Hokkaido Milk Bread

Step 1

In a small pan, whisk together the water, milk and flour over medium-low heat, whisking constantly. It will thicken very quickly and continue to thicken. I would say 1 - 2 minutes is enough time for this process.

Step 2

Allow the Tangzhoug to cool, add to the bowl of a stand mixer, then add the eggs, yeast, double cream and milk to the mixer. Mix on low for 2 minutes before adding the strong bread flour, sugar and salt. Continue to mix on low for 5 minutes. The dough will begin to come together and will be elastic.

Step 3

Add the butter bit by bit and continue to mix on medium/low for 10 minutes.

Step 4

Cover the bowl with cling film or a damp towel and prove in a warm space for 1 hour. You can oil the bowl or use a sperate oiled bowl but I didn't and it was fine.

Step 5

Punch the dough down and bring all the edges into the center.

Step 6

Return to the bowl, cover again and allow to rise for 30 minutes.

Step 7

Add flour to your work surface and greast 2 loaf pans.

Step 8

Divide the dough in half and divide each half into 3 or 4 equal parts.

Step 9

Roll each peice of dough into an oval of 5 inches wide. Fold one side of the oval in to the centre and then the opposite end to meet it. The roll the dough up and place seam side down in the loaf tin. Continue with other peices. There should be 4 rolls per tin.

Step 10

Cover the tins with cling film and allow to proce for 1 hour.

Step 11

Preheat the oven to 180 °C/Gas Mark Brush over the egg yolk and bake in the oven for 35 - 40 minutes.

Step 12

Allow to cool for 15 minutes before turning out onto a cooling rack.