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Saturday, November 5, 2011

Hokkaido Milk Loaf (Hokkaido Milk Bread) - My First Bread Loaf....

Milk Loaf2

Loaf3

Milk Loaf 5

I jumped onto the Bread Bandwagon rather late in life...:)  My first bread were the sweet soft buns-individual soft butter rolls made using the Japanese Water Roux (Tangzhong) method. Encouraged by the positive outcome, I added Yvoone C's 65C Tang Zhong Bread to my cookbook collection. Poring over the different permutations of butter to flour and liquid to flour ratio, the book demonstrated the countless possibilities the Water Roux method is capable of delivering.

The buns were individually portioned and were relatively easy to handle. Variations can be introduced rather easily with different types of sweet and savoury fillings. Next in the category are the sandwich loaves. Stately and substantial, these normally require a little more kneading and rolling.
The recipe featured here is denser and richer. The incorporation of Hokkaido milk (I do happen to have Hokkaido milk which I had bought from Hong Kong, but normal full cream milk will do just as well) and fresh cream yields a fine crumbed, moist texture. I had my first slice with canned chili Tuna and it felt very satisfying. I do suspect, however, that I had not proofed it enough as the instructions did not specify the duration for the last proofing stage but merely stated that the loaf should proof until it has risen to 80% of the baking pan.

Overall, a worthy experiment and I can't wait to work my way through the book....

Milk Loaf2(250)
Recipe : (from Yvonne C's 65C Tangzhong Bread)

Bread flour          270g
Castor sugar        43g
Salt                      4g
Instant Dried Yeast  6g

Egg                      43g
Fresh Cream        29g
Milk                     27g
Tang Zhong         92g

Butter                   24g (cubed)


Method :

1. Place Bread flour, sugar, dried yeast, egg, fresh cream, milk in a mixing bowl. Mix with kneading hook at low speed until liquid is well blended and dough starts to come together.
2. Add Tang Zhong and salt. Knead until the dough comes to together to form a ball.
3. Add butter slowly, allowing butter to be incorporated with dough before adding more.
4. Continue to knead at medium speed for 15 minutes until window pane stage is obtained. (this is a test done by stretching the dough. The dough will thin out when stretched but will not break. If the stretched dough breaks, kneading is insufficient)
5. Gather the dough into a ball and place in a lightly oiled bowl and cover with plastic wrap. Allow dough to proof for 40mins. (28C/ 75% relative humidity)
6. Separate dough into 4 smaller portions. Roll each small portion into a round ball. Proof at room temperature for another 15mins. (room temperature)
7. Flatten each small ball and using a rolling pin, flatten and roll dough into an oval shape to remove trapped air. Fold the 1/3 of longer side of the oval flat dough inwards towards the center of the dough and press the folding line to seal. Fold the other longer side of the dough inwards towards the first folding line and press to seal.
8. Flip the folded dough over so that the seal lines are now facing downwards.
9. Using a rolling pin, roll the dough along the length such that it stretches to about 30cm. Flip the dough over and from one of the stretched dough, roll up the dough like a towel. Place the seal line into a baking loaf pan.
10. Repeat the same for the other 3 balls and line all 4 rolled up dough side by side in the loaf pan.
11. Let doughs proof in pan until it fills up 80% of the pan.
12. Brush with egg wash. Bake in an oven preheated to 170C for 35mins.
13. Remove from oven and let the loaf cool down before demoulding.

48 comments:

Chitra said...

perfectly baked bread...love the texture of the bread...

Honey Bee Sweets said...

Shirley, that's a very well baked first loaf! Indeed tangzhong is a very good technique...I have yovnne's book too and will go back to it occasionally. :))

DG said...

Super white bread, look soft too :)

Cooking Gallery said...

Wow, you have done an excellent job! The load looks super soft and delicious too, thumbs up!!

La Table De Nana said...

You must be so proud..It is extremely photogenic also:)

Passionate About Baking said...

Looks so white and pure. I like the look of the texture!

wendyywy @ Table for 2..... or more said...

I've got the same bread to be posted tomorrow.. LOL. but different recipe and method.
You lined the pan or greased the pan? Love the thin crust, beautiful

Lorraine @ Not Quite Nigella said...

That looks wonderful Shirley! Soft than a cloud really :)

Honey boy said...

Looks very soft and smooth! Great work!

Shirley @ Kokken69 said...

@Wendy : I very very lightly oiled the pan. Will check out your recipe tomorrow :)

notabilia said...

