After many trials and errors, having to eat countless 'hard rock' style bread, I finally succeeded in making a my first soft and fluffy bread - Hokkaido milk bread! This time I don't have to eat all the bread by myself.
Pardon the look of my bread, having failed so many times I wasn't expecting much from this loaf, hence no nice photos taken. Despite the look, the taste and texture of the bread is surely comparable to the store bought bread, only minus off the many additives (bread moisturiser, bread softener, bread improver ... check the label on the bag of your bread!).
The recipe below make 1 loaf of bread.
Ingredients
Tang Zhong Starter dough
25g bread flour
125ml water
Bread
270g bread flour
43g caster sugar
4g salt
4.5g milk powder
4g instant yeast
43g whisked egg (around 3/4 egg)
30g whipping cream
27g fresh milk
25g unsalted butter, soften (if using salted butter, no need to add additional salt)
Method
Tang Zhong Starter Doug
1. Mix water with bread flour and cook over low heat in a pot.
Bread
270g bread flour
43g caster sugar
4g salt
4.5g milk powder
4g instant yeast
43g whisked egg (around 3/4 egg)
30g whipping cream
27g fresh milk
25g unsalted butter, soften (if using salted butter, no need to add additional salt)
Method
Tang Zhong Starter Doug
1. Mix water with bread flour and cook over low heat in a pot.
2. Stir constantly until it reaches 65 degree celsius or when it thicken (the time when you can see the bottom of the pot when stirring).
3. Let tang zhong cool to room temperature before use.
Bread
1. Mix all the ingredients (including tang zhong) except the butter. Knead until smooth and elastic (around 10 minutes).
2. Knead in butter until fully incorporated (around 5-10 minutes).
3. Cover the dough (you can use a clingwrap or pastry cloth; if you have none of these, just put it in a pot and cover with the pot cover) and place it in a warm place to let it undergo the 1st proofing, about 1.5 hour.
4. Place the dough onto a clean floured surface. Punch down and divide the dough into 6-8 portions.
5. Roll out each portion of the dough with a rolling pin into rectangular shape, then roll up the dough into a cyclinder, like a swiss roll.
6. Repeat for the rest of the dough and place all the pieces into a greased loaf tin.
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7. Cover the dough and place it in a warm place, let it undergo the 2nd proofing, about 1 hour, or at least double in size.
8. Brush the surface of the bread with egg wash.
9. Preheat the oven to 180 degrees celsius and bake for 20 minutes or until it turns golden brown. Remove from the oven and transfer to a cooling rack for cooling.
Tips:
1. Place the dough at a warm place (but not too hot) during proofing, you can place it in the oven with the light turning on.
2. Although the recipe calls for the dough to be 'double in size', wait a while longer! The higher the rise the softer the bread. This time, I waited until the dough turned 2.5 times the original size. It continue to rise in the oven while baking until it reached 3 times the original size.
3. Brush the egg wash gently and be careful not to flatten the dough. You can brush it around 15 minutes before baking so that if anything went wrong, there is still time for the dough to rise back.
用料
3. Let tang zhong cool to room temperature before use.
Bread
1. Mix all the ingredients (including tang zhong) except the butter. Knead until smooth and elastic (around 10 minutes).
2. Knead in butter until fully incorporated (around 5-10 minutes).
3. Cover the dough (you can use a clingwrap or pastry cloth; if you have none of these, just put it in a pot and cover with the pot cover) and place it in a warm place to let it undergo the 1st proofing, about 1.5 hour.
4. Place the dough onto a clean floured surface. Punch down and divide the dough into 6-8 portions.
5. Roll out each portion of the dough with a rolling pin into rectangular shape, then roll up the dough into a cyclinder, like a swiss roll.
6. Repeat for the rest of the dough and place all the pieces into a greased loaf tin.
7. Cover the dough and place it in a warm place, let it undergo the 2nd proofing, about 1 hour, or at least double in size.
8. Brush the surface of the bread with egg wash.
Tips:
1. Place the dough at a warm place (but not too hot) during proofing, you can place it in the oven with the light turning on.
2. Although the recipe calls for the dough to be 'double in size', wait a while longer! The higher the rise the softer the bread. This time, I waited until the dough turned 2.5 times the original size. It continue to rise in the oven while baking until it reached 3 times the original size.
3. Brush the egg wash gently and be careful not to flatten the dough. You can brush it around 15 minutes before baking so that if anything went wrong, there is still time for the dough to rise back.
汤种
高筋面粉 25 克
水 125 ml
面包
高筋面粉 270 克
細砂糖 43 克
盐 4 克
奶粉 4.5 克
快速乾酵母 4克
全蛋液 43 克 （大约 3/4 全蛋）
忌廉（whipping cream 動物性鮮奶油）30 克
牛奶 54克
汤种
无盐牛油 25 克，软化(如果使用有盐牛油，不须加盐)
做法
高筋面粉 270 克
細砂糖 43 克
盐 4 克
奶粉 4.5 克
快速乾酵母 4克
全蛋液 43 克 （大约 3/4 全蛋）
忌廉（whipping cream 動物性鮮奶油）30 克
牛奶 54克
汤种
无盐牛油 25 克，软化(如果使用有盐牛油，不须加盐)
做法
汤种
高筋面粉和水放到锅里，开小火，不停搅拌。熬成浓稠的糊状，盛出待温度降至室温方才使用
面包
1. 把所有材料包括汤种（除了牛油）搅拌成面团，用手揉至面团光滑（大约10分钟）
1. 把所有材料包括汤种（除了牛油）搅拌成面团，用手揉至面团光滑（大约10分钟）
2. 加入已融化的牛油，继续揉约5-10分钟
3. 把面团放在温暖处发酵至2-2.5倍大小（大约1.5小时）
4. 用手按压面团，然后分割成大小均匀的6-8份
5. 将每個小面团从中间向外滾成长方形，然后捲成圓柱形。收口朝下
6. 放入面包模中进行最后发酵（放在温暖处，例如开着灯的烤箱里）,让发酵至2.5倍大小
7. 刷上全蛋液
8. 放入已预热至180C（356F）的烤箱中，烤20分钟。取出放在铁架上放涼
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