Hokkaido Milk Loaf

Hokkaido Milk Loaf

Ingredients (1 loaf about 500g)
220g bread flour
30g cake flour
3g salt
3g dry yeast
35g sugar
40g egg white (about 2 eggs)
100ml Hokkaido milk (I use normal milk)
45ml whipping cream
15g melted butter

Method :
1. Mix whipping cream with milk and warm. Set aside.
2. Put all dry ingredients into the VM and mix for 10sec using variable speed 4 or 5.
3. Add in all wet ingredients and mix for 5 secs at low speed.
4. Change to high speed. Knead dough by quickly turning the machine ON and OFF a few times. Stop the machine and use a wet spatula to scrape the dough from sides of container, pulling the dough toward the center of the mixture. Remove spatula and repeat the kneading process until the dough form a rotating ball on top of the blades.
5. Invert the container over a slightly oiled bowl to remove the dough. Hand knead the dough for another minute or two. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double its size (about 1 hour).

* The rest of the steps are the same as the original recipe.
6. When proofing is completed, punch down the bread dough to release the air and let it rest for 10 minutes.
7. Divide dough into two pieces, each about 250g and roll it up swiss roll style.
8. Put the 2 pieces of dough into the loaf tin and cover it. Prove for 50 minutes.
9. Brush some milk on the surface of the bread dough.
10. Bake at 175C - 180C for 35 minutes if using a covered loaf tin. Bake at 170C for 30 minutes if using uncovered loaf tin.