Hokkaido milk bread

This is one delicious soft bread that I found while searching for a new way to make bread. I remember using a flour paste when I made the sausage flower bread a long long time ago.
The difference between this bread and the bread I made earlier is the difference in texture.
  This one is really soft. Perfect even on its own. I had to keep my little one from polishing it off before I could take a decent picture.

This bread has a few more steps compared to white bread. I have used both bread flour and regular flour at different times when making this and both have given good results. Before making the bread you have to prepare a Tangzong, which is a cooked flour paste.

Once cooked this paste is cooled for a few hours in the fridge or an hour outside. Then mixed into the bread dough.

first prove

The dough is first proved in an oiled bowl, then once proved after about an hour or so, the dough is punched down and shaped into 3 equal balls covered and left to prove again.

 Again this is rolled into an oblong shape.

Fold the ends in to make a rectangle shape.

  Then roll it,

Pinch the edges to seal.

Place in an oiled tin, seem side down.

 Cover and leave to prove another 30 minutes.

Then brush with some egg and milk mixture and bake in a hot oven till golden.

If you don't have a loaf tin, shape it into smaller rounds make bun style rolls and arrange in a 8 inch round cake tin.

Author: Nammi

Hokkaido Milk Bread

Prep time: 1 H & 30 mins Cook time: 40 mins Total time: 1 H & 70 mins

Ingredients:

For the Tangzhong

• 20g bread flour or regular flour if you don't have any
• 100g of water ( place a cup on the scale and weight the water)

Bread

• 300g flour
• 30g sugar
• 1 tsp salt
• 1 1/2 tsp instant yeast 
• 1 tsp dry milk powder (optional)
• 1 egg
• 1/2 cup milk
• 25 g soft butter ( room temperature butter)
• extra egg yolk and 2 tbsp milk beaten together to brush on top of bread

Instructions:

How to cook Hokkaido Milk Bread

Prepare tangzhong

1. In a small frying pan or saucepan mix flour, and water and stir till you get a thick gelatinous mix.  
2. Cool and set aside at room temperature for an hour or two.

Bread

1. Sift flour into a bowl, milk powder and add sugar, and salt mix well and then add yeast.  
2. Make a well in the centre.  Add beaten egg, milk and the previously prepared Tang Zhong and butter and mix well, then start kneading on the workbench till a nice smooth dough is achieved. 
3. Leave to rise in an oiled bowl covered with cling film. 
4. Next, knock down the dough and divide it into three equal parts. Smooth it out and let it rest for another 20 minutes. 
5. Now roll each ball into a rough rectangle, fold the long ends in ( see picture above) then roll it up, pinching the ends close. 
6. Place in a lightly oiled bread tin ,  a few inches apart and then cover and leave to rise for another 30 minutes. 
7. Brush with egg and milk mixture and bake in a preheated oven for 30 to 40 minutes till dark golden. Remove from tin and leave to cool. 

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