Pandan Coconut Milk Hokkaido Loaf with Raisins

My sincere apologies for being away for close to 2 months. Cutting long story short, I went on a 3 weeks' holiday and was contracted with conjunctivitis. Cut short my trip and the doctors here gave me another 3 weeks of MC. As conjunctivitis is contagious, I have a "No Touching of Flour" holiday. 

Coming back to my love for Hokkaido Loaf, I tried many recipes with Pandan flavor for months but none gave me the satisfaction until this very one that I would like my friends here to try.

Pandan Coconut Milk Hokkaido Loaf with Raisins (750g Loaf)

Ingredients:

1              Egg (55g)

10g         Coconut Oil

100g      Coconut Milk

100g      Fresh Milk

1/4 tsp   Pandan Paste

40g        Caster sugar

4g           Sea Salt (3/4 tsp)

280g     Bread Flour

30g        Cake Flour

15g         Milk Powder

5g           Instant Dry Yeast (1 + 1/2 tsp)

70g        Raisins

Ingredients for Pandan Coconut Milk Hokkaido Loaf and mind you, the Egg is missing from the Image. My apology.

Method:

Step 1: Firstly, break the Egg into the Bread Pan, follow by the Coconut Oil, Fresh Milk and Coconut Milk.

Step 2: Pour in the Pandan Paste; In this bake, I am using the commercial Pandan Paste that is replaceable by extracting from Fresh Pandan Leaves. After which, add on Salt and Sugar, each on opposite sides. This is very important Rule of Thumb for baking bread using Breadmaker and do remember it by heart.

Step 3: Measure the Bread Flour, Cake Flour and Milk Powder altogether and pour in to the Bread Pan. Be sure that the Flour mixture should cover all the liquid ingredients. Then, by using the measurement spoon, dig a hole in the center.

Step 4: Pour in the Instant Dry Yeast. Voila, you are ready to go!

Step 5: Transfer the Bread Pan to the Breadmaker and Lock the Pan. Set the machine to Basic Function, follow by 750g Loaf Size and Medium Crust. Press Start thereafter.

Step 6: Meanwhile, weigh the Raisins to pour into the Bread Pan when the machine beeps 5 times.

Step 7: When the Breadmaker beeps, pour the Raisins into the Bread Pan. As a side note, this combination is a little wet on the dough when it first started kneading but rest assured that it is okay. You can now either sit back and relax waiting for a fresh loaf or you can occasionally peep into the machine like what I usually do.

Step 8: This will be the dough during the First Stage and Second Stage of Dough Proofing Process in the Bread Machine. After the Second Proof, the Bread Machine shall start to bake. So no more peeping thereafter.

When the 3 hours cycle completes, this is the beautiful Pandan Coconut Milk Hokkaido Loaf that you will get. Remember to cool the Hokkaido Loaf before you cut the Loaf, otherwise it will become wet.

And this is the green Pandan colour that you will be having and trust me, this Recipe is surely to keep. The loaf is soft and the aroma of the Coconut Milk makes me feel really hungry, even when I'm writing this. Do try and let me have your feedback.

Super Soft Hokkaido Loaf

I have not been baking bread for some 2 months due to an extremely busy schedule and today, I thought of my Super Soft Hokkaido Loaf that I had tried out earlier producing me a Super Soft Hokkaido Loaf compared to my first version of Creamily Aroma Hokkaido Toast. I have reduced the whipping cream proportion and add on some fresh milk. All other ingredients remain the same.

Super Soft Hokkaido Loaf (750g loaf size)

Ingredients:

100g   Whipping Cream

100g    Magnolia Fresh Milk

1            Egg (60g)

40g        Caster Sugar

4g          Salt (3/4 tsp)

270g      Bread Flour

30g        Cake Flour

15g        Milk Powder

5g          Instant Dry Yeast (1 + 1/2 tsp)

Method:

Please refer to Creamily Aroma Hokkaido Toast for the detailed steps using the ingredients above and you will get these Super Soft Hokkaido Loaf.

A Beautifully Baked Super Soft Hokkaido Loaf

Can you see many "holes" in the sliced bread?

