Steps to Prepare Super Quick Homemade Hokkaido Milk Toast (tang zhong method)

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Any-night-of-the-week Hokkaido Milk Toast (tang zhong method). One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Hokkaido Milk Toast (tang zhong method), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hokkaido Milk Toast (tang zhong method) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Hokkaido Milk Toast (tang zhong method) estimated approx approx 3hrs.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Hokkaido Milk Toast (tang zhong method) using 13 ingredients and 9 steps. Here is how you cook it.

This toast is extremely soft, buttery, sweet, fluffy, all you want in a toast bread. This toast can be eaten by itself, or just put jam on top. So......yummy.... Best eaten in 2 days

Ingredients and spices that need to be Prepare to make Hokkaido Milk Toast (tang zhong method):

1. 560 g bread flour
2. 70 g cane sugar
3. 2 tbsp full fat milk powder (heap full)
4. 10 g instant yeast
5. 2 large eggs
6. 60 g whipping cream
7. 40 ml full cream milk
8. 160 g tang zhong
9. 60 g unsalted butter
10. 8 g salt
11. 2 tbsp taro essense (optional)
12. Tang Zhong ingredients
13. 240 ml water + 40g bread flour

Steps to make to make Hokkaido Milk Toast (tang zhong method)

1. Make tang zhong first: mix 240ml cold water with 40g bread flour until dissolved. Cook the mixture until boiling. Remove from fire, let cool.
2. Mix flour, sugar, milk powder, yeast, tang zhong in the mixing bowl. Break the eggs, mix with cream and milk. Stir well.
3. With mixer speed low, add egg mixture into the flour mixture. Let it knead about 10 minutes, then add butter and salt. Keep kneading until window pane appears.
4. Put the dough inside a big bowl, cover with cling wrap. Let it rest until double in size. You know it's ready when you poke the dough and it doesn't spring back.
5. Divide the dough approx 180g each. Shape into round shape, cover with kitchen towel. Let the ball rest for 15min before shaping into a toast.
6. Using the rolling pin, Roll the dough into rectangle, then roll it into cigar shape. Turn 90 degrees, repeat the step again.
7. Brush the mold with butter or margarine. Put the dough in. Cover with kitchen towel. Let it rest until double in size again.
8. After 30minutes, turn on the oven 180°C. After double in size, brush the top with egg and bake the dough about 35minutes. If the top brown to fast. Cover top with aluminum foil.
9. Remove from the oven, and let cool on the cooling rack.

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So that's going to wrap this up for this special food How to Make Quick Hokkaido Milk Toast (tang zhong method). Thank you very much for reading. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!