Hokkaido Milk Bread Shrimp is a dish that has been made and eaten in Hokkaido, Japan for many years. Hokkaido is Japan’s second largest island and has lots of small towns and villages hidden in the mountains.
One of the most beautiful and natural sights that can be found here is the volcano, Mount Hokkaido. The volcano is a very popular tourist attraction; it has four active volcanoes and is the home of the legendary Snow Festival.
Hokkaido is a region of Japan that is not too far from the Chinese border and is one of the best places to go if you want to get away from it all! Hokkaido Milk Bread Shokupan is the perfect recipe for your special Hokkaido vacation.
If you’re one of those people who has never had the pleasure of going to Hokkaido, then I’m sure you’ve either heard about it or have visited it yet cannot seem to get enough of it. Hokkaido is located in Japan’s northern region and is one of the most beautiful and picturesque places to visit.
Hokkaido has some of Japan’s finest attractions such as Mount Fuji, the Great Boats, Mount Shasta, the Sea of Okhotsk and other natural attractions that are sure to make any tourists happy. Hokkaido Milk Bread Shrimp is a great recipe that can be made in the cold months of November and December.
Hokkaido is the coldest region of Japan. When you are in Hokkaido, you will find that you have more activities to do during your vacation. You can go hiking, cycling, boating, or fly fishing. This dish is something that you can enjoy during your winter time vacation, and there are many different versions of this dish throughout the country.
Hokkaido Milk BreadCourse: BreakfastCuisine: JapaneseDifficulty: Easy
Hokkaido Milk Bread – Light and fluffy Japanese bread that is easy to make! This milk bread recipe uses the tangzhong roux method which helps create a tender loaf of bread that’s perfect with a bit of butter on it for breakfast!
1/4 cup bread flour
1/4 cup whole milk
1/4 cup water
2 1/2 cup bread flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast, 1 yeast packet
1 tablespoon dry milk powder or sweetened condensed milk
1 teaspoon salt
1/2 cup milk, room temperature
1 egg, room temperature and beaten
1/4 cup unsalted butter, softened
Heavy cream or melted butter
- In a small saucepan over medium heat, combined the ingredients for the starter.
- Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potatoes. Transfer to a bowl and cover with plastic wrap. Let sit until the starter gets to room temperature.
- In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt. Once mixed, add in milk, starter, and beaten egg.
- Using the dough hook attachment, beat on low for 5 minutes. Add in butter and beat 5 more minutes. Turn the speed up to medium and beat for a final 5 minutes.
- Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let sit for 1 hour or until the dough has doubled in size.
- Transfer dough onto a lightly floured surface and divide into 4 equally sized pieces. Roll each out to be 8″x5″ and then fold each of the long sides in 1″. Starting on one of the shorter edges, roll up and then place in a greased 9″x4″ pan. Repeat with each piece of dough.
- Cover and let rise an additional 45 minutes.
- Preheat oven to 350 degrees. Once the dough has risen, brush the top of the dough with heavy whipping cream. Place into oven and bake for 35-40 minutes or until the top is golden brown and the inside is 190 degrees.
- Remove from oven and let sit 5 minutes before removing bread from pan. Let cool on a cooling rack.
Reference : mildlymeandering.