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Hokkaido Bread

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:

  1. Put the materials of A into the pot and stir them thoroughly.
    Hokkaido Bread 1
  2. 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.

    Hokkaido Bread 2
  3. Add vanilla essence, and then stir well.
    Hokkaido Bread 3
  4. Heat it at medium heat and stir it well until the mix can be lumped together

    Hokkaido Bread 4
  5. 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.
  6. When it cools down, store it in the refrigerator for at least 30 minutes.
    Hokkaido Bread 6

Making the bread:

  1. Install blade in the bread pan.
  2. Add “Ingredients” (except instant dry yeast) in the bread pan and place instant dry yeast in the yeast dispenser.
  3. Select menu “12 Hokkaido Bread”, and press “開始 (Start)”.
  4. 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.
    Hokkaido Bread A6
  5. Close the lid, press “開始 (Start)” again.
  6. 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.

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