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Chinese dough hokkaido milk bread recipe hot water

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Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully tender bread each and every time. To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain. Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature. To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
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Soft Asian Milk Bread Hand Knead Method 牛奶麵包

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Hokkaido Milk Bread — The Sweet & Sour Baker

I have seen dozens of recipes for this bread in recent years. These recipes in general fall into two groups: the first group follows the regular bread-making method, while the second group applies Tangzhong method or Water roux , which is famous for its ability to make the bread super soft and tender. The recipe that I am sharing in this post belongs to the first group, which use traditional bread-making methods, hence, very straight-forward and easy-to-follow. Despite of the absence of Tangzhong, the texture and taste of the bread are still incredible. I introduced this recipe to my Vietnamese blog readers in my other blog: Savoury Days three years ago and till now, it is still among the most beloved recipes with hundreds of positive feedback from people who tried it and fell in love with it. The key ingredient of this bread is whipping cream, which gives the bread the amazing milky smell with super soft, fluffy and tender texture. Hence, although in some cases, whipping cream can be substituted by butter and milk, I would not recommend doing that in this recipe.
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Japanese Milk Bread (Shokupan)

Odd question but do you use specifically bread flour or just all purpose.. I don't know if bakeries in hk that make buns use specialty flour or not. What's your opinion? I just used all purpose flour. Definitely don't use bread flour as you don't want lots of gluten development for this delicate soft bread.
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Hokkiado Milk Bread is not your typical white bread. It's slightly sweet with a tender crumb and milky aroma. It's the bread you find in most asian bakeries. We eat it for breakfast, in the afternoon with our milk tea and use it for our sandwiches. It's delicious and versatile and once you try it, white bread just won't do.
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