北海道牛奶麵包 Hokkaido Milk Bread

Hokkaido Milk Bread
recipe found on 

http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html#ixzz2DdhcQu8W

Hokkaido Milk Toast

Makes two loafs (each loaf tin size: 20.5cmx10.5cmx9.5cm)
Ingredients:

• 540 gm bread flour
• 86 gm caster sugar
• 8 gm salt
• 9 gm full cream milk power（original recipe calls for a kind of natural milk essence, not available here, so I replace it.）
• 11 gm instant dried yeast
• 86 gm whisked egg
• 59 gm whipping cream
• 54 gm milk
• 184 gm tangzhong (method of making tangzhong)
• 49 gm unsalted butter, melted

Read more: http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html#ixzz2DdccwqX

    Ingredients of tangzhong (湯種) For two loaves): (each loaf tin size: 20.5cm x 10.5cm x 9.5cm).

*NOTE: Best to measure ingredients by weight for most accurate amount.

• 50 grams OR 1/3 cup bread flour
• 250 ml/ 1 cup water (could be replaced by milk or 50/50 water and milk)

Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.

The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.

Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

Read more: http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html#ixzz2DdhcQu8W

1. Mix flour in water or milk well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2. The mixture becomes thicker and thicker. Once you notice some circular “lines” appear in the mixture for every stir you make with the spoon, it is done.
3. Transfer mixture into a clean bowl. Cover with a saran or cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Use HALF of the mixture for ONE loaf. The leftover tangzhong can be stored in fridge up to ONEday (If it looks gray, then throw it out and make a new batch. Make sure the chilled tangzhong should return to room temperature before adding into other ingredients.

Ingredients for ONE bread loaf

*NOTE: Best to measure ingredients by weight for most accurate amount.

• 350gm/ 2½ cups bread flour
• 55gm/3tbsp+2tsp granulated or caster sugar
• 5gm/1tsp salt (I use kosher salt)
• 56gm egg (or 1 large egg)
• 7gm/1tbsp+1tsp milk powder (to increase fragrance, optional (I used NIDO milk powder http://www.nestlenido.com/Public/Default.aspx))
• 125ml / ½cup whole milk
• 120gm tangzhong (use HALF of the tangzhong from above)
• 5 to 6gm  / 2 tsp instant yeast
• 30gm/3tbsp butter (cut into small pieces, softened at room temperature)

Method (To make one loaf):

1. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). (Note: I used to make a small well in the bread flour, then add the yeast into it.) Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.
2. Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions (see picture 1). Cover with cling wrap, let rest for 15 minutes at room temperature.
3. Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). Fold 1/3 from top edge to the middle and press (see picture 3). Then fold 1/3 from bottom to the middle and press (see picture 4). Turn seal downward. Roll flat and stretch to about 30cm in length (see picture 5). With seal upward, roll into a cylinder (see picture 6). With seal facing down (see picture 7), place in the loaf tins to have the 2nd round of proofing (see picture 8), until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%.
4. Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.

Read more: http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html#ixzz2DdevL9sQ

  INSTRUCTIONS (FOR ONE LOAF):

1. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). (Note: I used to make a small well in the bread flour, then add the yeast into it.) Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.
2. Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions (see picture 1). Cover with cling wrap, let rest for 15 minutes at room temperature.
3. Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). Fold 1/3 from top edge to the middle and press (see picture 3). Then fold 1/3 from bottom to the middle and press (see picture 4). Turn seal downward. Roll flat and stretch to about 30cm in length (see picture 5). With seal upward, roll into a cylinder (see picture 6). With seal facing down (see picture 7), place in the loaf tins to have the 2nd round of proofing (see picture 8), until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%.
4. Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.

Hokkaido Milk Toast

Makes two loafs (each loaf tin size: 20.5cmx10.5cmx9.5cm)
Ingredients:

• 540 gm bread flour
• 86 gm caster sugar
• 8 gm salt
• 9 gm full cream milk power（original recipe calls for a kind of natural milk essence, not available here, so I replace it.）
• 11 gm instant dried yeast
• 86 gm whisked egg
• 59 gm whipping cream
• 54 gm milk
• 184 gm tangzhong (method of making tangzhong)
• 49 gm unsalted butter, melted

Read more: http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html#ixzz2DdccwqX9

Read more: http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html#ixzz2DdccwqX9

Read more: http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html#ixzz2DdccwqX9

Read more: http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html#ixzz2DdccwqX9

Hokkaido Milk Toast

Makes two loafs (each loaf tin size: 20.5cmx10.5cmx9.5cm)
Ingredients:

• 540 gm bread flour
• 86 gm caster sugar
• 8 gm salt
• 9 gm full cream milk power（original recipe calls for a kind of natural milk essence, not available here, so I replace it.）
• 11 gm instant dried yeast
• 86 gm whisked egg
• 59 gm whipping cream
• 54 gm milk
• 184 gm tangzhong (method of making tangzhong)
• 49 gm unsalted butter, melted

Read more: http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html#ixzz2DdccwqX9