HOKKAIDO MILK LOAF (JAPANESE STYLE)

by - July 17, 2017






I tried another tangzhong recipe a couple of years ago and it did not turn out as soft as this recipe. This time it turned out just perfect; very soft and moist. I adapted this recipe from Christine’s Recipes. Though I made a small modification in the preparation process.

Hokkaido Milk Loaf Recipe - Tangzhong Method


Makes 6 small loaves

INGREDIENTS:

540 gm bread flour
86 gm caster sugar
8 gm salt (1 tsp)
9 gm full cream milk power (1 tbsp)
11 gm instant dried yeast (3 tsp)
86 gm whisked egg (2 eggs and keep balance for brushing)
59 gm whipping cream or thickened cream (I used thickened cream in this recipe)
54 gm milk
184 gm tangzhong
49 gm unsalted butter, melted

Utensil:  2 square baking pans (22.5 cm X 12.5 cm)

METHOD:
  1. Add all ingredients (except butter) into the bowl of stand mixer, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. It takes around 10 to 15 minutes.
  2. Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.
  3. Transfer the dough to a clean floured surface. Divide dough into 4 equal portions and shape into balls. Place dough in 2 pans lining with non-stick baking sheet. Let it rise for another 45-60 mins or until dough is double in size.
  4. Brush whisked egg on surface.
  5. 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. Let cool completely.

METHOD OF MAKING TANGZHONG

Ingredients:

50gm/ 1/3 cup bread flour
250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)

Method:
  1. Combine flour and water in a small sauce pan with a hand whisk.  Cook over medium-low heat, stirring consistently with a whisk or spatula to prevent burning and sticking.
  2. Cook until mixture becomes thicker and lines appear when stirring.  
  3. Remove from heat and transfer to a bowl to let it cool.
  4. The tangzhong can be used once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. 

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6 comments

  1. I've made this a bunch of times, perfect every time. Thought I should comment and let you know it's great :D

    ReplyDelete
    Replies
    1. Hi Cherly,
      Thank you for dropping by and trying this recipe. I am so glad to hear that you like it.
      Cheers:)

      Delete
  2. Hi, I would like to send you a photo of the Hokkaido bread. It's so beautiful. But i have a question. I find that the crust and crumb is dry and tough. I wondered if it's not the butter. In the recipe is written 'melted butter' and i wonder the butter should not be only 'soft'. Thank you for shearing your recipes and your blog is wonderful. I learned a lot with baking this bread. Cheers

    ReplyDelete
    Replies
    1. Hi there,
      Thank you for trying this recipe and comments. Actually, it is not my recipe. I also adapted from another blogger.
      Hmm, very weird. It not supposed to be dried if you use tangzhong method. I tried melted butter and soft butter before. I found there is no different on the result and produced soft bread.
      Could it be your oven is too hot and over baked the bread? Just wonder.

      Cheers :)

      Delete
  3. Thank you for your reply. I'll try out the recipe once again and keep you informed. But in any case my mother for who i baked the bread was very happy to eat it. :)

    ReplyDelete
    Replies
    1. Please keep me posted :)

      If you like soft bread, you may like Shokupan Bread too.
      https://www.bakewithpaws.com/2018/07/shokupan-japanese-soft-white-bread.html

      Cheers :)

      Delete