Hokkaido Milk Bread

• servings: 1 serving
• active time: 2 hours
• total time: 2 hours 30 minutes

Ingredients

25 g high protein bread flour

125 g milk/water or 50/50 of milk & water

270 g high protein bread flour

43 g castor sugar

1 tsp salt

5 g milk powder

6 g instant dried yeast (approx 2 tsp)

43 g whisked egg (save remaining for egg wash)

30 g whipping cream

27 g fresh milk

92 g tangzhong (at room temperature)

25 g unsalted butter (melted)

Directions

How to prepare Tangzhong?

Mix flour in water and whisk together in a pot, ensuring the mixture is well combined with no lumps. Cook over medium-low heat, stirring consistently to prevent burning and sticking while you cook.

The mixture will gradually become thicker. Once you notice that some “lines” appear in the mixture for when you stir with the spoon, it’s done. Your tangzhong is ready.

Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent it from drying up. Let cool (I always let it chill in the refrigerator because I am impatient).

The tangzhong can be used straight away once it cools down to room temperature. If you're an avid baker, you can make double the amount and then once prepared, just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you will need to discard.

Method using Breadmaker

If you've chilled your tangzhong, ensure to return it at room temperature first before using.

Add all ingredients (except butter) into breadmaker; first the wet ingredients (egg, milk, cream, tangzhong), then followed by the dry ingredients (sugar, salt, flour, milk powder, yeast).

Select "dough" mode and let knead until all ingredients come together, add in the butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker should take approximately 30 minutes.

Let the dough complete the 1st round of proofing, about 40-60 minutes, best temperature for proofing is 28°C, until double in size, either in the breadmaker or you may remove it onto your pastry mat, shape into a ball and cover loosely with cling wrap/damp towel.

Punch and deflate dough, then if you haven't already removed dough from bowl, you may do so now and divide into 3 equal portions. Knead into balls and let rest for 15 minutes at room temperature.

To shape each mini loaf, flatten a ball into a long oval shape. Fold 1/3 from right edge to the middle and press. Fold 1/3 from left edge to the middle and press lightly. Roll it out slightly and roll into a cylinder.

Arrange dough logs, seam side down in a bread loaf tin (I am using a 450g Pullman Loaf Tin 8x4x4") and let proof for approx 40 minutes until dough fills up 80% of the tin. Ideally, the best temperature for 2nd round proofing is at least 30°C to 38°C. On days when it's cold, you can heat up a cup of water in the microwave for 40-60 seconds then proceed to leave your dough inside the microwave to rise. During last 15 minutes, preheat oven to 180°C.

Brush the remaining whisked egg on the surface of the bread and bake for 25-30 minutes at 180°C until golden brown. Remove milk bread from tin and allow to cool completely on a cooling rack for at least an hour before slicing and serving.

Notes

Tangzhong

25 g high protein bread flour

125 g milk/water or 50/50 of milk & water