Japan … Rising sun country … What you have associations with this country? At me at once a little. How to prepare Japanese dairy Hokkaido bread?
And what fragrant! Larissa Umarova, personal archive

First, something is unattainable space, new high technologies, big speeds. Secondly, refinement, here at once on mind geishas come to a kimono with such graceful manners. Thirdly, wisdom. And the wrinkled Japanese old man with century wisdom in eyes is represented. Fourthly, working capacity. As they work, we can dream only! Fifthly, Japanese cuisine, with its beaters and a land.

But unless Japanese cuisine is only land da’s beaters?! No! Japanese cuisine very various. And it became interesting to me, and whether Japanese bake bread? Bake! For example, dairy bread for which preparation take milk of the cows who are grazing on the island of Hokkaido, on Furano’s meadows therefore he and received the name – Hokkaido. The plain recipe plus an original formovka, and as a result – useful and tasty bread, slightly sweetish on taste, but what soft! However, purely territorially it is difficult to us to take pleasure in this milk, but to taste Japanese bread oh as it would be desirable. But where ours did not vanish, we will adapt.

  • How to prepare Japanese dairy Hokkaido bread?
    Larissa Umarova, personal archive
  • How to prepare Japanese dairy Hokkaido bread?
    Larissa Umarova, personal archive
  • How to prepare Japanese dairy Hokkaido bread?
    Larissa Umarova, personal archive
  • How to prepare Japanese dairy Hokkaido bread?
    Larissa Umarova, personal archive
  • How to prepare Japanese dairy Hokkaido bread?
    Larissa Umarova, personal archive
  • How to prepare Japanese dairy Hokkaido bread?
    Larissa Umarova, personal archive
  • How to prepare Japanese dairy Hokkaido bread?
    Larissa Umarova, personal archive
  • How to prepare Japanese dairy Hokkaido bread?
    Larissa Umarova, personal archive
  • How to prepare Japanese dairy Hokkaido bread?
    Larissa Umarova, personal archive

So, meet – Hokkaido, or Japanese dairy bread! We learn Japanese cuisine it is tasty and in a new way!

That for this purpose it is required to us, write down and prepare, that at once everything was near at hand:

– a premium flour – 400 g + 2 tablespoons with a hill;
– milk – 70 ml + 5 tablespoons;
– water cold – 5 tablespoons;
– cream of 30 ml + 1 tablespoon;
– granulated sugar – 40 g;
– salt – 1 teaspoon;
– yeast dry high-speed – 1 teaspoon;
– butter – 40 g;
– egg chicken – 1 piece;
– vegetable oil – 1 tablespoon.

Rolled up sleeves, put on an apron and a cap. Are ready?! Let’s start! Step 1

Before kneading dough for Japanese bread, it is necessary to prepare Tangzhong. For this purpose in a small bucket to sift 2 tablespoons with a flour hill, to pour in on 5 tablespoons of cold water and milk and it is good to mix weight that there were no lumps from a flour. To put a bucket with dairy and flour weight on slow fire and, constantly stirring slowly, to cook about 1 minute while the mix will not thicken. The mix will be similar to paste. Tangzhong to remove from fire, to cool. Step 2

It is time to start to замесу dough. Remember – the mood should be excellent! To mix egg, milk, cream and Tangzhong. Then to add sugar, salt, to sift a norm half a flour, to pour yeast. Вымешать it is good to uniformity. Then to add kindled, but not hot butter, to vent. Dough will be homogeneous, but sticky. Gradually adding the second half of a flour, to knead finally elastic, soft dough not sticking to hands. Dough to grease with vegetable oil and to put in a deep cup, to cover and put in a warm place for lifting at about 2 o’clock. During this time dough will well rise, having increased in volume twice. Step 3

The risen dough обмять and to divide into 3 equal parts. At me it turned out somewhere on 260 grams. Each part of dough with a rolling pin to unroll in a long oval. The left part of the unrolled dough to wrap to the center. And then as to turn and right. To overturn dough for other party, заворотами down. A rolling pin slightly to roll on length. Step 4

The turned-out strip of dough to curtail "snail". To try, that "snail" was equal. In the same way to create 2 more "snails". Step 5

Baking dish (at me 30*10*8) it is good to grease with vegetable oil and then to lay out created "snails" at some distance from each other. To cover with a towel and to leave for a rasstoyka for 20 minutes. To grease from above расстоявшийся bread with 1 tablespoon of cream. Step 6

To bake bread in the oven which has been warmed up in advance to 180 degrees, about 40 minutes, to a zarumyanivaniye (here it is necessary to have big will power as on the apartment such smell of a batch will extend that directly dements). To take out the baked bread from an oven and to cool on a lattice.

Soft, fluffy, fragrant, with an appetizing crust Japanese dairy Hokkaido bread simply attracts the smell and a look! And a crumb – as a fuzz!

Well, here baked Japanese bread – as if invited to itself home Japan, mysterious and attracting.

Prepare with pleasure!