Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, hokkaido milk toast (tang zhong method). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Hokkaido Milk Toast (tang zhong method) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Hokkaido Milk Toast (tang zhong method) is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook hokkaido milk toast (tang zhong method) using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Hokkaido Milk Toast (tang zhong method):
- Take 560 g bread flour
- Get 70 g cane sugar
- Take 2 tbsp full fat milk powder (heap full)
- Prepare 10 g instant yeast
- Prepare 2 large eggs
- Make ready 60 g whipping cream
- Get 40 ml full cream milk
- Get 160 g tang zhong
- Get 60 g unsalted butter
- Get 8 g salt
- Prepare 2 tbsp taro essense (optional)
- Take Tang Zhong ingredients
- Take 240 ml 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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