Ever since I bought a pack of non-diary whipped cream, I'm trying to use it fast before it past its expiry date. But what other ways to use it besides for frosting? Since I failed my sponge cake sometimes ago, I couldn't think of other ways to use it... :(
The famous "Hokkaido Milk Loaf" is one of my favourite bread. The texture of this bread is really soft.... However, I do not quite like the strong milky taste.
Now, with my experiment, I am pleased that from now on I can use this cream (non-diary cream) to make the famous Hokkaido milk loaf (minus the strong milky taste).
Although this loaf is not appealling in look, you'll be surprised that it's equally soft and cottony, and the best thing is it's very tasty! Much better than the original version, in my opinion. Be very careful when you slice the bread, it's soft as cotton!
Original recipe is from Angie's Recipes. I scaled down to half and scale up 1.5 times. This time I used a loaf pan (that's why scale up 1.5 times, otherwise half recipe is too small for loaf pan). It was a breeze to remove the loaf. For your info, this dough is rather sticky initially. You've to knead for 30 mins (I gave another 2 mins) to achieve the smoothness and elasticity finally.
Next round, I'll adjust the quantity to achieve a better appearance.
Verdict: Very nice, soft, and tasty too!
Seems like this cream is not very healthy too..... contain hydrogenation...... just like our favourite "Skippy Peanut Butter" spread! Sigh! :(