Pandan Hokkaido bread / Chocolate Hokkaido bread

Surprisingly this recipe turn still feel soft and light on next 3 day. My most successful bread loaf. I’m using cold milk, whipping cream, egg and butter that is just taken out from fridge. 

Ingredients:

Milk 120gm 

Pandan Essence 1 tsp and colour 1/2 tsp (or 45g cocoa powder)

Whipping cream 75gm

Egg 1

Sugar 40gm

Salt 1tsp

Milk powder 25gm

Cake flour 30gm

1/2 tsp baking powder

Bread flour 270gm 

Yeast 1tsp

Butter (add in after first beep) 1 tbsp

Raisin  (Option)

Method:

1.  In the bread pan, add in ingredients from top to bottom following the sequence and after you have added the bread flour, just dig a small well and add in yeast in the middle. Do not let the salt touch the yeast. If you are using the same spoon, please make sure u wipe it real clean ya :)

2. Select English bread/Sweet Mode. 2lbs (750g). Medium color but doesn't matter what colour crust if you are not baking in the bread machine.

4. The bread maker will mix and then stop for a while. When you hear the beep sound, add in room temp butter.

Total time with bread machine: 3 hour 50 minutes 

Chocolates Hokkaido Milk Bread