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 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.
Course: Bread, Bread Rolls, and Buns
Cuisine: Japanese
Servings: 8 rolls
Author: The Cook
0 from 0 votes
Print Recipe Rate this Recipe Pin Recipe Add to My Saved Recipes

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

Recipe 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.

Cooks Notes & Variations

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.

Add to My Saved Recipes Rate this Recipe

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

Permanent link to this article: https://aussietaste.com.au/bread/hokkaido-milk-bread/

Comments and Feedback

avatar

  Subscribe  
Notify of

Send this to a friend

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel rbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a t sed fermentum feugiat velit.
        
Find out more at layeredpopups.com.
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Dinner time
Check out the new menu, delicious delicatessen served right for your table.
Supper time
Check out the new menu, delicious delicatessen served right for your table.
2018 (C) All rights reserved.
Fresh Linguine, Tomatoes and Herbs
Highly recommended
|