Hokkaido Milk Loaf – By Fiona Lau

Hokkaido Milk Loaf
Source: Angie’s Recipes
modified

520gm Bread flour
60gm Cake flour
10gm instant yeast
30gm Milk powder
80gm Sugar
6gm Salt
1 large Egg
250gm Fresh milk
130gm Whipping cream

1. Mix everything together and mix until a dough forms.
2. Knead on speed 4 (Kitchen Aid) for 20 minutes until a smooth, glossy and elastic (It will pass the window pane test)
dough is achieved.
3. Cover and let dough proof for 1 hour or until doubled.
4. Punch down and separate dough into 4 pieces. Make them round and let them rest for 10-20 minutes.
5. Roll out dough (like a longish oval) and roll up (like making swiss roll) and place them into a greased pull man tin.

6. Let dough rise until 2/3 full. Preheat oven at 150(fan)/170C. Brush on egg wash if preferred.
7. Bake for 40 minutes or until pan sounds hollow when tapped.