Hokkaido Milk Toast (tang zhong method).
You can have Hokkaido Milk Toast (tang zhong method) using 13 ingredients and 9 steps. Here is how you cook it.
Ingredients of Hokkaido Milk Toast (tang zhong method)
- You need 560 g of bread flour.
- It's 70 g of cane sugar.
- You need 2 tbsp of full fat milk powder (heap full).
- You need 10 g of instant yeast.
- You need 2 of large eggs.
- You need 60 g of whipping cream.
- You need 40 ml of full cream milk.
- You need 160 g of tang zhong.
- It's 60 g of unsalted butter.
- Prepare 8 g of salt.
- You need 2 tbsp of taro essense (optional).
- It's of Tang Zhong ingredients.
- You need 240 ml of water + 40g bread flour.
Hokkaido Milk Toast (tang zhong method) step by step
- Make tang zhong first: mix 240ml cold water with 40g bread flour until dissolved. Cook the mixture until boiling. Remove from fire, let cool..
- Mix flour, sugar, milk powder, yeast, tang zhong in the mixing bowl. Break the eggs, mix with cream and milk. Stir well..
- With mixer speed low, add egg mixture into the flour mixture. Let it knead about 10 minutes, then add butter and salt. Keep kneading until window pane appears..
- Put the dough inside a big bowl, cover with cling wrap. Let it rest until double in size. You know it's ready when you poke the dough and it doesn't spring back..
- Divide the dough approx 180g each. Shape into round shape, cover with kitchen towel. Let the ball rest for 15min before shaping into a toast..
- Using the rolling pin, Roll the dough into rectangle, then roll it into cigar shape. Turn 90 degrees, repeat the step again..
- Brush the mold with butter or margarine. Put the dough in. Cover with kitchen towel. Let it rest until double in size again..
- After 30minutes, turn on the oven 180°C. After double in size, brush the top with egg and bake the dough about 35minutes. If the top brown to fast. Cover top with aluminum foil..
- Remove from the oven, and let cool on the cooling rack..
