How to Make Yummy Hokkaido Milk Toast tang zhong method

Without fail cooking ultimate Hokkaido Milk Toast (tang zhong method) easy, yummy, practical.

Good Evening every body, at this time you get present recipe Hokkaido Milk Toast (tang zhong method) with 13 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 9 stages of easy cooking Hokkaido Milk Toast (tang zhong method).

Ingredients all Hokkaido Milk Toast (tang zhong method)

1. Prepare 560 g : bread flour.

2. Needed 70 g : cane sugar.

3. Prepare 2 tbsp : full fat milk powder (heap full).

4. Needed 10 g : instant yeast.

5. Prepare 2 : large eggs.

6. Needed 60 g : whipping cream.

7. Needed 40 ml : full cream milk.

8. Prepare 160 g : tang zhong.

9. Needed 60 g : unsalted butter.

10. Needed 8 g : salt.

11. Prepare 2 tbsp : taro essense (optional).

12. Needed : Tang Zhong ingredients.

13. Prepare 240 ml : water + 40g bread flour.

If all ingredients Hokkaido Milk Toast (tang zhong method) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Hokkaido Milk Toast (tang zhong method)

1. Make tang zhong first: mix 240ml cold water with 40g bread flour until dissolved. Cook the mixture until boiling. Remove from fire, let cool..

2. Mix flour, sugar, milk powder, yeast, tang zhong in the mixing bowl. Break the eggs, mix with cream and milk. Stir well..

3. With mixer speed low, add egg mixture into the flour mixture. Let it knead about 10 minutes, then add butter and salt. Keep kneading until window pane appears..

4. Put the dough inside a big bowl, cover with cling wrap. Let it rest until double in size. You know it's ready when you poke the dough and it doesn't spring back..

5. Divide the dough approx 180g each. Shape into round shape, cover with kitchen towel. Let the ball rest for 15min before shaping into a toast..

6. Using the rolling pin, Roll the dough into rectangle, then roll it into cigar shape. Turn 90 degrees, repeat the step again..

7. Brush the mold with butter or margarine. Put the dough in. Cover with kitchen towel. Let it rest until double in size again..

8. After 30minutes, turn on the oven 180°C. After double in size, brush the top with egg and bake the dough about 35minutes. If the top brown to fast. Cover top with aluminum foil..

9. Remove from the oven, and let cool on the cooling rack..

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