The Japanese variety is unique in its own right thanks to the addition of rich sweeteners and locally sourced milk. For those using the metric system or a bread machine, feel free to check out Christines original recipe (https://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html); hers will also yield two smaller loaves or one (13-by-4-inch) loaf instead of one (9-by-4-inch). You did an awesome job in explaining each and every step in detail ..I will definitely try this bread .And will let you know how it came . When the dough seems ready, test it by pressing it gently with one finger; when the indentation bounces back slowly but remains visible, the dough is ready to bake. Do you double the ingredients to make more dough? May - October: 8:30 am - 6:00 pm November - April: 9:00 am - 5:00 pm. Pour the hot water in the cup and then discard. Half and half? Egg wash the surface with a milk and egg mixture of equal proportion. Combine well on medium-high speed for 2 to 3 minutes until all the flour is well incorporated. APF should work, the bread just may rise a bit less and perhaps have less developed strands in the crumb. That's less than 1/2 cup per loaf! About 20 minutes before the doughnuts are done rising, heat 2 to 3 inches of neutral oil (such as canola) in a large, heavy-bottomed pan or dutch oven, over medium-high heat. Here in New Zealand, only one type of cream is available which acts as heavy cream and whipping cream, in short, I use the same cream to add to curries as well as to frost the cake as well as here. Add the TangZhog and rest of the ingredients in part 2 (except butter) into the flour/water mixture. Instagram Prep Time 20 minutes Cook Time 35 minutes Additional Time 1 hour 45 minutes Total Time 2 hours 40 minutes Ingredients for example the milk is 30 ML, Is how many cups? Tangzhong 50 g 250 g. . Just curious because i always see in bread recipes that the liquids be warm or room temp. Hokkaido milk tea is the original milk tea of the Hokkaido province. Immediately apply a thin layer of egg wash. To do this, crack an egg in a small bowl and mix together. I would recommend a 9x5 inches bread pan for this recipe. The yuzu pastry cream below produces a somewhat thicker, more stable filling, but either option is delicious. With origins in Japan's yukone (or yudane), tangzhong is a yeast bread techniquepopularized across Asiaby Taiwanesecookbook author Yvonne Chen. The tea is often sweetened with caramel syrup or brown sugar. But this Japanese Milk Bread recipe as the name suggests needs both the milk and milk powder to get the cloud-like bread texture. Learn the Tangzhong roux method which helps create the tender crumb in a step by step picture and video format. Pleased to learn that you are keen to try the recipe.. So I think you can double the recipe. I've tried several recipes for Japanese Milk Bread but they had a tight crumb despite my efforts. Use heatproof tongs to fish out the parchment, then fry the doughnuts for about 1 minute to 1 minute and 15 seconds on each side (2 to 2.5 minutes total), until golden brown and with an internal temperature of between 195 and 200 F. To get the timing right, err on the shorter side for the first doughnut, check it with an instant read thermometer, and adjust as necessary with the remaining doughnuts. It helps to cut the cheese into portions. Hi Lakshmi.. Pro tip - scrape the sides of the bowl well to ensure all the flour is well incorporated and do not add more flour unless necessary ( cup). Use local ingredients, too. So good to know that the recipe worked for you.. You can consider sharing your images on any of the social media platforms like Facebook or Instagram. So slice and serve. The texture is incredible and theyve been a huge hit when Ive brought them to birthdays. Hi! I tried your recipe (1) after kneading the dough is not shiny and smooth as yours, For an even sharper citrus hit, use the full amount of the yuzu pastry cream in the recipe below, and reduce or eliminate the whipped cream. Cakes, cookies, pies, tarts Robin. Thanks very much, Fold in whipped cream then refrigerate for 30 minutes before piping into tart shells (see below). water. This Tangzhong starter is also referred to as Yudane Method and in some parts, it is also known as Hokkaido. Many Asian multinational companies hold patent for this recipe and technique so I just want to share that I am not the one who came up with the recipe. I just got a loaf pan with lid to try since Ive always made mountain top bread. In the picture above, the doughnuts are filled with a yuzu cream made by folding whipped cream into yuzu curd. 5. Remove from the heat, transfer to a small bowl, and set aside to cool to warm room temperature (90-95 F is fine). What should I substitute? In the second place, measurements in baking need to be precise in a few cases where balances will affect structure, but there's usually plenty of leeway. 