I am using the Bread Cutting Guide and the sliced bread falls to lean on it. This is how Super Soft the Hokkaido Loaf is. Try yours today!

Chocolate Milk and Peanut Butter Chips Hokkaido Loaf

I am so obsessed with the soft texture of Hokkaido Loaf that I went extremely busy experimenting the original recipe of Creamily Aroma Hokkaido Toast with different flavors. And so I am presenting to you the Chocolate Milk and Peanut Butter Chips Hokkaido Loaf recipe. The bread texture is soft and by sniffing the bread, I was mesmerized by the aroma just like sniffing the aroma of a cup of coffee. 

Chocolate Milk and Peanut Butter Chips Hokkaido Loaf (750g loaf)

Ingredients:

125g      Fresh Chocolate Milk

75g        Whipping Cream

1            Egg

40g        Caster sugar

4g          Salt (3/4 tsp)

270g      Bread Flour

30g        Cake Flour

15g        Milk powder

5g          Instant dry yeast (1+ 1/2 tsp)

70g        Peanut Butter Chips (to add on when machine beeps)

Ingredients for Chocolate Milk and Peanut Butter Chips Hokkaido Loaf.

Method:

Step 1: Pour in liquid ingredients ie. Chocolate Milk, Whipping Cream and Egg into Bread Pan. Then, pour in Sugar and Salt on each opposite side of the Bread pan, follow by flour, milk powder and yeast.

Step 2: Transfer the Bread Pan to the Bread Machine and Locked the Pan. Select Basic Function, follow by 750g loaf size and Medium Crust. And remember to Press Start.

Step 3: Get ready the Peanut Butter Chips to pour in to Bread Pan when the Bread Machine Beep after the First Proof.

Step 4: When Bread Machine start to blend the ingredients into a Dough, you may assist the machine by scraping down the flour that stick to the sides of the Bread Pan.

Step 5: When Bread Machine beeps (5 times), pour in the Peanut Butter Chips.

Step 6: As you can see, there are 2 stages of proofing of the dough. After the Second Proof, the baking process will start and so, you shall not open the lid to peep.

And when the baking ended, this is the Chocolate Milk and Peanut Butter Chips Hokkaido Loaf that you will be getting.

The End Product of Chocolate Milk and Peanut Butter Chips Hokkaido Loaf. Now, Are you hungry already?

Trust me! The Loaf is soft and the moment I opened the lid of the Bread storage, I am mesmerized by the aroma of the Peanut Butter Chips.

Creamily Aroma Hokkaido Loaf 奶油香北海道土司

Yesterday, I have made an aromatic Hokkaido Loaf tweaking the recipe to have more of the whipping cream instead of fresh milk. The Loaf is softer than the usual Bread Loaf that I have been baking so far. Without further ado, here's the recipe:

Creamily Aroma Hokkaido Toast (750g loaf size)

Ingredients:

200ml      Whipping Cream
1                  Egg
40g            Caster sugar
4g               Salt (3/4 tsp)
270g          Bread Flour
30g            Cake Flour
15g             Milk powder
5g               Instant dry yeast (1+ 1/2 tsp)

Method:

Step 1: Pour in liquid ingredients into the bread pan i.e. Whipping Cream and Egg, follow by Sugar and Salt, each taking an opposite corner. Please note that different Bread Machine sets a different sequence for pouring the ingredients. Do remember to check your Bread Machine's instruction manual.

Step 2: Then pour in Bread Flour, Cake Flour and Milk Powder. Be sure to cover up all the sides of the liquid ingredients. Then, dig a small hole in the center to pour in the Yeast.

Step 3: After you have pour in all ingredients into the bread pan, transfer the bread pan into the bread machine. Press Basic Function, choose a 750g loaf size and Medium for color of loaf. Then, Press Start. The first 10 mins, the bread machine will mix the ingredients to make a dough like the image shown above. You can then let the machine run on its own and you can sit back to relax.

Once the Bread Machine stopped, remove the loaf to a wire rack to cool for at least 30 minutes to 1 hour.

Tada! A soft and creamily aroma Hokkaido Loaf without any preservatives. Now isn't that one healthy food.