Hokkaido Milk Loaf

Actually dah lama nak buat roti ni tapi tak berkesempatan lagi. So hari ni dengan penuh semangat nak meroti, jadik Lah my first ever Hokkaido Milk Loaf.

Texture roti ni sangat lembut! My daughter dah tak sabar tunggu roti keluar from oven. Straight away ask me to cut her a slice of the bread. Panas2 lagi tu........alahai anak mummy!

The recipe I got it from Table for Two, thanks Wendyinkk for sharing the recipe.

Here is the recipe:

Source: Angie's recipes
Makes: One 5X5X13 inch pullman tin, without lid

540 gm Bread flour
60 gm Cake flour
10 gm instant yeast
30 gm Milk powder
80 gm Sugar
9 gm Salt
1 large Egg
250 gm Fresh milk
150 gm Whipping cream

1. Mix everything together and mix until a dough forms.
2. Knead on speed 4 (Kitchen Aid) for 20 minutes until a smooth, glossy and elastic (It will pass the window pane test)
dough is achieved.
3. Cover and let dough proof for 1 hour or until doubled.
4. Punch down and separate dough into 4 pieces. Make them round and let them rest for 10-20 minutes.
5. Roll out dough (like a longish oval) and roll up (like making swiss roll) and place them into a greased pullman tin.
6. Let dough rise until 2/3 full. Preheat oven at 150(fan)/170C. Brush on egg wash if preferred.
7. Bake for 40 minutes or until pan sounds hollow when tapped.

Verdict: Manual kneading friendly, final dough is not tacky, but very workable, texture is very soft, beautiful crumbs, soft for 2 days. Crumb turns crumbly on 3rd day, best if reheated but still fine if eaten just like that.