update, how preparing recipe Hokkaido Milk Toast tang zhong method with 13 ingredients and 9 stages of easy cooking, which is easy and delicious.
Without fail cooking ultimate Hokkaido Milk Toast (tang zhong method) easy, tasty, practical. 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. Best of all, the method is very natural, no chemicals needed.
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.
But I don't bake very often since yeast has not been my best friend.
How are you every body, now you get present recipe Hokkaido Milk Toast (tang zhong method) with 13 ingredients and 9 steps. Next this is how to cook, please read carefully.
In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 13 ingredients and 9 stages of easy cooking Hokkaido Milk Toast (tang zhong method).
Ingredients all Hokkaido Milk Toast (tang zhong method)
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Prepare 560 g : bread flour.
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Needed 70 g : cane sugar.
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Needed 2 tbsp : full fat milk powder (heap full).
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Needed 10 g : instant yeast.
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Needed 2 : large eggs.
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Needed 60 g : whipping cream.
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Prepare 40 ml : full cream milk.
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Prepare 160 g : tang zhong.
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Needed 60 g : unsalted butter.
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Prepare 8 g : salt.
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Needed 2 tbsp : taro essense (optional).
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Prepare : Tang Zhong ingredients.
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Needed 240 ml : water + 40g bread flour.
But I tried Japanese style Hokkaido Milk toast that is being baked using Tangzhong method, also known as water roux method.
With this method, we cant go wrong with yeast.
Hokkaido milk toast is popular japanese-style bread.
It's soft, thick, fluffy and addicting.
If all ingredients Hokkaido Milk Toast (tang zhong method) it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.
Step by Step Cooking Hokkaido Milk Toast (tang zhong method)
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Make tang zhong first: mix 240ml cold water with 40g bread flour until dissolved. Cook the mixture until boiling. Remove from fire, let cool..
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Mix flour, sugar, milk powder, yeast, tang zhong in the mixing bowl. Break the eggs, mix with cream and milk. Stir well..
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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..
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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..
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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..
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Using the rolling pin, Roll the dough into rectangle, then roll it into cigar shape. Turn 90 degrees, repeat the step again..
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Brush the mold with butter or margarine. Put the dough in. Cover with kitchen towel. Let it rest until double in size again..
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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..
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Remove from the oven, and let cool on the cooling rack..
As you know, I love making bread using the tangzhong method.
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.
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