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

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, hokkaido milk toast (tang zhong method). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Hokkaido Milk Toast (tang zhong method) is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Hokkaido Milk Toast (tang zhong method) is something which I have loved my entire life. They are nice and they look fantastic.

To begin 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 cook that.

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

So that’s going to wrap this up for this special food hokkaido milk toast (tang zhong method) recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!