Hokkaido milk bread

Preparation

• Put all the dry ingredients into the mixer and mix well.
• Add in the liquid ingredients except butter and mix well.
• Add in butter and knead until smooth and elastic and the dough no more sticking at the side of the mixing bowl.
• Let it proof for 60 minutes in a clean bowl cover with cling wrap.
• Flatten the dough and roll it up like swiss roll.
• Placed it into a loaf pan and proof for another 50 minutes.
• Brush some milk on the surface of the bread dough.
• Bake at 170C for 30 minutes for uncovered loaf tin.