Cashew and Cardamom Hokkaido Milk Bread
Looking for the softest, fluffiest bread on the planet? It’s in Japan, but now you can make it at home too! Try this fluffy, soft Hokkaido-style milk bread made with cashew milk and a touch of cardamom.
Ingredients
Cooking Instructions
step 1
To make tanzhong, add Bread Flour (2 Tbsp) and Cashew Milk (1/2 cup) to a small saucepan. Whisk over medium-low heat until the roux starts to thicken, about 30 seconds.
step 2
Remove from heat when the whisk starts to leave a trail in the roux or it is 149 degrees F (45 degrees C). Cool for 10 minutes.
step 3
To make the bread, start by greasing a 9x5 loaf pan with Unsalted Butter (1 1/2 Tbsp) and set aside.
step 4
Add the Cashew Milk (2/3 cup) to a small saucepan over low heat and heat until it is 100 to 110 degrees F (38 to 44 degrees C).
step 5
Add the warm whole milk, Granulated Sugar (3 Tbsp), and Active Dry Yeast (2 tsp) to a small bowl and stir. Let this sit for 10 minutes to activate the yeast.
step 6
Add Bread Flour (2 1/3 cups), Salt (1 tsp), Eggland's Best Classic Egg (1), yeast mixture, Ground Cardamom (1/4 tsp), and tanzhong to a mixing bowl for a stand mixer.
step 7
Use a spatula to roughly mix the ingredients together. Using a dough hook on the stand mixer, mix on medium speed for 5 minutes.
step 8
Scrape down the bowl with a spatula and add the butter. Mix for another 5 minutes. The dough is ready when it springs back immediately when it’s poked.
step 9
Cover the dough with a tea towel and place in a warm place for 1 to 1 1/2 hours to rise, or until it has doubled in size.
step 10
Punch down the dough and separate it into 3 equal dough balls (220 g each). Take one dough ball and roll it into a long oval (about 14x4-inches) using a rolling pin. If it keeps shrinking back, let the dough rest for 5 minutes before rolling again.
step 11
Fold in the long sides toward the middle so that the dough is long and skinny. Flatten with a rolling pin and then roll the dough up into a short, fat roll. Repeat with the other two pieces of dough.
step 12
Place the rolls seam side down into the greased baking pan. Cover with a tea towel and let it double in size for 1 hour in a warm, dry place.
step 13
Preheat the oven to 350 degrees F (180 degrees C). Whisk Eggland's Best Classic Egg (1) with Water (1/2 tsp). Brush the top of the dough with egg wash.
step 14
Bake for 30-35 minutes or until the middle of the bread is 190 degrees F (85 degrees C).
step 15
Gently remove the bread from the pan and place it on a rack until completely cool. Slice and Enjoy!
