Hokkaido Milk Bread (Traditional Bread-making way)

This recipe uses the traditional bread-making way, not using water roux. It is easy to follow. It also contains a video tutorial on how to knead by hand. I picked the easier way of using the stand mixer. The end product still have incredible soft texture. 

Ingredients

Bread flour - 4 cups
Cake flour - 1/2 cup
Active dry yeast - 1 TBSP
Dried milk powder - 3.5 TBSP
Sugar - 1/3 cup
Salt - 1.5 tsp
Egg - 1
Warm milk - 1 cup (about 110F)
Whipping cream - 2/3 cup

YIELD: 2 loaves

Steps

1. Add 1 TBSP sugar, yeast to warm milk, and let it sit for 5 minutes. 

2. Put bread flour, cake flour, milk powder, rest of the sugar, and salt into a mixing bowl. Whisk together.
3. In stand mixer bowl, combine the egg and whipping cream. Add the yeast and milk mixture, mix well together.
4. Add flour mixture, start at low speed then gradually raise speed to medium. Mix for 12-15 mins until the dough becomes smooth and elastic. If dented by your finger, the dough should spring back. Be careful not to overmix, since the gluten structure might be dwindled.

5. Grease a big bowl, and transfer the dough in. Cover the bowl and let proof until the dough has doubled in size, about 40-60min.

6. Transfer the dough to worktop, quickly knead for 1-2 mins. Divide the dough evenly into 8 small pieces (about 150g each), and shape them into smooth round balls. Let the dough rest for 5 minutes. At this step, the dough is very smooth and not sticky at all (if it still feels sticky, you can add some more coating flour).

7.  With a roller, flatten each piece out in one direction, roll up, and then flatten the dough in another directory, roll up. Line four rolls inside a greased loaf pan. 

8. Let the shaped breads proof in a warm and humid place, until they have doubled in size. 

9. Preheat oven to 340°F. 
10. Bake for approximately 30 – 40 mins until the top is dark golden brown. If the bread turns dark too quickly, cover the top with a piece of aluminum foil to avoid the bread getting burned. Don’t overbake the bread because it’ll make the bread dry with thick crust.

11. For the final glow and delicious aroma of the bread, you can brush the top of the bread with some melted butter or whipping cream. Brush little by little so the butter or cream has time to be evenly absorbed.

This bread can be eaten warm, but if you wish to slice it, then you have to wait for it to completely cool, otherwise the inside of the bread can get sticky to the cut.
Store in completely sealed box/bag, in a cool place. Good to eat for about 1-2 days.