Hokkaido Milk Loaf

Bread making uses Tangzhong (water roux)汤种 gives soft and moist bread (without any addictive , no bread improver, no bread softerner) yet they stay the way for a good few days. 
 






汤种
汤种
汤种
汤种
汤种


recipe from Everybody Eats Well & A Profit Making Bakery (by Wendy Kor)


Tangzhong
40g bread flour
200g water

Dough
540 bread flour
90 sugar
1tsp salt
1 Tbs Milk Powder
11g instant yeast
90g egg or 1/2 egg + 1 yolk
*60g whipping cream 
*60g milk 
(*or 125ml milk)
180g Tang Zhong
50g butter 

Method 
1. Mix all the above (except butter) until form a ball
2. Add in butter, continue knead until elastic and thin
3. 1st Proofing about 45-60min (or double in size)
4. Shape and rest 10 min
5. Shape into swiss roll
6. Final Proof 1 hour
7. Bake at preheated 180C 25 min


Note
This recipe makes 2 loaf or 1 loaf + 9 bun
loaf (dough size = 180 * 3)


cooking Tangzhong 

 
Matcha Hokkaido Milk Loaf
 
My first attempt

Wholemeal Loaf

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