Tuesday, May 4, 2010
Two Tone Hokkaido Milk Loaf
When you heard of Hokkaido Milk Loaf, definitely will think of white plain bread but I wanted to do something different and it came out in this two tone bread & raisins.
For chocolate part, I used the chocolate emulsion which I got from my good friend last week and she also suggested me if I want to make bread and put raisins I should boil the raisins with milk to make them softer. So it's time to use her making bread tips.
If you see my previous post "Hokkaido Milk Loaf-1st attempt", it shown that the bread crust was too hard. From the past mistakes, I watched out the temperature of the oven and I baked only 25 minites coz I was using silicone mould which keeps well the temperature than metal mould. My breads came out with good result both of look and taste which guaranteed by how fast my breads had been eaten by family members!