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Hokkaido Milk Bread

Hokkaido Milk Bread
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These rolls are incredibly soft and airy using a simple technique involving a roux “starter,” known as tangzhong. The tangzhong is mixed into the final dough, producing a wonderfully tender bread roll.

Hokkaido Milk Bread

Hokkaido Milk Bread

These rolls are incredibly soft and airy using a simple technique involving a roux "starter," known as tangzhong. The tangzhong is mixed into the final dough, producing wonderfully tender bread roll.
0 from 0 votes
Course: Bread, Bread Rolls, and Buns
Cuisine: Japanese
Servings: 8 rolls
Author: The Cook

Ingredients

For the tangzhong <em>(starter)</em>

  • 3 tablespoons water
  • 3 tablespoons whole milk
  • 2 tablespoons unbleached bread flour

For the dough

  • 2 1/2 cups bread flour
  • 1 1/2 tablespoons nonfat milk powder
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon instant yeast
  • 1/2 cup whole milk
  • 1 large egg
  • 1/4 cup melted unsalted butter

Instructions

  • <strong>To make the tangzhong:</strong> Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
  • Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
  • Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
  • <strong>To make the dough:</strong> Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
  • Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
  • Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.
  • Place the rolls into a lightly greased round bun pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.
  • Preheat the oven to 175°C. Brush the rolls with milk or egg wash <em>(1 large egg beaten with 1 tablespoon cold water)</em>, and bake for 28 to 32 minutes, until golden brown on top; a digital thermometer inserted into the centre of the middle roll should read at least 88°C.
  • Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
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Notes

These rolls can also be baked in a 23cm round baking pan for about 25 minutes.
To make a loaf: After the dough's initial rise, divide it into four equal pieces. Flatten each piece into a rectangle, then fold the short ends in towards one another like a letter. Flatten the folded pieces into rectangles again and, starting with a short end, roll them each into a log. Place the logs in a row of four — seam side down and side by side — in a lightly greased loaf pan. Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy. Brush the loaf with milk or egg wash and bake at 175°C for about 30 minutes, until golden brown on top and a digital thermometer inserted into the centre of the loaf reads at least 88°C. Remove the loaf from the oven, and cool it on a rack.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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