Recipe
Hokkaido Bread
Hokkaido Bread Back
Ingredients
| High-gluten flour | 230g |
| Butter | 20g |
| Granulated sugar | 30g / 2½ tbsp |
| Milk powder | 12g / 2 tbsp |
| Salt | 5g / 1 tsp |
| Water* | 160g / mL |
| Instant dry yeast | 2.8g / 1 tsp |
| *Use 5℃ cold water and reduce the amount of water by 10g (mL) if room temperature is above 25℃. | |
Custard Crust Ingredients: | |
|---|---|
| Ingredient A | High-gluten flour 10g Granulated sugar 30g One egg + Milk 70g |
| Butter | 20g |
| Vanilla essence | Small quantity |
Directions
Making the crust:
- Put the materials of A into the pot and stir them thoroughly.
-
Heat the mix at medium heat for 1 minute, and add butter, melt it, and then stir well. Stir the mix while heating. Otherwise, it may form lumps.
- Add vanilla essence, and then stir well.
-
Heat it at medium heat and stir it well until the mix can be lumped together
- Use a rolling pin to roll it into a 20 cm × 20 cm square. Cover the dough with a plastic wrap for the convenience of rolling.
- When it cools down, store it in the refrigerator for at least 30 minutes.
Making the bread:
- Install blade in the bread pan.
- Add “Ingredients” (except instant dry yeast) in the bread pan and place instant dry yeast in the yeast dispenser.
- Select menu “12 Hokkaido Bread”, and press “開始 (Start)”.
- Open the lid when you hear the beep sound. Cut the custard crust into 2-3 pieces, and cover the upper dough with them within 10 minutes.
- Close the lid, press “開始 (Start)” again.
- Press “取消 (Cancel)” when you hear the beep sound. Take out the bread pan and the bread.
Tips
The custard crust will be hardened after being stored in the refrigerator for long time. In this case, roll the crust again to make better bread.
Related Products
Ingredients
| High-gluten flour | 230g |
| Butter | 20g |
| Granulated sugar | 30g / 2½ tbsp |
| Milk powder | 12g / 2 tbsp |
| Salt | 5g / 1 tsp |
| Water* | 160g / mL |
| Instant dry yeast | 2.8g / 1 tsp |
| *Use 5℃ cold water and reduce the amount of water by 10g (mL) if room temperature is above 25℃. | |
Custard Crust Ingredients: | |
|---|---|
| Ingredient A | High-gluten flour 10g Granulated sugar 30g One egg + Milk 70g |
| Butter | 20g |
| Vanilla essence | Small quantity |
Directions
Making the crust:
- Put the materials of A into the pot and stir them thoroughly.
-
Heat the mix at medium heat for 1 minute, and add butter, melt it, and then stir well. Stir the mix while heating. Otherwise, it may form lumps.
- Add vanilla essence, and then stir well.
-
Heat it at medium heat and stir it well until the mix can be lumped together
- Use a rolling pin to roll it into a 20 cm × 20 cm square. Cover the dough with a plastic wrap for the convenience of rolling.
- When it cools down, store it in the refrigerator for at least 30 minutes.
Making the bread:
- Install blade in the bread pan.
- Add “Ingredients” (except instant dry yeast) in the bread pan and place instant dry yeast in the yeast dispenser.
- Select menu “12 Hokkaido Bread”, and press “開始 (Start)”.
- Open the lid when you hear the beep sound. Cut the custard crust into 2-3 pieces, and cover the upper dough with them within 10 minutes.
- Close the lid, press “開始 (Start)” again.
- Press “取消 (Cancel)” when you hear the beep sound. Take out the bread pan and the bread.
Tips
The custard crust will be hardened after being stored in the refrigerator for long time. In this case, roll the crust again to make better bread.
Related Products