Breads (Yeast) - Loaves
Hokkaido Milk Loaf
July 17, 2017
| Recipe by Bake with Paws
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It has been a while, I think almost 4 years I did not bake Hokkaido Milk Loaf. I have adjusted the recipe to suit my loaf pan size of 20 X 10 X 10 cm.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
Recipe - Hokkaido Milk Loaf (Tangzhong Method)
INGREDIENTS:
Tangzhong:
25g bread flour (I used Japanese high gluten flour)
125g water
Main Dough:
340g bread flour (I used Japanese high gluten flour)
1 1/2 tsp instant yeast
40g brown sugar
1 tsp sea salt
45g egg, whisked (1 big size egg. Keep balance for egg wash)
40g whipping cream
30g butter, room temperature
45g full cream milk
Egg Wash:
Balance of whisked egg from the above + 1 tsp milk and 1 tsp water
Utensil:
METHOD:
Tangzhong:
25g bread flour (I used Japanese high gluten flour)
125g water
Main Dough:
340g bread flour (I used Japanese high gluten flour)
1 1/2 tsp instant yeast
40g brown sugar
1 tsp sea salt
45g egg, whisked (1 big size egg. Keep balance for egg wash)
40g whipping cream
30g butter, room temperature
45g full cream milk
Egg Wash:
Balance of whisked egg from the above + 1 tsp milk and 1 tsp water
Utensil:
450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")
METHOD:
- Tangzhong:
- Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
- The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
- Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn’t turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients)
- Kneading Main Dough:
- Put all ingredients together with tangzhong dough (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 10 minutes until the dough comes together, become elastic, tacky but not sticky and past window pane stage.
- 1st Proofing:
- Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
- Shaping:
- Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions.
- Form each portion to a ball. Flatten with rolling pin into a dish.
- Fold right to centre and fold left overlap it. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
- Place all dough in the prepared loaf pan. Let it rise for another 45 - 60 minutes or until double in size.
- Baking:
- Preheat the oven to 190C for about 15 minutes.
- Bake at preheated oven for 30 minutes, or until golden brown.
- Remove bread from oven and let them cool on rack completely before slicing.
GENERAL NOTES:
GLUTEN DEVELOPMENT & WINDOWPANE TEST
Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.
Gluten in dough can be developed by autolyse, resting, kneading or folding.
The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.
However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.
The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).
From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
If you are unable to judge by just looking at the dough, you can do the finger poke test:
- First Proofing:
- Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
- If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
- If it bounces back just a little, then the dough is ready to be punched down and shaping.
- Second Proofing:
- Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
- If the indentation stays and it doesn’t bounce back, it means it has been over proved.
- If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
- There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.
BAKING TEMPERATURE & TIME
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Labels:
Breads (Yeast) - Loaves,
I've made this a bunch of times, perfect every time. Thought I should comment and let you know it's great :D
ReplyDeleteHi Cherly,
DeleteThank you for dropping by and trying this recipe. I am so glad to hear that you like it.
Cheers:)
essa receita é a mais querida da minha casa. Ademais, é muito versátil, dá para fazer formato de hamburguer, bisnaguinha tudo o que quisermos. Eu amo. Gratidão !
ReplyDeleteThank you.. Sorry for very late response as I did not understand and just managed to translate.
DeleteHi, I would like to send you a photo of the Hokkaido bread. It's so beautiful. But i have a question. I find that the crust and crumb is dry and tough. I wondered if it's not the butter. In the recipe is written 'melted butter' and i wonder the butter should not be only 'soft'. Thank you for shearing your recipes and your blog is wonderful. I learned a lot with baking this bread. Cheers
ReplyDeleteHi there,
DeleteThank you for trying this recipe and comments. Actually, it is not my recipe. I also adapted from another blogger.
Hmm, very weird. It not supposed to be dried if you use tangzhong method. I tried melted butter and soft butter before. I found there is no different on the result and produced soft bread.
Could it be your oven is too hot and over baked the bread? Just wonder.
Cheers :)
Thank you for your reply. I'll try out the recipe once again and keep you informed. But in any case my mother for who i baked the bread was very happy to eat it. :)
ReplyDeletePlease keep me posted :)
DeleteIf you like soft bread, you may like Shokupan Bread too.
https://www.bakewithpaws.com/2018/07/shokupan-japanese-soft-white-bread.html
Cheers :)
If Idon't want to use whipping cream, could I substitute it? with full cream milk?
ReplyDeleteHi, thank you for your question. Yes, it should be fine.
DeleteCheers :)
I adapted your recipe to use a levain instead of yeast. O.M.G. ... the oven spring was amazing; the crust was so crispy and delicate. But the bread texture was incredibly soft and fluffy. My daughter said it was like eating bread clouds 🥰. The flavour was rich with a wonderful tartness. I’ve always been afraid to make Japanese style sweet bread, but now this bread will become a new family favourite! Thank you so much for your wonderful recipes ☺️. I’ve also enjoyed making your wholemeal soft sourdough bread and oatmeal soft sourdough bread.
