HOKKAIDO MILK LOAF (WIHTOUT TANZHONG METHOD)

by - July 18, 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.

If you have any question on this recipe or any other post, please leave them in the comments above “LEAVE A COMMENT” and I will reply you as soon as possible.

Hokkaido Milk Loaf Recipe - Straight Dough Method


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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2 comments

  1. Wld you pls elaborate more the reason you prefer tanzhong method?

    ReplyDelete
  2. Hi there,

    Thank you for asking.

    The Tangzhong or Yudane method produces super soft and fluffy bread. The cooked gelatinized starch in the flour retains moisture with a higher water absorption. It yields a soft bread that also keeps well, lasting a longer.

    You can check out my bread made from Yudane method. It is quite similar as Tangzhong method.

    Cheers:)

    ReplyDelete