Unlike the orgial recipe, I counted everything for 400g of flour + a little more, since there was no desire to divide the egg into parts and I did not make the "rolls" across the form, but long (two long rolls in each form).
Actually, here is the result:
🔗
Oh yes - I also added Russian cheese in small cubes ...

Great bread turned out! Thanks a lot for the recipe!
Unusual creamy taste of bread. To the question: "Well, how do you like the bread?", The husband replied: "Like a bun!" The bread is unsweetened, but as milky and creamy and soft as baked goods.
The most unusual of all that I have baked so far.

Something the author has not appeared here for a long time, it's a pity. But all the same, thank you very much for such a tender and fluffy bread.
Here is such a handsome man turned out

Handsome man