Hokkaido Milk Bread

Here we go down to the Island of Hokkaido in Japan to learn a new technique in bread making which is unlikely to be found anywhere else. To increase the starch content in the bread and give a better crumb consistency.

Tangzhong is a method where we will be cooking a mixture of flour and water to create a slurry which will later be added to the bread dough.

Ingredients

Tangzhong:

Flour - 40g

water - 200g

Bread Dough:

Bread Flour - 580g

Sugar - 60g

Salt - 12g

Yeast - 10g

Milk Powder - 10g

Milk - 260g

Egg - 50g

Butter(Soft) - 50g

Egg wash [ 1 egg yolk+milk]

Method

• For the Tangzhong, mix the water and the flour in a pan on medium heat and keep cooking until it forms a thick mixture.

• Refrigerate for 6hour. Bring out to room temp. 1 hour prior to use.

• Add all the dry ingredients in a bowl and mix well.

• Add the milk, egg, tangzhong & soft butter and start to knead until if forms a soft dough and can see a window panel forming.

• Take the dough and fold it around and underneath itself shaping a smooth ball. Place the dough in a bowl, cover with plastic wrap and let it rest for 40 minutes to an hour.

• Check the dough by poking your finger down into the dough and if it doesn't spring back it is ready.

• Divide the dough into 5 equal portions(by weight). knock-back each individual dough and mold the dough into a ball and repeat for rest of the dough. Place them into the mold as seen. Cover with plastic wrap and let it rest for 15-20minutes.

• Brush with egg wash and bake in the oven, Preheat the over to 180 Degrees and bake for 30minutes till golden brown.