Hello, I’m Laura. Today, I’m gonna show you how to prepare hokkaido milk toast (tang zhong method) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Hokkaido Milk Toast (tang zhong method) Recipe
Hokkaido Milk Toast (tang zhong method) is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Hokkaido Milk Toast (tang zhong method) is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have hokkaido milk toast (tang zhong method) using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Hokkaido Milk Toast (tang zhong method):
- Make ready 560 g bread flour
- Take 70 g cane sugar
- Prepare 2 tbsp full fat milk powder (heap full)
- Take 10 g instant yeast
- Prepare 2 large eggs
- Make ready 60 g whipping cream
- Take 40 ml full cream milk
- Take 160 g tang zhong
- Make ready 60 g unsalted butter
- Make ready 8 g salt
- Get 2 tbsp taro essense (optional)
- Make ready Tang Zhong ingredients
- Take 240 ml water + 40g bread flour
Instructions to make Hokkaido Milk Toast (tang zhong method):
- Make tang zhong first: mix 240ml cold water with 40g bread flour until dissolved. Cook the mixture until boiling. Remove from fire, let cool.
- Mix flour, sugar, milk powder, yeast, tang zhong in the mixing bowl. Break the eggs, mix with cream and milk. Stir well.
- With mixer speed low, add egg mixture into the flour mixture. Let it knead about 10 minutes, then add butter and salt. Keep kneading until window pane appears.
- Put the dough inside a big bowl, cover with cling wrap. Let it rest until double in size. You know it’s ready when you poke the dough and it doesn’t spring back.
- Divide the dough approx 180g each. Shape into round shape, cover with kitchen towel. Let the ball rest for 15min before shaping into a toast.
- Using the rolling pin, Roll the dough into rectangle, then roll it into cigar shape. Turn 90 degrees, repeat the step again.
- Brush the mold with butter or margarine. Put the dough in. Cover with kitchen towel. Let it rest until double in size again.
- After 30minutes, turn on the oven 180°C. After double in size, brush the top with egg and bake the dough about 35minutes. If the top brown to fast. Cover top with aluminum foil.
- Remove from the oven, and let cool on the cooling rack.
So that’s going to wrap it up with this exceptional dish hokkaido milk toast (tang zhong method) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
