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| Hokkaido milk bread |
20g of bread flour (all purpose will work as well)
½ cup of water
1.
Mix the flour and water
together. Whisk until the flour is completely dissolved there are no
lumps.
2.
Pour the mixture into a saucepan
and turn on the heat to medium. Stir the mixture constantly as the mixture
heats up. Cook the tangzhong until the mixture thickens. You should be able to
draw "lines" in the mixture and the indent should remain for a little
bit (it will be noticeable). It is the best to use a thermometer. The mixture
should be perfect at 65°C.
3.
Once the mixture is just right,
take it off the stove and set aside (cover with cling wrap and allow to
cool).
Bread:
300g bread flour (all purpose flour will
also work: the kneading time will need to be increased though)
100g sugar
½ teaspoon salt
1 large egg
½ cup of milk
2 teaspoons instant yeast
40g butter (cut the butter into small
pieces and make sure it is softened at room temperature)
1 serving of tangzhong (use all the
tangzhong made with the separate recipe)
1.
Combine the flour, salt, sugar
and instant yeast in a bowl. Make a well in the center of the dry ingredients.
Add in all wet ingredients (milk, eggs and the tangzhong).
2.
Use the dough hook attachment
on your stand mixer. Begin mixing on medium speed until the dough comes
together. Then add in the butter and continue mixing/kneading.
3.
Keep kneading until it becomes
a smooth dough. It shouldn't be too sticky and have some elasticity (around 30
minutes). Add (a lot) more flour to keep the dough from being too sticky.
4.
Knead the dough on a flour-covered
surface into a ball shape. Take a large bowl and grease with oil. Place
dough into the greased bowl and cover with a wet towel. Let it proof until it’s
doubled in size, about 40 minutes.
5.
After proofing, move the dough
to a clean surface and split up the dough into equal portions. Knead and
form this dough into balls. Cover the balls with the wet towel again and let it
rest for 15 minutes.
6.
To help create the fluffiness
of the layers: take a rolling pin and roll each portion of the dough into
an oval shape. Then take one end of the oval dough and fold it to the middle of
the oval. The other end should then be folded to meet top of the other end of
the dough. Flip dough over with the folds facing down. Flatten the dough with
rolling pin and flip it over again. Finally, it's time to roll the dough
into shapes.
7.
Place the dough into a greased
pan. Put a wet towel over the rolls and let them rise until they are double the
size, for about 50 minutes.
8.
Before baking the final proofed
bread, beat an egg until thoroughly combined. Brush the egg mixture
on top of the bread in order to create the beautiful brown shiny finish after
baking.
9.
Bake the bread at 160°C for approximately 30 minutes (may want to bake less ≈ 25mins).
Adapted from: instructables
Adapted from: instructables
