TangZhong Hokkaido Bread 北海道牛奶麵

Last week was a very busy week . There were so many orders for my Grinded peanut Zhang. I did not even have time to post the famous Hokkaido bread recipe. The bread picture posted here was taken after two days. The bread was still very soft and flaky even after two days. When I made the bread, I did not have whipping cream and whipping cream was expensive and I was not willing to buy since I only required a little bit only and so I substituted with milk powder and lemon juice . The original recipe also called for bread flour but I read some where plain flour could also be used for making bread and it turned out just as good.

Tangzhong Starter dough
1/2 Cup (120ml) Water
1/4 Cup (24g) Bread Flour

Method of making starter dough:
1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently until gluey and starchy. Remove from heat.
2. Transfer into a clean bowl. Cover with a cling wrap to prevent from drying up. Let cool. Chill in fridge for at least one hour. Then the batter is ready to be used.

3 cups Bread flour
 57 gm caster sugar
 1 tsp salt
 2 tsp milk powder
 2 tsp instant yeast
 1 egg whisked egg
 40 gm whipping cream or full cream milk with mix with 1tbsp butter
 36 ml  milk
 120 gm tangzhong
 32 gm unsalted butter, melted
 1. Mix flour, milk powder, salt, sugar and yeast into mixing bowl Make a hole in the middle and add milk, cream, egg, tangzhong.Mix until all the ingredients come together.
 2.  Then pour in the melted butter, and knead until the dough becomes non-sticky, smooth and elastic, about 20 minutes.
 3. Put the dough in a bowl in cover with plastic wrap or towel to proof about 1½ - 2 hrs, or until until double in size.
 4. Punch down, and knead again for about 15-20 minutes
 5. Divide into 3 equal portions. Cover with cling wrap, let rest for 5 minutes
  6.Roll out each portion of the dough with a rolling pin into oval shape. Fold 1/3 from top edge to the middle and press. Then fold  1/3 from bottom to the middle and press.
 7. Flip dough over. Roll flat and stretch to about 30cm in length
 8. Flip dough over again or with seal upward, roll into a cylinder.
 9. Repeat with other dough pieces.  With seal facing down, place 3 dough cylinder into a loaf tin and let rest for 2nd round of proofing  about 1 -1½  hour or until double in size.
 10. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack to cool.

For more info please also visit my website Tangzhong Hokkaido Bread

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