Tuesday, 29 November 2016

Soft Hokkaido Milk Bread 新手必學 ● 湯種麵團做法

The water roux also known as a tangzhong is a method used in breadmaking to create soft and fluffy
bread which was originated by the Japanese. It was popularised throughout south-east Asia in the 1990s by a Chinese baker called Yvonne Chen. who wrote a book called The 65° Bread Doctor. Using this method also allows bread to stay fresh for longer without needing to use artificial preservatives. In case you're wondering, I have tried and tested to use water roux starter on my bread recipes and I beg won't let you down.

For the Water-Roux:
• 5 tbsp (50g) bread flour
• 250ml (225g) cold water

1) Mix the water and bread flour together. bring to a boil over low to medium low heat, Whisking until thickened and completely smooth. Be careful not to burn. You will make about 220g-240g water-roux and two batches of 2lb loaf. Set aside to cool until ready to use or cover and refrigerate overnight.

Helpful Tips: You can just cut the water-roux starter recipe in half, if you are not ready to bake your next batch.

Incredibly soft, fluffy, pillowy milk bread made using a water roux starter allows bread to stay fresh for longer without needing to use artificial preservatives. once you try it, your house will smell like a bakery. I love the smell of fresh baked bread and this sandwich bread is so awesome and uses all natural ingredients is what I fall in love with being in the kitchen and you will not buy from the bakery again. Homemade is always best made!

● 112g cold milk
● 6g sweetened condensed milk
● 33g sugar
● 3g dried yeast
● 1 whisked egg
● 110g-120g water-roux / tangzhong
● 300g bread flour 
● 48g cake flour
● 6g milk powder
● 25g salted butter

You'll make one large 2lb or two small 1lb loaf tins

1) In a large bowl, Add cold milk, sweetened condensed milk, sugar, dried yeast, whisked egg, water roux, bread flour, cake flour and milk powder. use chopsticks or a fork to mix well. 

2) Add in soften butter and knead up to down, beat the dough by hand until soft, springy and shiny.

3) Cover the dough with the lid and allow to cold rise overnight or rise directly in the warm place for 2 hours until double or triple in sized. 

4) Transfer the dough to a clean floured surface and knead with clean hands until smooth. deflate thoroughly, divide into 3 equal portions roll into smooth log. once shaped, place in the greased loaf pan, cover the lid and rise again in the warm place for 1 - 2 hours. 
(Suggested Rising Methods. Put the dough in the oven with 2 cups of hot/boiling water underneath and close the oven door). Let the bread dough rise in oven to desired height for 1 - 2 hours.

5) ) Preheat the oven to 170°C, and Bake for 45 minutes.
Everyone's oven is different, you have to adjusting the temperature and baking time. Remove from the oven and transfer  to a wire rack to cool completely. Store a loaf of bread in an airtight container and keep fresh for 2 days or kept in a freezer for 1 month.

Helpful Tips:
Do not use serrated knives to cut this kind of soft bread, I used very sharp fillet knives instead.

Recipe Source: JosephineRecipes.Co.Uk

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