Hokkaido Milk Bread
Serves 1
Directions
- 1Pour 100ml of milk into a small saucepan.
- 2Pour 100ml of milk into a small saucepan.
- 3Pour 100ml of milk into a small saucepan.
- 4Add 20g of bread flour to the milk in the saucepan.
- 5Add 20g of bread flour to the milk in the saucepan.
- 6Add 20g of bread flour to the milk in the saucepan.
- 7Whisk the milk and flour until there are no lumps and the mixture is smooth and even.
- 8Whisk the milk and flour until there are no lumps and the mixture is smooth and even.
- 9Whisk the milk and flour until there are no lumps and the mixture is smooth and even.
- 10Cook the milk and flour mixture on low heat, stirring continuously, until it thickens into a smooth, thick paste without lumps. This is your Tangzhong.
- 11Cook the milk and flour mixture on low heat, stirring continuously, until it thickens into a smooth, thick paste without lumps. This is your Tangzhong.
- 12Cook the milk and flour mixture on low heat, stirring continuously, until it thickens into a smooth, thick paste without lumps. This is your Tangzhong.
- 13Scoop the Tangzhong into a bowl and set it aside to cool. It can be stored in the fridge.
- 14Scoop the Tangzhong into a bowl and set it aside to cool. It can be stored in the fridge.
- 15Scoop the Tangzhong into a bowl and set it aside to cool. It can be stored in the fridge.
- 16Pour 200ml of lukewarm milk into a separate bowl.
- 17Pour 200ml of lukewarm milk into a separate bowl.
- 18Pour 200ml of lukewarm milk into a separate bowl.
- 19Add 20g of sugar to the lukewarm milk.
- 20Add 20g of sugar to the lukewarm milk.
- 21Add 20g of sugar to the lukewarm milk.
- 22Add 5g of active dry yeast to the milk and sugar mixture.
- 23Add 5g of active dry yeast to the milk and sugar mixture.
- 24Add 5g of active dry yeast to the milk and sugar mixture.
- 25Give the yeast mixture a quick stir and let it sit for 10-15 minutes until it looks foamy, indicating the yeast is active.
- 26Give the yeast mixture a quick stir and let it sit for 10-15 minutes until it looks foamy, indicating the yeast is active.
- 27Give the yeast mixture a quick stir and let it sit for 10-15 minutes until it looks foamy, indicating the yeast is active.
- 28Sift together 380g of bread flour, 15g of milk powder, and 3g of salt into a stand mixer bowl.
- 29Sift together 380g of bread flour, 15g of milk powder, and 3g of salt into a stand mixer bowl.
- 30Sift together 380g of bread flour, 15g of milk powder, and 3g of salt into a stand mixer bowl.
- 31Attach the dough hook to the stand mixer.
- 32Attach the dough hook to the stand mixer.
- 33Attach the dough hook to the stand mixer.
Ingredients
- 100 ml Milk
- 100 ml Milk
- 100 ml Milk
- 20 g Bread flour
- 20 g Bread flour
- 20 g Bread flour
- 200 ml Milk
- 200 ml Milk
- 200 ml Milk
- 20 g Sugar
- 20 g Sugar
- 20 g Sugar
- 5 g Active dry yeast
- 5 g Active dry yeast
- 5 g Active dry yeast
- 380 g Bread flour
- 380 g Bread flour
- 380 g Bread flour
- 15 g Milk powder
- 15 g Milk powder
- 15 g Milk powder
- 3 g Salt
- 3 g Salt
- 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.