"

Monday, May 16, 2016

2 cheese Hokkaido milk bread


I finally caved in and bought a bread machine. Nope, I'm not crazy enough to buy a new one!

Ha! 

Summer is fast approaching and kneading a pound of dough in a small kitchen is not my cup of tea anymore. Hey, I'm getting older! A bread machine is a great help and cheaper alternative to standmixer if you like making bread. Not only it can knead 1 kilogram of dough , without breaking a sweat, it can also do the first proofing, too! No, I won't use it for baking bread. Okay, bread machine can't whip cream or do a meringue but where can I buy a HK $ 400. sturdy standmixer ?! That's the price of the second-hand but barely-used Philips bread machine that I bought last month. Not a bad deal, right?! 


Anyway,  I made another batch of Hokkaido milk toast, I botched my first 3 attempts in the last 2 weeks gahhhhh! I used an aluminium (see bottom photos) pullman tin, some of the cheese leaked out from the side and when I unmoulded it the first time , I got a bald spot in the middle. Same as the 2nd and 3rd attempt *sigh* This time, I used a non-stick pullman tin and as they say, 4th time's a charm?

This is a loaf bread using a Tangzhong starter/water roux method, the starter is basically a flour and water cooked together until thickens then added to the rest of the ingredients. This is a method used in breadmaking to create soft and fluffy bread and is thought to be originated in Japan. I made this bread manually years ago though this time it was more fluffier and softer, thanks bread machine lol 

The texture of the dough is a bit wet compare to some bread loaf recipes out there, if you want to try it but don't have a bread machine or standmixer, use elbow grease,  just add the liquid gradually to get the right consistency and knead until dough passes a window pane test. 


Recipe adapted from Christine's recipes

Makes 8 x 4-inch loaf ( final dough is 558 grams )

270 grams bread flour
45 grams caster sugar
4 grams salt
5 grams milk powder
5 grams instant yeast
25 grams unsalted butter, very soft
1 egg (65 grams with shell), whisked
65 grams Hokkaido milk
95 grams ***Tangzhong starter

100 grams cheese, a combination of mild cheddar and emmental, cubed  

*** To make tangzhong, place 25 grams bread flour in a small saucepan, gradually add 125 grams water and stir until mixture is smooth. Cook over medium heat until mixture thickens, 1 minute or so. Transfer starter in a small bowl and let cool completely before using.

* If using a bread machine, place liquid first - egg, milk and tangzhong followed by salt, milk powder,  caster sugar, flour and make a small hole on top of the flour and place the yeast. Select dough program, add butter after 10 minutes and let the machine do the rest.

* If you want to exercise your flabby arms, combine the flour, sugar, salt , milk powder and yeast in a mixing bowl, make a well in the center of the dry ingredients and pour in the whisked egg,  milk and tangzhong . Knead until it forms a cohesive dough , tip in dough into a clean work surface and knead for 10 or 15 minutes then add in the softened butter. Continue kneading until dough is smooth and elastic and passes a window pane test, about 30 minutes. Transfer dough into a lightly greased bowl , cover with plastic wrap and let rest until tripled in size, about 1 hour, depending on the ambient temperature.

* Tip dough into the work surface, knead briefly to get rid of air pockets in the dough. Divide into 3 pieces, form into balls, cover and let rest for 15 minutes.

* Lightly grease an 8x4x4-inch non-stick pullman tin.

* Roll out one portion of the dough, use a rolling pin to form a rough rectangle , about 8 by 5-inches. Scatter some cheese on top , on the long side, fold about an inch of the dough in the middle so as the other side to cover some of the cheese , roll from bottom to top and gently seal the edge. Place in the tin and continue with the rest.

* Cover tin with plastic wrap or a tea towel, let proof until 90% full (see photo below), about 1 hour and 15 minutes or depending on the ambient temperature.

* Meanwhile, preheat oven to 200ºC. Bake for about 15 minutes at 200ºC then lower to 180ºC and bake for another 20 minutes.

* Take out tin from the oven and if using an aluminium tin, gently, really, don't be like me, ran a small knife along the sides of the pan. Let bread cool completely. Slice and serve.

5 comments :

  1. I am afraid my kitchen is too smalił for another tool but a bread machine is surely what i would like to buy:)

    ReplyDelete
    Replies
    1. Ola , you should see our kitchen , it so small :D

      Delete
  2. BEAUTIFUL!!! I still haven't got a bread machine, but hopefully you'll share your's with me. ;-)
    You such a funny way of writing! Great pictures!

    ReplyDelete
    Replies
    1. Hi Chef Chow , I'm pretty sure you can afford a spanking new bread machine ;D

      Delete
  3. I dare not to bake soft bread any more, because I absolutely have no control over them. I just can't stop eating them...terrible me. Your pullman turned out really beautiful, Anne.

    ReplyDelete