Hokkaido Milk Bread

Bread # 3 Hokkaido Milk Bread With Tangzhong

                                           

Ingredients

Recipe source http://www.mydiversekitchen.com/2013/03/we-knead-to-bake-3-hokkaido-milk-bread.html

For The Tangzhong (Flour-Water Roux)

1/3 cup all-purpose flour

 1/2 cup water

1/2 cup milk

For The Dough:

 2 1/2 cups all-purpose flour

 3 tbsp sugar

 1tsp salt

2 tbsp powdered milk

2 tsp instant dried yeast

1/2 cup milk (and a little more if needed)

1/8 cup cream (25% fat, I used Amul)

 1/3 cup tangzhong (use HALF of the tangzhong from above)

1/4 tsp salt

25gm unsalted butter (cut into small pieces, softened at room temperature)

1/2 to 3/4 cup mini chocolate chips if making the rolls

Method

The Tangzhong  (Flour-Water Roux)

1. Whisk together lightly the flour and water in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so no lumps form and the roux is smooth.

  

2. Cook The roux  until you start seeing “lines” forming in the roux/ tangzhong as you whisk/ stir it. Take the pan off the heat at this point.

3. Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. If not using immediately, transfer the roux to a bowl and cover using plastic wrap. It can be stored in the fridge for about a day. Discard the tangzhong after that.

The Bread Dough

1. Put the flour, salt, sugar, powdered milk and instant yeast in the processor bowl and pulse a couple of times to mix. In another small bowl mix the milk, cream and Tangzhong till smooth and add to the processor bowl. Run on slow speed until the dough comes together. Now add the butter and process till you have a smooth and elastic dough which is just short of sticky.

2. The dough will start out sticky but kneading will make it smooth. If the dough feels firm and not soft to touch, add a couple of tsps of milk till it becomes soft and elastic. When the dough is done, you should be able to stretch the dough without it breaking right away.  When it does break, the break should be form a circle.

 3. Form the dough into a ball and place it in a well-oiled bowl turning it so it is well coated. Cover with a towel, and let the dough rise for about 45 minutes or till almost double in volume.  

4. This recipe makes enough dough to make one loaf (9” by 5” tin), 2 small loaves (6” by 4” tins) or 1 small loaf (6” by 4”) and 6 small rolls (muffin tins). Depending on what you are making, divide your dough. 

5. Roll out each portion of the dough with a rolling pin , about 1/8” thick. 

6. Take one end of the dough from the shorter side of the oval and fold it to the middle of the oval. Take the other end and fold so it slightly overlaps the other fold.

7. Arrange in a loaf tin and cover with a cling l and leave the dough to rise for about 45 minutes.

8. To make the rolls fold them in the same manner described above, but before rolling them up, place some chocolate chip on the dough. Roll the dough rectangles carefully and pinch to seal the edge. Place each roll of dough in a well-oiled muffin cup and cover with a towel. Allow to rise for about 45 minutes.

9. Brush the tops of the rolls and the loaf with milk (or cream) and bake them at 180C for about 20 to 30 minutes till they are done (if you tap them they’ll sound hollow) and beautifully browned on top.