2. Consider this as a packet of bread that you would buy from the super-market. The texture is so soft has great chew easy to make. And if you do not get it then even milk would do the job as of now . Pulse shortly to combine. In the meantime, preheat the oven to 180C (356F). It sat in my fridge for some time, as I continued to contemplate, but not actually make, the envisioned Hokkaido milk bread doughnuts. Add to cup of milk to the steeping tea. In a large mixing bowl, add both flours, sugar, salt and milk powder. I hope that helps! Flatten the folded pieces into rectangles again and, starting with a short end, roll them each into a log. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190F. Any idea on what setting to use or how to do it with bread maker? As mentioned in our No-Knead Bread Loaf post, the best way to store bread is in the bread containers or bread bags wrapped in an aluminium foil. 3. ADD WET INGREDIENTS. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190F. Very slowly whisk the heated yuzu juice into the egg mixture to temper it. I will definitely give it a go. The dough should be fine for up to 24 hours. Knead for few seconds and try to give it a round shape. 1 tsp dried yeast. Thank you for pointing it out. Twitter You might have made this roux several times before especially to thicken soups, gravies the most common being pasta sauces. I wish there was a way to post pictures. gelatinised which keeps the moisture inside the bread, making it softer and also helps it to last longer. Soft and delicious! This can be further divided into 14 to 18 slices. Instructions: -Make Tangzhong roux in microwave or on stovetop. I was wondering if after making the roux if you could add it and the other ingredients to a bread machine to mix, knead, and go thru first rise before placing it in a breadpan. The doughnut recipe below incorporates a few tips and tricks Ive learned from others: The trick of transferring the doughnuts to the hot oil on squares of parchment comes from Sweet, by Yotam Ottolenghi and Helen Goh. Fold the oval into thirds widthwise, then flatten again. I love cream pan, and its a great alternative to a filled doughnut when you want something a bit lighter but still sweet and yeasty. I made this three times in a week in an attempt to get it right so I have some thoughts to share. cup (45 g) all-purpose flour, or bread flour cup (120 ml) whole milk cup (120 ml) water Dough: 2 cup (325 g) bread flour cup (60 g) granulated sugar 2 teaspoon (7 g) dry active yeast 1 Tablespoon milk powder* 1 teaspoon kosher salt 1 large egg, whisked cup (120 ml) whole milk cup (60 g) unsalted butter, softened Ube Dough: Knead for 4 to 5 minutes more, until the dough becomes smooth and elastic. This site generates income via ads. Cynthia Chen McTernan. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely. Step-by-Step Directions Makes 1 loaf Total Cooking Time: 4 1/2 hours Inactive Cooking Time: 3 hrs Difficulty: Medium Equipment: Stand mixer with a dough hook (can be needed by hand), whisk, small pot, 2 bowls, loaf pan (9x 5 or narrower), rolling pin ** I used Monfish Pullman loaf pan (8.35 x 4 inch) - buy it here. Thank you. In the dough recipe, it was mentioned that the milk and cream should be cold. In a separate bowl, whisk together the milk, cooled tangzhong, and egg. This is after all a food website. Of course its good to have details, but due to the amount of language I felt overwhelmed. Also the extra protein helps in a higher rise as compared to the normal flour. Try it in other flavorful recipes like Pani Popo Samoan Coconut Buns, Soft Garlic Knots, Swedish Limpa, and Brioche. It really makes a difference to let the dough cold rise overnight or start it morning and it will rise by dinner time. Place the logs in a row of four seam side down and side by side in a lightly greased 9" x 5" loaf pan. Add 130g milk, egg yolk, sugar, salt, milk powder, remaining 270g high protein flour and yeast then knead 4min. Whisk in oil and milk. Using a balloon whisk, mix all the ingredients until well incorporated. Step No.1: Thoroughly Boil the Water First things first, take your regular