We Knead To Bake #3 : Hokkaido Milk Bread With Tangzhong
A.
Ingredients
For The Dough:
  • 2 1/2cups all purpose flour
  • 3tbsps sugar
  • 1tsp salt
  • 2tbsps milkpowdered
  • 2tsps instant dried yeast
  • 1/2cup milk(and a little more if needed)
  • 1/8cup cream(25% fat)
  • 1/3cup tangzhong (use HALF of the tangzhong from above)
  • 25gm unsalted butter(cut into small pieces, softened at room temperature)
  • 1/2 to 3/4cups chocolate chocolatemini chips if making the chip rolls
Instructions
  1. The Tangzhong (Flour-Water Roux):
  2. Whisk together lightly the flour, water and milk in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so no lumps form and the roux is smooth.
  3. If you have a thermometer, cook the roux/ tangzhong till it reaches 65C (150F) and take it off the heat. If like me, you donu2019t have a thermometer, then watch the roux/ tangzhong until you start seeing u201clinesu201d forming in the roux/ tangzhong as you whisk/ stir it. Take the pan off the heat at this point.
  4. Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. It will have the consistency of a soft and creamy crxe8me patisserie. If not using immediately, transfer the roux to a bowl and cover using plastic wrap. It can be stored in the fridge for about a day. Discard the tangzhong after that.
  5. The Bread Dough:
  6. I made this dough in the food processor. This dough can be made by hand but the dough is a bit sticky and can take some time and effort to knead by hand. If you have some sort of machine which will do the kneading for you, use it. Donu2019t punish yourself. And do not add more flour to make it less sticky either!
  7. Put the flour, salt, sugar, powdered milk and instant yeast in the processor bowl and pulse a couple of times to mix. In another small bowl mix the milk, cream and Tangzhong till smooth and add to the processor bowl. Run on slow speed until the dough comes together. Now add the butter and process till you have a smooth and elastic dough which is just short of sticky.
  8. The dough will start out sticky but kneading will make it smooth. If the dough feels firm and not soft to touch, add a couple of tsps of milk till it becomes soft and elastic. When the dough is done, you should be able to stretch the dough without it breaking right away. When it does break, the break should be form a circle.
  9. Form the dough into a ball and place it in a well-oiled bowl turning it so it is well coated. Cover with a towel, and let the dough rise for about 45 minutes or till almost double in volume.
  10. Place the dough on your working surface. You donu2019t need flour to work or shape this dough. This recipe makes enough dough to make one loaf (9u201d by 5u201d tin), 2 small loaves (6u201d by 4u201d tins) or 1 small loaf (6u201d by 4u201d) and 6 small rolls (muffin tins). Depending on what you are making, divide your dough. If you are making 1 loaf, divide your dough in 3 equal pieces. If you are making two smaller loaves, divide your dough into 6 equal pieces.
  11. I made one small loaf and 6 small rolls. So I first divided my dough into two equal pieces first. Then I divided the first half into three equal pieces to make the loaf. The other half was divided into six equal pieces for six rolls.
  12. The shaping of the portions, whether for the loaf or the rolls, is the same.
  13. Roll out each portion of the dough with a rolling pin into an oval shape, about 1/8u201d thick. Take one end of the dough from the shorter side of the oval and fold it to the middle of the oval. Take the other end and fold so it slightly overlaps the other fold. (See the collage)
  14. Roll this folded dough with the rolling pin so the unfolded edges are stretched out to form a rectangle. Roll the rectangle from one short edge to the other, pinching the edges to seal well. Do this with each of the three larger pieces and place them, sealed edges down, in a well-oiled loaf tin. Cover with a towel and leave the dough to rise for about 45 minutes.
  15. To make the rolls fold them in the same manner described above, but before rolling them up, place some chocolate chip on the dough. Roll the dough rectangles carefully and pinch to seal the edge. Place each roll of dough in a well-oiled muffin cup and cover with a towel. Allow to rise for about 45 minutes.
  16. Shaping the u201chedgehogsu201d, the u201calligatoru201d, the u201csnailu201d and u201ctortoiseu201d rolls-
  17. For the hedgehogs, divide the dough as for the rolls above and shape them so they are a little narrower at one end (the nose of the hedgehog). Use black currants or whatever you have (chocolate chips will melt and fall off) for the eyes and nose making sure theyu2019re pressed well into the dough or they will fall off when baking. You can also use edible markers to draw the eyes and nose after baking the hedgehogs. Using small pointed scissors, randomly make small cuts all over the body (if the cuts are too shallow the pattern will disappear when the dough rises and bakes) for the u201cquillsu201d.
  18. To make the alligator (mine does look a bit like a very well fed gecko!), roll a piece of dough into a cylinder of sorts. Shate the head, a slighter thicker body which tapers into a tail. Shape 4 smaller pieces into limbs, attach to the body and make small snips at the end of each limb with scissors, for claws. Make similar snips across the back all the way to the tail for the u201cscalesu201d. Use currants or raisnd for the eyes.
  19. To make the tortoise, take a ball of dough and shape it into a smooth ball. Shape a head and four limbs from smaller pieces of dough. To make the u201cu201dshell/ back/ carapaceu201d take another small piece of dough, and shape into a thin round (1/8u201d thick) and mark it with a knife. The marks should be deep enough but donu2019t cut through the dough. Wet the underside of the dough with water or milk and attach it to the u201cbacku201d of your tortoise.
  20. The snail can be made by rolling a piece of dough into a long u201cropeu201d. Curl one end into a coil and shape the head and back to resemble a snail. Add the eyes.
  21. Carefully brush the tops of the rolls and the loaf with milk (or cream) and bake them at 170C (325F) for about 20 to 30 minutes till they are done (if you tap them theyu2019ll sound hollow) and beautifully browned on top. Let them cool in the tins for about 5 minutes and then unmould and transfer to a rack till slightly warm or cool.
  22. Serve or else store in a bread bin. This bread stays soft and delicious even the next day. This recipe makes enough dough to make one loaf (9u201d by 5u201d tin), 2 small loaves (6u201d by 4u201d tins) or 1 small loaf (6u201d by 4u201d) and 6 small rolls (muffin tins).
Recipe Notes

This Hokkaido Milk Bread is being YeastSpotted!

I’m also taking it to Zorra’s Blogwarming Party which is the theme for Bread Baking Day #57.

The Breads that have been Kneaded Baked so far** –

January- Herb Cheese Pull-Apart Bread Loaf

February – Classic Croissants