How to make the softest Hokkaido japanese milk bread without stand mixer or any machine with Tangzhong method (water roux). This bread last soft for up to 1 week! Store it in a paper bag, then store the paper bag in a plastic bag.
-IF YOU LIVE IN THE US, you can use Instant Dry Yeast without activate it (as you can see in the video). If you use the American Active Dry Yeast, you need to activate it.
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NO KNEAD EASY ITALIAN BREAD: https://www.youtube.com/watch?v=f3Ru-Kd7ksw
JAPANESE MILK ROLLS: https://bit.ly/2velLWn
NAAN BREAD: https://bit.ly/2TaKOSq
CINNAMON BREAD: https://bit.ly/2PmIRRy
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Make one bread in a 11,5×22,5 cm – 4,5×9 inch loaf pan
35 g (1/4 cup) Bread Flour (I’ve used Manitoba Flour)
175 g (3/4 cup) Water
Bread Flour (Manitoba) 340 g (2+2/3 cup)
Salt 3 g (1/2 teaspoon)
Sugar 30 g (2 tablespoons)
Active Dry Yeast 5 g (1+1/4 teaspoon)
Egg 40 g, room temperature (bit less than 1 medium size egg: keep aside the leftover egg for brushing the top of Milk Bread)
Whole Milk, lukewarm, 140 g (1/2 cup+1 tablespoon)
Tang Zhong (about 155 g)
Unsalted Butter, cubed and softened at room temperature, 40 g (3 tablespoons)
Extra bread flour for the working surface
Egg+Milk mix for brushing the top
Prepare the Tang Zhong:
1. In a non-stick pan combine flour and water.
2. Cook, stirring constantly, over medium heat until the mixture thickens into a pudding-like consistency, or reach 65°C-150°F.
3. Tranfer into a small bowl, cover with plastic wrap and cool down at room temperature.
4. You can use it when cool down or, better, refrigerate it overnight: use it at room temperature!
Prepare the Milk Bread:
1. In a large bowl mix flour and salt.
2. Add sugar, dry yeast and combine.
3. Add the egg (beaten), lukewarm milk and start to combine with a spatula.
4. Add the Tang Zhong and combine with a spatula until reach a very sticky dough.
5. Add the butter (room temperature) and combine with a spatula.
6. Sprinkle the work surface with at least 3 tbsp of flour and start to knead the dough with your hands; if you have a stand mixer you can use it, since the dough is pretty sticky.
7. Incorporate a little flour until knead the dough, but don’t add too much flour: the dough have to remain very soft and slightly sticky*
*NOTE: The consistency of your dough may vary depending on your flour. If your dough is too wet, you can add up to 1-3 tbsp more flour until the dough comes together but consider that this is a pretty sticky dough. You can use your scraper instead of your hands to help kneading.
8. Knead for about 15 minutes or until the dough will be smooth and elastic.
9. Form into a ball, place it in a greased bowl and cover with plastic wrap.
10. Let it rise in a warm place** for about 45 minutes or until triple in size: the dough will be ready when you poke it and it will maintein its shape.
** I let it rise in a slightly warm oven: I preheat it for about 4-5 minutes at 50°C, then turn it off and place the dough to rise.
11. Transfer the dough over a silicon pastry mat or a floured surface and split it into 3 equal pieces.
12. Roll each piece into a ball and cover every ball with plastic wrap.
13. Use a rollin pin and roll one piece into a long oval shape.
14. Fold the right third of the oval over the middle, then fold the left third of the oval over the middle.
15. Turn the packet and roll into a rectangular shape.
16. Roll the rectangular from the bottom to get a fat roll.
17. Cover the roll with plastic wrap and repeat with the other 2 pieces of dough.
18. Arrange the 3 rolls of dough into a greased 11,5×22,5 cm – 4,5×9 inch loaf pan.
19. Cover with plastic wrap and let it rise in a warm place for about 30 minutes, or until the dough reaches the rim of the loaf pan.
20. Brush the top with beaten egg+milk.
21. Bake in preheated static oven at 175°C-350°F for about 25 minutes.
22. Cool down for 15 minutes, then remove from the pan and cool down on a wire rack
23. You can store the bread into a paper bag and place the paper bag into a plastic bag for about 1 week.