Japanese Hokkaido milk bread
An exceptionally soft Japanese milk bread made using the tangzhong method, which precooks a small portion of the flour with liquid. The stand mixer provides the long, even kneading it needs.
Preparation
- 1
Prepare the tangzhong: take 25 g of the flour and mix it with 100 ml of the milk. Heat gently, stirring until a thick paste forms. Leave to cool slightly.
- 2
Put the remaining flour and milk, the water, yeast, sugar, egg, milk powder and tangzhong in the bowl. Knead for 5 minutes.
Speed 2⏱ 5 min🔧 crochet pétrisseur - 3
Add the salt, then the soft butter. Knead for another 8 to 10 minutes, until the dough is smooth and stretchy.
Speed 2⏱ 10 min🔧 crochet pétrisseur - 4
Cover and leave to rise for 1 hour to 1 hour 30 minutes.
- 5
Divide the dough into three. Roll out each piece, fold it, then roll it into a spiral. Place the pieces side by side in a loaf tin.
- 6
Leave to rise for about 45 minutes, then bake at 175°C for 30 to 35 minutes.
🌡 175°C⏱ 35 min
