Japanese milk bread Hokkaido (Hokkaido)

To prepare this delicate and air bread, we need wheat flour of the highest grade, milk, cream (I have 10%), milk powder, chicken egg, granulated sugar, salt and yeast. The yeast is not necessary to take fast -acting ones — just dry (also 5 grams is a teaspoon with a slide) or pressed (3 times more, that is 15 grams). Such yeast is not immediately mixed with flour, but previously activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of milk with a teaspoon of sugar and dissolve the yeast in it.

Sift (preferably twice) wheat flour in a large bowl. Due to this, the flour is not only loosened and saturated with oxygen, but possible garbage will also leave.

Add fast yeast, granulated sugar, milk powder and salt to flour. Mix everything thoroughly with a fork or a whisk.

Now you need to combine a bulk mixture with liquid components for the dough. To do this, make the hole in the flour and pour into it warm (slightly warmer than the human body) milk and cream. We break the chicken egg there. It is at this stage that yeast milk is added if you use dry or pressed yeast.

Now we knead the dough for at least 10, and preferably 15-20 minutes. It should become completely homogeneous, smooth, delicate and very soft. We pull a bowl of dough with a baking film or cover with a towel and leave to heat for 1.5 hours. After about 40 minutes (from the total time), carefully crush the dough to release carbon dioxide from it, round and again into heat.

This is how the dough looks after 1.5 hours of fermentation — it has grown very well and increased in the amount of times three times. But I want to say that an hour and a half is not necessary at all, because the temperature in the room is different, and the strength of the yeast is also, so the main thing is that the dough is well suitable. And this may take more time (and someone less).

Now divide the dough into 4 identical parts. We roll each in a ball and put on a board sprinkled with flour. We will cover with something so that it does not be bent and not covered with a crust, and leave to rest for 20 minutes.

During this time, our Koloboks will swell (that is, they will begin to wander again) — they are ready for further work. It's time to go to the molding of milk bread.

Sprinkle the working surface with wheat flour (the mass is not included in the above ingredients) and roll out one bun in the length with a rolling pin. It turns out such a long oval (ideally a rectangle) in the width of the shape. The dough is very tender and supple, obviously obeyed.

We roll the layer into a dense roll, simultaneously bending the edges of the dough. After each turnover, we must press the roller to the layer, so that later there are no voids in the finished bread (that is, large air bubbles).

Here is such a steering from the dough you should also get you. In total, we make 4 rolls in the number of pieces of dough.

Now we lay the blanks in the baking dish, which we lubricate with a small amount of plant (it is better than cream — it lays more even) oil. I also did not indicate him in the ingredients — there will be enough tablespoon literally. We cover the workpiece with a towel or cling film and leave the distance for 1-1.5 hours. Time again depends on the temperature in the kitchen and the activity of yeast. The main thing is that the dough grows well. At this time, we smear the oven (175 degrees).

When the workpiece doubles, you can put future bread in a hot oven.

But before that, lubricate the dough with milk for rosy crust. By the way, for the same purpose, you can use egg yolk or a mixture of yolk and milk.

We bake Japanese milk bread hockeyo at 175 degrees for about 40 minutes. As you can see, the baking has grown very well and was perfectly browned. And what a fragrance!

We give the finished bread to stand in shape for a couple of minutes, then we take it out and cool on the grille.

When milk bread has completely cooled, it can be cut. Be sure to try this delicate dairy cloud with an air, fragrant crumb and the thinnest brown crust.