Time flies fast for sure. It looks as if I posted croissants just recently, but one month has gone by and the next bread is ready to be posted. To be frank, I have never heard of this bread nor the method and the whole process was interesting. I was happy that it was not a three-day process like croissants since the wait period was too much for me to handle .
For this bread, we first make the roux or Tangzhong and allow it to cool. It is then mixed with milk and added to the dry ingredients. This bread needs a lot of kneading and if you have a machine that would do it, please use it. If kneading by hand, you will have to knead it for 15 – 20 minutes. The bread can be filled with sweet or savory filling and I took the easy route by filling the rolls with mini chocolate chips. Recipe adapted from here. The bread was very soft and we loved it. I dipped some in hot chocolate and it tasted delicious.
The mini rolls out of the oven.
Hokkaido Milk Bread with Tangzhong
Soft bread using a special ingredient called Tangzhong.
- For Tangzhong
- all purpose flour - 1/3 cup
- milk - 1/2 cup
- water - 1/2 cup
- For Dough
- all purpose flour - 2.5 cups
- sugar - 1 tbsp
- salt - 1.5 tsp
- milk powder - 2 tbsp
- yeast - 2 tsp (instant yeast)
- milk - 1/2 cup + 2 tbsp (I had to use 1 tbsp more)
- tangzhong - 1/3 cup (1/2 the amount from above)
- butter - 2 tbsp - melted
- chocolate chips - mini variety as needed for rolls
Whisk all purpose flour, milk and water in a vessel until smooth. Place on stove over medium heat and keep stirring until the roux thickens. Turn off the stove when you notice a trail forming when you stir. The thermometer should read 149F (65C) at this point.Allow to cool completely and let it rest for 2 - 3 hours.
Mix HALF of the prepared tangzhong with milk until smooth. Take flour, sugar, salt, milk powder and yeast in the food processor bowl and pulse to mix. Add the tangzhong-milk mixture and run on slow speed until the dough comes together. Now add the melted butter and process until the dough is smooth and elastic.
When stretched, the dough will stretch out very thin and finally break in the middle forming a circle. This takes about 15 - 20 minutes if kneading by hand. Transfer dough to an oiled bowl and allow to rise until doubled in volume.
Dividing and Rolling
Next divide the dough into 3 pieces if making one big loaf (9 x 5), into 6 pieces if making 2 small loaves (6 x 4) and into 12 pieces if making mini rolls (muffin pan).
Process is the same for all sizes. Take each piece and roll into an oval shape about 1/8th inch thick. Take one end of the dough and fold it to the middle of the oval. Fold the other end so it slightly overlaps the top fold. Flip over and roll using a rolling pin so the unfolded edges stretch to form a rectangle. Flip over again. If using filling place it on this rectangle, roll the rectangle and pinch the edges to seal.
Place the rolls with the sealed side down in the greased loaf pan or muffin pan. Cover and allow to rise for about 45 minutes.
Brush the tops with egg white, cream or milk and bake in a preheated 325F oven for 30 - 35 minutes until the tops are golden brown.
Allow to cool in the pan for 5 minutes and then transfer to wire rack to cool completely.
1. The original recipe says to bake for 20 - 30 minutes, but I had to bake the bread for 35 minutes and the rolls for 30 minutes.
2. Kneading is important for a soft bread.
3. If making only one batch, the remaining Tangzhong can be stored in the fridge for a couple of days. Bring it to room temperature before using.
4. The dough will be sticky initially, but kneading will make it soft and elastic.
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1. Tangzhong: Whisk all purpose flour, milk and water in a vessel until it is smooth. Place on stove over medium heat and keep stirring until the roux thickens. Turn off the stove when you notice a trail forming when you stir it. If using a thermometer, turn off the stove when the roux reaches 149F (65C). Allow to cool completely and let it rest for about 2 - 3 hours.2. Bread Dough: Mix HALF of the tangzhong with milk until smooth.3. Tangzhong - milk mix.4. I used a food processor to make the dough. Take all purpose flour, sugar, salt, milk powder and yeast in the processor bowl and pulse to mix. Add the tangzhong - milk mixture and run on slow speed until the dough comes together. Next add the melted butter.5. Process till you have a smooth dough that is elastic. When stretched, the dough will stretch out really thin and finally break in the middle forming a circle.6. Transfer dough to an oiled bowl, cover and keep aside to double in volume.7. Dough has doubled in volume. It took an hour for me.8. You can make 1 big loaf (9 x 5) or two small loaves (6 x 4) or 12 mini rolls (muffin pan). To make one loaf, divide dough into 3 pieces. If making mini rolls, divide into 12 pieces and for making two small loaves divide dough into 6 pieces. Here I am making one big loaf.9. Take each portion and roll it out to an oval shape about 1/8 inch thick. Take one end of the dough and fold it to the middle of the oval. Fold the other end so it slightly overlaps the top fold.
Flip over so the folded flaps are facing down. Roll with a rolling pin so the unfolded edges stretch to form a rectangle.10. Flip the dough again with the flaps facing up and start rolling the rectangle from one edge. Pinch the edge to seal. Repeat for the remaining two pieces.11. Place the rolls in a greased loaf pan with the sealed side down. Cover and allow to rise for another 45 minutes.12. The dough has risen.13. Brush tops with egg whites or cream or milk and bake in a preheated 325F oven for 30 - 35 minutes until the tops are golden brown.14. Out of the oven. Allow to cool for 5 minutes in the pan and then transfer to a wire rack.15. Mini rolls with filling: If you are filling the bread, do so before rolling the rectangle (step 10). Place your filling and then start rolling the rectangle. I made a second batch of dough and made 12 mini rolls with it.16. I have used mini chocolate chips.17. I thought the roll looked cute with the chocolate chips peeking.18. Place each mini roll sealed side down in an oiled muffin pan, cover and allow to rise for 45 minutes.19. Rolls have doubled.20. Brush tops with egg white or cream or milk and bake in a preheated 325F oven for 30 - 35 min until the tops are golden brown.21. Out of the oven.
Soft bread ready.
Linking to Bake Fest #17 hosted by A Homemaker’s Diary, Yeastspotting and We Knead to Bake.
13 Responses to Hokkaido Milk Bread with Tangzhong
HI, Thanks for the recipe and step by step instructions. Are we using only half of Roux in this recipe ? Pl confirm. Thanks!
Yes, we use only half of the roux.
bread is good but the chocolate filling one is so tempting.
Love those chocolate filled rolls…irresistible!!
Love the texture and simply tempting slices there..Beautiful clicks..
Love the idea of dipping them into hot chocolate
Very soft and looks great
Super soft milk bread, seriously loved this challenge very much too.
Vardhini hats off! i m so envious of that patience that you have to click so many pictures just for the readers convenience. Splendid job!
The bread looks super moist , very well and detailed presentation….
very soft bread!!! super delicious!!!
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simply awesome love the golden glazed top…
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