Hokkaido Milk Toast (Japanese style)


  • 49 gm unsalted butter, melted
  • 184 gm tangzhong (method of making tangzhong)
  • 54 gm milk
  • 59 gm whipping cream
  • 86 gm whisked egg
  • 11 gm instant dried yeast
  • 9 gm full cream milk power(original recipe calls for a kind of natural milk essence,
  • + 3 more ingredients
    • 8 gm salt
    • 86 gm caster sugar
    • 540 gm bread flour

1. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). (Note: I used to make a small well in the bread flour, then add the yeast into it.) Select the “d...

View full recipe at SpringPad


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