Honestly, the tangzhong dough is extremely sticky, due to the moist added by tangzhong, so that it’s quite challenge to handle by hands. Yet, my breadmaker is very loyal and does all the hard kneading job for me.
This is a very popular Japanese style toast, with rich flavour of milk. Many fans of my Chinese blog tried this recipe were amazed with the results. Ever knew that this kind of Japanese milk toast costs very expensive in Asian bakery stores? Having got this recipe at a very handy place in my kitchen, I can bake as many as I want, for breakfasts, morning teas or afternoon teas.
Hokkaido Milk Toast (Printable recipe)
Recipe adapted from 65C 湯種麵包（陳郁芬著）
Hokkaido Milk Toast
Makes two loafs (each loaf tin size: 20.5cmx10.5cmx9.5cm)
- 540 gm bread flour
- 86 gm caster sugar
- 8 gm salt
- 9 gm full cream milk power（original recipe calls for a kind of natural milk essence, not available here, so I replace it.）
- 11 gm instant dried yeast
- 86 gm whisked egg
- 59 gm whipping cream
- 54 gm milk
- 184 gm tangzhong (method of making tangzhong)
- 49 gm unsalted butter, melted
Method (To make one loaf):
- Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). (Note: I used to make a small well in the bread flour, then add the yeast into it.) Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.
- Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions (see picture 1). Cover with cling wrap, let rest for 15 minutes at room temperature.
- Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). Fold 1/3 from top edge to the middle and press (see picture 3). Then fold 1/3 from bottom to the middle and press (see picture 4). Turn seal downward. Roll flat and stretch to about 30cm in length (see picture 5). With seal upward, roll into a cylinder (see picture 6). With seal facing down (see picture 7), place in the loaf tins to have the 2nd round of proofing (see picture 8), until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%.
- Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.
Other tangzhong bread recipes:
- Japanese Style Bacon and Cheese Bread (with detailed steps of making tangzhong)
- Japanese Style Coconut Custard Buns
- Hong Kong Style Sausage Rolls
- Apple Custard Buns
- Japanese Green Tea Bread with Red Bean Fillings
- Nutella Cream Horns
- Pai Bao (排包 Hong Kong Sweet Buns)
- Braided Raisin Walnut Bread (Tangzhong Method)
- Pineapple Buns (For Pig Pig’s Corner)
- Hot Cross Buns (Tangzhong Method)
- Tangzhong Wholemeal Loaf