Japanese Pastry Course #5 Japanese Hokkaido Milk Bread
What you'll learn
- Become an expert at baking Japanese Hokkaido milk bread.
- Learn about ingredients for baking bread.
- Learn how to prepare ingredients correctly.
- Learn how we let the dough rise properly.
- Learn how to check signs that the dough is ready.
- Learn how to knead the dough by hand.
- A digital kitchen scale, a kitchen thermometer and a stand mixer.
- Some other small kitchen tools will be required, however most of them you may already have.
- Bring your passion for cooking!
This is my fifth Japanese pastry course, and I’d like to focus on Japanese Hokkaido milk bread.
Hokkaido milk bread is one of the most popular and common breads for Japanese people. It’s incredibly soft and fluffy like a pillow, most people eat it as an everyday bread for breakfast.
You can find many recipes online but it’s very important to know particular techniques to create perfect fluffy bread.
In this course, you will learn the basic techniques needed to bake not only Hokkaido milk bread, but also other Japanese breads. You will also be shown how to prepare ingredients correctly, how to check signs that the dough is ready and how we let the dough rise properly.
For this time, I’d like to show you the classic method, not Tangzhong method. I’m going to show you every single step even some small tips, so you will get the hang of it.
Hope you enjoy baking with me!
Who this course is for:
- For Japanese bread lovers, baking lovers, Japanese food lovers...for everyone!
Asami is a professionally trained chef, experienced in France and Japan for more than 10 years.
She learned basic pastry skills at the most famous pastry school in Japan, TSUJI culinary institute group. Then she moved to France and worked at a French pastry shop, where she learned authentic French pastry skills.
She came back to Japan and worked as a chef for 7 years.
And then she decided to go and explore the world. She visited more than 40 countries in Asia, The Middle East, Europe, Africa, South America and North America. She learned new cultures and traditions, enjoyed food and sweets from every country she visited.
She moved to Dubai and opened her own pastry class, she taught pastry skills to not only Japanese but also to people from all over the world. Dubai is a multicultural city so she learned Italian, French, Indian, Chinese and Arabic cooking styles from her friends.
Now she is back in Tokyo, working as a pastry teacher and blogger.
She wants to share her passion for cooking with people from all over the world.