HOKKAIDO / TANGZHONG MILK BREAD/ROLLS RECIPE
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HOKKAIDO / TANGZHONG MILK BREAD/ROLLS RECIPE

By March 11, 2017

This sweet bread also known as Japanese milk bread, is one of my all-time favorite, very similar to the olden days Kerala bakery breads and rolls. This recipe is perfect for making pav buns too.
We used to have a bakery, just near my house back in Kerala and all the bakes use to happen in the post lunch shifts. The bakery was on the shores of River Pampa. The cool breeze use to bring along the aroma of fresh bakes which used to fill the air. … Nostalgic, even to this day.. We always use to wait for a chance to buy a fresh loaf of bread or sweet buns .Just run over to the bakery, and watch it being baked in a large wood fired oven. The shopkeeper used to wrap it up in a newspaper and I used to run back home with a soft and fresh bake. Melt in the mouth and real yum with added tutti frutti and raisins…
God! I’m drooling as I write this up…
Trying to recreate the same…but with a Hokkiado bread.
Tang zhong (also known as a ‘water roux’) is a method used in bread making to create soft and fluffy bread which was originated by the Japanese.

Ingredients

Instructions

  1. To prepare the tangzhong /water roux
    Mix together the 50 grams flour with the 250 ml of water in a small saucepan.
    Heat mixture over low flame continuously stirring until it thickens enough, till your stirring leaves marks on the surface, with a texture of glue. Remove from heat immediately and scrape into another cool bowl.Cover the bowl with plastic wrap or a wet towel to prevent it from drying on the surface and let it cool to room temperature.
    Mix together all the dry ingredients (except salt) and set aside.
    In a large mixing bowl, put milk, egg and cooled tangzhong and mix gently.
    Add all the remaining ingredients except butter and salt. Mix till a sticky dough mix is formed. At this time add the butter and salt, mix well for few minutes and knead for 10 minutes until the dough formed is smooth and elastic and will form a window pane when stretched.
    Proof the dough, covered with a cling foil and wet cloth, until it doubles.
    Deflate the dough and divide it into 7 to 8 equal portions, trying to make them as equal as possible.
    Cover and let it rest 15 minutes.
    Keep it on the work table , Roll out each portion into a rectangular or oval shape. Fold the both sides towards the center.
    And then, gently roll up each portion, similar to a Swiss roll.
    Place all four rolls into 2 greased 9″ x 5″ bread pans with seam side down and the ends of the rolls facing the long sides of the pan.
    Or shape it into bread rolls, place in a fitting baking tin, round or rectangular.
    Cover with a cling foil and wet cloth, proof until doubled.
    Apply egg-wash lightly brushing it over the top of the dough.
    Bake in preheated oven at 180 C for about 30 to 35 minutes or until a deep golden brown. When it is done the bread will sound hollow when tapped. Brush tops of hot bread with melted butter if desired.
    Let the bread cool on a wire rack for a while, then slice and enjoy.
    Note 1: Water required may vary, Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
    Note 2: Baking time could vary from different ovens.
    Note 3: The dough may seem very sticky, but after kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
    Note 4: You can brush with egg wash for getting a golden colour for the crown.
    Note 5: If the crown of the loaf is getting too much browned, cover with a baking sheet after 25 to 30 minutes.

 

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