Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, hokkaido milk toast (tang zhong method). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Hokkaido Milk Toast (tang zhong method) is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Hokkaido Milk Toast (tang zhong method) is something that I’ve loved my entire life. They’re fine and they look fantastic.
In a non-stick pan combine flour and water. Hokkaido milk toast (北海道牛奶麵包) is popular Asian bread which is well known for its beautiful soft-pillowy Hokkaido milk toast - Indeed very soft and delicious! These are wonderful ingredients of Instructions from Christine's recipe To make Tang Zhong using Christine's method: Mix flour in water.
To get started with this recipe, we have to first prepare a few ingredients. You can have hokkaido milk toast (tang zhong method) using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Hokkaido Milk Toast (tang zhong method):
- Make ready 560 g bread flour
- Prepare 70 g cane sugar
- Take 2 tbsp full fat milk powder (heap full)
- Get 10 g instant yeast
- Prepare 2 large eggs
- Get 60 g whipping cream
- Make ready 40 ml full cream milk
- Prepare 160 g tang zhong
- Prepare 60 g unsalted butter
- Prepare 8 g salt
- Take 2 tbsp taro essense (optional)
- Take Tang Zhong ingredients
- Prepare 240 ml water + 40g bread flour
What is the Tang zhong method? (water roux). This gel, added to the rest of the ingredients, should make a uniquely soft. Reportedly you can cover it and keep it in the fridge for a few days before using it, but I baked with it immediately. Hokkaido milk bread recipe is a popular Japanese bread types highly popular among Chinese home cooks.
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.
Make Hokkaido milk bread with Is this what you just asked? Hang in, I will explain the tangzhong method a little later. Hokkaido milk bread recipe is a long pending recipe I was. Hokkaido Milk Toast (with or without Tang Zhong). Bake for Happy Kids is top Singapore Australia baking cooking food blog written by Zoe, who lives Rosa's Yummy Yums: CARDAMOM & ORANGE BRIOCHE BREAD (TANG ZHONG METHOD) - BRIOCHE A LA CARDAMOME ET A L'ORANGE.
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