saucepan and pour water into it. This Hokkaido Milk Bread recipe is what you need.. How to make Japanese Milk Bread from scratch in a step by step format: This Japanese style Hokkaido milk bread with a light, fluffy, tender crumb is so delightful to eat that you will get obsessed with it. Fingers crossed. I wondered whether adding a bit of cornstarch, in the manner of a pastry cream, might help. I come here for the Hokkaido milk, not regular whole milk bread. The tea is made using high-quality black tea leaves including Assam, Darjeeling, and Earl Grey varieties. A technique wherein the starch in the flour is gelatinised which keeps the moisture inside the bread, making it softer and also helps it to last longer. Whether it's the super creamy Hokkaido milk or fresh but low-fat milk, the milk has to be super creamy to have a huge impact on the bread itself. Bottled yuzu juice, though, is not too hard to find, and, as the idea for these doughnuts percolated, I purchased some on Amazon. Ive tried using Christines recipe as referenced in the authors overview, but I was not as successful then. Add the butter, one tablespoon at a time, waiting until the first tablespoon is fully incorporated before adding the second. Pinterest Add tangzhong and coconut cream to the bowl of a stand mixer. In the first place, the only ingredient where weights have any advantage is flour- though it's not hard to measure flour accurately by volume- and that does give grams. For each piece, roll out the dough to a long oval. In a medium bowl, whisk together the sugar, optional yuzu zest, egg yolks, and cornstarch until smooth. It seems you are applying to much pressure while kneading. Heat the mixture over medium-low temperature and stir until melted. This tea drink offers earthy and roasted flavors thanks to the presence of black tea leaves. $50 King Arthur Gift Card with Ooni Pizza Oven! In this recipe both milk and milk powder is a vital ingredient so unfortunately you cannot skip. The best bread recipe! Maybe you can double the recipe, but remove a third after the first rising to shape into rolls and bake in a separate pan. There are 4 options: Option 1: 2 cups (540 ml) whole milk + cup (180 ml) heavy cream - I used this for my video/recipe below. Remove the loaf from the oven and cool it in the pan until you can transfer it safely toa rack to cool completely. Not really, no. Ive made this bread two times in two days (one for me, one to share with my parents): thats how good it is. Used to love drinking this in Tokyo so much! Using the dough hook of your stand mixer (image 4) combine everything on med speed until it comes together as a dough (say around 2 mins). But I always store my bread in a simple airtight container. I usually use at least 2 tablespoons and often up to the full amount, but you may not need it all. Thanks Katia, Hi Katia.. That is excellent so pleased to know that you liked it.. Well I have not tried it but I believe the bread would be little denser than the APF one. Remove the doughnuts from the hot oil using a spider or slotted spoon and transfer them to the wire rack. This bread is a bit sweet and has a soft, chewy and melt in your mouth feel. For the cream stew, heat a heavy-bottomed pot over medium-high heat and add the oil, onion, carrots, and potatoes. Twitter Ok, but you could bake them and then fill them, right ? Course Breakfast Cuisine Japanese, vegan Keyword bread Prep Time 1 hour Cook Time 40 minutes Rising Time 14 hours Total Time 15 hours 40 minutes Me & my family thank you. Allow the dough to rise in the baking pan for around 1 to 1.5 hours. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Most of my bread recipes call for Milk Powder as it makes the bread softer and I always mention that you can skip it and use flour instead and replace water with milk. 3. It has taken its place among other Asian drinks as one of the highest quality and best-tasting Japanese teas. Using a pastry brush, brush on a thin layer of the egg mixture. Add into the well of the dry ingredients. In simple terms, yes you can substitute but it won't be as tall as the one made using Bread Flour. Put the eggs and the sugar into a metal bowl over simmering water and whisk until light and fluffy and a temperature of 50-60C. The mixture should be very smooth and shiny. Optional: In the morning, transfer the mixture to a food processer and pulse a few times, until the zest is even more finely grated and distributed in the sugar. Basic bullet points are so much easier to follow. Make an egg wash