Tuesday, October 1, 2013

Hokkaido Milk Bread (北海道牛奶面包) & Standard Chartered KL Marathon 2013



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 201
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 
  1. 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.
  2. 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.
To Make one loaf
  1. 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 
  2. 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).
  3. 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.
  4. 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.
  5. 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.

I am submitting this post to Bake-Along #52 hosted by Zoe from Bake for Happy kids


  1. 每回看你家的面包,总是让人流口水,

  2. Wow!!! Esther! Well done!... I mean for both your yummy bread and your run!

    I have been training very hard for the full marathon for Melbourne Marathon (13 Oct)... I think I need to eat lots of this bread to survive my run :D I'm loading lots of carbo now and ready to be on my mark soon :D


  3. 原来Esther是长跑健将来的。。。。。。。厉害哦!!
    吃了自家做的面包去长跑,更有活力!!YEAH !

  4. 哇!赞你多多。。。。。。 like 你多多 。。。。。。你很棒哦。 10km!距离我真是太遥远了。 我太久没做激励运动。最近开始跳健身操,都累到脚软了。哈哈哈 。。。。。。

    好啦!就让脚软的我吃这个 软软又好吃的 北海道面包吧!你最棒也。

  5. 部落以你为荣,你真的好强哦!

  6. 长跑我绝对不行,可是逛街一整天我是超行的。。哈哈!你好棒哦!面包是我早餐不能缺的,我要一片涂上草莓酱的。。嘻嘻!

  7. Esther,你好厉害哦!这样的marathon我真的不行, 还没跑两步就脚软了,还是你最劲了!
    不过, 吃了你的面包后 , 我应该可以跑多几步吧! 嘻嘻

  8. congratulations on the run! i cant imagine myself even walking for 10km ! Bravo!.. and thanks for trying this hokkaido milk bread! love it very much!

  9. The bread looks so soft and spongy! Well done!

  10. 你好厉害吔!参加这样的运动,我就没这个本事了。

  11. 哇!你好历害咯!这个肯定不行。。


  12. Beautiful soft bread, that's perfect looking!

  13. 漂亮的面包我要吃。好厉害哦,还拿到奖牌,我弟弟当天也有参加哦。如果是我就不行了,没有气。哈哈。。。 帮你们打气就好了。

  14. Wow, Esther you run marathon! Good for you! I love your bread too. Sure gave you lots of energy for the run.

  15. 你好厉害哦!

  16. 组织太棒了!!

  17. very nice breakfast setting... love to be invited

  18. I love what you had for breakfast. Look so soft, pillowy.
    Mine can never have that effect :( but one thing I know, if I were to eat that, I definitely say sayonara to Marathon and hello pillow ;P

  19. Wow, running 10 Km is no joke. I don't think I can even finish 2 km. Well done!!! I love the softness of this bread. I wanted to try this out but just can't find to time to do it.

  20. Hi Esther,
    Beautiful baked breads!
    And congratulations for completing the marathon! You and Zoe should get together for a marathon! Haha! Me and Lena will just cheer and support! :)

  21. I love homemade breads and your loaf came out so pretty and perfect. Love it. Congrats on the marathon! What an accomplishment! :) I admired your endurance and courage! great job!

  22. Well done Esther for completing the marathon!! Your bread looks as lovely and tasty as usual :)

  23. just made my tangzhong and waiting for it to cool to start my Hokkaido milk bread <3 wish me well!