Not too long ago, there was a Hokkaido Milk Loaf rage among the Asian food blogs. Hokkaido Milk Loaf is supposed to be really fluffy even without the addition of bread improver which is vital ingredient in baking soft Asian bread. I’ve been meaning to try it for a long time but as usual, never got around to it. Then when I finally got around to it, I realised I didn’t have whipping cream . *sigh* I really need to be more organized!!! :p
Anyway, I guess I could have gone out to the store to get some whipped cream but anyone with a toddler knows that it’s not an easy task to just go to the store. : ( It’s just much easier to bake something else!! Then I remembered I saw another milk loaf recipe while I was blog-hopping and when I checked that recipe, I was so glad to see that no whipping cream is needed in this recipe.
Instead of making one big loaf, I made 3 little ones in my mini loaf pan. Here’s how it looked when I took it out of the oven. It turned out really good. Soft and fluffy!!
Since I had a big bag of cranberries at home, I added them to one of the loaf before baking. That turned out really well. It tasted like raisin bread. Toddler even add it plain without her favorite peanut butter!