This is the bread we had for breakfast hours before the start of Standard Chartered KL Marathon 2013. It taste so good and give us the energy to run.
Thank you to Bake-Along#52 for this lovely Hokkaido Milk Bread.
Are you ready for the breakfast?
Are you ready for the run?
On your mark, get set, GO!!!
On the day of Standard Chartered KL Marathon 2013
渣打吉隆坡马拉松赛2013现场Hokkaido Milk Bread
(Recipe adapted from Zoe from Bake for happy kids, originally from Christine's Recipe with minor change in purple)
Makes two loafs (each loaf tin size: 20.5cmx10.5cmx9.5cm)
(Make one loaf)
- 50g bread flour (25g)
- 250ml milk (125g)
- 184 gm tangzhong (42g)
- 540 gm bread flour (270g)
- 86 gm caster sugar (40g)
- 8 gm salt (4g)
- 9 gm full cream milk power (5g)
- 11 gm instant dried yeast (1 1/4 tsp)
- 86 gm whisked egg (1/2 egg)
- 59 gm whipping cream (30ml)
- 54 gm milk (30ml milk + 1 tbsp water)
- 49 gm unsalted butter, melted (25g)
To make Tang Zhong
- Mix flour in water (or milk) well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
- The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon, this is the Tang Zhong. You might use a thermometer to check the temperature but this simple method has worked for Christine every time.
- Remove from heat. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of Tang Zhong to prevent from drying up. Let it cool completely. Tang Zhong can be used straight away once it cools down to room temperature. Measure out the amount you need. The leftover Tang Zhong can be stored in fridge up to days until next use. Chilled Tang Zhong should return to room temperature before adding into other ingredients
- Add all ingredients (except butter) into a breadmaker (I use stand mixer) first the wet ingredients (milk, cream, egg, Tang Zhong and water), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast).
- Select the “dough” mode. When all ingredients come together, stir in the melted (or softened) butter, continue kneading until the dough is smooth and elastic. The time of kneading in the bread-maker is about 30 mins. Allow dough to complete the 1st round of proofing, about 40 mins, best temperature for proofing is 28°C, humidity 75%, until double in size.
- Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions. Cover with cling wrap, let rest for 15 mins at room temperature.
- Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press. Turn seal downward. Roll flat and stretch to about 30cm in length. With seal upward, roll into a cylinder. With seal facing down, place in the loaf tins to have the 2nd round of proofing, until double in size. The best temperature for 2nd round proofing is 38°C, humidity 85%. Brush whisked egg (my egg wash: 1 egg yolk + 1 tbsp milk) on surface. Bake in a pre-heated 180°C oven for 30 to 35 mins until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.