Hokkaido Milk Bread

As the name suggests, Japanese or Hokkaido milk bread invented in Japan and a staple in Asian bakery. Tangzhong method which known as roux a mixture of water and flour cooked to thickens added to the dough to render a soft,pillowy texture to the delicious bread. Once you tried the tangzhong technique, you,ll never make bread without it.

This Hokkaido milk bread lives to its name with soft,spongy and fluffiest texture and enriched with creaminess of the milk and whipping cream. We seldom come across of whipping cream in bread recipe but, in this gorgeous bread the rich cream enhance the texture and the taste of the bread. The only devastating part in making this beauty is the waiting to for it to cool completely before i could slice them of (i'm not good in patient department). Slather generously with butter and enjoy with a cuppa.

Ingredients

For The Tangzhong

2 tbsp bread flour
6 tbsp water

For The Bread Dough

2 3/4 cups bread flour
1/4 cup full cream milk
1/4 cup whipping cream
2 tbsp milk powder
1 tbsp active dry yeast
2 tbsp butter,room temperature
1 egg,room temperature
1/4 cup granulated white sugar
1 tsp salt
Egg wash (1 egg lightly beaten with 1 tbsp water)

Methods

For The Tangzhong

In a small bowl, combine ingredients listed under :For The Tangzhong" and whisk without no lumps. Heat the mixture in a saucepan over medium-low heat for 1-2 minutes or till the mixture thickens by whisking consistently. Once the mixture leaves the sides of the pan and form a mass on the pan, remove from heat and transfer to a bowl to cool completely.

For The Bread Dough

Heat milk in the microwave for 10-12 seconds to lukewarm to touch. Add yeast to the milk and set aside for 5-7 minutes to bloom.

Sieve together,bread flour,milk powder and salt. Add granulated white sugar and whisk to combine.

In a bowl, beat egg and add full cream milk,whipping cream and yeast mixture. Whisk to mixture.

Using a kitchen aid attached with hook paddle, add the dry ingredients to the bowl. Make a well and add the wet ingredients. Knead for 5 minutes and add butter. Continue kneading for another 15-20 minutes or till the dough soft and smooth.

Lightly dust a clean working surface with flour and knead the dough with you hands for 3-4 minutes.

Transfer the dough into a large bowl lightly greased with oil. Cover the bowl with kitchen towel and let the dough rest for 90 minutes in a warm place to rise.

Punch the dough to release air pocket and divide the dough into 3 equal portions. Using a rolling pin, roll each pieces into oval, fold the oval into thirds width wise and flatten the dough with rolling pin. Using you hand, roll the dough lenght wise and place into a greased loaf pan. Repeat with the remaining dough. Cover the dough with clean kitchen towel and place in a warm place for the dough to rise again for 30-40 minutes.

Preheat oven at 350'F or 180'C. Brush the dough egg wash and bake in the middle tray of the oven for 30 minutes or till the bread turns dark golden.

Remove from oven and cool on the pan for 5 minutes. Remove from pan and cool completely o wire rack before slicing.

Slather generously with butter and enjoy.

Notes

• Do not let the bread to cool completely in the pan as, it will turn soggy.