edit
Hi guys I am so sorry I left out the most important ingredient in my recipe - the tangzhong - OH MY GOD. I've since then updated it and I've also added a download link to my recipe. Enjoy the recipe!
-----------------------------------------------------
I've always had a thing for the unbelievably soft, pillowy, stringy, delicate, light and *insert all good descriptive words* Hokkaido milk loaf (or bread, or buns for that matter) which stays soft for a few days - without artificial preservatives - instead of going stale. Quite amazing for a harmless loaf of bread, isn't it?
Most hokkaido milk bread recipe calls for whipping cream, but this recipe contains no whipping cream. Instead, I employed the useful Japanese-invented method of tangzhong. Essentially, it's mixing flour in water and heating the mixture till it's 65°C. This genius of a method helps the flour maximise its water-absorbing ability and keeps the loaf moist. Mine's just a laymen description but I'm sure it's not that complex.
The recipe is simple enough to follow. I like love mine served with lashings of kaya. In fact, I wolfed down three of these buns with kaya, nutella and PB (talk about best of three worlds) right after they were done modelling for me. It's that good.
-----------------------------------------------------
Download my recipe card here!
Download my recipe card here!
-----------------------------------------------------
Note:
- Unless you're making buns, in which you don't require a loaf tin, grease or butter your tins because these do stick a bit.
- To get that beautiful feathery texture, follow the loaf shaping carefully. That helps to push out air and prevent big holes in your loaf.
This bread is just beautiful!
ReplyDeleteThank you!
Delete