I've been eyeing the recipe of this bread for quiet sometime at Christine's Recipes' blog . Months ago , I kept checking out the local library's online catalogue whether there's a listing of the popular book by Yvonne Chen . Nothing then but when I checked again last week , there are more than 10 copies of the book !
Sadly , no bilingual edition of 65° Bread Doctor , so I had to check Christine's blog for reference .
This bread is really popular to all bread loving bloggers since the book came out years ago .
With soft and fluffy texture , bread that will stay soft for days - this bread owes its texture and height to the method called Tangzhong . Well , the name of the bread itself comes from Hokkaido milk , one of the ingredients in making this bread . Hey , any milk will do !
I was quiet hesitant at first to try this recipe since the dough is quiet wet . I'm only using elbow grease when making breads , so I use my tried and tested method to combat the sticky dough .
Last time , I went to buy a loaf of bread in one of the bakeries here and saw Hokkaido 3.6 % milk loaf . The percentage is a reference to the fat content of the milk , the higher the percentage the creamier the milk is . Most whole milk has 3.6 % fat content .
I seldom buy UHT milk produced in Japan since it cost double than the ones we have here in Hongkong . But when I saw the loaf bread from that bakery , I immediately check the newly-opened Japanese supermarket near us to check their milk products .
Yup , I've seen 3.6 % milk but there's 3.7 % milk as well .
You gonna ask , what the heck is Tangzhong ? For those who bake bread from time to time , I'm sure you already know what it is . For the uninitiated , Tangzhong is basically a flour and water cooked together to form a paste or roux . This mixture is to be added to the main dough , the same way you use a sponge or a starter . According to Yvonne Chen the author of Bread Doctor book ( from what I've read at Christine's blog ) , this technique is the secret of those soft and fluffy Japanese bread . Mind you , I haven't tried any authentic Japanese bread yet but if this milk bread is any indication , I'm all for it lol
The recipe makes two 8 x 4-inch loaves but I made the other half into mini rolls
Oh , my secret to combat a very sticky dough especially when kneading manually ? Using some whole wheat flour , not a secret , mind , but it works for me .
Tangzhong :: In a small saucepan , put 1/3 cup / 50 grams of bread flour and gradually pour 250 ml water , stir until flour is thoroughly absorbed . Turn on heat and cook over medium heat , stirring constantly , until mixture thickens . Once you noticed some lines appears in the mixture as you stir it , that's your Tangzhong or use a thermometer , when it registers 65°C , it's done . Let cool before using .
Main dough :
540 grams bread flour I used 400 grams bread flour plus 140 whole wheat flour
86 grams caster sugar
8 grams salt I used 5 grams
9 grams milk powder I've forgotten to add this
11 grams instant yeast
49 grams unsalted butter , melted
86 grams whisked egg
59 grams whipping cream omitted this
54 grams milk I used 113 grams UHT Hokkaido milk , scalded
184 grams Tangzhong
beaten egg , to glaze
Filling for mini rolls :
about 5 tablespoons sun-dried tomato pesto
150 grams gouda cheese , crumbled
about 10 grams coriander leaves , snipped
* In a large bowl , combine the first 5 ingredients , use a whisk and mix thoroughly . . Make a well in the center of the mixture and pour the remaining ingredients . Use a wooden spoon or your stir with your hands until it forms a cohesive dough . Transfer dough to the work surface , knead until smooth and elastic , at least 15 minutes . Put dough into a lightly oiled bowl , turning once to coat and cover tightly with plastic wrap . Let rise for at least an hour or so , depending on the warmth of your kitchen , until tripled in size .
* Tip in dough onto the work surface , knead for few seconds and divide into portions , cover and let rest for 15 minutes . My final dough is 1040 grams , 530 grams for the loaf bread and 510 grams for the mini rolls .
For the loaf : Divide dough into 2 portion , 265 grams each , with a rolling pin , shape one portion into a long rectangle shape , on the long side , fold about 1/3 of the dough from the top edge to the middle then fold 1/3 from the bottom edge to the middle and seal and using a rolling pin roll to flatten dough and shape into a spiral , place into a lightly greased 8 x 4-inch loaf tin . Repeat with the remaining dough . Cover loaf tin with a plastic wrap and let rise again for at least an hour or until it reaches 80% of the pan .
For the mini rolls : Divide dough into 2 portion , with a rolling pin , roll out to a 12 x 7-inch ( rough estimate ) rectangle , spread some pesto , top with cheese and coriander . Starting from the bottom , roll dough into spiral and seal the edges . Cut into 11 or 12 portions . Place rolls into a lightly greased 13 x 9-inch pan , cover with plastic wrap and continue with the remaining dough . Let rise until double in size . Makes 22 ( about 2-inch each ) minis
* Bake loaf for 35 minutes and the minis for 25 minutes .
* Serve warm or at room temperature .