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
Recipe Source here
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
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