Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, hokkaido milk toast (tang zhong method). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Hokkaido Milk Toast (tang zhong method) is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Hokkaido Milk Toast (tang zhong method) is something that I have loved my whole life. They are nice and they look wonderful.
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. The bread can be kept for days and still very soft and fluffy.
To get started with this recipe, we must prepare a few ingredients. You can have hokkaido milk toast (tang zhong method) using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Hokkaido Milk Toast (tang zhong method):
- Take 560 g bread flour
- Take 70 g cane sugar
- Prepare 2 tbsp full fat milk powder (heap full)
- Take 10 g instant yeast
- Make ready 2 large eggs
- Take 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
- Prepare 2 tbsp taro essense (optional)
- Get Tang Zhong ingredients
- Make ready 240 ml 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.
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.
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 (北海道牛奶麵包) is popular Asian bread which is well known for 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. This Japanese Hokkaido Milk Toast is popular in many bakeries for it's distinct flavour.
So that is going to wrap this up for this exceptional food hokkaido milk toast (tang zhong method) recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
