HOKKAIDO BREAD

May 20, 2023

May 20, 2023 9:50am

Tangzhong is one of the best method so far that I have come across that result a fibery texture rolls without requiring too much time and effort!

*Starter Tangzhong:

*Bread dough:

*Glaze:

*A similar recipe with the Tangzhong method to provide you some clearer illustrations

Mix the ingredients for the starter together in a small pot until well combined.
Place the pot on the stove over low heat and stir for about 3 minutes until the mixture becomes thick and sticky. Turn off the heat and let it cool.
Transfer the starter to a large bowl, and add all the ingredients for the bread dough. Knead the dough vigorously for about 15-20 minutes until it becomes elastic and doesn't stick to the bowl.
Shape the dough into a ball and make a few cuts on the surface.
Place it back into the bowl and cover it tightly.
Let it rise until it doubles in size. During the winter, the dough may rise slowly, so you can preheat the oven slightly, turn it off, and place the dough inside to provide a warm environment for proofing.
Gently deflate the dough.
Shape it into a ball and place it in a baking mold lined with parchment paper, as shown in the picture.

Beat an egg in a bowl for the glaze. Use a spatula or brush to spread the beaten egg on the surface of the bread.
Let the dough proof for the second time until it slightly doubles in size. Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) and bake the bread for about 10-15 minutes. The bread is ready when it turns golden brown.
Allow the bread to cool or serve it warm before removing it from the baking mold.
And there you have it! Enjoy your Hokkaido Bread! 😊
*You can also mix chocolate drops into the dough after deflating it, and shape the bread with the chocolate inside. This way, you'll have chocolate bread. After shaping, place the bread in the mold as usual and let it proof for the second time before baking. 😊