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 (