Hokkaido Milk Bread

I am probably the last of all my fellow bloggers who has dived into the Tangzhong bandwagon, so to say. From what I read and learnt, Tangzhong is a cooked starter which stays good for up to 3 days in the refrigerator.


I have used the starter for another bake which I will post later in this series. This bread turned out very soft and fluffy and was gone in 2 days. 

So H for Hokkaido Milk Bread from Japan.

The previous posts in this ABC Bakes around the world series are..

A for An Pan - A Sweet Bread From Japan
B for Broa - A Rustic Bread From Portugal
C for Ciabatta - A White Bread From Italy

D for Date And Walnut Bread - A Traditional Bread From Scotland

E for Epi - The Wheat Stalk Bread from France

F for Focaccia Caprese - A Flatbread From Italy
G for Gai Mei Bao ~ Cocktail Buns - China or Hong Kong

Hokkaido Milk Bread

Recipe Source here
Ingredients - 

For Tangzhong Starter -
Bread Flour 1/3 cup 
Milk ½ cup 
Water ½ cup 
For the Bread -
All purpose flour/Maida 1½ cups 
Whole wheat flour 1 cup 
Active Dry Yeast 2 tsp 
Sugar 3 tbsps  
Milk Powder 2 tbsp 
Salt 1 tsp 
Milk ½ cup (I used 2% milk)
Cream 2 Tbsp  (I used Half n Half milk)
Tangzhong Starter 1/3 cup (Half of the starter from above)
Unsalted Butter 2 Tbsp at room temperature


Hokkaido Milk Bread

Method Of Preparation -


To Prepare the Starter - Mix flour, milk and water in a small pan. Whisk until there are no lumps. 

Over medium heat, cook the flour mixture stirring constantly until a smooth roux forms. [It is ready when the temperature of the roux is 150°F or 65°C. If you don't have a instant read thermometer like me, then it is ready when the mixture thickens considerably and it forms lines when whisked.]

Transfer the starter into a clean container and place a plastic wrap right on top of the flour mixture. 

Let the mixture cool to room temperature and rest for at least 2-3 hours before using. Or refrigerate it overnight and use it.

To make the Bread - 
Warm the milk, add the active dry yeast and let it froth up in a warm place.

Meanwhile, mix the flours, sugar, milk powder and salt in a stand mixer bowl. Whisk the yeasted milk, cream and tangzhong starter in a small bowl. Slowly add the wet ingredients to dry ingredients and mix until it forms a sticky dough.

Add the soft butter and knead the dough until it forms a soft, pliable dough. [this takes about 15 minutes in a stand mixer] To test the dough if it's ready, pinch a small portion and try to stretch it, it should not break right away. When it does break, it should form a circle.

Place the dough in an oiled bowl, cover lightly and let rise until it doubles in volume, about 1 hour.

Gently deflate the dough and remove onto a work surface. At this point, this dough can be used to make any of the following: 1 (9x5) loaf bread/ 2 (6x4) loaves/ 12 muffin rolls or 9 pav buns.

I made a For 9x5 loaf - Divide the dough into 3 equal parts; roll each part into 1/8" oval. Fold the sides over and turn it over so that the seam side faces down. Roll it out into a 12" oval. Now starting from the farthest side, roll into a tight cylinder and place seam side down in a greased baking pan. Repeat with the other 2 parts. 

Cover loosely with a plastic wrap and let rise for 45 minutes.

Preheat oven to 350 °F.

Brush the top of the bread with milk. Bake for 30-40 minutes or until the top is golden brown.  [ I baked for 35 minutes]


Remove from oven and invert the bread onto a wire rack and let cool completely before slicing.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75




Preparation Time 15 minutes + Resting time 3 hrs 45 minutes + Baking time 35 minutes
Makes 1 loaf
Posted by Harini R on Monday, April 10, 2017

12 comments

  1. Namratha Says:
  2. I haven't tried the Tangzhong method yet. Perfect loaves!

     
  3. Srivalli Says:
  4. Ah I love this bread Harini, and this was on my list for H as well when I had only breads on mind. I am planning to bake this sometime later..yours has turned out really so well!

     
  5. Harini , awesome bread , beautiful texture ! I have flipped for this bread , it's too good .
    I wish I had picked to bake some breads , but bookmarking now to bake later .

     
  6. Sowmya :) Says:
  7. Harini, you aren't the last.....I am yet to try the tangzong method. This bread looks beautiful and soft...wish I could just tear away a piece and munch! Lovely pick fro H

     
  8. Kalyani Says:
  9. this is awesome ! on being the last one to try this method, I am long overdue.

    Is the measurement size 200 ml or 250 ml = 1 cup ?

     
  10. @Kalyani - The cup here is 240 ml (8 oz)

     
  11. Soft and spongy breads.. They look awesome!!

     
  12. Priya Suresh Says:
  13. Hokkaido milk bread rocks, how prefect those loaf looks. Absolutely love this bread.

     
  14. oh don't worry. I am yet to dive into Tangzhong method.. ;-) This milk bread is perfect. Love that shiny glaze.

     
  15. This is one of my favorite ways to make bread and never realized that this bread would be so soft. I never have anything left even for the next day, when I bake these. Looks so good!

     
  16. Pavani N Says:
  17. Tangzhong starter is my absolute favorite. It makes the perfect soft & fluffy bread. Your bread looks absolutely delicious.

     
  18. Sapana Behl Says:
  19. Another perfectly baked . I should give tanzonng method a try. Bookmarked.

     
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