So today Aniket (my son) and me, we christened my little
Bread Tortoise ‘’ LOTTY’’ .Isn’t he cute? You can see him below.
Today I made this amazing
Hokkaido milk Bread .This bread is known for its soft and fluffy texture
and is also called Asian Sweet Bread or Hong Kong Pai Bo. Aniket’s “lottY” was
the outcome of this. I used only half the quantity of ingredients mentioned
below and made a small loaf, a little tortoise and with the remaining I tried
to make the ever famous Pav bun. Wow I never dreamed that I would make the
softest pav bun at home one day….But the wonderful results were before my eyes
and I was elated.
Aniket was fascinated by lotti like me.Tommorrow It will be
easy for me to cook up a story when I tell him how smart and brave he is when he swallows lotty.Another story to
get him to eat something with sound and imaginary
screen play…As for Poor lotty.We will always love you –my
Hokkaido Milk bread pet tortoise!
Well The Hokkaido
milk bread was as a part of the
We knead to bake project-3 .To quote Aparna” Hokkaido milk bread owes its
height and texture to an ingredient called Tangzhong,The tangzhong method involves cooking one part of bread flour with
5 parts of water(by weight)at 65c to
form a roux. At this temperature the gluten in the bread flour water mix
would absorb the moisture. creating a leavening reaction. The tangzhong when
added with other ingredients produces light fluffy bread.” The credit for the
Tangzhong method of bread baking goes to a Chinese woman named Yvonne Chen in her book-``65C Br
ead Doctor”.
You can see the recipe below-:
Ingredients
Adapted from 65
Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from Kirbie’sCravings)
Video ref: click here (how to make Tangzhong)(note recipe is differant)
Video ref: click here (how to make Tangzhong)(note recipe is differant)
For the Tangzhong
(Flour Water Roux) (The recipe uses only half of the Tangzongh)
All purpose
flour-1/3 cup
Water-1/2 cup
Milk-1/2 cup
For the bread
dough
All purpose
flour-21/2 cups
Sugar-3 Tbsp
Salt-1 tsp
Milk powder-2
tbsp
Instant dry
yeast-2 tsp
Milk-1/2 cup
ora liitle more only if needed
Cream-1/8 cup (25% fat)
Tangzhong-1/2 of above
Unsalted Butter-25 gms
Chopped chocolate -1/2 cup
Method
For the Tangzhong (Flour – Water Roux)
Lightly whisk flour water and milk in a sauce pan till
smooth and there are no lumps.
Place saucepan over medium heat and let the roux thicken.
Keep stirring to avoid lumps and so that the roux turns smooth
Cook roux till it reaches 65c or 150 F if you are using a thermometer.
If you don’t have a thermometer cook till you see lines forming on the roux as
you stir it.Then remove from heat.
Let cool for 2-3 hours. If not using immediately transfer to
a bowl covered with a plastic wrap and refrigerate.
For the Bread Dough
It is better to use a food processor or kitchen aid rather
than kneading the dough by hand as it gets very sticky
Put flour,sugar,salt,yeast, powdered milk in a bowl and
pulse for couple of minutes.
In another bowl mix milk cream and ½ of tangzhong prepared well.
Add to flour mixture.
Run on low speed till the dough comes together.
Add butter and process till you have smooth elastic bread
just short of sticky.
The dough will be sticky but kneading will make it smooth
If the dough is firm and not soft to touch add a little more
of milk to make it soft and elastic.
When the dough is done you should be able to stretch it without
breaking, when it does break, the break should be in the form of a circle
Shape the flour as a ball and place it in a well-oiled bowl
turning it so that it is well coated.
Cover with atowel and let rise for 45 minutes or till double
in volume.
Place the dough on a working surface .you need not dust it
with flour.
This recipe makes
enough dough to make one loaf (9” by 5” tin), 2 small loaves (6” by 4” tins) or
1 small loaf (6” by 4”) and 6 small rolls (muffin tins). Depending on what you
are making, divide your dough. If you are making 1 loaf, divide your dough in 3
equal pieces. If you are making two smaller loaves, divide your dough into 6
equal pieces.
For the Loaf
Roll out each
portion of the dough with a rolling pin into an oval shape, about 1/8” thick.
Take one end of the dough from the shorter side of the oval and fold it to the
middle of the oval. Take the other end and fold so it slightly overlaps the
other fold.
Roll this
folded dough with the rolling pin so the unfolded edges are stretched out to
form a rectangle. Roll the rectangle from one short edge to the other, pinching
the edges to seal well. Do this with each of the three larger pieces and place
them, sealed edges down, in a well-oiled loaf tin. Cover with a towel and leave
the dough to rise for about 45 minute
For the Rolls
To make the
rolls fold them in the same manner described above, but before rolling them up,
place some chocolate chip on the dough. Roll the dough rectangles carefully and
pinch to seal the edge. Place each roll of dough in a well-oiled muffin cup and
cover with a towel. Allow to rise for 45 minutes.
For the Tortoise
To make the
tortoise, take a ball of dough and shape it into a smooth ball. Shape a head and four limbs from
smaller pieces of dough. To make the “”shell/ back/ carapace” take another
small piece of dough, and shape into a thin round (1/8” thick) and mark it with
a knife. This round should be smaller than the previous ball of dough.The marks
should be deep enough but don’t cut through the dough. Wet the underside of the
dough with water or milk and attach it
to the back of the tortoise.Use choco chips for the eyes.
Carefully brush
the tops of the rolls and the loaf with milk (or cream) and bake them at 170C
(325F) for about 20 to 30 minutes till they are done (if you tap them they’ll
sound hollow) and beautifully browned on top. Let them cool in the tins for
about 5 minutes and then unmould and transfer to a rack till slightly warm or
cool.
Notes
You can keep the Tangzhong refrigerated for a day and use it
the next day. If not so used within the next day discard it.
If the Tangzhong is refrigerated let it come to room
temperature before you use it.
The bread dough is very sticky dough initially, but kneading
it well will make it smooth, elastic and easy to handle.
You can make plain loaves or dinner rolls. You can also
stuff it with sweet or savoury filling. You can make knots, sweet animals and
also shape it into Pavs for pav bhaji
)The bread is only mildly sweet but If you want to make the savoury version
you can reduce sugar to 1 tbsp. and add another ¼ tsp. of salt.
You can substitute cream with 2 tbsp. milk though texture is
slightly better if you use cream.
If you want to make a Vegan or milk product free version you
can substitute the milk and butter with water and oil.
Loved the tortoise and the lovely loaf of bread
ReplyDeleteThanks so much amrutha....
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