10 October, 2017
Hokkaido Milk Bread with Tangzhong
Hokkaido Milk Bread makes delicious Ladi Pav, Loaves and can be used to make shaped rolls.
Hokkaido Milk Bread is also known as Asian Sweet Bread and Hong Kong Pai Bo is cottony soft in texture.
The Hokkaido Milk Bread has a secret ingredient called Tangzhong, basically a roux that gives the bread its texture and height.
The Tangzhong method involves cooking 1 part of bread flour with 5 parts of water (by weight) at 65°C (149 °F). At 65°C, the gluten in the bread flour and water mixture would absorb the moisture and create a “leavening” action. When the Tangzhong is added into other ingredients that go into a bread dough, it produces light, tender and fluffier bread.
Hokkaido Milk bread is simple and versatile to use. You can make a loaf, dinner rolls or fill them with any filling of your choice. The rolls can be shaped too but the best bread it produces is ladi pav what love with pav bhaji.
Let us first make the Tangzhong and then use it after it rests for 2 hours. In case you want to refrigerate it use it in 3 days to be on the safe side.If you refrigerate the Tangzhong then let it come to room temperature before you use it.
This bread is mildly sweet however to make it savoury use 1 tablespoon sugar and add 1/2 teaspoon salt.
In this recipe, you need only 1/2 the Tangzhong I doubled the quantities. The loaf just disappeared in the girl’s room as it was cooling. As for the hedgehogs, it was an afterthought, I could have stuffed them with some potato vegetable and made more of them. They would have served as an excellent snack.
Be warned that this is a sticky dough and I used the food processor. In case you are making it by hand, you will be tempted to add flour to make things easy for yourself, don’t! Don’t add the flour.
I have copied from here.
I have used the dough to make a loaf, Ladi pav and hedgehogs.