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Hokkaido Milk Bread with Water Roux Starter/Tangzhong Starter

I love making bread using Water roux starter or in Chinese we called it's as Tangzhong starter 汤种做法...The reason why I love to used tangzhong starter method it's because the end result of the bread is very soft texture and fluffy like cotton and it's never fail me!! I adapted this Hokkaido Milk Toast recipe from HERE!! When I was blog hopping sometimes ago, I saw the beautiful bread photos and was impressed with the fluffy texture and softness..I promised myself I must make this bread soon!!..So here am I with my own baked Hokkaido Milk Bread.









For Step to step and instruction ,refer to christinesrecipes
Makes two loafs (each loaf tin size: 20.5cmx10.5cmx9.5cm) *I only make 1 loaf *
Ingredients:

540 gm bread flour
86 gm caster sugar or granulated sugar
8 gm salt
9 gm cream milk power
11 gm instant dried yeast
1 1/2 whisked egg
59 gm whipping cream
54 gm milk
184 gm tangzhong (making tangzhong method)


Method (To make one loaf):*I also used BM to knead the dough*
1:Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). (Note: I used to make a small well in the bread flour, then add the yeast into it.) Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme).
2:When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.
3:Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions. Cover with cling wrap, let rest for 15 minutes at room temperature.
Roll out each portion of the dough with a rolling pin into an oval shape Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press . Turn seal downward. Roll flat and stretch to about 30cm in length . With seal upward, roll into a cylinder . With seal facing down , place in the loaf tins to have the 2nd round of proofing (see picture 8), until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%.
4:Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.











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9 comments:

yummylittlecooks said...
May 10, 2011 at 2:51 AM

The loaf looks so beautiful, shinny.

Sonia (Nasi Lemak Lover) said...
May 10, 2011 at 4:29 AM

homemade bread always the best!

Ling's Passion said...
May 11, 2011 at 8:26 AM

I love the cottony texture of your bread.

mycookinghut said...
May 12, 2011 at 2:34 PM

Looks so light and fluffy!!

daphne said...
May 14, 2011 at 11:56 AM

YUM! Oh the smell that your home must have after baking this bread... how did you resist.....

Beachlover's Kitchen said...
May 17, 2011 at 10:47 PM

yummylittlecooks:
Thank you for your kinds words ☺

Sonia:
Yes !! it's!!


Ling Passion:
Thank you ☺

daphne:
yes it's smell really great!! you must try sometimes ☺

Anonymous said...
January 1, 2012 at 3:35 PM

When you copy a recipe from another website, at least use your own words or edit out ALL the words that do not apply to your page. Your 2nd round of proofin says to look at picture 8. Where is picture 8 when you only 4 pictures. Instead I found this website which really had a picture 8. HANDS DOWN FOR YOU!!!!
http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html

Anonymous said...
November 10, 2012 at 7:33 AM

Your English is horrendous. Wonder how you survive in the USA....

Anonymous said...
November 28, 2012 at 10:50 PM

Ya, where the heck is picture 8 ?? This doesnt make any sense

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.