by whiskingtogether 1 large egg + 1 tablespoon cold water. I am so pleased to read your comment.. That is indeed kind of you to try the recipes and share your wonderful feedback with us.. I feel so good when readers ask genuine questions while trying out the recipe. How many persons do you usually serve in your home with 1 packet?? This recipe yields 1 (9x5 inches) loaf bread. To make the hokkaido milk bread taste even more delicious and soft, I add another ingredient - dry milk powder! Start folding from one end (image 16) (in a way like swiss roll cake). Towards the end of the rising time, preheat the oven to 350F. I have all purpose flour would love to use that. Add milk and simmer for 1 to 3 minutes. That approach, however, muted the citrus too much for my taste. While I making the second batch should the first batch just sit at room temperature or should it be in the refrigerator? Bake at 356 for 25 minutes or until there's a golden brown crust. As you fry the doughnuts, keep a watch on the temperature of the oil as wellit's okay if the temp rises a little, but you don't want it to go above 375. It has a milky-sweet and buttery taste. When I first set out to make Hokkaido milk bread from scratch, I was nervous. One question: I squeezed the base of the ovals together; is this necessary or just side by side enough to create that milk bread pull-apart but together consistency? If you double the recipe, I think it should fit in a standard kitchen aid mixer. Add the very cold, cubed butter and pulse a couple of times to combine. Whisk it constantly until the mixture has turned into a paste. 2 egg whites. Your email address will not be published. Add canola oil and milk and continue whisking until thoroughly incorporated. Option 3: 2 cups (480 ml) low-fat milk + 1 cup (240 ml) heavy cream. These Japanese Milk Bread are a class apart making it the lightest, fluffiest, most tender bread you'll ever come across. Final questions however can you tell me the conversion from ML to cups etc. To make the tangzhong: In a saucepan, combine flour and milk before placing it on medium heat. To make the filling for your Hokkaido cheese tarts, beat together cream cheese and sugar until smooth. Bread made with tangzhong is far and away superior to the pre-sliced, plastic-wrapped loaves that you'll find on grocery store shelves. Place the rolls into a lightly greased8" or 9" round cake pan. This should only take 5 minutes or so. Divide into 3 or 4 equal pieces. When you lift the hook of your stand mixer, you would see a blob of dough sticking to the base of the pot (image 6). Emilia.. thank you for taking the time out to leave your wonderful feedback here.. Also, so good to know that APF worked for you.. In a medium saucepan, bring the water to a boil. Now pour in the prepped wet ingredients. 20 g butter, softened at room temperature, plus extra for greasing. Stir in cup of fresh milk from Hokkaido. , There is an overload of info. Sprinkle gelatin over top. Boil a pot of water and add the salt for blanching the broccoli. I even used all-purpose flour since currently it is a popular commodity and I could not find bread flour. However, once I finally got around to trying the recipe in Cynthia Chen McTernans wonderful cookbook, A Common Table, it confirmed my instinct that the dough had doughnut promise. Roll it into a round shape by tucking the sides to the base. Steep 2 teaspoon of black tea in 1 cup of boiling water for 10 to 12 minutes. You do not want to do that.. all you have to do is push using your heels, fold over back to centre, turn the dough and repeat. This would take anywhere between 1 hour to 1.5 hours (image 18). My Instant Pot is over a year old now and it has all the features that you need. Tangzhong involves cooking some of a bread recipes flour in liquid prior to adding it to the remaining dough ingredients. Sourdough Discard Loaf with Cornmeal, Cheddar, and Jalapeno, My Favorite Blood Orange Upside Down Cake, Small Batch Banana Sweet Rolls with Nutella, Low Effort, High Reward Cooking, and a Savory Biscuit Template. And many of them lead back to the Hokkaido Milk Toast recipe by Christine Ho, which is, in turn, based on a cookbook called 65 Degrees C by Yvonne Chen. That is amazing.. so pleased to learn this.. And yes this would make excellent buns too.. Thanks! Yes for bread recipes, you always need liquids to be at a warm temperature. Website (Japanese) Instructions. Start feeding the butter after 2 mins, that is, when it forms into a dough (step 2) as the fat might retard the yeast activity and we do not want that so adding at a later stage is advisable. Thank you so much Ill let you know how it comes out weird to try it as soon as I can get the milk powder. Just before putting the bread into the oven, instead of brushing the top crust with milk, brush it with some of the egg wash (you won't use all of it). 