JAPANESE MILK BREAD

6/8/2013

Hip hip hooray! I finally did it!

Doesn't this look tall!

This is the first time I tried using the Tangzhong starter.  I have read about this tangzhong starter in making soft and fluffy bread. After various breadmaking sessions, from the straight method as well as overnight starter dough method; some breads successfully soft and fluffy (feeling elated) and some of which ended up so dense and hard that became my doggies snacks (what did I do wrong!?)

So I finally decided to try this method. Recipe from Food & Travel Magazine November 2012.

Making the tangzhong: 1/3 cup of bread flour mixed with 1 cup of water. Make sure there are no lumps. Cook over low heat, keep stirring all the time till it become "gluey". Remove and set aside to cool.

To prepare the bread dough: Mix together 2 1/2 cup of bread flour (I use 2 cups bread flour and 1/2 cup wholemeal flour); 2 tsp instant yeast (thanks May, I am in the process of finishing the big packet that you gave me).   Add 120 gm tangzhong starter, 1/2 cup milk and 1 large egg and knead at low speed till dough just starts to come together.  Add 50 gm sugar and 1/2 tsp salt and knead on medium speed to form a ball.  With machine running slowly add 45 gm butter (room temperature) a little at a time. Knead about 15 minutes till it look smooth and elastic.  I took out the dough after 15 minutes and hand knead for another 10 minutes.  The dough is supposed to pass  the "window pane" test at this stage.  However I have done this recipe 4 times yet I am unable to get the "window pane" test and it still ended ok.  

Place the dough in a bowl to proof -  see this is where those hotel's shower caps becomes handy! 

Let dough proof for 40 minutes or till double in size.

Tranfer dough to lightly floured work surface and gently deflate into a big circle.  Cut into 4 pieces.

Roll each piece into a ball and let is rest for 15 minutes.

Roll out each ball into oval shape and then do a three-fold as shown.

Flip dough over so that the folds face downwards and roll out again into a long strip. Flip the dough back up and roll it up as like a swiss roll.  

I place each roll into the well-greased loaf tin.  Cover with damp towel and leave to proof 2nd time around 30-40 minutes.

Well risen dough ready for the oven. You can egg-wash (1 egg yolk mix with 2 tbsp water) if desire.  I prefer not to touch the dough at this stage.     

Bake in pre-heat oven at 150C for 30 minutes until golden.(more or less depend on your oven). 

I cannot resist the temptation to take a photo before turning it out of the loaf tin immediately.

I prefer to rub a piece of  cold butter over the crust, you get a soft crust this way.  Oh, a piece of bread stuck to the tin.  So remember to grease the loaf tin well and maybe a bit longer of baking time - maybe extra 5 minutes to get the side brown as well.

Cool completely before cutting.  Wonderfully soft and fluffy.

This will be my favourite recipe now for healthy home-baked bread.  No preservatives and no artificial flavourings and chemicals.  

The last time I baked this bread, I used about 1/2 cup of raisins- sprinkle them onto each strip before rolling them up.  This way the raisins stay inside the bread. Lovely.