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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, hokkaido milk toast (tang zhong method). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Hokkaido Milk Toast (tang zhong method) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Hokkaido Milk Toast (tang zhong method) is something that I’ve loved my entire life. They are nice and they look fantastic.

In a non-stick pan combine flour and water. 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 particular recipe, we must prepare a few components. You can cook hokkaido milk toast (tang zhong method) using 13 ingredients and 9 steps. Here is how you can achieve it.

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

What is the Tang zhong method? (water roux). This gel, added to the rest of the ingredients, should make a uniquely soft. Hokkaido milk toast is popular Japanese-style bread that is soft, thick, fluffy and addicting. As you know, I love making bread using the tangzhong method, which you can read a little more about here.

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.

It takes a little more effort, but the results are worth it. Hokkaido milk bread recipe is a popular Japanese bread types highly popular among Chinese home cooks. Make Hokkaido milk bread with Is this what you just asked? Hang in, I will explain the tangzhong method a little later. Hokkaido milk bread recipe is a long pending recipe I was.

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