Hokkaido Milk Toast (tang zhong method)
Hokkaido Milk Toast (tang zhong method)

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, hokkaido milk toast (tang zhong method). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Hokkaido Milk Toast (tang zhong method) is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Hokkaido Milk Toast (tang zhong method) is something which I’ve loved my entire life. They are fine 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 have to 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 that.

The ingredients needed to make Hokkaido Milk Toast (tang zhong method):
  1. Make ready 560 g bread flour
  2. Make ready 70 g cane sugar
  3. Prepare 2 tbsp full fat milk powder (heap full)
  4. Get 10 g instant yeast
  5. Take 2 large eggs
  6. Take 60 g whipping cream
  7. Take 40 ml full cream milk
  8. Prepare 160 g tang zhong
  9. Make ready 60 g unsalted butter
  10. Make ready 8 g salt
  11. Get 2 tbsp taro essense (optional)
  12. Prepare Tang Zhong ingredients
  13. Take 240 ml water + 40g bread flour

So soft that my daughter who isn't crazy about bread, love this milk bread. How to make ultra soft hokkaido milk bread with tang zhong and autolyse 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!

Instructions to make Hokkaido Milk Toast (tang zhong method):
  1. Make tang zhong first: mix 240ml cold water with 40g bread flour until dissolved. Cook the mixture until boiling. Remove from fire, let cool.
  2. Mix flour, sugar, milk powder, yeast, tang zhong in the mixing bowl. Break the eggs, mix with cream and milk. Stir well.
  3. 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.
  4. 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.
  5. 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.
  6. Using the rolling pin, Roll the dough into rectangle, then roll it into cigar shape. Turn 90 degrees, repeat the step again.
  7. Brush the mold with butter or margarine. Put the dough in. Cover with kitchen towel. Let it rest until double in size again.
  8. 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.
  9. Remove from the oven, and let cool on the cooling rack.

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. Hokkaido milk toast is popular Japanese-style bread that is soft, thick, fluffy and addicting.

So that is going to wrap this up with this special food hokkaido milk toast (tang zhong method) recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!