I was doing some blogwalkings and found nice blogs that keep me sitting in front of my PC the whole day. I saw the picture of the bread and checking the recipe...and I can't help my self not to bake it. And I'm very happy & jump for joy when my I took my loaf out of the oven, the result was so wonderful, this bread is really moist even until the next day. The texture is really soft like cotton. When I took the first bite..Ohhh myyy, it's really delicious, even my husband likes it too, I guess I bake this bread more often ^_^. Thanks to Happy Home Baking for the kindness to direct the readers to the recipe and thx to Angie for sharing the recipe, I will visit you both very often :-) This Hokkaido Milky Loaf is a must to try... I recommend you all who like to eat sweet loaf to give a try to bake this bread.
Method: Mixed all ingredients except salt, then knead it until well blended (I use stand mixer, and put it on stuff 1 and took approx. 5 minutes kneading), then add the salt. Put the mixer in stuff 2, then knead the dough for 8-15 minuten or until you get an elastic & unsticky dough Place the dough in a bowl, then cover it with wet cloth and let the dough rest for 60 minutes and rise. Pund the dough to get rid off the gas, then lightly knead it. Shape it in ball form then rest the dough for another 20 minutes. Divide the dough into 4, then roll each dough out, then roll it up, place it in baking dish and let it rise until 2/3 of baking dish Preheated the oven into 170C, then sprinkle the top of the dough with egg, bake it for 40 minutes