HOKKAIDO MILKY TOAST (tangzhong)

tried recipe from this book. MORE to come :D

the dough is EASY to handle. as in, is not sticky. the kneading was . . . tiring though. when i was baking, i simply LOVE the fragrance!
cooked TANGZHONG. i cooked soooo MUCH of it! 200g bread flour and 1 litres of water!

can you spot the "lines" drawn on this tangzhong?

overturn the toast. i love the "stripes" from the loaf pan





my mum help me to tear the loaf. so soft and fluffy! (:

sliced using the bread slicer :D

the bread look so lovely! photo taken from the book (:

steps on how to do it (:

HOKKAIDO MILKY TOAST

A

Bread flour 540g

Sugar 86g

Salt 8g

Yeast 11g

B

Egg 86g

Dairy whipping cream 59g

Milk 54g

Milk Powder 9g

Tangzhong 184g

C

Unsalted Butter 49 40g

Method :

1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2.Mix A and B well. Then, add B into A till dough formed.

3. Add butter and continue kneading until dough is no longer sticky and does not break when pulled to perform window test.
4. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 45mins.
5. With lightly floured hands and table top, knead (4) to form a smooth round ball. Divide dough into 4 balls - about 265g each.
6. Roll each small ball into a round ball and leave to proof for 15mins.
7. Flatten each ball and roll out to a circle with a rolling pin. Look at picture above to see how you should do it.

8. Leave to proof till 80% full.
9. Brush with egg.

10. Bake at 180C for 35mins until brown.
11. Leave to cool.

ENJOY THE YUMMY TOAST (:

im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (: