Came across the Coffee-flavoured Hokkaido Milk when I finally got chance to went down to Takashimaya. Got a small pack to try, planning on a coffee-flavoured bread. Small pack of milk for $2++, and i tried it before buying so its money well spent. Though I would prefer it to be slightly stronger.
Anyway, I used the old recipe from Soh Pin Tee and jus halve the recipe and replaced with Hokkaido Coffee Milk instead of normal fresh milk. Added an extra 1Tbsp of coffee granulas for a stronger coffee taste. Not bad, I would say. For the plain bread, I just use another full recipe for it.
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| does it looks a bit like a LOVE? |
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| Packed |
Recipe
170g Bread Flour
25g Sugar
1/2Tbsp Yeast
Pinch of Salt
105g Hokkaido Coffee Milk
20g Butter
Method
Mix dry ingredients for 1 min
Add in Milk and knead into dough
Add in Butter last and knead til elastic and smooth. (Do the membrane test at this point)
Leave to proof for 1hour
Punch out air in dough, cut and divide and rest 15mins
Shape dough and fill with desired fillings, proof another 45mins
Brush with milk before baking
Bake at 180deg for 15-20mins or until bread surface is browned
170g Bread Flour
25g Sugar
1/2Tbsp Yeast
Pinch of Salt
105g Hokkaido Coffee Milk
20g Butter
Method
Mix dry ingredients for 1 min
Add in Milk and knead into dough
Add in Butter last and knead til elastic and smooth. (Do the membrane test at this point)
Leave to proof for 1hour
Punch out air in dough, cut and divide and rest 15mins
Shape dough and fill with desired fillings, proof another 45mins
Brush with milk before baking
Bake at 180deg for 15-20mins or until bread surface is browned
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