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
- All Purpose Flour – 1/3 cup
- Water – ½ cup
- Milk – ½ cup
For the dough
- All Purpose Flour – 2 ½ cup
- Instant Yeast – 7gm
- Butter – 25 gm
- Sugar – 3 tbsp
- Salt – 1 tsp
- Milk Powder – 2 tbsp
- Milk – ½ cup
- Cream – 1/8 cup
- Tangzhong – (half of the above prepared tangzhong)
To prepare the Tangzhong
- In a heavy bottom vessel, add the flour, water and milk and whisk everything well, without any lumps.
- Place this on heat and keep stirring on medium heat, after a while, the mixture will start thickening.
- Keep stirring till the mixture thickens well or till the spatula leaves a trail every time you move it through the mixture.
- Remove from heat and allow to cool.
To prepare the dough
- Take half of the prepared tangzhong, add the milk and cream and whisk well to form a smooth mixture.
- In another wide bowl, add the flour, sugar, salt, milk powder, and yeast. Mix well.
- Now add the tangzhong, milk, cream mixture to the flour and start kneading.
- I used my hand mixer, knead till everything comes together.
- Now add the butter and start kneading.
- 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
- 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.
- Once the dough has risen, transfer the dough to a clean working surface, punch down and knead for 4 to 5 minutes.
- Divide the dough into 3 equal parts.
- On a lightly floured surface, place one of the parts of the dough, roll into a oval shape of 1/8 inch thickness.
- 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.
- Once again with the rolling pin gently roll to elongate it even more. Flip, so that once again the pressed side is facing up.
- Now roll the dough and place in greased bread loaf pan.
- Repeat the same with remaining 2 parts of dough.
- Cover the loaf pan with cling film and allow it to rise to double its volume. (about 45 mins to 1 hour)
- Brush the top with milk carefully.
- Pre heat the oven to 180 C.
- Bake for 25 to 30 minutes. Mine was done in 25 minutes.
- Cool slightly and invert the bread on a wire rack. Allow to cool completely before slicing.