Hokkaido Milk Bread (Using Tangzhong Method)

   Japanese milk bread or Hokkaido Milk Bread is all the rage online for a few years now. What makes it interesting is the use of a cooked roux "starter" which is made up of a portion of the flour and liquid called for in the recipe. 

     I'm not familiar with the alchemy such a step imparts on the bread but adding the tangzhong (as it was coined by a Chinese baker) makes the bread take on a soft yet springy texture that is very distinct. Plus it has been observed that bread made with tangzhong tend to keep its softness and moisture longer than ordinary bread. 

     The recipe for Hokkaido milk bread which was inspired by YouTuber Umi's Baking is a good springboard too for a host of other soft bread products. I can see this working on ampan or red bean paste buns, asado or pulled pork buns, cinnamon rolls, cheese loaf and a lot more. 

     Since it is another sweet dough enriched with butter, milk and egg, it is relatively easy to handle and the volume of the dough as it bakes is sensational to say the least. My family who has been eating leaner types of bread baked by me have exclaimed, "I didn't realize I love soft bread". I was amazed how fast they consumed two huge loaves in 12 hours. 

Hokkaido Milk Bread

Ingredients
Tangzhong
40 grams bread flour
200 grams water

Dough
600 grams bread flour
70 grams sugar
12 grams salt
9 grams yeast
12 grams milk powder
250 ml whole milk
1 large egg
prepared tangzhong
50 grams butter

Instructions
1. Prepare the tangzhong by cooking flour and water over low heat until you get a thick pasty mixture. Set aside to cool.
2. In a mixer bowl add all the ingredients except the butter. Mix the dough on low speed until the dough forms a ball and cleans the sides of the bowl.
3. Add the butter and continue mixing until you get a smooth and glossy dough about 12 to 15 minutes.
4. Transfer dough into a greased bowl and cover with cling film. Let the dough rest and double about an hour.
5. Punch down dough and then divide the dough into 6 pieces.
6. Round the pieces into smooth balls. Cover and let rest covered for 10 minutes.
7. With a rolling pin, roll each piece into 2" x 6". Fold into thirds. And then starting on the narrow end. Roll the dough into a log. Seal the edges. Do the same for all the dough balls.
8. Arrange three logs in a greased loaf  pan. Do the same with the remaining logs.
9. Cover the pans with a kitchen towel. Let dough do a final rise for about an hour.
10. Preheat oven to 350°F.
11. Give the fully risen dough a gentle eggwash (1 slightly beaten egg plus 1 tablespoon of milk).
12. Bake in the 350°F oven for 25 to 30 minutes or until lightly golden.
13. Remove from pans and cool completely on a wire rack.