GREEN TEA HOKKAIDO MILK LOAF

by - July 18, 2017

Green Tea Hokkaido Milk Loaf




My Yin-Yang Matcha Hokkaido milk loaf. I did not have a name for this bread but my husband called it Yin-Yang Bread the moment he saw it. The yin-yang meaning and symbolism date back to ancient China and represents a belief that everything in the universe consists of two forces that are opposing but complementary.

Tangzhong method is quite similar to Yudane method.  Both methods are scalding method. For Tangzhong method, a small portion of dough is cooked over the fire.   

Please click here to see the differences between  Yudane vs Tangzhong Method. 
I hope you will like it.

It is advisable to read the below general notes before starting baking.

GENERAL NOTES:

KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION
The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Green Tea Hokkaido Milk Loaf (Tangzhong Method)


Yields:  One loaf (12x25x11cm loaf pan with cover) and one small braided bun

INGREDIENTS:

White Loaf:

270 gm bread flour
40 gm brown sugar
½ tsp salt
5 gm full cream milk powder
1 ½ tsp instant yeast
1 egg (whisked)
30 gm whipping cream/thick cream
27 gm fresh milk
105 gm tangzhong  (Please click here for Tangzhong Recipe)
25 gm unsalted butter

Green Tea Loaf:

270 gm bread flour
40 gm brown sugar
½ tsp salt
5 gm full cream milk powder
1 ½ tsp instant yeast
1 egg (whisked)
30 gm whipping cream/thick cream
27 gm fresh milk
105 gm tangzhong  (Please click here for Tangzhong Recipe)
25 gm unsalted butter
1 tbsp green tea/matcha powder

METHOD:

  1. Add all ingredients of white loaf into the bowl of stand mixer, first the wet ingredients (milk, cream, egg, tangzhong and butter), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). Using the dough hook on a stand mixer, knead until the dough comes together and elastic. It takes around 10 to 15 minutes.
  2. Then let the dough complete the 1st round of proofing, about 45 to 60 minutes until double in size.
  3. In another bowl of stand mixer, repeat the same process of the above 1, 2 & 3 for Green Tea Loaf.
  4. Transfer the white loaf dough to a clean floured surface. Roll out with a rolling pin into rectangle shape. Roll up the dough until a log is formed. Repeat the same for Green Tea loaf.
  5. Brush water on top of the white loaf dough and stack Green Tea loaf on top and slowly form the joined dough into a log again. Place dough in a 12X25X11 cm loaf pan lining with non-stick baking sheet. Cover the the loaf pan with the cover. Let it rise for another 45-60 mins.
  6. 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:

This recipe yields two loaves from 9×5 inch loaf pans without cover. However, I used a 12x25x11cm loaf pan with cover. I needed 852 g (428g white loaf & 428 green tea loaf) for this pan. So, I shaped the balance of the dough into a braided bun.

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2 comments

  1. How do i make the 105g tangzhong?

    ReplyDelete
    Replies
    1. Hi Jess,

      Thank you for asking. Sorry, I forgot to link to my another recipe. Please click the below:

      http://www.bakewithpaws.com/2017/07/hokkaido-milk-loaf-japanese-style.html

      Cheers :)

      Delete

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