Hokkaido Milk Bread
Serves 1
Directions
- 1Pour 100ml of milk into a small saucepan.
- 2Add 20g of bread flour to the milk in the saucepan.
- 3Whisk the milk and flour until there are no lumps and the mixture is smooth and even.
- 4Cook the milk and flour mixture on low heat, stirring continuously, until it thickens into a smooth, thick paste without lumps. This is your Tangzhong.
- 5Scoop the Tangzhong into a bowl and set it aside to cool. It can be stored in the fridge.
- 6Pour 200ml of lukewarm milk into a separate bowl.
- 7Add 20g of sugar to the lukewarm milk.
- 8Add 5g of active dry yeast to the milk and sugar mixture.
- 9Give the yeast mixture a quick stir and let it sit for 10-15 minutes until it looks foamy, indicating the yeast is active.
- 10Sift together 380g of bread flour, 15g of milk powder, and 3g of salt into a stand mixer bowl.
- 11Attach the dough hook to the stand mixer.
Ingredients
- 100 ml Milk
- 20 g Bread flour
- 200 ml Milk
- 20 g Sugar
- 5 g Active dry yeast
- 380 g Bread flour
- 15 g Milk powder
- 3 g Salt
Equipment
small saucepanwhiskbowlstand mixersieve
Tips
- For the Tangzhong, cook on low heat to avoid cooking too fast.
- Ensure the milk for activating yeast is warm, not cold or too hot.
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