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Butterscotch Chocolate Chip Hokkaido Bread

By 12:00:00 , , , , ,

I will be visiting my friend who is still in confinement so I decided to bake her a loaf of bread (she's a bread lover). Hokkaido bread is very fluffy and soft even on the second day. This is not my first time baking this bread but it is my first time sharing on this blog, my review for this bread: this bread is simply awesome and fluffy!

All packed and ready to go!

Butterscotch Chocolate Chip Hokkaido Bread

270gm Bread Flour
30gm Cake Flour
5gm (1.5tsp) Instant Yeast 
15gm Milk Powder 
30gm Organic Raw Sugar
5gm (1tsp) Salt
1 Egg
125gm (140ml) Milk
75gm Greek Yogurt (Original Recipe: Whipping Cream)
25gm Butter
50gm Butterscotch Chip
50gm Chocolate Chip

In a bowl, put together the butterscotch and chocolate chip together and lightly coat them with bread flour and put them in freezer for about 15 minutes.

Put the rest of the ingredients in the bread maker pan following the order given in your manufacturer's instructions. 
Set the bread maker for Sweet setting and 2.0lbs loaf size with Light crust color. 
When the beep for adding ingredients goes off, add the butterscotch and chocolate chip.
When baking is complete, leave it to cool on a wire rack before slicing it.

Updated Post
Today (December 15, 2014) I baked this bread again for our breakfast. So I decided to add something new to the good old recipe! 
I invented this so called Susu Banjir (English: Flooded with Milk).
Just before the bread maker starts to bake, brush some milk on the top and let the milk drip to the corners but don't over do it to avoid having really wet dough. 

Result: Softer and milkier crust! 

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