Recipe: Delicious Hokkaido Milk Toast (tang zhong method)

Hokkaido Milk Toast (tang zhong method). How to make the softest Hokkaido japanese milk bread without stand mixer or any machine with Tangzhong method (water roux). The Hokkaido milk bread is a Japanese Bread that. Hokkaido Milk Toast (北海道牛奶麵包) was made with tangzhong (roux), most reliable method to make soft and fluffy breads.

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. Hokkaido milk toast is popular Japanese-style bread that is soft, thick, fluffy and addicting. You can cook Hokkaido Milk Toast (tang zhong method) using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Hokkaido Milk Toast (tang zhong method)

1. You need 560 g of bread flour.
2. It's 70 g of cane sugar.
3. Prepare 2 tbsp of full fat milk powder (heap full).
4. It's 10 g of instant yeast.
5. Prepare 2 of large eggs.
6. You need 60 g of whipping cream.
7. You need 40 ml of full cream milk.
8. You need 160 g of tang zhong.
9. Prepare 60 g of unsalted butter.
10. It's 8 g of salt.
11. You need 2 tbsp of taro essense (optional).
12. You need of Tang Zhong ingredients.
13. You need 240 ml of water + 40g bread flour.

This is the post you were waiting for if you follow me on Instagram. If you have some doubts, read this section before proceeding! What is the Tang zhong method? (water roux). The Tangzhong method consists of combining flour and water (or milk) and heating it up until.

Hokkaido Milk Toast (tang zhong method) step by step

1. Make tang zhong first: mix 240ml cold water with 40g bread flour until dissolved. Cook the mixture until boiling. Remove from fire, let cool..
2. Mix flour, sugar, milk powder, yeast, tang zhong in the mixing bowl. Break the eggs, mix with cream and milk. Stir well..
3. 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..
4. 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..
5. 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..
6. Using the rolling pin, Roll the dough into rectangle, then roll it into cigar shape. Turn 90 degrees, repeat the step again..
7. Brush the mold with butter or margarine. Put the dough in. Cover with kitchen towel. Let it rest until double in size again..
8. 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..
9. Remove from the oven, and let cool on the cooling rack..

But I don't bake very often since yeast has not been my best friend. But I tried Japanese style Hokkaido Milk toast that is being baked using Tangzhong method, also known as water roux method. With this method, we cant go wrong with yeast. This tangzhong method contributes to the ultra soft, pillowy and tearable texture or this milk bread. So soft that my daughter who isn't crazy about bread, love this milk bread.