30 minutes before the loaf is ready, preheat the oven to 350 F. Bake and cool: When the bread is ready to bake, brush the top of the bread with egg wash and bake for 30 minutes. Option 2: 3 cups (720 ml) Half-and-Half. . While the doughnuts are still slightly warm, coat them in the sugar or yuzu sugar, and transfer them to the clean wire rack. 1 egg yolk , room temperature teaspoon vanilla extract Zest of 1 lemon 1 cup all purpose flour (130 g) The Filling 3.5 oz cream cheese (100 g) 3.5 oz mascarpone cheese (100 g) 1 oz Parmesan cheese (30 g), grated 2 tablespoon unsalted butter (30 g) cup milk (80 ml) cup icing sugar (30 g), sifted 1 tablespoon corn starch , sifted Do you mean 40 gr !? (If a skin forms, just carefully remove it with a fork or teaspoon.). A 14x4x4 pan is about 1.6 times the volume of a 9x4x4 pan, which Is what I used; the bread rose about an inch above the pan line (as I didnt cover it). 2023 It is always advisable to check for the expiry of the yeast before beginning to make the bread. This post covers all the techniques and steps you need to make the Tangzhong Milk Bread at home. Using an electric mixer with whisk attachment, beat egg white in low speed for 2-3 mins until foamy. In short, this bread recipe would put any other bread to shame!! In a large bowl set atop a saucepan with simmering water (don't allow the water to touch the bowl), add all your cheese, butter and milk. Except the top is dark brown. Confession: I had the vision for these doughnuts before I had ever made a loaf of Hokkaido Milk Bread. In a small saucepan, heat the yuzu juice on medium to medium-high heat until simmering. But I would not call it a doughnut! For adding extra flour, I would go by feel while kneading, rather than measuring out how much more to add. The directions are spot on & so easy to follow, along with the video. Beat the remaining egg with 1 tsp. Read more. There they were, in the citrus section, right in front of me: fresh yuzu. And in goes the prepared roux but before adding the roux make sure that it is cooled down a bit and is not super hot. Add the bread, flour and salt. lets say, putting the balls of dough in muffin tins? Use the dough hook attachment and mix on low speed until your dough comes together. Only catch is that you need an Instant Pot with Yogurt setting. Remove from the water and let cool. If you use honey as your sweetener, buy it locally, too. Refrigerate for at least 4 hours, or overnight. The longer the tea steeps, the stronger the flavor will be. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. To proof in an Instant Pot too, the steps remain the same that is to grease the inner pot with some oil. I'm about to bake it, and already can't wait to try making this again. Thanks! Bread Flour has a higher protein content than normal flour which makes it form stronger gluten strands and a sturdier bread structure. Heat the mixture over medium-low temperature and stir until melted. Whisk 3 tablespoons + 1 teaspoon flour and cup water in a small saucepan over low heat. Make the tangzhong: In a small saucepan, whisk together the 6 tablespoons water and 2 tablespoons bread flour until smooth. Hi! Hokkaido milk tea is made of black tea leaves with milk traditionally from fresh milk produced in the Hokkaido province. Then, fortuitously, I came across exactly the recipe I was looking for in the Washington Post a Meyer lemon pastry cream doughnut filling. Let cool slightly, then slice and enjoy. The tea has risen in popularity from tea houses in Kyoto to shops in Singapore, Chinatown in various United States cities, and Korean households. Let rise for 1 to 2 hours, until doubled. Do not go by the time here, what you are looking for is that the bread dough should have risen to the very brim as seen in the pictures or video. Once proofed, punch and tip the dough onto your work top and divide into 3 equal portions. Other companies offer pre-packaged versions you can take on the go. Appreciate your help. Yes you can but the bread won't be as tall as the one made with bread flour. The roux is mixed into the final dough, producing wonderfully tender bread each and every time. There are few additional steps but everything will be worth it when you first bite into it. Once incorporated knead the dough for 8 mins. Why not list ingredients in grams? Heavy cream? 