The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hokkaido Milk Bread using Tangzhong Method

the P and the C's picture
the P and the C

Hokkaido Milk Bread using Tangzhong Method

 Well, as I wait for the oven to preheat I suppose I can post about what I was pulling from the oven at 1:30am.

This all started from me asking in the forum about what I should try next and it was suggested that I give Hokkaido Milk Bread a whirl! Once I saw the Tangzhong method I knew I was going to have to do it. Next was to study and decide on the recipe, but there are so many versions and I couldn't settle on just one, so I adapted one of my own from several different ways. But I couldn't find anything to write on as the juices were flowing hence my decision to start on a toy until I could track down pencil and paper.

Basically, all I did was make the Tangzhong the night before and then mixed it all up in my KitchenAid and went to town on first proof, folding, second proof, dividing, preshaping, more proofing, rolling, shaping, panning, more proofing, preheating, egg washing, baking, rotating, baking, rotating, baking, cooling, decide I'm too impatient to wait, eat one while it's hot, go to be at 2am, get up at 5:30 am and  play with the two sourdough I left to proof before bed. Ok time to get them in the oven, I hope they come out fine.





clazar123's picture

You are definitely suffering from a severe case! Gorgeous breads! One of my favorites!

Keep baking delicious fun!