Hokkaido Milk Toast

1st Nov 2012, marked as an important day in my life. Today is the day where my career life has just ended. AND, today is also the day that Allie Bakes is created.

I’m going to start my first post in Allie Bakes with something special; Homemade Milk Toast. Sounds great, right!

I’ve read in many blogs about tangzhong (water roux) bread making method. It yields soft & fluffy bread which can be kept for days and still remain soft! I wanted to try it out myself. Almost all of the blogs are using a stand mixer to knead the dough. Too bad that I do not have a stand mixer, hence I”m using hand knead.

Even though I hand knead the dough and it barely passed the windowpane test, I’m quite satisfy with how the bread turned out. It’s soft, fluffy and tasted sweet. We finished the bread on the 3rd day and it’s still soft.

This recipe is adapted from Christine’s Blog. I’m using a loaf tin size:  9″ x 4″ x 3″. I personally feel that this loaf tin size is longer and not tall enough results in a slightly shorter loaf.

Ingredients (Makes 1 loaf):

  • 270 gm bread flour
  • 43 gm caster sugar
  • 4 gm salt
  • 5 gm full cream milk power(original recipe calls for a kind of natural milk essence, not available here, so I replace it.)
  • 5.5 gm instant dried yeast
  • 43 gm whisked egg
  • 30 gm whipping cream
  • 27 gm milk
  • 92 gm tangzhong (Refer to Christine’s blog on the method of making tangzhong)
  • 30 gm unsalted butter, melted
1. Mix all the dry ingredients (bread flour, sugar, salt, milk powder, yeast) in a bowl. Make a small well in the dry ingredients for the wet ingredient to be added in. Add in the wet ingredients (whisked egg, cream, milk, tangzhong).
2. Use a wooden spatula to mix all the ingredients together. Pour in melted butter. Mix well.
3. Hand knead the dough until it is smooth and elastic. I knead for about 40 minutes.
* To check whether you have kneaded your bread dough enough, use the “Windowpane Test”. Take a small portion of your bread dough and stretch it to become a thin membrane. The dough should be stretchable to form a translucent ‘windowpane‘ (the layer of dough become thin enough for light to pass through).
4. Let the dough to complete 1st round of proofing which takes around 40 minutes (until double in size).
5. After the dough had proofed to double its size, deflate the dough by punching lightly into the dough. Transfer the dough to a clean floured surface/silicone mat, divide into 3 equal portions. Cover it with cling wrap and rest for 15 minutes.
6. Refer to Christine’s Blog on how to roll the dough.
7. Place the dough into the loaf tin for 2nd round proofing until double in size.
8. Preheat oven at 180 Deg C. Brush whisked egg on surface and bake for 30 to 35 minutes until it turns brown. Let it cool completely on a wire rack.
The surface on my bread turns out golden brown but a bit hard. This might be due to I forgot to switch on the power of my oven when I preheat it. My bad! I’ve already brushed the egg on the surface.

 

One Response to Hokkaido Milk Toast

  1. Mummy says:

    Dear, keep up the good job. Hope to see many many more of your updates! >.<

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