Hokkaido Bread

Hokkaido Bread

Made: 2 loafs bread

Prepare 2 tin loaf (8" x 4" x 4")
Preheat oven: 180c
Kneading time: about 20-25 minutes

 *How to made Tang Zhong dough (similar to sponge dough but no yeast is used)

100g bread flour plus 80g hot boiling water and knead into dough. Leave it cool before chill in fridge till overnight before using

Ingredients

(A)
1 portion of the Tang Zhong dough
400 g bread flour
1 tsp.  salt
2 1/2 tsp. yeast
1 egg
120 g almond milk (unsweetened)
120 g whipping cream
70 g caster sugar
(B)
50g soften butter

1 egg slightly beaten for glazing

Method

1.        Add all ingredients (A) into a mixer bowl except the almond milk till we'll combine. Then add the almond milk bit by bit till it become a dough. Add (B) and knead into a shining dough and elastic to touch. To do a stretch test check if the dough is fully develops by stretching a small piece of dough with your fingers. If the dough can stretch thinly, it is good but it tears, and then kneads again till it passes the next stretch test.

2.        Cover with damp cloth and allow to rest for 1 hour or double in size.

3.        Divide the dough into 6 equal portions. Round up and cover with damp cloth and rest for 10minutes before shaping.

4.        Flatten each dough and roll up tightly like a Swiss roll. Place in the loaf tin and cover with damp cloth and rest till double in size or for 45 minutes. ( each tin loaf is 3 portion and don't place to near to each other)

5.        Glaze with egg wash and bake in preheat oven for 30 minutes or till cooked. Remove and cool for 10 minutes before remove from pan. Leave to completely cool before cutting.

 

Notes:         is better to bake in bread loaf tin.

Almond milk can be substitute with fresh milk.

 

Equipment: KitchenAid Mixer