Hokkaido Milk Toast (tang zhong method).
Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, hokkaido milk toast (tang zhong method). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Hokkaido Milk Toast (tang zhong method) is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Hokkaido Milk Toast (tang zhong method) is something which I’ve loved my entire life.
To begin with this recipe, we must 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 that.
The ingredients needed to make Hokkaido Milk Toast (tang zhong method):
- Prepare 560 g of bread flour.
- Make ready 70 g of cane sugar.
- Take 2 tbsp of full fat milk powder (heap full).
- Get 10 g of instant yeast.
- Make ready 2 of large eggs.
- Prepare 60 g of whipping cream.
- Prepare 40 ml of full cream milk.
- Take 160 g of tang zhong.
- Make ready 60 g of unsalted butter.
- Take 8 g of salt.
- Prepare 2 tbsp of taro essense (optional).
- Get of Tang Zhong ingredients.
- Take 240 ml of water + 40g bread flour.
Steps 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..
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