Thanks to Floydm’s bake of an hokkaido milk bread with tangzhong and detailed write-up on TheFreshLoaf, this there has been a flurry of tang zhong related bakes on TFL. While I had made a few breads with tang zhong before, I wasn’t blown away. However, Floyd pointed out two things for me: (1) tang zhong is a 5:1 water to flour ratio and (2) 25% of the water weight can be used for tang zhong.

Armed with the above knowledge, I converted the hokkaido milk bread recipe that I have been using. I have varied the recipe slightly to suit my needs, but results are guaranteed to be a hit.

Hokkaido Milk Bread with Tangzhong Recipe

Ingredients:

• 600g bread flour
• 6g instant yeast
• 30g milk powder
• 80g sugar
• 10g salt
• 1 egg, beaten
• 250g fresh milk
• 150g heavy cream

Method:
Tangzhong

1. Add 20g of flour to 100g of milk.
2. Over medium heat, mix thoroughly to combine and continue to mix till 65 deg. C.
3. Remove roux from heat, and allow to cool to room temperature. Cover with plastic wrap to prevent drying out.

Milk Bread

1. Heat remaining 150g milk and 150g of heavy cream to 90 deg F.*
2. Combine all ingredients in a stand mixer.
3. Beat until windowpane is formed.**
4. Take the dough and hand knead a little, and form a ball.
5. Return the mixing bowl, cover with plastic wrap and allow to rise till doubled. Approx. one hour.
6. Divide dough into 4 equal pieces and shape into mini loafs.
7. Place 2 pieces per greased loaf pan, cover with plastic and allow to rise till doubles. Approx one hour.
8. 30 minutes prior to bake, pre-heat oven to 350 deg F.
9. Prior to bake, brush heavy cream on the tops of the loaves.
10. Bake at 350 deg. F. for 40 minutes. 10 min. before, check the loaves. If it’ll be too dark, cover with aluminum foil.

* This is 70 seconds in my microwave
** Min. 20 minutes with a Kitchen Aid on Speed 3.