Wednesday, July 31, 2013

Hokkaido milk bread

Hokkaido milk bread using Yudane.

I think it is many of our fear to tackle bread. Especially larger bread. I feel like I am more likely to try rolls or even better, cinnamon rolls, for their smaller in size -making it less obvious for mistakes, not to mention the sugary filling that might mask the bad...

But I had been eying the recipes for a good white bread with tangzhong (yudane). I was so enthusiastic, that I even bought a pull man loaf tin :) (which I used with this, of course)
like any other recipe, there are TONS of options when you start researching. I followed this one from Warm Oven Wafts. Don't let this extra step scare you! It's just boiling flour and water, that's it!

This recipe was easy to follow and I basically followed it to the T. One change I had to make was using active dry yeast. So instead of adding the yeast with the dry ingredient, I warmed the milk with some of the sugar (to 105degrees) and bloomed the yeast in it and poured that into the well with other wet ingredients. Make sure to give your yeast more than just couple of minutes. I usually let it do it's thing for about 5.

I also do not have a very good stand mixer that kneads well, so most of the kneading was done by hand. it's really not bad though. just do knead for about GOOD and VIGOROUS 10 minutes! make sure your dough becomes nice and elastic before you call it a day.



Tangzhong
Yield 240 grams
Ingredients:
1/3 cup bread flour
1 cup water (1 cup milk, or 50/50 water and milk)
Directions:
1.) Add flour and water in a pot and mix until smooth. Cook mixture over medium-low heat, stirring constantly with a whisk.
2.) Continue stirring mixture until lines appear in the mixture as you stir.
3.) Remove mixture from heat and transfer mixture to a clean bowl.
4.) Cover the mixture with cling wrap making sure the cling wrap wticks to the surface of the tangzhong. Allow mixture to cool and chill in the fridge for several hours, preferably overnight
5.) Let tangzhong come to room temperature before use. 







This is the consistency you are looking for. just like pudding.



Ingredients for the bread:
(adapted from Warm oven wafts)
makes one pullman loaf: GREASE your pan.

2½ cups bread flour
3tbsp+2tsp sugar
1/2 tsp salt
1 large egg
½ cup milk
120g tangzhong (1/2 of tangzhong from above recipe)
2 tsp instant yeast
3 tbsp butter (cubed, room temperature)

Directions
1. First nuke your milk to about 105 deg. mix in half the sugar and yeast and let it get foamy.
Combine the flour, salt, and other half of sugar in a bowl of a stand mixer. Make a well in the center. Add in milk, egg, yeast/milk mixture and tangzhong. Fit the dough hook attachment on your stand mixer and begin mixing on medium speed. Knead until your dough comes together and then add in the butter little by little, and continue kneading. Keep kneading until the dough is smooth, not too sticky on the surface and elastic for about 20 minutes.

3 Knead the dough into a ball shape. Place dough into greased bowl and cover with a wet towel. Let ball of dough proof until doubled in size, about 40 minutes.

4. Transfer to a clean surface. Divide the dough into four equal portions. Knead into balls. Cover with cling wrap, let rest for 15 minutes.

5. Now, you somehow fit these into your pullman loaf pan. I would look at Christine's blog for reference.
Basically, make a ball out of your quartered dough. Roll it into a disk. fold both sides in so it is folded in third. Roll that into a strip. Take one of the the strip and roll to the other end. repeat with all four and place them into the loaf pan seam side down.

6. Beat an egg and brush egg mixture on top.

7. Bake at 325 degrees F for approximately 30 minutes. If the top gets dar too fast, cover with foil at mid point. let it cool a little, until you can touch the pan, and pop the loaf out. cool it on a rack completely before storing. I went ahead and tasted when it was piping hot with some good butter. YES.




My raised dough. be patient, you have to let your yeast do its thing


quartered dough


Off to the final proofing!



I peeked. I happened to have a car in the garage that was still hot around the hood from running errands today :) perfect spot for my dough.



close-up for my pretty



1 comment:

  1. I appreciate you for creating an amazing post on milk bread. Its healthy and delectable.

    ReplyDelete