No Knead over night Hokkaido Milk Bread (Tangzhong) – Jenny Cheung

1/4 cup flour

3/4 cup milk

1/2 cup warm milk

1/4 cup sweetened condensed milk

2 tsp yeast

2 tbsp sugar

1 tsp salt

2 1/4 cup flour

1/4 cup butter, melted

1 egg

all of the tangzhong

Egg wash 1 egg

In a saucepan, mix the ingredients for the tangzhong over medium heat until the mixture is at a pudding-like consistency, stirring constantly. Take off the stove and whisk periodically until cooled. Alternatively, you may put it in a bowl, place plastic wrap over it, and stick it in the refrigerator.

For the bread, combine the milk, sweetened condensed milk, and yeast together. Whisk until the yeast dissolves.

Mix in the rest of the ingredients. Cover and place in the refrigerator for 12-24 hours.

On a floured surface, split the dough into 3 equally sized portions. Roll one into a long rectangle-ish shape and then roll it up from the short end. Let it rest for 5 minutes. Take it and roll it into a rectangle again and roll it up from the short end. Place in a 9 by 5 bread pan.

Repeat with the other 3 pieces of dough.

Let the bread rise for 1.5 – 2 hours, or until roughly doubled.

Preheat the oven to 425 F.

Whisk the egg for the egg wash and brush it onto the bread. Bake for 10 minutes.

Lower the oven temperature to 350 F and bake for 30 minutes. You may need to cover the loaf with aluminium foil to prevent it from getting too dark.

TangZhong

32g Bread flour

150ml milk

Bread

125ml warm milk

85g Condensed milk

2 teasp yeast

2 tablesp Caster sugar

1 teasp salt

306g Bread flour

57g Butter- melted

1 egg

Egg wash- 1 egg

Optional syrup- 2 teaspoon white sugar with 1 teasp hot water. Brush on bread during the last 5 mins of baking. For a sweet sticky shiny top.

*******The changes i made —–I warmed the milk in the microwave in a small cup . Then added the 2 tablesp of sugar and the yeast. Mixed it and allowed it to rest for about 10 mins then added in the condensed milk . I did this to activate yeast and also as i keep my condensed milk in the fridge i dont think the yeast would of reactivated with the cold cond milk in it. Also the temp i reduced by 20 degrees as i use a fan oven. Recipe temp is 220 oc for 10mins then 180 oc for 30mins, but i lowered it 160 oc as it browned very fast

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