Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, hokkaido milk toast (tang zhong method). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Hokkaido Milk Toast (tang zhong method) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Hokkaido Milk Toast (tang zhong method) is something that I’ve loved my whole life. They’re nice and they look wonderful.
How to make the softest Hokkaido japanese milk bread without stand mixer or any machine with Tangzhong method (water roux). Hokkaido Milk Toast (北海道牛奶麵包) was made with tangzhong (roux), most reliable method to make soft and fluffy breads. The bread can be kept for days and still very soft and fluffy.
To begin with this particular recipe, we must prepare a few components. You can have hokkaido milk toast (tang zhong method) using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Hokkaido Milk Toast (tang zhong method):
- Make ready 560 g bread flour
- Make ready 70 g cane sugar
- Get 2 tbsp full fat milk powder (heap full)
- Get 10 g instant yeast
- Get 2 large eggs
- Prepare 60 g whipping cream
- Prepare 40 ml full cream milk
- Take 160 g tang zhong
- Take 60 g unsalted butter
- Make ready 8 g salt
- Take 2 tbsp taro essense (optional)
- Prepare Tang Zhong ingredients
- Get 240 ml water + 40g bread flour
A bread that you can just tear layer by layer. Hokkaido milk toast is popular Japanese-style bread that is soft, thick, fluffy and addicting. As you know, I love making bread using the tangzhong method, which you can read a little more about here. It takes a little more effort, but the results are worth it.
Instructions to make Hokkaido Milk Toast (tang zhong method):
- Make tang zhong first: mix 240ml cold water with 40g bread flour until dissolved. Cook the mixture until boiling. Remove from fire, let cool.
- Mix flour, sugar, milk powder, yeast, tang zhong in the mixing bowl. Break the eggs, mix with cream and milk. Stir well.
- With mixer speed low, add egg mixture into the flour mixture. Let it knead about 10 minutes, then add butter and salt. Keep kneading until window pane appears.
- Put the dough inside a big bowl, cover with cling wrap. Let it rest until double in size. You know it's ready when you poke the dough and it doesn't spring back.
- Divide the dough approx 180g each. Shape into round shape, cover with kitchen towel. Let the ball rest for 15min before shaping into a toast.
- Using the rolling pin, Roll the dough into rectangle, then roll it into cigar shape. Turn 90 degrees, repeat the step again.
- Brush the mold with butter or margarine. Put the dough in. Cover with kitchen towel. Let it rest until double in size again.
- After 30minutes, turn on the oven 180°C. After double in size, brush the top with egg and bake the dough about 35minutes. If the top brown to fast. Cover top with aluminum foil.
- Remove from the oven, and let cool on the cooling rack.
What is the Tang zhong method? (water roux). This gel, added to the rest of the ingredients, should make a uniquely soft. Reportedly you can cover it and keep it in the fridge for a few days before using it, but I baked with it immediately. Japanese Hokkaido milk bread is pillowy soft with light buttery flavor and a hint of It's versatile enough to work as a dinner roll, for sandwiches, or as breakfast toast. The tangzhong method of gelatinizing some of the flour before mixing the dough makes the.
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