Japanese Hokkaido Milk Bread
Votes: 219
Time: --
Complexity: average
Complexity: average
Hokkaido milk bread is made using the Tan Jun technique, which involves heating a portion of the flour and liquid to approximately 65°C, which gelatinizes the starch in the flour. Adding this paste to the final dough makes a huge difference in the softness and fluffiness of the baked goods.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For Tang Jun
- Water – 2/3 cup
- Flour - 1/3 cup
- Milk – 1/3 cup
For the test
- Flour – 800 grams
- Dry milk - 1/2 cup
- Sugar - 1/2 cup
- Water - 1/2 cup
- Eggs – 2 pieces
- Milk - 3/4 cup
- Oil – 4 tablespoons
- Salt – 1 teaspoon
- Instant yeast – 4 teaspoons
We recommend
Cooking the dish according to the recipe:
- To make tang jun, combine flour and water in a small saucepan over low heat, stirring with a whisk. Once the mixture thickens (swirls form), remove from heat and let cool.
- In a small saucepan, combine milk, water, beaten eggs, sugar, salt, and butter. Add the chilled tang jun and stir thoroughly.
- Measure out the flour, make a well in it, and sprinkle the yeast into it. Mix with the Tang Jun mixture.
- Knead the dough by hand (15 minutes) or with a food processor. Let it rest for an hour and then let it rise.
- When the dough is ready, divide it into 8 pieces, roll each piece into an oval shape with a rolling pin, fold the long edges inward, and roll into a log. Place in a greased baking pan.
- Leave the dough for an hour, then cover with a glaze of milk and egg yolk.
- Preheat oven to 180C, bake Hokkaido milk bread for 40 minutes, remove from oven and let cool for 5 minutes in the pan, then turn out onto a wire rack and let cool completely.
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