Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, hokkaido milk toast (tang zhong method). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Hokkaido Milk Toast (tang zhong method) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Hokkaido Milk Toast (tang zhong method) is something that I have loved my whole life. They’re nice 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 particular recipe, we must 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):
- Get 560 g bread flour
- Prepare 70 g cane sugar
- Make ready 2 tbsp full fat milk powder (heap full)
- Prepare 10 g instant yeast
- Get 2 large eggs
- Make ready 60 g whipping cream
- Make ready 40 ml full cream milk
- Make ready 160 g tang zhong
- Make ready 60 g unsalted butter
- Make ready 8 g salt
- Take 2 tbsp taro essense (optional)
- Take Tang Zhong ingredients
- Make ready 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 toast is popular Japanese-style bread that is soft, thick, fluffy and addicting.
Steps 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.
As you know, I love making bread using the tangzhong method, which you can read a little more about here. It takes a little more effort, but the results are worth it. Hokkaido milk bread recipe is a popular Japanese bread types highly popular among Chinese home cooks. Make Hokkaido milk bread with Is this what you just asked? Hang in, I will explain the tangzhong method a little later.
So that’s going to wrap it up with this special food hokkaido milk toast (tang zhong method) recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
