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The fluffiest white bread in the world (Hokkaido recipe and pictures)
Posted on 1/17/19 at 9:58 pm
Posted on 1/17/19 at 9:58 pm
Recipe
First time make this recipe. Made half into japanese milk bread (hokkaido) style, and half rolls. Currently in the oven right now.
First time make this recipe. Made half into japanese milk bread (hokkaido) style, and half rolls. Currently in the oven right now.
This post was edited on 1/17/19 at 10:00 pm
4
Posted on 1/17/19 at 10:10 pm to KosmoCramer
Definitely need an after photo
Posted on 1/17/19 at 10:13 pm to Trout Bandit
It smells really good, but most bread does when its cooking 
Posted on 1/17/19 at 10:34 pm to KosmoCramer
Just popped them out of the oven. I'll post a crumb shot when they cool (maybe tomorrow).
Posted on 1/17/19 at 10:55 pm to KosmoCramer
Out of the pan
Rolls broken apart
Rolls broken apart
Posted on 1/17/19 at 11:38 pm to KosmoCramer
Looks nice. So - Taste?
Bookmarked your recipe. Will do this one. Let us know how it tastes.
Bookmarked your recipe. Will do this one. Let us know how it tastes.
This post was edited on 1/17/19 at 11:44 pm
Posted on 1/17/19 at 11:50 pm to MeridianDog
Taste was good. Not sweet hardly at all.
I think I slightly over baked it. The recipe called for 35-40 mins, I checked on it at 32 and it was a little too crusty for me.
Overall very good though. I ate a roll with a few pats of butter and it tasted great.
I think I slightly over baked it. The recipe called for 35-40 mins, I checked on it at 32 and it was a little too crusty for me.
Overall very good though. I ate a roll with a few pats of butter and it tasted great.
Posted on 1/18/19 at 1:31 am to KosmoCramer
The texture looked spot on. Thanks.
Posted on 1/18/19 at 5:37 am to KosmoCramer
That looks great, nice work!
Posted on 1/18/19 at 6:32 am to KosmoCramer
Looks fantastic!!!
I've been putting off making homemade rolls all week. Plan on doing some and maybe these tomorrow.
Posted on 1/18/19 at 10:53 am to KosmoCramer
quote:I think you’re turning Japanese. I really think so.
First time make this recipe.
Posted on 1/18/19 at 12:56 pm to Ice Cold
quote:
I think you’re turning Japanese. I really think so.
At first I had no idea what you meant by this.
Then I died laughing
This post was edited on 1/18/19 at 12:59 pm
Posted on 1/18/19 at 1:28 pm to KosmoCramer
It’s weird but those look exactly like the rolls they used to make for us in our Catholic elementary/middle schools. Very soft on the inside, with a tough crust top/sides. Not sweet at all. Used to pull out the inside and eat it then throw out the rest
Posted on 1/18/19 at 1:30 pm to Upperdecker
My wife went to bed before they were done, but I am positive she will do the same
Not a huge fan of the tough crust. I think I over baked them by a few minutes.
Not a huge fan of the tough crust. I think I over baked them by a few minutes.
Posted on 1/18/19 at 1:55 pm to KosmoCramer
quote:Again? WTF man?
Then I die laughing loud
Posted on 1/18/19 at 2:10 pm to Ice Cold
I was intentionally doing it the second time, but it seemed racist so I edited.
Posted on 1/18/19 at 3:54 pm to KosmoCramer
quote:
I think I over baked them by a few minutes.
What ever give you that idea? The dark arse crust?
Posted on 1/18/19 at 5:29 pm to KosmoCramer
Just one more thing posted on here that looks so incredibly good but I would never be able to duplicate.
Great work!
Great work!
Posted on 1/18/19 at 6:17 pm to BobABooey
I couldn't wait, I would have buttered that sucker steaming hot!
Posted on 1/18/19 at 10:16 pm to KosmoCramer
If you’re into soft, soft breads, check out recipes using tangzhong, a Japanese trick that makes extra squishy bread....you cook some of the flour & water into a paste & use it in the dough. King Arthur had a nice blog post about it: LINK
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