Tuesday, January 7, 2014

Hokkaido Milk Bread (Tangzhong Method)

This month, for the International Food Challenge, Shazia from Cutchi Kitchen chose recipes from the Hokkaido region. The Hokkaido Milk Bread makes use of the Tangzhong method. Tangzhong, or water roux, is a Japanese technique that was popularized in Asian countries by a Chinese cook book author Yvonne Chen in a book called the 65°C Bread Doctor

I have already a posted the recipe for a stuffed bun using the Tangzhong method, but it has been my long time desire to bake a loaf of bread at home from scratch. And finally I was able to do that with much satisfation. The bread turned out to be super soft with wonderful porous texture. It was a pleasure to see my kids enjoy the home made bread slices.

Recipe Source: Cookingandme

What you'll need
For Tangzhong 
  1. All Purpose Flour – 1/3 cup
  2. Water – ½ cup
  3. Milk – ½ cup

For the dough
  1. All Purpose Flour – 2 ½ cup
  2. Instant Yeast – 7gm
  3. Butter – 25 gm
  4. Sugar – 3 tbsp
  5. Salt – 1 tsp
  6. Milk Powder – 2 tbsp
  7. Milk – ½ cup
  8. Cream – 1/8 cup
  9. Tangzhong – (half of the above prepared tangzhong)

To prepare the Tangzhong
  1. In a heavy bottom vessel, add the flour, water and milk and whisk everything well, without any lumps.
  2. Place this on heat and keep stirring on medium heat, after a while, the mixture will start thickening.
  3. Keep stirring till the mixture thickens well or till the spatula leaves a trail every time you move it through the mixture.
  4. Remove from heat and allow to cool.

To prepare the dough
  1. Take half of the prepared tangzhong, add the milk and cream and whisk well to form a smooth mixture.
  2. In another wide bowl, add the flour, sugar, salt, milk powder, and yeast. Mix well.
  3. Now add the tangzhong, milk, cream mixture to the flour and start kneading.
  4. I used my hand mixer, knead till everything comes together.
  5. Now add the butter and start kneading.
  6. Knead till you get smooth elastic dough. It takes about 10 – 15 minutes of kneading. When stretched it will be elastic and it will break with a circle in the middle
  7. Transfer this dough into a greased bowl, cover with a cling film and keep in a warm place, till the dough becomes double in size.
  8. Once the dough has risen, transfer the dough to a clean working surface, punch down and knead for 4 to 5 minutes.
  9. Divide the dough into 3 equal parts.
  10. On a lightly floured surface, place one of the parts of the dough, roll into a oval shape of 1/8 inch thickness.
  11. Bring the short end of the oval to the center. Now bring the other end to the center and drop it over the first fold overlapping it and press gently together. Flip it so that the pressed side is facing downwards.
  12.  Once again with the rolling pin gently roll to elongate it even more. Flip, so that once again the pressed side is facing up.
  13. Now roll the dough and place in greased bread loaf pan.
  14. Repeat the same with remaining 2 parts of dough.
  15. Cover the loaf pan with cling film and allow it to rise to double its volume. (about 45 mins to 1 hour)
  16. Brush the top with milk carefully.
  17. Pre heat the oven to 180 C.
  18. Bake for 25 to 30 minutes. Mine was done in 25 minutes.
  19. Cool slightly and invert the bread on a wire rack. Allow to cool completely before slicing.


Nalini's Kitchen said...

Perfectly made bread,wonderful clicks and awesome presentation Kaveri....

Swathi Iyer said...

Tangzong style bread never dissapoints

Premalatha Aravindhan said...

wow perfect and delicious bread,luks too gud...

Nagashree said...

Pillowy soft bread, I have been wanting to make a Tangzong bread for a while now, looking for a whole wheat recipe though :-)

Manjula Bharath said...

oh my gosh awesome hokkaido bread :) they look fabulous !!

Ramya Krishnamurthy said...

Delicious bread and lovely texture akka

Hamaree Rasoi said...

Milk breads look so soft and inviting. Excellent preparation.

Uma Ramanujam said...

Baking a Bread using this method was in my long time to-dolist. Let me see when I bake it.

nayana said...

a very soft looking bread , perfectly baked, in my to do list since long...

nandoos Kitchen said...

soft, spongy bread, very inviting. Feel like grabbing one

Rafeeda AR said...

just look at the bread... so so soft...

Shazia Wahid said...

The bread looks amazing...Glad you tried it and thanks for linking the recipe =)

Joanne T Ferguson said...

G'day! Your bread and photos look terrific, true!
Thanks for sharing and am viewing as part of the IFC Challenge too!
Cheers! Joanne

Sanoli Ghosh said...

Super soft bread, so perfect! Wonderfully made it Kaveri.

Saras said...

Awesome presentation dear..bread look super soft..

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Vimitha Anand said...

Soft and fluffy bread

Maha Gadde said...

Nice header n Beautiful luking bread :)

Amuthis Kitchen said...

Bread looks super soft Kaveri...

Chitra Ganapathy said...

Wow,it looks great.bookmarked

Sona - quick picks/pick quicks said...

wooww...this luks juust soo much like the "bakery bread" we get back home in kerala..the super soft ones which finish off in no time !!!

latest on Quick Picks - Fat free Apple Banana Paniyarams

Sangeetha M said...

one of my favorite bread, you have baked it so perfectly..bread looks very soft and delicious...wonderful presentation Kaveri..loved it!

Suja Manoj said...

Looks so yummy,great loaf

Saraswathi Tharagaram said...

Woow..this bread is sooo soft..Love the last click and you baked it perfectly to get this super soft texture.. Sure store bought bread cant even come near to it..

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