Hokkaido Milk Loaf (北海道牛奶面包)

Can't remember how many times i have make this bread :D But dont know why i did not blog about this lovely bread. My family love this soft and fluffy loaf. We like to slice it thick, spread with butter, sprinkle with coarse sugar and toast it. 这北海道牛奶面包,我做了N次. 不过不知道为什么没发上这超好吃的贴子^_^ 这次就趁着'Bake Along #52 的主题' 北海道牛奶面包'把的好好吃,百吃都不腻的 好面包..贴上了^_^*

soft and fine texture..yum!

pic a

1) All ingredients are added into the bread pan and select dough function.

2) After mixing and kneading .. this is the bread dough, ready for proofing.

3)  After proofing for 50 minutes. Size have doubled.

4) Divide dough into 2 portions. Rolled it round. Let it rest for 10 minutes.

5) Rolled out 1 portion flat on a floured surface.

6) Fold both side inwards, as in the pic a-6

7) Roll up tightly like a swiss roll. Sealed it neatly.

8) This is how it looks.

pic b

1) Put into greased bread pan and ready for second proofing.

2) After 1 hour. 

3) Egg wash the surface and it is ready to go into the oven.

Viola!! It is done ^_^

Nice and Dark...a bit too dark:p

Our breakfast for tomorrow:D明天的早餐 ^_^

HOKKAIDO MILK LOAF (HOKKAIDO SOFT BREAD)
Recipe source: adapted from Rasa Malaysia and Angie’s Recipes

Method: Straight dough
(i make half of the recipe)

Ingredients:
270 g bread flour30 g cake flour (i used all purpose flour)125ml milk75ml whipping cream1/2 egg (about 32 g)15 g milk powder40 g castor sugar1 1/4 tsp dry yeast1 tsp salt

Method:

1. Grease 1 bread tin. (mine 10.5cm x 19cm x 10.5cm)
2. Put milk, whipping cream, egg, flour, milk powder, salt, sugar and yeast into the bread machine. Set to Dough function. After the dough has finished it’s kneading cycle, let it proof inside the machine for 45-50 minutes or till it is double in size.
3. Remove from the pan and divide dough into 2 equal portions and shape into a ball. 
4. On a lightly floured surface, flatten the ball and roll out in a rectangle shape. Roll it up again tightly like swiss roll. (refer pic a)
5. Put it in the greased bread tin. Repeat with the second ball. ( Put 2 balls into a bread tin)
6. Set aside and let it proof for about 1 hr or till it rises till it fills up about 75% of the bread tin.
7. Bake at 190C for about 50-55 minutes if you cover the cake tin. If you do not cover the cake tin, 40 minutes of baking time is enough. (i baked mine for 38 minutes with out  the cover)

Note:

If you do not have a bread machine, mix the dry ingredients with wet ingredients and knead on medium speed with a stand mixer until the dough is smooth, non sticky, and elastic.

Happy Baking :D

I am submitting this post to Bake-Along #52 hosted by Zoe from Bake for Happy kids, 

Joyce from Kitchen Flavours and Lena from Frozen Wings