How to prepare hokkaido, Japanese milk bread that does not go stale for a long time

Japanese milk bread - hokkaido - is a soft, tender and fluffy pastry that does not crumble at all and does not get stale for a long time. This is possible thanks to a special flour-based brew. At first glance, it may seem that the cooking process is a lot of work. But this is not the case at all, and as a result, you get both a full-fledged bread and an unrealistically delicious dessert.

Food blogger Yulia (cooking_by_yuliya) shared a recipe for Japanese hokkaido milk bread on her Instagram page.

Ingredients:

Brew:

• milk - 100 ml
• flour - 20 g

Dough:

• flour - 350 g
• eggs - 1 pc
• warm milk - 150 ml

• pressed yeast - 15 g \ dry - 5 g
• sugar - 2 tbsp
• butter - 1 tbsp
• salt - a pinch

Method of preparation:

1. For the brew, mix flour with milk and heat. Stirring constantly, bring to a paste.

2. For the dough, mix milk with sugar and yeast.

3. Add the brew and egg.

4. Add flour and salt. Knead the dough.

5. Add butter. Leave the dough to rise for 1-1.5 hours.

6. Divide the dough into equal parts. Form into balls and leave to rise.

7. Put into a mold and grease with milk.

8. Bake at 180 degrees for 30 minutes.