I am probably the last of all my fellow bloggers who has dived into the Tangzhong bandwagon, so to say. From what I read and learnt, Tangzhong is a cooked starter which stays good for up to 3 days in the refrigerator.
I have used the starter for another bake which I will post later in this series. This bread turned out very soft and fluffy and was gone in 2 days.
So H for Hokkaido Milk Bread from Japan.
The previous posts in this ABC Bakes around the world series are..
A for An Pan - A Sweet Bread From Japan
B for Broa - A Rustic Bread From Portugal
C for Ciabatta - A White Bread From Italy
D for Date And Walnut Bread - A Traditional Bread From Scotland
E for Epi - The Wheat Stalk Bread from France
F for Focaccia Caprese - A Flatbread From Italy
G for Gai Mei Bao ~ Cocktail Buns - China or Hong Kong
Recipe Source here
Ingredients -
For Tangzhong Starter -
Bread Flour 1/3 cup
Milk ½ cup
Water ½ cup
For the Bread -
All purpose flour/Maida 1½ cups
Whole wheat flour 1 cup
Active Dry Yeast 2 tsp
Sugar 3 tbsps
Milk Powder 2 tbsp
Salt 1 tsp
Milk ½ cup (I used 2% milk)
Cream 2 Tbsp (I used Half n Half milk)
Tangzhong Starter 1/3 cup (Half of the starter from above)
Unsalted Butter 2 Tbsp at room temperature
To Prepare the Starter - Mix flour, milk and water in a small pan. Whisk until there are no lumps.
Over medium heat, cook the flour mixture stirring constantly until a smooth roux forms. [It is ready when the temperature of the roux is 150°F or 65°C. If you don't have a instant read thermometer like me, then it is ready when the mixture thickens considerably and it forms lines when whisked.]
Transfer the starter into a clean container and place a plastic wrap right on top of the flour mixture.
Let the mixture cool to room temperature and rest for at least 2-3 hours before using. Or refrigerate it overnight and use it.
To make the Bread -
Warm the milk, add the active dry yeast and let it froth up in a warm place.
Meanwhile, mix the flours, sugar, milk powder and salt in a stand mixer bowl. Whisk the yeasted milk, cream and tangzhong starter in a small bowl. Slowly add the wet ingredients to dry ingredients and mix until it forms a sticky dough.
Add the soft butter and knead the dough until it forms a soft, pliable dough. [this takes about 15 minutes in a stand mixer] To test the dough if it's ready, pinch a small portion and try to stretch it, it should not break right away. When it does break, it should form a circle.
Place the dough in an oiled bowl, cover lightly and let rise until it doubles in volume, about 1 hour.
Gently deflate the dough and remove onto a work surface. At this point, this dough can be used to make any of the following: 1 (9x5) loaf bread/ 2 (6x4) loaves/ 12 muffin rolls or 9 pav buns.
I made a For 9x5 loaf - Divide the dough into 3 equal parts; roll each part into 1/8" oval. Fold the sides over and turn it over so that the seam side faces down. Roll it out into a 12" oval. Now starting from the farthest side, roll into a tight cylinder and place seam side down in a greased baking pan. Repeat with the other 2 parts.
Cover loosely with a plastic wrap and let rise for 45 minutes.
Preheat oven to 350 °F.
Brush the top of the bread with milk. Bake for 30-40 minutes or until the top is golden brown. [ I baked for 35 minutes]
Remove from oven and invert the bread onto a wire rack and let cool completely before slicing.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
Preparation Time 15 minutes + Resting time 3 hrs 45 minutes + Baking time 35 minutes
Makes 1 loaf
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I haven't tried the Tangzhong method yet. Perfect loaves!
Ah I love this bread Harini, and this was on my list for H as well when I had only breads on mind. I am planning to bake this sometime later..yours has turned out really so well!
Harini , awesome bread , beautiful texture ! I have flipped for this bread , it's too good .
I wish I had picked to bake some breads , but bookmarking now to bake later .
Harini, you aren't the last.....I am yet to try the tangzong method. This bread looks beautiful and soft...wish I could just tear away a piece and munch! Lovely pick fro H
this is awesome ! on being the last one to try this method, I am long overdue.
Is the measurement size 200 ml or 250 ml = 1 cup ?
@Kalyani - The cup here is 240 ml (8 oz)
Soft and spongy breads.. They look awesome!!
Hokkaido milk bread rocks, how prefect those loaf looks. Absolutely love this bread.
oh don't worry. I am yet to dive into Tangzhong method.. ;-) This milk bread is perfect. Love that shiny glaze.
This is one of my favorite ways to make bread and never realized that this bread would be so soft. I never have anything left even for the next day, when I bake these. Looks so good!
Tangzhong starter is my absolute favorite. It makes the perfect soft & fluffy bread. Your bread looks absolutely delicious.
Another perfectly baked . I should give tanzonng method a try. Bookmarked.