ReplyDeleteHi, thank you for trying my bread recipes and your feedback.
DeleteMay I know which Hokkaido Bread recipe you tried? First or the revised recipe on 28 Feb 2020? And how many gram of levain you added. I would like to try using levain too. hehehe..
I am so happy to hear that you like it.
Cheers :)
I used the latest recipe for a 600g loaf tin. The levain is 50% of the total weight. I modified it as follows:
ReplyDeleteFor the tangzhon:
25g flour
77g water.
For the levain (310 g total):
44g starter
133g flour
45g full fat milk
40g heavy cream
38g water
Method:
I scald the milk and cream let cool until warm and then add to the flour, water, and starter. I let ferment overnight.
Then I follow your recipe the same as yours, put all ingredients together until dough forms, then add the butter.
I also let the dough proof in the oven with the light on as it creates a nice ambient temp around 27-30C. My dough nearly doubles in about an hour. Then after shaping and proofing in the loaf tin, it’s nearly tripled in height in about 2.5 hrs. I have a really strong and active starter >^_~<.
Hope it works out for you as well as it did for me. I wish I could show you pictures!
Hi, thank you for sharing your revised recipe. So, the balance of 185g bread flour and 45g eggs add in when kneading and then butter? Interesting, I will bake your recipe one day. Cheers :)
DeleteHello Can I use caster sugar instead of brown sugar?
ReplyDeleteHi, thank you for asking. Yes, of course.
DeleteCheers :)
Hi
ReplyDeleteCan I ask the reason for the dough tearing at the top during the second proofing time?
Sure.. Please read the General Notes on Over Kneading.
DeleteOVER KNEADING
Some have experienced the dough breaking during the second proofing. If that happens it is due to over kneading. Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.
Cheers :)
Thanks
ReplyDeleteDear Yeanley,
ReplyDeleteI would like to bake the bread using yudane method. Can I know use the same 25g of flour with 25g of water & the rest of the ingredients remains the same? Thank you
Hi,
ReplyDeleteI would like to change the tangzhong to yudane. Can I use 25g of flour with 25g of water & the rest of the ingredients remains the same?
Thank you very much
Hi Vivian,
DeleteI am referring to 2nd recipe. Please use 20% of total flour for yudane dough. 73g of flour + 73g of boiling water.
You can see my Japanese Soft White bread recipe if you prefer Yudane method.
Cheers :)
Hi
ReplyDeleteIt looks great!!
I want to make the recipe. Is it possible to add garlic and butter when you roll the dough?
Hi, thanks for reading this recipe. Yes, I guess you can. It should be fine.
DeleteCheers :)
Can i change the brown sugar with caster one, i have tried to bake with brown sugar before but sadly i dont like the taste of it
ReplyDeleteHi, thanks for trying. Yes, of course you can. You can use any sugar that you like.
DeleteCheers :)
What is the best substitute for milk powder? Thank you!
ReplyDeleteHi, thanks for reading this post. You can omit the milk powder. You may want to try the revised recipe as 28 Feb 2020.
DeleteCheers :)
How much Tang Zhong to use for 2nd recipe (new)?how to calaculate the tang Zhong percentage to use?
ReplyDeleteHi, thanks for reading this recipe. Please use all the tangzhong that recipe asked to make.
DeleteYou can see the tangzhong method details here:
https://www.bakewithpaws.com/p/bread-making-methods.html
Cheers and stay safe :)
thanks for replied :)
DeleteMost welcome and happy baking :)
DeleteFinally i tried this recipe "Hokkaido Milk Loaf - Revised Recipe as 28 Feb 2020", the bread is so soft & yummy. It's taste so nice even Without any jam. Thanks for sharing the recipe:)
DeleteHi, thanks for trying and the feedback. I am glad to hear that you like it.
DeleteCheers and stay safe:)
I have some tangzhong left in my fridge, is it possible to use them in the revised recipe 2020, and how many grams of tangzhong that should be used instead of mixing 125 g. Of water w/ 25 g. Bread flour ?
ReplyDeleteHi, thanks for reading this post. Yes, you can. To be honest, I don't know the weight of Tangzhong in the second recipe. I just used all and didn't weigh. I think should be around 140 - 150g.
DeleteCheers :)
Hi, if I would like to make 2 loaf pans of the revised version, do I just double up the recipe? Tried and it seemed more wet whn kneading
ReplyDeleteHi, thanks for asking about this recipe. Yes, please double the recipe for 2 loaves. Please do not add in all milk at one time. Reserve 10 - 20g and in slowly if needed, because each flour absorb water differently.
DeleteCheers :)