March 13th, 2012.
Categories: All, Baked, Bread, Pizza and Donuts
Before I bought my Tesco bread maker, I did some research on another brand, and landed at Christine’s blog. She has lovely bread recipes using TangZhong (65C water roux starter) recipes. One that caught my attention is this Hokkaido Milk Toast.
It looks so extremely fluffy and soft, so I spoke to myself, I must get a bread maker and make that bread soon! So when I got my my Tesco bread maker, this became one of my top priority to try recipe.
It turned out to be very successful, with very fluffy and airy bread! The only issue is that it yields more than I expected, I had to use two bread pan to fill them, and I had to share out. LOL!
|From My Bakery|
Mine looks a little overcooked, but apart from the more charred surface, everything is yummy and good. I knew the cause of it, I just a little ‘disobedient’, used a wrong oven setting. LOL! Next time would be perfect! Keep my fingers crossed!
|From My Bakery|
Here is the recipe, adapted from Christene’s blog…
HOKKAIDO/ JAPANESE MILK TOAST RECIPE
(yields 2 loafs of bread in tin size approx: 20cm x 10cm x 10cm)
540g high protein flour
86g caster sugar
9g full cream milk power
11g instant dried yeast
86g whisked egg
59g whipping cream
184g tangzhong (refer here for TangZhong making)
49g unsalted butter, melted
1. Add all ingredients (except butter) into a breadmaker according to the instruction of the manufacturer. Usually all wet ingredients first (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast).
2. Select the “dough” mode.
3. When all ingredients come together, pour in the melted butter, continue until the dough is smooth and elastic. Kneading time in breadmaker is approx 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, until double in size.
4. Transfer the dough to a clean floured surface. Deflate and divide into 6 equal portions (3 portions per loaf). Cover with cling wrap, let rest for 15 minutes at room temperature.
5. Roll out each portion with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press. Turn seal downward. Roll flat and stretch to about 30cm in length. With seal upward, roll into a cylinder. With seal facing down, place 3 rolls in each loaf tins to have the 2nd round of proofing, until double in size. (Christine’s blog has detail pic, check out for better illustration)
6. Brush egg-wash on surface and bake in pre-heated 180C oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.