Hi everyone, this is Lisa
Today we will make Hokkaido milk loaf
A touch of milk flavour
Pull it apart, it is as flaky as layers of feathers, super soft
As breakfast, the whole family will like it very much
Let’s make Tangzhong first
Only need bakers flour and water
The ratio of flour to water is generally 1:5
Heat on a low heat and stir constantly until it becomes a crystal batter
The optimal temperature of Tangzhong is 65C/150F
If you don't have thermometer, as long as the color appears as a white paste
With a bit of transparency is the best state
Cover with plastic wrap and cool completely
Hokkaido milk loaf is different from other milk loaf
Mainly adding cream
In a mixing bowl, add flour, sugar, salt, and dry yeast
Then pour other wet ingredients separately
Tangzhong
cream
milk
condensed milk
And egg
Mix the wet and dry ingredients altogether on low speed
After about 2 minutes, no dry flour can be seen, so turn to medium speed
As the sugar begins to melt, the dough is getting sticky to the bottom
Scrape down the dough on the wall and bottom from time to time
Because cream contains more than 30% fat
It will hinder the dough from forming gluten and it will take longer to mix
After mixing for about 15 minutes, the dough does not stick to the bottom
The dough starts to form gluten but it is easy to broke when strentching it
Add softened butter
Keep mixing on medium speed for about 10 minutes
The dough is completely non-sticky and becomes very soft and elastic
Take a small piece for windowpane test
Slowly pull it out, very thin
Poke it, the surroundings will be smooth
Spray a little oil to prevent sticking
Ferment until doubled in size in an environment of 25-30 degrees
The time required for fermentation depends on the temperature provided
Poke a hole in the middle of the fermented dough
If it doesn’t collapse, it means the dough is well-risen
The dough is very soft
No need to knead, divide into three equal parts, each is about 180 grams
Roll into three balls with a smooth surface and seam side facing down
Cover with plastic wrap and rest for 15 minutes
The loaf pan I use today is to make a standard 450g loaf bread
I will use the lid to make a square loaf
Spray oil for easy demolding
Use your knuckles to beat on the dough to remove air
There are many small bubbles in the dough, squeeze them out
Roll into an oval shape
Roll up
Seam side down and relax for 5-10 minutes
Seam side faces up
Roll it into a long strip with the width of a loaf pan
Rolll up tightly from top to bottom, and push inward with two thumbs
Thin the end slightly
Approximately 2.5 turns
Put it in the loaf pan, leaving a little space in between the doughs
Set the oven to 35 degrees and put a bowl of hot water for final proof
Spray water, the humidity reaches between 75-85%
As we will make a square loaf with lid on, so the dough can not rise too much
To prevent the dough from over-expanding from the edge of the lid after baking
Rise to 80% full
Approx 2-3 cm from the edge of the loaf pan
Close the lid
Preheat the oven to 200C/395F
Place the pan on the lower rack and bake for 38 minutes
Take the loaf out of the pan to cool
Very attractive smell and crust
The texture is super delicate and soft
Pull it apart, it looks like layers of feathers
A touch of milk flavour
Really delicious
I'm Lisa
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