Hokkaido Bread + Sandwich Fillings
Ingredients (for Bread):
600 g of bread flour (at least 12~14% protein)
42 g of egg white (approx 4 1/2 tbsp)
7 g of dry yeast (approx 1 1/8 tsp)
168 g of heavy cream (approx 3/4 cup)
190 g of whole milk (approx 3/4 cup)
12 g of unsalted butter, room temperature
18 g of sugar (approx 4 tsp), or 2 tbsp of sweeten condensed milk*
7.2 g of salt (approx 1 tsp)
5 g of dry yeast (approx 1 tsp)
90 g of sugar (approx 7 tbsp)
50 g of egg white (approx 5 tbsp)
36 g milk powder (I didn’t add this)
12 g of butter, room temperature
Combine heavy cream, whole milk, butter and sugar in a bowl and warm it in the microwave to 110ÂşF. In a stand mixer with a dough hook attachment, combine bread flour, dry yeast, egg white and the warm milk mixture, then knead until smooth on medium speed. You could either now proof the dough in the fridge for 18 to 24 hours, or under room temperature for 1 to 2 hours until doubled. I placed my dough over the warm espresso machine to proof and it took approximately 2 hours for the dough to double.
Once the dough has doubled (or kept in the fridge overnight), take it out of the bowl and punch out the air. Cut the dough into small “bite-size” pieces and return it to the stand mixer with a dough hook. Add the salt, dry yeast, sugar and egg white (save the butter for later) and turn the mixer on medium. Work the dough until it is smooth and elastic (approx 5 min), then add the room temperature butter. Keep the mixer on medium and work the dough for another 3 min. The dough shouldn’t be sticking to the side of the bowl too much. If it does, add another couple tbsp of flour. Then turn the mixer on medium high and work the dough for another 6 to 10 min. The dough should pull away from the mixing bowl and making “slapping sounds” against the bowl.
When you are done, the dough should be in a state where it isn’t too sticky, but just moist and developed enough gluten that you could slowly stretch it into a thin, translucent film without breaking (see the pictures above). Divide the dough into 2 equal portions and let it rest for 15 min if it was proofed under room temperature, OR 30 min if it was kept in the fridge overnight. During this time prepare the browned butter. Melt the butter in a small sauce pot over medium heat. It will start to foam, then turn brown and smell nutty. Turn off the heat and set it aside.
Once the dough is rested, take 1 portion of the dough (keep the 2nd portion covered in plastic wrap) and divide it into 3 equal parts. Roll each part into an oval shape, then fold the sides toward the center (like folding a letter) and roll it out again into a long rectangle, then curl it up like a snail. Repeat the same step with the 2nd portion and let the dough pieces rest for another 15 min (you should now have 6 pieces of dough, 3 pieces for each portion).
I formed the 2 loafs into 2 different shapes, 1 that’s braided and 1 that’s not. To make the braided shape, roll 1 piece of dough out into a oval shape again. Brush the top of the dough with the browned butter and sprinkle with some sea salt, then roll it into a long log. Repeat the same step with the other 2 pieces, which will give you 3 long logs. Braid the 3 long dough like braiding a ponytail, and set it inside a loaf pan. OR for a traditional loaf, after brushing the dough with browned butter and sea salt, you could fold it again and curl it up like a snail, and set it side by side in a loaf pan.
At this point, I put the un-braided loaf into the freezer and kept the braided loaf under room temperature to proof. To bake the frozen loaf, take it out of the freezer and set it inside a loaf pan in a warm spot. Let it completely defrost and proof until it has expanded to 80% full. This will take several hours.
Preheat the oven on 360ÂşF/180ÂşC. Let the dough proof to 80% full (not doubled which will be 100%). This took another 1:30 hour in my kitchen. Brush the dough with egg wash and cover the loaf pan with aluminum foil. Bake in the oven for 20 min, then uncover the foil and let it bake for another 20 min until golden brown on the top. The loaf should expand significantly in the baking process.
You could take the loaf out of the pan and let it cool on a rack for 20 min. I personally think it’s a crime not to eat it while it still retains its warmth from the oven. You wouldn’t believe the stringy and chewy texture of this milk toast. It doesn’t need any jam or butter. It’s good enough to be a snacking bread on its own.
2 slices of the fluffiest white bread, preferably shokupan/hokkaido
1/2-3/4 cup lightly sweetened softly whipped cream
Cut the crusts off of the shokupan. Spread out a generous layer of whipped cream on both slices of bread. Top one slice with the strawberries, being sure to align so that when you slice, the strawberries will show.
Place the second slice of bread, cream side down, over the strawberries. Smooth the outside edges, adding extra whipped cream into the spaces, if necessary. Wrap in plastic wrap and chill for 15 minutes.
Use a very sharp knife to cut and enjoy!
1-2 tablespoons kewpie mayo, or to taste
2 slices fluffy white bread, crusts trimmed
Remove the eggs from the fridge as your bringing your water to a boil.
Prepare an ice bath with a large bowl of cold water and ice.
Bring a pot of water to rolling boil, then turn the heat down and gently add eggs in, with a slotted spoon. Turn the heat back up to medium high and maintain a simmer for 7 minutes. Remove 2 of the eggs, and leave the remaining 2 eggs in for another minute and a half.
Plunge the eggs into an ice bath to cool down. Peel the eggs: Gently tap the wide end of the egg on the countertop, then flip around and tap the pointed end. Gently roll the egg and peel, under running water, if it helps.
Cut the 7 minute eggs in half and set aside. Place the remaining two eggs in a bowl and use a fork to crush with the mayonnaise and a sprinkle of salt until a rough paste forms. Taste and adjust the kewpie mayo and salt.
Spread an even layer of egg salad on one slice of bread then arrange the cut eggs on the salad, nestling in gently. Top with the remaining slice of bread, then cut into three, being sure to cut perpendicular to the yolks, so when you turn the sandwich, you see the yolks.
ÂĽ cup chopped bread-and-butter pickles
2 Tbsp. plus ÂĽ cup hot sauce, such as Crystal
1 tsp. kosher salt, plus more
2 cups panko (Japanese breadcrumbs)
4 skinless, boneless chicken thighs, lightly pounded to ½" thick
ÂĽ cup (or more) extra-virgin olive oil
Shredded iceberg lettuce (for serving)
Combine mayonnaise, pickles, and 2 Tbsp. hot sauce in a small bowl. Season with salt; set aside.
Combine flour, cayenne, garlic powder, and remaining 1 tsp. salt in a medium bowl. Whisk egg and remaining ÂĽ cup hot sauce in another medium bowl. Place panko on a large plate. Working one at a time, dip chicken into flour dredge, turning to coat. Shake off any excess. Dip into egg mixture until coated, shaking off excess. Dredge in panko, turning to coat. Transfer to a large plate or a small rimmed baking sheet.
Heat oil in a large skillet over medium-high until shimmering. Working in 2 batches, cook chicken, reducing heat to medium if it’s browning too quickly, until golden and very crisp on both sides, about 3 minutes per side. Transfer to a wire rack.
Spread reserved spicy mayo on one side of each slice of bread. Top with chicken and shredded lettuce, then close up sandwiches.