MY LITTLE KITCHEN: HOKKAIDO MILK LOAF

Tuesday, 3 December 2013

HOKKAIDO MILK LOAF

I have been wanting to make this Hokkaido Milk Loaf. Today i finally baked it.This was definitely inspired by Christine Recipes. Even though the appearance is not so nice. (not smooth) but i am satisfied with it as it is my first time baking it.

HOKKAIDO MILK LOAF

I used the Tangzhong method for this recipe

Ingredients for tangzhong
1. 50 g bread flour
2. 250 ml water

Ingredients for main dough
( adapted from Christine recipes)

1. 540 g bread flour
2. 86 g caster sugar
3. 8 g salt
9 g full cream milk
11 g instant dried yeast
1 egg
59 g whipping cream(I didn't use this)
54 g milk( since i didn't use cream i add in more milk)
184 g tangzhong
49 g unsalted butter(I used Naturel soft margerine)

Method

1. Make the tangzhong first. Mix 50 g flour to 250 ml of water. Whisk the mixture to prevent formation of
lumps
2. Cook over medium low heat, stirring consistently with a whisk.
3. The mixture becomes thicker and thicker. Once you see "lines" appear in the mixture for every stir, it is
done. Remove from heat.
4. Cover the tangzhong to prevent from drying up. Let it cool down before using.

Preparing main dough

1. Mix all the dry ingredients in a mixing bowl.
2. Add in all the wet ingredients except butter.
3.Mix well and knead. It is very sticky!
4. Add in butter and keep on kneading until you get a smooth non sticky dough. This takes about 30
minutes.
5. Let dough proof for 1 hour.

6. After 1 hour transfer the dough onto a floured surface. Divide dough into 8 equal portions.
7. Shape into balls and let dough rest for 15 minutes.
8. Roll out each portion of the dough with a rolling pin into an oval shape.
9. Spread any filling of your choice on the dough.
10. Arrangre the rolled up dough in a greased loaf pan/tin. Leave it for second proofing about an hour.
11. Brush whisked egg on surface. Bake in a pre-heated oven for about 30 minutes.