JAPANESE HOKKAIDO MILK BREAD - TANGZHONG METHOD
Can you believe that Hokkaido Japanese Milk Bread last soft for up to one week? It’s true!! Thanks to the Tangzhong method (water roux) this bread is incredibly soft like a pillow, and it doesn’t dry quickly like other milk bread.Last but not least, even if the dough is a bit sticky, you can make it without a stand mixer or any machine! Obviously you can use your stand mixer if you have it, but as you can see in my recipe video tutorial down below, it is not needful.One advice to store it: place it in a paper bag then store the paper bag in a plastic bag to keep its softness,
- 35 g (1/4 cup) bread flour Manitoba
- 175g (3/4 cup) water
- 340g (2+2/3 cups) bread flour
- 3g (1/2 tsp) salt
- 30g (2 tbsp) sugar
- 5g (1+1/4 tsp) active dry yeast activate it if your yeast required it
- 40g (less than 1 egg) egg, room temperature keep aside the leftover egg for brushing the top of bread
- 140g (1/2 cup + 1 tbsp) whole milk lukewarm
- 155g about Tangzhong
- 40g 3 tbsp unsalted butter cubed and softened at room temperature
- extra bread flour for the working surface
- egg and milk mix for brushing the top
Make the Tangzhong:
- In a non-stick pan combine flour and water.
- Cook, stirring constantly, over medium heat until the mixture thickens into a pudding-like consistency, or reach 65°C-150°F.
- Tranfer into a small bowl, cover with plastic wrap and cool down at room temperature.
- You can use it when cool down or, better, refrigerate it overnight: use it at room temperature!
Make the Milk Bread:
- In a large bowl mix flour and salt.
- Add sugar, dry yeast and combine.
- Add the egg (beaten), lukewarm milk and start to combine with a spatula.
- Add the Tangzhong and combine with a spatula until reach a very sticky dough.
- Add the butter (room temperature) and combine with a spatula.
- Sprinkle the work surface with at least 3 tbsp of flour and start to knead the dough with your hands; if you have a stand mixer you can use it, since the dough is pretty sticky.
- Incorporate a little flour until knead the dough, but don’t add too much flour: the dough have to remain very soft and slightly sticky.
- Knead for about 15 minutes or until the dough will be smooth and elastic.
- Form into a ball, place it in a greased bowl and cover with plastic wrap.
- Let it rise in a warm place for about 45 minutes or until triple in size: the dough will be ready when you poke it and it will maintein its shape.
- Transfer the dough over a silicon pastry mat or a floured surface and split it into 3 equal pieces.
- Roll each piece into a ball and cover every ball with plastic wrap.
- Use a rollin pin and roll one piece into a long oval shape.
- Fold the right third of the oval over the middle, then fold the left third of the oval over the middle.
- Turn the packet and roll into a rectangular shape.
- Roll the rectangular from the bottom to get a fat roll.
- Cover the roll with plastic wrap and repeat with the other 2 pieces of dough.
- Arrange the 3 rolls of dough into a greased 11,5x22,5 cm – 4,5x9 inch loaf pan.
- Cover with plastic wrap and let it rise in a warm place for about 30 minutes, or until the dough reaches the rim of the loaf pan.
- Brush the top with beaten egg + milk.
- Bake in preheated static oven at 175°C-350°F for about 25 minutes.
- Cool down for 15 minutes, then remove from the pan and cool down on a wire rack
You can store the bread into a paper bag and place the paper bag into a plastic bag for about 1 week.
The consistency of your dough may vary depending of your flour. If your dough seems too wet, you can add up to 1-4 tbsp more flour until the dough comes together. Consider that this dough is pretty sticky, but don’t add too much flour or it will come out less soft.
To get a tall bread, is important to fold the rolls in three part and then roll them up, as you can see in the recipe video.
I let the dough rise in a warm place, the preheated oven is my favourite place: turn on the oven at the lower temperature (about 50°C) and turn it off after about 5-10 minutes. Then place the covered bowl in the preheated oven and let it rise.