Hokkaido Milk Bread with Tangzhong



 For the month of March, Aparna challenged us to bake Hokkaido milk bread for the group WE KNEAD TO BAKE. This is the softest and the tastiest bread that I have ever baked.It rises so well, has the pillowy rise and a lovely texture.This particular bread uses an ingredient called roux and the method used is called Tangzhong. To read more about the method and the step wise pictorial , please hop on to Aparna's blog

INGREDIENTS
The original Recipe is from 65 Degrees Tangzhong"65C Bread Doctor By Yvonne Chen and adapted from Kirbie's Cravings
For the Tangzhong(Flour-water Roux)
All purpose flour    1/3 cup
Water                        1/2 cup
Milk                           1/2 cup
FOR THE DOUGH
All purpose flour      2 1/2 cups
Sugar                          3 tbsp
Salt                              1tsp
Powdered Milk         2tbsp
Instant dried yeast  2tsp
Milk                             1/2 cup
Fresh Cream              1/8 cup
Tangzhong                1/3 cup(USED ONLY HALF THAT WAS PREPARED)
Unsalted butter        25gms

PREPARATION
FOR THE TANGZHONG
Whisk together the flour, water and milk till smooth such that there are no lumps
Now cook it on a very low flame, stirring continuously and you will see that it starts to thicken. Switch off the fire when lines are formed in the roux while you stir. Let it cool  completely for 2 hrs 
FOR THE DOUGH
As suggested by Aparna, i made this dough in a food processor and it was so easy.
Put the flour, salt, sugar, yeast and powdered milk in the processor and pulse it a couple of times so it it is evenly mixed
In another bowl mix the tangzhong, milk and cream and mix it well
Now add this to the flour mixture and run the processor in a very slow speed, till the dough comes together
Add the softened butter at this stage  and process till you have a smooth elastic dough.
Form the dough into a ball and keep it covered in a well oiled bowl for 1 hr for it to rise
At the end of an hour , we see that the dough has doubled.
Now transfer the dough to a work surface and divide the dough into 3 equal parts
SHAPING THE BREAD
Roll out each portion into an oval shape nearly 1/8"thick.Take one end of the dough from the shorter side and fold it in the middle of the ova;
Take the other end and fold it slightly overlapping the previous fold 
Roll this folded dough into a rectangle so that the unfolded edges stretch
Roll the rectangle from one short side to the other. Pinch the edges to seal well
Repeat the same with other two balls as well
Place them with sealed egdes down in a loaf tin.
Cover with a towel and let it rise again for 45 minutes
Preheat the oven to 170C
Brush the bread with milk and bake it for 20-30 minutes till the top starts to brown and it sounds hollow when tapped
Let it cool in the pan for 5 minutes
Then transfer it to the wire rack and let it cool completely before you slice
THIS IS THE BEST BREAD THAT I HAVE EVER BAKED. Thank you Aparna!!!





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