Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, hokkaido milk toast (tang zhong method). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Hokkaido Milk Toast (tang zhong method) is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Hokkaido Milk Toast (tang zhong method) is something that I’ve loved my entire life.

In a non-stick pan combine flour and water. Hokkaido Milk Toast (北海道牛奶麵包) was made with tangzhong (roux), most reliable method to make soft and fluffy breads. The bread can be kept for days and still very soft and fluffy.

To begin with this recipe, we have to first prepare a few components. You can cook hokkaido milk toast (tang zhong method) using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Hokkaido Milk Toast (tang zhong method):

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

As you know, I love making bread using the tangzhong method, which you can read a little more about here. It takes a little more effort, but the results are worth it. Learn how to make the softest fluffiest milk bread using tang zhong and autolyse method. A bread that you can just tear layer by layer.

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.

What is the Tang zhong method? (water roux). This gel, added to the rest of the ingredients, should make a uniquely soft. Hokkaido milk bread recipe is a popular Japanese bread types highly popular among Chinese home cooks. Make Hokkaido milk bread with Is this what you just asked? Hang in, I will explain the tangzhong method a little later.

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