3. Fold it into thirds. Scald the milk, either in a small saucepan on the stovetop, or by microwaving it for 1 minute. Bake for about 30 minutes, until golden brown on top. Extra creamy: Hokkaido Milk Tea is made with Hokkaido milk, which is a very rich and creamy milk. Two more attempts, with different curd recipes, did not solve this problem, except when I dramatically increased the whipped cream:curd ratio. I am pleased to learn that the steps were helpful.. thank you for dropping by.. would love to know how it turned out for you.. Sushma , I have one question , the cream mentioned in your recipe is heavy whipping cream ? Boba is a Taiwanese beverage while Hokkaido milk tea is a Japanese creation. Learn more about the differences between tea bags . The ratios of water to flour are different, and the technique to produce is different. In a small saucepan, heat the yuzu juice on medium to medium-high heat until simmering. Second Rise: Cover and let rise again for 1 - 1 hours or until double in size (or top of dough has risen over the top of the pan by 1" - ". Let rise again in a warm place until doubled in size and puffing over top of muffin pan), about 1 hour. Just wondering if this recipe could be adapted to baking the donuts rather than frying? I knew it seemed weird that you didnt activate the yeast like others I had tried, but went for it anyways. With a dough hook attachment, mix all the ingredients until it comes together into a soft, sticky dough, about 10 minutes. Id be delighted to! Store leftover bread, well wrapped, at cool room temperature for 5 to 7 days; freeze for longer storage. This milk bread recipe uses the tangzhong roux method which helps create a tender loaf of bread that's perfect with a bit of butter on it for breakfast! After 10 mins, take each portion and roll it lengthwise. The enriched dough with butter also makes the dough easier to knead, though I do recommend a bench scraper to get the bits that stick to your counter. Bake for about 30 minutes or until it turns brown. In the bowl of a stand mixer, whisk together 320 g bread flour, the yeast, sugar, dry milk, and salt. So you cannot leave out the milk powder in this recipe. Add the stem pieces first and cook for 1 to 2 minutes. Here are certain tips that would help you nail it in the very first attempt. Bringing the temperature of the flour and liquid to 65C (149F) pre-gelatinizes the flours starches, which makes them more able to retain liquid thus enhancing the resulting bread's softness and shelf life. Opening hours. In the original recipe, McTernan specifies up to 1/4 cup (30 g) extra flour, but Ive found, when using the stand mixer, than little or no additional flour is needed. Notify me of follow-up comments by email. In a saucepan, dissolve the flour in milk and water (mentioned under the roux ingredients). Its such a good base recipe. I've made a few milk bread recipes so far from Cynthia, America's Test Kitchen, and King Arthur Baking. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to lukewarm. Once baked, leave the bread in the baking pan itself for 5-8 mins as the bread bakes in the cooling process too. For this recipe, the dough would not necessarily double in size but there will be considerable yeast activity (image 10). Taller loaf pans are ideal; I used a Pullman without the lid. Keep stirring until the whisk leaves trails in the tangzhong, as in the photo below. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); doughnuts, filled doughnuts, hokkaido milk bread, sufganiyot, (see notes for active dry yeast alternative), (plus up to 2 tbsp / 15 g extra see notes), yuzu pastry cream (recipe follows) or 2-4 tbsp citrus curd (see Notes), citrus cream, citrus pastry cream, yuzu cream, yuzu pastry cream. Recipes, ideas and all things baking related. Combine cream cheese, mascarpone cheese, Parmesan cheese, milk, and butter in a heavy-bottom saucepan. I started with a yuzu curd, swirled with whipped cream. Vague insults are hardly helpful, as well as being contrary to Food52 policy. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy. Reference: The Kitchn. Hi. You want to have a deep and large pan to get that tall effect. Bake in a preheated oven of 180C (352F ) for 30-35 mins. Hope this answers all your queries.. Would be more than happy to address something else or if any of these is not clear would be happy to elaborate the same.