Hokkaiko Milk Bread

I bought a pack of dairy whipping cream to make Butter Walnut Ice Cream. I had wanted to make another batch of chocolate ice cream but my mixer died on me! From now onwards till I get a new mixer, no more sponge/chiffon cakes and ice cream :( With the left over whipping cream, I decided to bake some milk bread instead.

This is one of my all time favourites - Hokkaido Milky Loaf. Texture is soft and fluffy even on the 2nd day. However, I realise that the bread will be a little bit sticky on the 2nd day. Whenever I bake this, it's always in loaf but yesterday, I decided to try something new and turn them into buns. I divided the dough into 2 portions:- 1 portion with tuna mayo fillings and another portion with Nutella spread. Wasn't sure if the bread will lose some of it's texture but when we ate it this morning, yes, it's still as good :)

Ingredients

540 g Bread flour
60 g Cake flour
10 g Dry active yeast
30 g Milk powder
80 g Sugar
9 g Salt
1 pc Egg
250 g Fresh milk
150 g Whipping cream (heavy cream)

Method

1. Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration.
2. Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes.
3. Take out the dough and press out the gas produced during the proof. Divide it into 4 portions. Round up and let rest for about 20 minutes.
4. Roll each dough out and roll up and place in a 13x33x12cm loaf pan. After shaping, let the dough rise up to 2/3 full. Brush with egg wash or milk. Bake in a preheated 170C/340F oven for about 40 minutes.

Own Notes:

Tecno TEO 3400: Bake at 160C for 25 mins.