Hokkaido Milk Loaf - By Fiona Lau


Hokkaido Milk Loaf
Source: Angie's Recipes
modified 

520gm Bread flour
60gm Cake flour
10gm instant yeast
30gm Milk powder
80gm Sugar
 6gm Salt
1 large Egg
250gm Fresh milk
130gm 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 pull man 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.


Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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