So glad I recently discovered your blog. Gorgeous photographs! I can't wait to try your recipes.

penny aka jeroxie said...

I have telling myself for ages that I need to learn the Tangzhong style of bread making but never got round yet. It will happen once I get settled in Sydney.

Sonia (Nasi Lemak Lover) said...

Your loaf look so pillow soft, I feel like want to get this book the soonest possible.

Joanne said...

Oh wow that loaf is gorgeous! Perfect texture!

Jeannie said...

Wow! the bread looks so white and fluffy!

mycookinghut said...

I am loving the look of your bread! So soft and I bet it tastes darn good!!

karo said...

So beautiful! I love the texture, it looks so soft and fluffy!

Nitha said...

Perfect bread...

Jennifer said...

looks like the perfect breakfast bread. i bet it would make a killer french toast or bread pudding!

greetings from germany!

Jesica @ Pencil Kitchen said...

you're killing me here!

Anh said...

Perfect looking bread!!

Torviewtoronto said...

soft delicious looking bread looks wonderful

tigerfish said...

The savory fillings on the Hokkaido milk bread is tempting! I usually just have this bread plain!

edith said...

If I didn't recall wrongly, this was my very first successful bread loaf that yield a soft and fluffy texture. Will compare your recipe with mine later.

Love your thick sliced bread!

travellingfoodies said...

looking damn good!Ironically, I was just at Meidiya yesterday and saw a frozen Hokkaido Milk Loaf and told my partner that I'm gonna make this someday when I get the perfect recipe and then you posted yours! God sent I tell you!

Do you think this is the same recipe for those round, slightly flatten cranberry and cream cheese buns? I simply love those!

Shirley @ Kokken69 said...

Haha Alan, please try this. I believe the recipe has been tried and tested by many. I am not the first to work with it. It is a very luxuriant bread...not quite brioche buttery but what we will deem as 绵密 in Chinese. The flat cranberry bread is more simple... No cream and no milk, I think.

Beau Lotus 涟 said...

Beautiful first! *Thumbs up*

I'm useless when it comes to making bread.

MyFudo™ said...

Your snow white bread is just so perfect. I am planning an all white monochromatic Thanksgiving feast so instead of the dinner rolls I can try your bread recipe. I am so excited to start working... Thanks for this post.

daphne said...

How fluffy and light it looks!! that must have taste sooo good with jam or by itself.

Alice said...

so soft and fluffy! :)

Zen Chef said...

Wow, wow, wow.. milk in bread form!? Bread wannabe milk? Either way it looks amazing. So soft too. I could have this for breakfast any day.

Quay Po Cooks said...

Shirley, both the texture and the photos of this bread is amazing! I think I can finish one whole loaf.

Lisa H. said...

ahhh... I love your bread. It looks soft and yummy. Have yet to try tangzhong method... :D

Yummy Bakes said...

I dont mind a slice for breakfast. It looks very soft - amazing.

Shannon said...

Mhmm! That bread looks soo good! :)

alice said...

jared really wants me to try it... i told him i can't follow directions... :)

Shirley @ Kokken69 said...

@Alice - You should really try it- it is doable....

Jo said...

Shirley, the Hokkaido bread looks delicious. I have a similar recipe which I had printed out more than 5 months ago and still have not made it as yet. Cheezz guess it is time to try it out soon. Definitely inspired by your post!

noobcook said...

wow your bread looks soft and fluffy, congrats :D

Anonymous said...

Hi Shirley
Very impressive! This bread looks so soft n moist!
Btw, what's the size for the loaf pan?
Thks for sharing
Yee

Jane Chew said...

Shirley, this is just gorgeous! I will definitely try this out. arh! This make me feel like having 1 with butter and kaya :)

Shirley @ Kokken69 said...

@Yee - I am using a loaf pan that measures 22cm by 10cm.

michele said...

YUM - your pictures just made my mouth water for soft bread and jam!!!

Asmita said...

wow that bread looks incredible! Looking at those pictures I am motivated to bake one myself.

kewpie said...

bought the necessary ingredients. milked the cow. bread is baking in the oven. all i need is kaya right now. thank you for sharing the recipe!

amrit said...

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I like this blog very much.Thanks for sharing such a valuable information.

Anonymous said...

What is cream? Sorry for being ignorant...I just want to get it right! Thanks! tracee@zbzoom.net (I can't remember my password so I have to post as anon. sorry...)

Shirley @ Kokken69 said...

@Tracee : I just used regular liquid whipping cream. Hope this helps.

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