Hokkaido Bread

Recipe I used:

I used strong bread flour and semi skimmed milk. The recipe from this lady: http://www.youtube.com/watch?v=99vcNlVucV0

Original recipe makes 2 small loaves in a loaf tin

375g Bread flour

60g Sugar

1/2 tsp salt

7g yeast

125 ml milk

1 egg

43g melted butter

145g TZ

560g bread flour makes 3 small loaves – this is max amount for my bread machine

90g sugar

3/4 tsp salt

10g yeast

187 ml milk

1 large egg or 2 medium

65ml melted butter

217g TZ

If kneading by hand:

The kneading method I followed was this fork, slap and fold method.http://www.youtube.com/watch?v=kXV8mayG3W0. it took about 10mins for the dough to reach the the window pane stage.

Tang Zhong Tip

Sieve the flour, whisk the flour and water until smooth before heating it.

My TZ ingredients, I use bread flour:

For 375g flour you will need 40g of flour and 160ml water to make 145g TZ

For 560g flour you will need 60g of flour and 240ml water to make 217g TZ

For 750g flour you will need 80g of flour and 320ml water to make 290g TZ

Kneading options

The first time I tried this I failed miserably as I did not know how to knead the bread by hand.  I really wanted to master the bread without having to purchase a bread machine or a kitchenaid.  After some research I found some video’s showing how to knead sticky bread so I tried the bread again using the recipe from below video.  I was amazed, after 10 minutes of kneading the dough was ready.  I was so happy with the end results, my boys and hubby munched up all the bread before it had time to cool.

I now own a bread machine which makes life alot easier.  I have filled the bread with nutella and coconut with sugar.  I have also used this bread to make Hong Kong sausage rolls, gai mai bao and fresh cream, jam and coconut fingers.