Hokkaido Milk Toast (tang zhong method)
Hokkaido Milk Toast (tang zhong method)

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, hokkaido milk toast (tang zhong method). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Hokkaido Milk Toast (tang zhong method) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Hokkaido Milk Toast (tang zhong method) is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have hokkaido milk toast (tang zhong method) using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Hokkaido Milk Toast (tang zhong method):
  1. Prepare 560 g bread flour
  2. Make ready 70 g cane sugar
  3. Make ready 2 tbsp full fat milk powder (heap full)
  4. Take 10 g instant yeast
  5. Take 2 large eggs
  6. Get 60 g whipping cream
  7. Make ready 40 ml full cream milk
  8. Make ready 160 g tang zhong
  9. Take 60 g unsalted butter
  10. Take 8 g salt
  11. Make ready 2 tbsp taro essense (optional)
  12. Prepare Tang Zhong ingredients
  13. Get 240 ml water + 40g bread flour
Steps 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.

So that is going to wrap this up with this exceptional food hokkaido milk toast (tang zhong method) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!