tag:blogger.com,1999:blog-3141699525294763294.post469915938048971932..comments2024-03-14T16:29:31.397+10:00Comments on Christine's Recipes: Easy Chinese Recipes | Delicious Recipes: Hokkaido Milk Toast (Tangzhong Method)Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.comBlogger156125tag:blogger.com,1999:blog-3141699525294763294.post-43595434649642312032012-05-21T10:05:15.403+10:002012-05-21T10:05:15.403+10:00Comments are closed. I apologize for the inconveni...Comments are closed. I apologize for the inconvenience.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-40083508106188356622012-05-21T10:02:28.517+10:002012-05-21T10:02:28.517+10:00@Joy:
If your melted butter is too hot, let it coo...@<a href="#c6081809519824087141" rel="nofollow">Joy</a>:<br />If your melted butter is too hot, let it cools down to room temperature before adding into other ingredients.<br />Yes, all ingredients should be at room temperature.<br />If it's too early to add butter before the dough ball is formed, it's hard to generate gluten inside.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-60818095198240871412012-05-20T20:14:50.272+10:002012-05-20T20:14:50.272+10:00Hi Christine, excited to try your recipe but have ...Hi Christine, excited to try your recipe but have a few questions. With the melted butter, do I need to let it cool before adding to bread mixture? Secondly do I need to have all ingredients at room temp before using? Thirdly, what happens if melted butter is added with all ingredients prior to kneading?Joynoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-75084318462688639782012-05-13T03:43:11.027+10:002012-05-13T03:43:11.027+10:00Hi Christine,
Another question please ... for the...Hi Christine,<br /><br />Another question please ... for the tangzhong, does it have to go in the fridge and then returned to room temp before using? Can it be used after it cools to room temp from cooking ie skip the fridge stage? <br /><br />Thanks,<br />daisieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-45682450270958150582012-05-13T03:40:23.160+10:002012-05-13T03:40:23.160+10:00Hi Christine,
Thank you very much for sharing you...Hi Christine,<br /><br />Thank you very much for sharing your wonderful recipes. Someone asked this before but I didn't see an answer so here it is again ... For the 2nd proofing, what is the easiest way to achieve 38C and 85% humidity?<br /><br />Thanks,<br />daisieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-59657699260168441602012-05-01T12:38:59.131+10:002012-05-01T12:38:59.131+10:00Hi Christina,
What is 54g in Milk equivalent to m...Hi Christina,<br /><br />What is 54g in Milk equivalent to ml? I see that in the other recipe for Japanese Style Bacon & Cheese Bread you put "125ml" of milk?<br /><br />Thanks<br />MabelAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-19595125440016159512012-05-01T01:57:13.002+10:002012-05-01T01:57:13.002+10:00Finally a bread that is soft and fluffy out from m...Finally a bread that is soft and fluffy out from my breadmaker. Followed everything but had to halve the portion cause mine is a tiny breadmaker (Zoji brand). Hmmm Christine, would it matter if I cut the salt? I kind of think I will prefer to have a sweeter end to the bread taste.... rather than the current salt. But it is a wonderful wonderful bread!!! Yeay. Thanks to you!!Anonymoushttps://www.blogger.com/profile/03402718670347436098noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-13298176235677460532012-04-29T12:30:25.725+10:002012-04-29T12:30:25.725+10:00I'm a little late.. but thanks for this wonder...I'm a little late.. but thanks for this wonderful recipe and sharing the secret ingredient. just finished making my tangzhong. waiting for it to cool and then trying out the milk toast! excited! :)Anonymoushttps://www.blogger.com/profile/03402718670347436098noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-81732123789312526612012-04-07T23:14:01.633+10:002012-04-07T23:14:01.633+10:00@soclemlinh:
So good to have fresh bread in the mo...@<a href="#c9099307275537880219" rel="nofollow">soclemlinh</a>:<br />So good to have fresh bread in the morning. Couldn't be better. :)Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-90993072755378802192012-04-07T05:23:43.479+10:002012-04-07T05:23:43.479+10:00When I read your recipes, I want to do it right aw...When I read your recipes, I want to do it right away, and.....I made it:) The bread is so good. I made the tangzhong yesterday morning and I start to make the bread at 10:00 PM same day . I have a good bead for breakfast this morning. Thank for your sharing.soclemlinhhttps://www.blogger.com/profile/10044164682348080007noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-63126390468466626992012-03-09T20:20:12.758+10:002012-03-09T20:20:12.758+10:00@springingmoose:
Aww, so glad that you tried so ma...@<a href="#c7974991121280605571" rel="nofollow">springingmoose</a>:<br />Aww, so glad that you tried so many of my recipes and loved them all. Your feedback is very encouraging to me indeed.<br />Will keep sharing what I love to cook<br />Happy cooking !Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-70314872507229319442012-03-09T20:20:12.211+10:002012-03-09T20:20:12.211+10:00@springingmoose:
Aww, so glad that you tried so ma...@<a href="#c7974991121280605571" rel="nofollow">springingmoose</a>:<br />Aww, so glad that you tried so many of my recipes and loved them all. Your feedback is very encouraging to me indeed.<br />Will keep sharing what I love to cook<br />Happy cooking !Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-79749911212806055712012-03-09T20:10:37.142+10:002012-03-09T20:10:37.142+10:00Dear Christine, thanks for sharing your recipes! i...Dear Christine, thanks for sharing your recipes! i've always loved Asian bread and you've made it so accessible and simple for me to make my own! I've tried so many of your recipes and they've turned out excellent each time! I only started baking a month ago and already i've tried baking your Nutella Coronet Horns, Palmiers, Coconut Bread, Sausage Bread, HK Cupcakes, Braided Raisin Walnut bread and just today, i've tried the Hokkaido Milk Toast bread! Almost all have turned out well! Thanks for being so inspiring and keep the recipes coming! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-22996772309859251062012-02-18T12:17:14.926+10:002012-02-18T12:17:14.926+10:00@Anonymous:
I tried with both of my stand mixer an...@<a href="#c5909928586639036232" rel="nofollow">Anonymous</a>:<br />I tried with both of my stand mixer and bread maker, and found that bread maker performed much better than stand mixer in kneading this tangzhong dough. Having said that, you still can use your kitchenaid, but you have to keep puling down the sticky dough down the dough hook along the way of kneading.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-59099285866390362322012-02-17T03:14:37.327+10:002012-02-17T03:14:37.327+10:00Hi there... Can I use kitchenaid to knead...I have...Hi there... Can I use kitchenaid to knead...I have no experience with bm.. Please advice... My bread marker is kenwood <br /><br />AnnAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-87583955389274200142012-02-16T09:09:53.576+10:002012-02-16T09:09:53.576+10:00@winter:
If you ask me, I won't recommend doub...@<a href="#c3962618782926946210" rel="nofollow">winter</a>:<br />If you ask me, I won't recommend double cream as it's too thick.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-39626187829269462102012-02-15T22:07:42.086+10:002012-02-15T22:07:42.086+10:00Can we use double cream instead of whipping cream?...Can we use double cream instead of whipping cream? I happen to have a jar at home that's almost out-of-date.winterhttps://www.blogger.com/profile/11974651216555830201noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-31318023556481678612012-02-09T21:33:51.907+10:002012-02-09T21:33:51.907+10:00@Stephanie vB:
As the key flavour of this bread is...@<a href="#c3606313798911638605" rel="nofollow">Stephanie vB</a>:<br />As the key flavour of this bread is milk, so there're various milk products used.<br />Guess soy milk might work for making this bread, although I haven't tried before. <br />And you might skip the milk powder. Replace the whipping cream with water if you like.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-6635041793018761832012-02-06T15:56:00.212+10:002012-02-06T15:56:00.212+10:00Hi Christine,
I baked this twice following your r...Hi Christine,<br /><br />I baked this twice following your recipe but both times it didn't not turn out like yours. There were no long strands when the bread was pulled apart. The bread was soft the day it was baked but next day it was dry. I kept the bread in ziplock bags. I couldn't figure out why it wasn't soft and fluffy with long strands when pulled apart. <br /><br />Thank youAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-36063137989116386052012-02-05T01:49:33.392+10:002012-02-05T01:49:33.392+10:00I'm SO interested in making this bread! BUT it...I'm SO interested in making this bread! BUT it uses various milk products and we are DAIRY FREE in out house! ~___~<br /><br />Do you have any recommendations on what soy or other milk products to replace the real milk with?Stephanie VBhttps://www.blogger.com/profile/08082943339090947035noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-29883663943349799762012-01-24T17:43:40.486+10:002012-01-24T17:43:40.486+10:00Dear Christine,
First off, Happy CNY, Second, ju...Dear Christine,<br /><br /> First off, Happy CNY, Second, just made these. Thank you oh so very much for the great recipe... I'm one of your biggest fan.. it's is AMAZinG. Currently, I'm away from home (Cali) for school and this allows me to have a piece of home with me. Looking fwd to more awesome recipes from you. <br /><br />Best,<br />M.LamM.Lamhttps://www.blogger.com/profile/04068444816113721832noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-50928465399353200022012-01-21T02:04:25.696+10:002012-01-21T02:04:25.696+10:00Made this last night and it's incredible! Thi...Made this last night and it's incredible! This was the first bread I've ever made that turned out great. Thank you for the great recipe and instructions. I will be making this often.Karihttp://karifry.comnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-39314325112743754252012-01-06T17:00:35.841+10:002012-01-06T17:00:35.841+10:00@Pui Kwan:
It could be the temperature of your ov...@<a href="#c4272342432187540010" rel="nofollow">Pui Kwan</a>: <br />It could be the temperature of your oven was too high, so the outside was hard. You might try to reduce the heat a bit, and bake for a bit longer time.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-53016136457735096242012-01-04T23:14:00.720+10:002012-01-04T23:14:00.720+10:00@Little Tricia:
Yes, scale every ingredient down t...@<a href="#c7402713867012236899" rel="nofollow">Little Tricia</a>:<br />Yes, scale every ingredient down to suit your machine.<br />The bacon and cheese bread calls for 350grams of bread flour. Actually, they are the same kind of bread used tangzhong.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-74027138670122368992012-01-03T23:58:11.843+10:002012-01-03T23:58:11.843+10:00Hi Christine, so if I do 2/3 of this recipe it wou...Hi Christine, so if I do 2/3 of this recipe it would be 2/3 of everything including yeast, sugar and egg too right?<br />Btw I used one of your other recipe for the Bacon & Cheese bread that uses 370gm of bread flour. <br />It looks like the same recipe as this milk bread but I ratio out the milk to whipped cream & milk. Please correct me if I'm wrong. <br />Btw the bread was excellent! My parents love it. <br />You r the greatest! I'm addicted to your blogzhuzhuhttps://www.blogger.com/profile/01203432584794912178noreply@blogger.com