Mar 252013
 

I love to bake and just need a sneeze to make me remove my baking pans out and ready for trying a new recipe. The best part of baking with a group is to be introduced to unique recipes and this recipe is something totally new and unheard in my culinary journey so far. This Japanese style bread uses unique process of using a roux (tangzhong) making the end results absolutely mind-blowing and putting to shame any other breads with their softness and tasty bread. They also stay fresh for couple of days without any change in texture which is an added bonus.

30

26

As this bread dough tends to be quite sticky the use of food processor or stand mixer makes it quit easy on your hands. Other than the roux the process of making this bread is quite similar to any other bread. I have reserved unused roux in my freezer as I’m planning to make another batch with some fillings inside. I can’t get enough of this bread and I’m sure the feeling will be mutual once you try it.

23

Step-by-Step Pictorial:

MG 5161MG 5162

In a small saucepan, whisk together the flour, water and milk until smooth and there are no lumps. Heat the saucepan on medium heat and cook until the roux starts to thicken. Keep stirring/ whisking constantly so no lumps form and the roux is smooth. If the roux starts to form lines while you stir then the roux/tangzhong is ready, remove from heat. The roux can be checked for readiness with the help of a thermometer too, once the temperature reaches 65C (150F) then the roux is ready. Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. It will have the consistency of a soft and creamy crème patisserie. 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.

MG 5164MG 5165

I used a food processor to make this dough. They can also be made with hand but since the dough tends to be sticky they can be quite tiring on your hands. However tempting it may seem do not add more flour to make it less sticky either! Add flour, salt, sugar, powdered milk , and instant yeast in the processor bowl and pulse a couple of times to mix. In a separate bowl mix the milk, cream and Tangzhong till smooth and add to the processor bowl. Run the processor on low-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.Even though the dough will be sticky initially they will become smooth after kneading. If the dough is firm and not soft to touch add few tablespoons of milk to make it smooth. The dough after kneading should be smooth and elastic meaning they should easily stretch without breaking apart immediately. Even when you stretch the dough should curl up after breaking. 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.

MG 5166MG 5167

To shape the dough, place the dough on a working surface. No flour is needed for this dough. This recipe makes one loaf of 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.I made 1(9×5) loaf, so to make them divide the dough in to 3 equal pieces. If you are making 2 small loaves, divide the dough into 6 small pieces. If you are making 1 small loaf and 6 small muffins, then divide the dough first into 2 equal pieces. Divide the first half into 3 equal pieces and the second half into 6 equal pieces. The shaping of the dough no matter how many loaves you make are the same. Roll each portion of the dough into a oval shape, about 1/8″ thick. From one end of the shorter side of the oval, fold to the middle of the oval. Fold the other shorter edge to the middle like a letter fold.

MG 5171MG 5172

Now roll this folded dough so the unfolded sides are stretched into a rectangle. Now roll this rectangle from one short side towards the other short side. Seal the edges by lightly pressing them together. Repeat the same rolling procedure with the remaining pieces. Place the rolled dough pieces with sealed edges facing down on a well-greased loaf tin. Cover with a kitchen towel and let it rise for the second time about 45 minutes.

MG 5173MG 5222

Carefully brush the tops with milk or cream and bake them at 325F for about 20 to 30 minutes (if you tap them they’ll sound hollow) and the top will be golden brown. Remove from oven and let it cool for about 5 minutes in the tin before cooling completely on wire rack. Serve or store in bread bin. Enjoy!!!

41

Recipe from (Original Recipe from 65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from Kirbie’s Cravings)

Hokkaido Milk Bread

Ingredients

    For The Tangzhong (Flour-Water Roux)
  • All Purpose Flour -- 1/3 cup
  • Water -- 1/2 cup
  • Milk -- 1/2 cup
  • For The Dough:
  • All Purpose Flour -- 2 1/2 cups
  • Sugar -- 3 Tbsp
  • Salt -- 1 tsp
  • Powdered Milk -- 2 Tbsp
  • Instant Dried Yeast -- 2 tsp
  • Milk -- 1/2 cup (few tbsp more if needed)
  • Cream -- 1/8 cup
  • Tangzhong -- 1/3 cup (half of tangzhong from the given recipe)
  • Salt -- 1/4 tsp
  • Unsalted Butter -- 25 gm (cut into small pieces, softened at room temperature)

Instructions

    To make the Tangzhong (Flour-Water Roux):
  1. In a small saucepan, whisk together the flour, water and milk until smooth and there are no lumps. Heat the saucepan on medium heat and cook until the roux starts to thicken. Keep stirring/ whisking constantly so no lumps form and the roux is smooth. If the roux starts to form lines while you stir then the roux/tangzhong is ready, remove from heat. The roux can be checked for readiness with the help of a thermometer too, once the temperature reaches 65 C (150 F) then the roux is ready. Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. It will have the consistency of a soft and creamy crème patisserie. 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.
  2. To make the Bread Dough:
  3. I used a food processor to make this dough. They can also be made with hand but since the dough tends to be sticky they can be quite tiring on your hands. However tempting it may seem do not add more flour to make it less sticky either! Add flour, salt, sugar, powdered milk , and instant yeast in the processor bowl and pulse a couple of times to mix. In a separate bowl mix the milk, cream and Tangzhong till smooth and add to the processor bowl. Run the processor on low 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.
  4. Even though the dough will be sticky initially they will become smooth after kneading. If the dough is firm and not soft to touch add few tablespoons of milk to make it smooth. The dough after kneading should be smooth and elastic meaning they should easily stretch without breaking apart immediately. Even when you stretch the dough should curl up after breaking. 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.
  5. To shape the dough, place the dough on a working surface. No flour is needed for this dough. This recipe makes one loaf of 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.
  6. I made 1(9x5) loaf, so to make them divide the dough in to 3 equal pieces. If you are making 2 small loaves, divide the dough into 6 small pieces. If you are making 1 small loaf and 6 small muffins, then divide the dough first into 2 equal pieces. Divide the first half into 3 equal pieces and the second half into 6 equal pieces. The shaping of the dough no matter how many loaves you make are the same.
  7. Roll each portion of the dough into a oval shape, about 1/8" thick. From one end of the shorter side of the oval, fold to the middle of the oval. Fold the other shorter edge to the middle like a letter fold. Now roll this folded dough so the unfolded sides are stretched into a rectangle. Now roll this rectangle from one short side towards the other short side. Seal the edges by lightly pressing them together. Repeat the same rolling procedure with the remaining pieces. Place the rolled dough pieces with sealed edges facing down on a well greased loaf tin. Cover with a kitchen towel and let it rise for the second time about 45 minutes.
  8. Carefully brush the tops with milk or cream and bake them at 325 F for about 20 to 30 minutes (if you tap them they'll sound hollow) and the top will be golden brown. Remove from oven and let it cool for about 5 minutes in the tin before cooling completely on wire rack. Serve or store in bread bin. Enjoy!!!
http://sizzlingveggies.com/cakes-and-bakes/breads-rolls/hokkaido-milk-bread/

Thank you for visiting Sizzlingveggies.com. If this is your first time here -- a Warm Welcome. Get ready with your chef hat, apron, and a big SMILE to cook some tasty recipes from around the world. Don't hesitate to join my Facebook Fan Page where I share my passion for cooking, baking, blogging and never ending sizzling recipes.

Share and Enjoy

You might also like:

  3 Responses to “Hokkaido Milk Bread”

  1. Perfect bake jayanthi…

  2. Lovely loaves and amazing pictures

  3. it looks so delicious! i never thought of adding A roux to bread dough

 Leave a Reply

(required)

(required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>