Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, hokkaido milk toast (tang zhong method). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Hokkaido Milk Toast (北海道牛奶麵包) was made with tangzhong (roux), most reliable method to make soft and fluffy breads. The bread can be kept for days and still very soft and fluffy. Best of all, the method is very natural, no chemicals needed.
Hokkaido Milk Toast (tang zhong method) is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Hokkaido Milk Toast (tang zhong method) is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have hokkaido milk toast (tang zhong method) using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Hokkaido Milk Toast (tang zhong method):
- Prepare 560 g bread flour
- Take 70 g cane sugar
- Get 2 tbsp full fat milk powder (heap full)
- Take 10 g instant yeast
- Get 2 large eggs
- Prepare 60 g whipping cream
- Take 40 ml full cream milk
- Get 160 g tang zhong
- Make ready 60 g unsalted butter
- Make ready 8 g salt
- Prepare 2 tbsp taro essense (optional)
- Get Tang Zhong ingredients
- Get 240 ml water + 40g bread flour
Hokkaido milk toast is popular Japanese-style bread that is soft, thick, fluffy and addicting. It starts with a flour and water mixture, called tangzhong, that needs to be made ahead of time. The recipe for tangzhong is linked in the notes and I like to make it the day before I make the bread so it has time to chill. But I don't bake very often since yeast has not been my best friend.
Instructions to make Hokkaido Milk Toast (tang zhong method):
- Make tang zhong first: mix 240ml cold water with 40g bread flour until dissolved. Cook the mixture until boiling. Remove from fire, let cool.
- Mix flour, sugar, milk powder, yeast, tang zhong in the mixing bowl. Break the eggs, mix with cream and milk. Stir well.
- With mixer speed low, add egg mixture into the flour mixture. Let it knead about 10 minutes, then add butter and salt. Keep kneading until window pane appears.
- Put the dough inside a big bowl, cover with cling wrap. Let it rest until double in size. You know it's ready when you poke the dough and it doesn't spring back.
- Divide the dough approx 180g each. Shape into round shape, cover with kitchen towel. Let the ball rest for 15min before shaping into a toast.
- Using the rolling pin, Roll the dough into rectangle, then roll it into cigar shape. Turn 90 degrees, repeat the step again.
- Brush the mold with butter or margarine. Put the dough in. Cover with kitchen towel. Let it rest until double in size again.
- After 30minutes, turn on the oven 180°C. After double in size, brush the top with egg and bake the dough about 35minutes. If the top brown to fast. Cover top with aluminum foil.
- Remove from the oven, and let cool on the cooling rack.
But I tried Japanese style Hokkaido Milk toast that is being baked using Tangzhong method, also known as water roux method. Instructions from Christine's recipe To make Tang Zhong using Christine's method: Mix flour in water (or milk) well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way. Hokkaido Milk Bread using the Tangzhong method. This recipe is adapted from Kirbie's Cravings…adapted from Christine's recipes.
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