The other day I was shopping at the supermarket at I12 and saw packets of Hokkaido milk for sale. My first thought was to use it to bake the Hokkaido Milk Bread and it was weeks later that I got to bake it.
This recipe is taken from the video above and it uses the Tang Zhong method which promises a soft bread texture. I used about 250g of the bread dough to make red bean buns since Faith and I love red bean anything. This time round, I used the paste from the can but the next time I bake them, I’ll make sure to make it from scratch.
For the Tangzhong
75g all purpose flour
For bread dough
375g all-purpose flour
4 tablespoons sugar
½ teaspoon salt
1 packet yeast (2.5 tsp)
125ml Hokkaido Milk
3 tablespoons butter, melted
1. To prepare the tangzhong. In a medium heat pan, combine water and flour mixture until it thickens like a paste. Remove from the heat and let it cool completely.
2. To prepare the dough, sieve the flour and combine with sugar, salt, and yeast in the mixer bowl. In a mixing bowl, beat the egg and add the milk, butter to the egg and whisk to combine.
3. Add the wet ingredients into the flour mixture. Using the dough hook, mix for 1 minute. Add 145g (1/2cup) of the tangzhong and continue to mix until a dough is formed. The texture should be smooth and sticky. Store the remaining amount of TangZhong in the refrigerator for at most 3 days.
4. Cover with clingfilm and leave in a warm place to proof until double the size, about 1 hour.
5. Sprinkle some flour on the counter surface. My dough weighs about 780g and I set aside 250g of the dough for my red bean buns. Divide the remaining dough into 4 equal pieces and use a circular motion to shape them into balls.
6. Using a rolling pin, roll dough into an oval shape disk about 1cm thick, fold the edges to the middle and roll again into 1cm thick. Roll to form a tube like shape
7. Place 4 rolls seam side down into an oiled loaf pan. I used a silicon one.
8. Let it rise again until double in shape for another 30 minutes to an hour.
9. Preheat the oven to 180°C. Do an egg wash on the surface of the dough and bake the loaf for about 15-20 minutes in total. When you see that the loaf turns golden brown, cover the bread with foil to prevent over-browning.
10. When the bread is ready, let it cool for 5 minutes and shake it off the pan and place it on the cooling rack.
For the red bean buns, I weigh five 50g bread dough and roll them into balls. Thereafter, I divide the can of red bean paste into 5 portions. Each ball of dough is flattened and then the red bean paste is wrapped inside it. Then put it into the muffin pan with the seam side down.
Bake the red bean buns together with the Hokkaido Milk Bread for the same amount of time.
A word of caution though. Look at the bun that has ‘exploded’? That’s because I put too much red bean paste in it. And you are right. I didn’t divide the paste properly so when it came to the last bun, I tried to stuff as much paste as possible. ;(
The Milk Bread is truly soft!
Try it when you are free.