Hokkaido Milky Loaf

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Hokkaido Milky Loaf

Postby saucisson » Mon Oct 06, 2008 9:30 pm

I found this on the internet, so not mine:

Hokkaido Milky Loaf

270g Bread Flour
30g Cake Flour
5g yeast
15g milk powder
40g sugar
4g salt
1/2 egg
125ml milk
75ml whipping cream


Double it up to get a full size loaf. I was horrified at the amount of sugar so reduced it by a factor of 10.

Cake flour doesn't exist in the UK so I used 3/4 plain flour and 1/4 corn flour as a bit of research seemed to suggest.

A really nice soft loaf, with the extra sugar almost like a brioche perhaps?. Without the extra sugar, a definite hit.

Dave
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Postby wheels » Tue Oct 07, 2008 12:29 pm

Dave

I'm assuming that's the white cornflour that we get here (I think that the US call it cornstarch) rather than the yellow polenta type?

Phil
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Postby saucisson » Tue Oct 07, 2008 3:03 pm

Yes, apparently cake flour has a low gluten content, so the corn flour acts to dilute it out a bit.

If I feel brave I'll try it with the full amount of sugar one day :)
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Postby wheels » Tue Oct 07, 2008 4:35 pm

Thanks Dave - I'll give this a go when I've got some cream going spare.

Phil
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haha

Postby Dazzajapan » Sat Jul 04, 2009 10:36 pm

The Japanese do like their sugary bread...
did you have any success?
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Postby wheels » Sun Jul 05, 2009 11:10 am

I forgot to make it! :oops:
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