Hokkaido Milk Bread with Tangzhong Starter
A soft and delicious Whole wheat bread made with Japanese tangzhong starter.
Print
Pin
Ingredients
For Tangzhong Starter:
- 2 tablespoons (14 grams) Bread flour
- 3 tablespoons (43 grams) Milk, either 2% or whole
- 3 tablespoons (43 grams) Water
For the Bread:
- 1½ cups (180 grams) All purpose flour*
- 1 cup (152 grams) Whole wheat flour
- 1 tablespoon Instant Yeast
- 3 (38 grams) tablespoons Sugar
- 2 tablespoons (14 grams) Dry milk powder
- 1 teaspoon Salt
- ½ cup (113 grams) Whole Milk
- 4 tablespoons (57 grams) Unsalted Butter, melted
Instructions
Make the Starter:
- Combine flour, milk and water in a small saucepan. Whisk until there are no lumps and well combined. Place the saucepan on stove and over medium heat, cook the flour mixture stirring constantly until a smooth roux forms. It is ready when the temperature of the roux is 150°F or 65°C. If you don't have a instant read thermometer, then it is ready when the mixture thickens considerably and it forms lines when whisked.
- Remove the starter into a clean container and place a plastic wrap right on top of the flour mixture. Let the mixture cool to room temperature and rest for at least 2-3 hours before using. Or refrigerate it overnight and use it.
To make the Bread:
- Combine the flours, yeast, sugar, dry milk powder, and salt in a stand mixer bowl or a food processor or large bowl. Whisk milk, and tangzhong starter in a small bowl. Slowly add the wet ingredients to dry ingredients and mix until it forms a sticky dough.
- Add the melted butter and knead the dough until it forms a soft, pliable dough -- this takes about 12-15 minutes in a stand mixer. To test the dough if it's ready, take a small piece and try to stretch it, it should not break right away. When it does break, it should will form a circle.Place the dough in an oiled bowl, cover lightly and let rise until it doubles in volume, about 45 minutes~1 hour.
- Gently deflate the dough and remove onto a work surface. At this point, this dough can be used to make any of the following: 1 (9"x5") loaf bread/ 2 (6"x4") loaves/ 12 muffin rolls or 9 pav buns.Depending on what you want to make, divide the dough accordingly: I made 1 (9"x5") loaf with the first dough and with the other half of the Tangzhong, I made another dough that I used to make 9 pav buns.
- For 9"x5" loaf: Divide the dough into 3 equal parts; roll each part into ⅛" oval. Fold the sides over and turn it over so that the seam side faces down. Roll it out into a 12" oval. Now starting from the farthest side, roll into a tight cylinder and place seam side down in a greased baking pan. Repeat with the other 2 parts. (Sandhya has clear pictures on how to do this).Cover loosely with a plastic wrap and let rise for 45 minutes.
- Preheat oven to 350°F.
- Brush the top of the bread with milk or cream. Bake for 30-40 minutes or until the top is golden brown. Make note that the different size breads bake at different times, so keep an eye on them.
- Remove from oven and invert the bread onto a wore rack and let cool completely before slicing.
Notes
- This bread keeps well at room temperature for at least 3-4 days. Starter keeps well for 3-4 days, once you that there is a change in color--discard it.
- Use 2½ cups (298 grams) of all-purpose flour.
Nutrition
Serving: 1Slice | Calories: 248kcal | Carbohydrates: 44g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 215mg | Potassium: 173mg | Fiber: 3g | Sugar: 5g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!