A couple of days ago my younger son suddenly said to me, “Mommy, can I have the bread you made that is very soft?” so here I baked this Hokkaido milk bread again. I employed the tangzhong method here as it made the bread so pillowy and fluffy. A dough made with tangzhong could trap more water. When these extra water turns into steam in the oven, the dough would rise more. In fact, this is my son’s favorite kind of bread and he could devour two thick slices in a row.
幾天前小兒子跟EC說：“Mommy, can I have the bread you made that is very soft?(媽媽，我可否吃你做的那個很軟熟的麵包？)” EC當然立刻再去做了！EC做的是湯種北海道牛奶麵包，湯種能增加麵糰吸水量，高水份麵糰在焗爐內能製造更多水蒸氣令麵包更鬆軟。小兒子最愛吃的包包就是這個了，他可以一口氣吃下兩大片呢！
Hokkaido Milk Pain de Mie (Tangzhong Method)
For 9”x4”x4” Pullman loaf pan
For the Tangzhong
22 g bread flour
110 g water
For the Main Dough
281 g bread flour
15 g whole milk powder
114 g tangzhong
30 g granulated sugar (I used organic cane sugar)
4 g salt
4 g instant yeast
55 g egg, beaten (I used one large egg)
30 – 50 g whipping cream or milk
40 g unsalted butter, softened
全蛋液 55克 (EC用1隻大蛋)
牛奶或忌廉 30 – 50克
For the Tangzhong 湯種
Mix flour and water in a saucepan until thoroughly combined. Cook over low heat while stirring frequently until the mixture thickens and the starches are gelatinized. Remove from heat and scrape mixture into a bowl. Keep covered and let cool to room temperature.
For the Main Dough 主麵糰
Add milk, egg and tangzhong into the bread pan of the bread machine. In order to control the dough consistency, reserve 1 to 2 tablespoons of milk to be added later. Add in flour, milk powder, sugar and yeast then select the dough cycle from the bread machine. Press start to begin the kneading cycle.
When a smooth dough starts to develop, add in the salt and softened butter. Resume kneading cycle until a thin translucent membrane can be seen if you stretch a piece of dough. Let the dough perform its first rise in the bread machine until doubled in size.
Scrape dough onto a lightly floured work surface. Gently deflate the dough. Divide the dough into 3 equal portions. Shape each into a ball. Keep covered and let rest for 10 minutes.
Flatten a dough and roll it into an a long oval. Fold the lower third up then the upper third down as in folding a letter. Give the dough a quarter turn. Flip dough over and roll into a long oval again. Flip over then roll dough into a log. Repeat with the rest of the doughs.
Transfer the rolled doughs, seam side down, into the pullman loaf pan. Cover pan with plastic wrap and let rise in a warm place for 40 to 50 minutes until the dough fills up about 4/5 of the pan (I proofed mine in my steam convection oven with the steam setting set at 100℉/38℃ for 45 minutes).
Remove plastic wrap and slide on the lid. Bake in a 350℉/180℃ preheated oven for 40 minutes or until the internal temperature of the bread registers 190 to 195℉ (88 to 90℃) on an instant-read thermometer. Remove pan from oven and take off the lid. Let cool for 5 minutes then take bread out from the pan. Cool completely on a cooling rack before slicing
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