Hi hello I’m back!
It’s way too late to say happy new year, so I’ll just get to it. I mentioned at the end of last year that for the past several months, I’ve refocused my creative efforts on things other than the blog. It makes me sad, but the ending credits will start rolling soon, and with them the closure that there are other things to work on.
That said, I still need a place to keep my recipes intact and remember wtf I be making, soooooooo here we are. Let’s talk about milk bread.
Milk bread is by far the most superior bread in all the land. It’s ridiculously soft and fluffy and more versatile than you think. Growing up, milk bread toast was one of my favorite things to order at the Hong Kong dessert cafes in San Mateo. Topped with ice cream, Nutella, condensed milk, and sometimes all three (!), it’s a teenage girl’s dream (and secretly still my dream but I don’t have the metabolism to eat that kind of decadence everyday).
Since we’re all working from home indefinitely because of #coronavirus, I’ve been tweaking and tweaking until I finally created the Hokkaido milk bread rolls of my teenage dreams. A lot of rolls were tested and eaten in the process, but the result is a solid recipe that I can share with y’all.
A few notes about these Hokkaido milk bread rolls:
- Make sure your yeast is fresh and active or it won’t work. Using the technique I describe in the recipe, you’ll be able to find out and work accordingly.
- Chill your dough overnight for maximum gluten development, aka more chew, which I know you want.
- Don’t add more flour to the dough unless you really can’t work with it. More flour = dry ass bread.
- I honestly fill my rolls which whatever leftovers I have in the apartment. This time, it was leftover pâte de pistache from Paris. But cinnamon/sugar, Nutella, chocolate chips—it’s all fair game.