Hokkaido Milk Bread Recipe With Tangzhong Method

Hokkaido Milk Bread Recipe With Tangzhong Method - Plattershare - Recipes, food stories and food lovers
Hokkaido milk bread recipe is a long pending recipe I was contemplating to make. When I told my sweet ladoo about this water roux bread, he was like, say it again. He was curious to know what water roux means. He was excited to know that we are going to make Japanese soft bread recipe. I just loved his expressions.
The moment I entered in my kitchen, my ladoo tailed me. He was after me to assist me in making this Hokkaido bread recipe. His excitement level multiplied when I told him that this will be one of the softest bread he would have had in past.
His eyes were asking only one question. How to make soft and fluffy hokkadio milk bread?Hokkaido milk bread recipe is a one of the popular Japanese Bread types that has rich flavours of milk.
All of those who wants to know the making of tangzhong, the technique is just as simple as it could be. Make a roux by mixing one portion of the flour with five portions of water. Watch the video to see how to make tangzhong.
5 from 1 vote
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Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Served As: Breakfast, Brunch, Snacks
Recipe Cuisine Type: Bakery, Chinese, Continental, Japanese
Recipe Taste: Salty, Sweet
Calories 231 kcal
Servings 8

Ingredients
 

  • 25 gm All-purpose flour for roux
  • 125 ml Water for roux
  • 350 gm All-purpose flour
  • 20 gm Milk Powder
  • 5 gm Active Dry Yeast
  • 2 tsp Sugar
  • 1 tsp Salt
  • 2 tbsp Oil
  • 150 ml Milk
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Instructions
 

  • To prepare the Tangzhong (Water Roux), whisk flour and water in a pan. Place the pan over medium to low heat. Continue to whisk the mixture and cook it until it thickens like pudding. Let the prepared water roux cool to room temperature.
    Hokkaido Milk Bread Recipe With Tangzhong Method - Plattershare - Recipes, food stories and food lovers
  • In a bowl, add active dry yeast, sugar and lukewarm milk. Stir the mixture and set aside until yeast froths.
  • In a large mixing bowl, take flour, milk powder, salt, prepared water roux (Tangzhong) and activated yeast solution. Start kneading the dough with milk. Add 1 tbs of oil and continue to knead.
  • Place this dough in a greased bowl and cover it with cling wrap. Let the dough rest until it doubles in Volume. Once dough doubles in volume, punch the dough to release the air and gently fold the dough.
    Hokkaido Milk Bread Recipe With Tangzhong Method - Plattershare - Recipes, food stories and food lovers
  • Divide the dough into four equal parts. Roll each part into a rectangular sheet. Fold both the opposite edges towards centre. Now start rolling this sheet.
  • Similarly shape all the dough portions and arrange all these in a greased loaf pan. Let the shaped dough rest until they double in volume.
    Hokkaido Milk Bread Recipe With Tangzhong Method - Plattershare - Recipes, food stories and food lovers
  • Meanwhile preheat the oven at 200 °C for 10 minutes. Bake the bread in preheated oven for 35 minutes.
  • Once baked, take the loaf pan out from the oven and demould the bread. Place it on a wired rack and let it cool completely.
    Hokkaido Milk Bread Recipe With Tangzhong Method - Plattershare - Recipes, food stories and food lovers

Recipe Video

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Recipe Nutrition

Calories: 231kcal | Carbohydrates: 39g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 309mg | Potassium: 118mg | Fiber: 1g | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 2mg
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Sonia Gupta
Sonia Gupta

I am a home grown experimental baker. I have learned from my mistakes, continue to learn while helping other homemakers becoming home bakers

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