Hokkaido milk bread with tangzhong is one of the softest bread which you would have ever eaten! Bread which melts in your mouth!
I had seen people baking this hokkaido milk bread with tangzhong in the We Knead to Bake Group and going nuts over the softness of the bread. I realised what they meant when I actually baked it.
So super soft, I think one of the softness breads I have baked till date and what I really loved about it was also the fact that its so adaptive. You can fill it, shape it, roll it and do just about anything you like it with it.
I also used this baking time as a great bonding time with the child. We kneaded the dough together and he shaped 80% of the bread. I just guided him through it and I think for a 5yr old its a great effort :)He and I made so many animals, he was thrilled to bits.
I have used the same recipe that Aparna posted. I filled some of the breads with chocolate chips, some with pistachio and raisins. The animal shaped ones non stuffed but I have to tell you that there is not one favorite that I could pick. It is amazing how bread baking always makes me happy.
The whole process of kneading, getting that shape, and then the smell of the bread baking filling up the entire house! It is heavenly. I love baking breads at home. And when I can get the child to work with me in the kitchen, it is a great way to bond with him as well.
Both of us love cooking and baking is one of our favorite activities. In fact, if you are looking for an activity to bond with your children, I would definitely recommend this baking this bread.
(Original Recipe from 65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from Kirbie’s Cravings)
We Knead To Bake #3 : Hokkaido Milk Bread With Tangzhong
For The Tangzhong (Flour-Water Roux)
- 1/3 cup all purpose flour
- 1/2 cup water
- 1/2 cup milk
For The Dough
- 2 and 1/2 cups all purpose flour
- 3 tbsps sugar
- 1 tsp salt
- 2 tbsps milk powder
- 2 tsps instant dried yeast
- 1/2 cup milk (and a little more if needed)
- 1/8 cup cream (25% fat)
- 1/3 cup tangzhong use HALF of the tangzhong from above
- 1/4 tsp salt
- 25 gm unsalted butter (cut into small pieces, softened at room temperature)
- 1/2 to 3/4 cups chocolate mini chips
- 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.
- If you have a thermometer, cook the roux/ tangzhong till it reaches 65C (150F) and take it off the heat. If like me, you don't have a thermometer, then watch the roux/ tangzhong until you start seeing a layer forming in the roux/ tangzhong as you whisk/ stir it. Take the pan off the heat at this point.
- 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 cream 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.
- I made this dough in the food processor (I actually used my kitchen aid for it). 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. Don't punish yourself. And do not add more flour to make it less sticky either!
- 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.
- 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.
- 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.
- Place the dough on your working surface. You don't need flour to work or shape this dough. This recipe makes enough dough to make one loaf (9 by 5 tin), 2 small loaves (6 by 4 tins) or 1 small loaf (6 by 4) 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.
- 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.
- The shaping of the portions, whether for the loaf or the rolls, is the same.
- Roll out each portion of the dough with a rolling pin into an oval shape, about 1/8 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)
- 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.
- 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.
- 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 they'll 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.
- 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 (9 by 5 tin), 2 small loaves (6 by 4 tins) or 1 small loaf (6 by 4 tins) and 6 small rolls (muffin tins).