Thanks to Floydm’s bake of an hokkaido milk bread with tangzhong and detailed write-up on TheFreshLoaf, this there has been a flurry of tang zhong related bakes on TFL. While I had made a few breads with tang zhong before, I wasn’t blown away. However, Floyd pointed out two things for me: (1) tang zhong is a 5:1 water to flour ratio and (2) 25% of the water weight can be used for tang zhong.
Armed with the above knowledge, I converted the hokkaido milk bread recipe that I have been using. I have varied the recipe slightly to suit my needs, but results are guaranteed to be a hit.
Hokkaido Milk Bread with Tangzhong Recipe
- 600g bread flour
- 6g instant yeast
- 30g milk powder
- 80g sugar
- 10g salt
- 1 egg, beaten
- 250g fresh milk
- 150g heavy cream
- Add 20g of flour to 100g of milk.
- Over medium heat, mix thoroughly to combine and continue to mix till 65 deg. C.
- Remove roux from heat, and allow to cool to room temperature. Cover with plastic wrap to prevent drying out.
- Heat remaining 150g milk and 150g of heavy cream to 90 deg F.*
- Combine all ingredients in a stand mixer.
- Beat until windowpane is formed.**
- Take the dough and hand knead a little, and form a ball.
- Return the mixing bowl, cover with plastic wrap and allow to rise till doubled. Approx. one hour.
- Divide dough into 4 equal pieces and shape into mini loafs.
- Place 2 pieces per greased loaf pan, cover with plastic and allow to rise till doubles. Approx one hour.
- 30 minutes prior to bake, pre-heat oven to 350 deg F.
- Prior to bake, brush heavy cream on the tops of the loaves.
- Bake at 350 deg. F. for 40 minutes. 10 min. before, check the loaves. If it’ll be too dark, cover with aluminum foil.
* This is 70 seconds in my microwave
** Min. 20 minutes with a Kitchen Aid on Speed 3.