Sunday, 31 May 2020

Japanese Milk Bread Rolls / Hokkaido Milk Bread




Due to Covid19, we are under complete curfew and we are allowed to go for grocery shopping only once a week after taking an online appointment.... So I have been baking different types of breads and buns almost every day.... Seems like my family is enjoying freshly baked homemade breads versus store bought now.... I will post those successful bread recipes I tried in coming posts.... 
Japanese Milk Bread or Hokkaido milk bread is made with a simple technique involving a roux "starter" known as tangzhong.... The roux is mixed into the final dough, producing wonderfully tender bread each and every time... I have made their rolls several times with different shapes over the years.... This bread recipe was used in Sausage Rolls recipe which is one of my initial posts.... Do try these incredibly soft rolls with any shape, be it simple round buns, braided or loaf, you will not regret it....  




Japanese Milk Bread Rolls / Hokkaido Milk Bread
(Recipe from here)
Yield -8 Rolls

Ingredients:
Tangzhong (starter)
3 tablespoons (43g) water
3 tablespoons (43g) whole milk
2 tablespoons (14g) Unbleached Bread Flour / All purpose flour
Dough
2 1/2 cups (298g) Unbleached Bread Flour / All purpose flour
2 tablespoons (18g) Milk Powder
1/4 cup (50g) sugar
1 teaspoon salt
1 tablespoon instant yeast
1/2 cup (113g) whole milk
1 large egg
1/4 cup (4 tablespoons, 57g) melted unsalted butter

Method:
To make the tangzhong: 
  • Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
  • Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
  • Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
To make the dough: 
  • Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
  • Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
  • Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball, or any desired shape.
  • Place the rolls into a lightly greased 8" or 9" round cake pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.  
  • Preheat the oven to 176°C / 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.
  • Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack and cover with a cloth to cool completely.

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