HOKKAIDO MILK LOAF (WIHTOUT TANZHONG METHOD)

Tuesday, 18 July 2017







I was so excited to get this new bread pan with cover. I can now bake perfectly square sandwich loaves. For my attempt, I tried using the Hokkaido Milk Loaf (without Tangzhong) method from Angie’s Recipe. The bread turned out fine but the texture is still not up to my expectation. However, I still prefer the Tangzhong method. I will keep trying other recipes.

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Yields:  1 Loaf

INGREDIENTS

540 g Bread flour
60 g Cake flour or multipurpose flour
3 tsp Dry active yeast
2 tbsp Milk powder
4 tbsp of brown Sugar
½ tsp Salt
1 Egg
250 ml Fresh milk
150 ml Whipping cream (heavy cream)

METHOD:

1.  Add all ingredients into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together and elastic. It takes around 10 to 15 minutes. If the dough is too wet, add 1 tablespoon of flour at a time.

2.  Then let the dough complete the 1st round of proofing, about 60 minutes until double in size.

3.  Transfer the dough to a clean floured surface. Roll out with a rolling pin into rectangle shape. Roll up the dough until a log is formed. Place dough in a 13x33x12cm loaf pan lining with non-stick baking sheet. Cover loaf pan with the cover. Let it rise for another 45-60 mins.

4.  Bake in a preheated 190 C oven for about 40 - 50 minutes. Remove from the oven and transfer onto a wire rack. Let cool completely before slicing.

Note:

I used a 12x25x11cm loaf pan and used 75% (852 g) of the total dough (1125 g) with this pan. I shaped the balance of the dough into a baguette.

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