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Soft and delicious shaped Hokkaido Milk Bread with Tangzhong
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5 from 8 votes

Hokkaido Milk Bread with Tangzhong

This bread is also known as Asian Sweet Bread and Hong Kong Pai Bo is soft in texture and can be use tomake different shapes too.
Prep Time45 mins
Cook Time50 mins
Resting time1 hr 30 mins
Total Time3 hrs 5 mins
Course: Breakfast, Dinner
Cuisine: World
Keyword: Baked, Bread, Horseshoe Shaped Bread, Ladi Pav
Servings: 22 pav
Calories: 118kcal
Author: ArchanaPotdar

Equipment

  • Saucepan
  • whisk
  • Bowls
  • food processor
  • Oven
  • Trays

Ingredients

For the Tangzhong:

  • 1/3 cup maida/APF
  • 1/2 cup water
  • 1/2 cup milk

For the Dough:

  • 2-1/2 cups maida/APF
  • 3 tbsp sugar
  • 1 tsp salt
  • 2 tbsp milk powder
  • 2 tsp instant dried yeast
  • 1/2 cup milk may need little more
  • 1/8 cup cream 20% fat
  • 1/3 cup tangzhong or half the quantity cooked above
  • 25 grms unsalted butter softened

For chocolate Chip Filling:

  • 1/2-3/4 chocolate chips if making with chocolate chip rolls

Instructions

To make the Flour-Water Roux the Tangzhong:

  • In a small saucepan add the maida, milk and water. Make a smooth lump-free paste.
  • Cook on medium flame whisking all the time the batter will thicken. Your paste must be smooth.
  • If you have a cooking thermometer use it and cook till the roux/ tangzhong reaches 65C/150F and take it off the heat. However, if you don't have one I have you covered, cook the roux/tangzhong till you see lines forming in the roux/ tangzhong as you whisk/ stir it. You are done take it off the flame.
  • Now your roux/ tangzhong has to cool completely and so set it aside for 3 to 4 hours. Once cool the cool completely roux/ tangzhong will be soft and creamy. In case you plan to use this roux/ tangzhong later transfer when hot to a bowl and cover using plastic wrap. The plastic has to sit directly on the roux/ tangzhong. There should be no skin on the roux/ tangzhong. Store in the refrigerator and use the roux/ tangzhong within 24 hours. Discard the tangzhong after that.



Now for the Bread Dough:

  • 

The dough can be made in the food processor or hand. Please note that the dough tends to be a bit sticky and will need time and effort. Do not be tempted to add dry flour. Believe you me adding the dry flour is so very tempting when you knead by hand.
  • In a small bowl mix the milk, cream, roux/ tangzhong till smooth.
  • Put the flour salt, powdered milk, sugar and yeast together and mix well. (If using the food processor pulse the ingredients.)
  • Add to flour mixture the roux/ tangzhong and mix well. (in the processor run on slow speed until the dough comes together).
  • Knead well till the dough comes together then add the butter and continue kneading, you will get a smooth elastic dough that is sticky. (in the processor process till you have a smooth and elastic dough).
  • Transfer to the platform and start kneading the dough (even if you use the food processor) push the dough away with the heel of your wrist. Initially, the dough will be sticky but it will start becoming smooth as you knead.
  • In case your dough is firm add a teaspoon or 2 of milk. The dough should be soft.
  • Knead way till you get a windowpane. What happens for a windopane test is that you should be able to stretch the dough without it breaking immediately. When it breaks at the point of breaking it should break in a circle. Next time I will upload a video.
  • Now form a smooth ball of the dough and place it in a well-oiled bowl. Turn the dough over so that you the oil coats it. With a small piece of the dough mark twice the height of the dough on the bowl. Cover with a clean towel, plastic cling film and set aside in a warm place for 45 minutes or till the dough rises to the height of your dough marker.
  • Place the dough on your work surface. Gently press the dough and Degas it.
  • To make the bread you do not need any dry flour.
  • Now with the dough, you have to decide what you want to make. You can make 1 loaf size 9” by 5”, 2 small loads 6” by 4” or 12 small rolls. You can also braid the loaves and make them like a bun that our granny used to make from her hair. (for the want of a better analogy) these rolls my daughter has made. You can also shape them like animals snails, turtles, crocodiles, hedgehogs, a wheat sheaf.
  • Depending on what you plan to do divide your dough. If you are making 1 loaf, divide your dough in 3 equal pieces. If you are making two smaller loaves, divide your dough into 6 equal pieces.

How to shape a loaf or rolls:

  • Roll out one portion of the dough in an oval shape with the rolling pin. From the shorter side of the oval fold to the centre of the oval. The other side to fold in such a way that it overlaps the other fold.

Roll out again so that unfolded edges are stretched out to form a rectangle. Now using the shorter edge of the end of the roll to the other edge. Pinch the sides of the edges to seal well. Repeat with all the 3 larger pieces.
  • Place the rolls with the sealed edges down in a well-oiled loaf tin. Cover with same plastic you have used or towel and leave the dough to rise for about 45 minutes.

If you are making stuffed rolls add your stuffing in the rectangle before you seal the edges.

To make ladi pav:

  • Divide the dough into 8 pieces then on the counter/worktable shape them in a ball cup your hands on the dough and roll the dough in the cup. The dough becomes smooth.
  • Transfer to a well-oiled tray with about 1/2 inch space in between.
  • Cover with same plastic you have used or towel and leave the dough to rise for about 45 minutes.

For the hedgehogs:

  • Divide the dough as you did above then shape them such that they are narrow on one end.
  • Use black currents or cloves to make the nose (chocolate will not work). Press well in the dough else the will fall off.
  • Use sharp kitchen scissors and make deep cuts on the body randomly. Shallow ones will again disappear when the dough rises.
  • Transfer to a well-oiled tray with about 1/2 inch space in between. Cover with same plastic you have used or towel and leave the dough to rise for about 45 minutes.
  • Towards the end of the rise, time preheat the oven @170 C/325F. Brush the tops of your bread with milk, cream, egg wash and bake for 20 to 30 minutes or till beautifully browned on top. When done the bread when tapped sound hollow.
  • Let the bread sit in the mould for 5 minutes then unfold them. Cool on a cooling rack.
  • Serve the ladi with pav bhaji, gravy vegetable, chicken or meat gravy. The loaf can be made as a sandwich the bread is soft and yummy for one day if stored covered.

Nutrition

Serving: 1slice | Calories: 118kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g