Friday, March 15, 2013

Hokkaido Milk Toast- Japanese Style (Using Tangzhong method)


I love baking bread. But I don't bake very often since yeast has not been my best friend. This month for Baking Partners Challenge Swathi selected bread that is being baked using Tangzhong method, also known as water roux method. With this method, we cant go wrong with yeast. First a roux starter(tangzhong) is prepared and then added to the ingredients and baked resulting in soft fluffy bread like the one we get in bakeries. This dough can be used to make Dilkush, bread stuffed with sweetened coconut. But since I have already posted it, I have made this Hokkaido Milk toast.
The bread came out well and it was so nice, soft and perfect. Thanks to Swathi for the challenge, I fell in love with bread baking all over again. 


Recipe Source :Christine's Recipes

What are the ingredients needed?

For Tangzhang
All purpose flour, 2.5 Tablespoon
Water, 1/2 cup (you can use 50:50 of water and milk too) 

For bread
All purpose flour, 2 1/2 cup
Caster Sugar, 1/4 cup
Instant yeast, 2 teaspoon
Salt, 1 teaspoon
Egg, 1 no
Milk, 1/2 cup
Tangzhong from the above
Butter,  3 tablespoon


How it is made?

Preparing the tangzhong
  1. Mix water and flour without any lumps. 
  2. Cook in medium low heat stirring with wooden spoon or spatula, to prevent the mixture from burning or sticking to the bottom of the pan.
  3. The mixture will start to thicken, when stirred by spatula it will form lines. 
  4. Now remove from the heat and let it cool. You can cover it with cling wrap on the surface to prevent it from drying. 
  5. As soon as it is cooled you can use it. If you want to store it for later, keep it in the fridge upto a few days.If it turns grey, discard it.

Making the bread
  1. Combine all the dry ingredients(flour, Salt, Sugar,instant yeast) together. Make a well in the centre and whisk in the wet ingredients(tangzhong, milk and egg) start kneading this mixture, then add butter and knead. It will be sticky and the beginning continue to knead till the gluten develops and the dough becomes smooth and it is not sticky.
  2. Knead the dough into ball shape and keep it on a greased bowl and cover it with cling wrap or wet towel. Let it proof till it is doubled in  size. It should take about 40 minutes (timings vary depending on the weather)
  3. At this point if you  want to make dilkush, you  can proceed. For instructions to make dilkush refer here
  4. Then deflate the dough and divide it to 4 equal parts. Knead it into balls and cover it with cling wrap and let it rise for 15 minutes.
  5. Prepare the loaf pan by greasing and flouring it.
  6. Now take each balls and roll them to oval shape. Then fold both the sides inward and press in the centre. Turn the  seal downwards and roll again. Now roll them like you do a mat. Place this in the prepared bread tin such that the seal is facing downwards. Similarly do for the other balls and arrange them in the loaf pan.
  7. Cover it with cling wrap and let it rise till it doubles in size. 
  8. Whisk a egg and do a egg wash.
  9. Preheat the oven to 350 F and bake for 30- 35 minutes.If you tap the bread it should sound hollow, that means the bread is done.
  10. Transfer it to wire rack and let it cool completely. 
  11. Slice and serve.


Notes:
  • The original recipe called for bread flour, since I didn't have it, I replaced it with all purpose flour. 
  • Since the kneading of the dough is messy, my friend Reshmi suggested to use food processor. So I used it, and making the dough was easy breezy.Thanks to her for the suggestion. 



48 comments:

  1. please pass that slice for my egg bread toast pls :)

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  2. what a pretty bake and it looks moist and like a pro work; good one divya

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  3. Superb bread Divs looks lovely and so soft. I am sure both kids would have enjoyed it. Good that you watermarked the pics well :-) looks so picture perfect

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  4. Such an awesome looking bread Divya! Love your clicks :)

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  5. Wow..Divya! Bread come out so well n perfect! Looks so soft n delicious too..lovely pics n presentation.

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  6. Bread looks moist and lovely.Nice captures

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  7. bread came out soo nice.. Love the presentation

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  8. Beautiful bread, Bread looks delicious Divya.

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  9. wow very moist bread .. looks perfect dear :)

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  10. the bread looks so good Divya !

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  11. beautiful white bread..looks perfect and soft..

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  12. yummy looking bread...lovely clicks too

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  13. Super soft and moist bread, very nice and delicious...

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  14. lovely loaf and so love ur pics ..they are awesome :)

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  15. wow... wonderful looking bread... soft and perfect....

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  16. The bread looks wonderful Divya...Nice clicks too

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  17. Loving that texture... Beautiful bake

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  18. Your white bread looks super softy Sis, stunning loaf and lovely captures.

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  19. Gorgeous, look at the texture..

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  20. Amazing dear!! Loved the clicks :)

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  21. wow beautifullllllll nice click dear.love the texture.

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  22. Beautiful bread dear and loved the clicks...Perfect..

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  23. wow, this looks extremely perfect n soft...wonderful clicks

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  24. Wow Divya, the bread looks great. I am baking this Bread for another food group that I am a part of. Would love to link my Bread as well.

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    Replies
    1. Thank you so much dear. To link the bread here, you have to be a part of our baking group, Baking partners. If you are interested to join us, please mail Swathi at favoriterecipes12@gmail.com.

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  25. Ooh ! Seems to be so soft and nice! Great clicks too !

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  26. looks so soft and moist dear :) well made..

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  27. This looks super duper soft and yummy!!

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  28. perfect toast and excellent clicks...

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  29. Looks super good nice and lovely clicks Divya akka :) Must have been a hit at home for sure..looks so soft!!

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  30. Good looking bread.. Superb clicks too..

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  31. Super looking bread and clicks make me to drool,awesome clicks..

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  32. Gorgeous bread! I can see from the photos how soft it is!

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  33. The bread rose so beautifully. Stunning work

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