Can't believe it's snowing again today. I absolutely hate this kind of weather, it was rainy and warm yesterday and 12 hours later it's snowing -__-" I just wanted to curl up on my sofa, watch TV, and eat something warm and soft. As I searched for recipes online, I found this Hokkaido pan recipe. I had always been curious about the tenderness and fluffiness of Hokkaido pan that everyone raved about, but plain white Hokkaido pan wasn't good enough to satisfy my craving especially because I didn't have whole milk on hand, let alone Hokkaido milk. I believed the great taste of the bread came from the fragrant Hokkaido milk. I checked my fridge and I only had soy milk. Okay, guess I had to modify the recipe a bit.
The recipe asked for cake flour and whole milk. I substitute the cake flour with black rice flour that I got from Indonesia (not sure if they have it in the U.S.) and the milk with soymilk, then follow the instruction in the recipe. The dough turned out a tad wet, so I added a little bit more bread flour . After the first rise, I rolled the dough out into a rectangle, sprayed it with butter-flavored baking spray, sprinkled toasted coconut flakes on top of it, rolled it, and placed it into the mold. I let the dough proof in a warm oven and bake according to the recipe. The result? The bread was really fluffy and soft, couldn't really taste the black rice though, but I thought the hint of toasted coconut was great. Pics are below as always and now I gotta go do my laundry -___-"