Hokkaido Milk bread Rolls

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And the search is on..

I have been baking in the background trying to nail some of the perfect buns or macroons (yes, the delicious Tuticorin Macaroons) just because one of my friend has been requesting. I brushed away the idea saying the temperature cant be right at home, yet the thought of experimenting was haunting me day in and out when one lazy afternoon I couldn’t elude the thought anymore and Boy, was I suprised. Although I couldnt stick to the shape, if you look fairly closer, you’ll see these are the only ones remaining. My son who tried one, couldnt keep his hands off the tray. I used a tablespoon to measure out ingredients and an egg white to  experiment. I am hoping I would soon come up with a recipe for this blog on the same, one I think will work for all of us. But hey, lets not worry on the shape, not now

Talking about what an accomplishment it was with regards to get the right consistency with regards to the Macaroon, I tried a Cheese stuffed bun (inspired by my sister) about 2 weeks ago around little R’s birthday. Although I was pleased by the looks of it, the bun was softer but turned a bit crusty over the hours. I can only think that they were a bit over-baked at the wrong temperature.It was served for guests and the kids who were present seemed to like them . I am yet to get working on the bun part.

While searching for the softer version of the bun, I was drawn to the Hokkaido milk bread on KAF. I have tried the Hokkaido bread a couple of years ago, and this is one recipe I am hoping to stick to because they turned out real good just how milk buns/rolls should be. SWEET. SOFT. FLUFFY. Hokkaido bread is a Japanese bread made with Tangzhong (Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux) – Source : Google). The addition of the Roux or the Tangzhong results is a softer fluffier version of the Bread. Off to the recipe,


Recipe :

Source : KAF

All Purpose Flour 2 1/2 cups
Milk Powder : 2 tablespoons (full cream such as Coles or Devondale)
Sugar : 1/4 cup
Salt : 3/4 teaspoon
Yeast : 2 Tsp
Milk : 1/2 cup + 1 tbsp (Full Cream milk as Coles/ Devondale or Whole Milk), Divided 1/4 Cup + 1/4 Cup
Egg : 1 Large/Jumbo size
Butter : 60 gms /4 tablespoons melted unsalted butter

Tangzhong :
Flour : 2 tbsp
Water : 3 Tbsp
Milk : 3 Tbsp

Eggwash :
Egg : 1/2, well beaten
Milk : 1 tbsp

Method :
First prepare the Tangzhong or the Roux.
In a saucepan mix the flour (2 tbsp) water (3tbsp) and milk (3 tbsp)
Mix well so that there are no lumps. THIS IS A VERY IMPORTANT STEP.
On low heat, keep the pan and keep stirring and it will turn thick and in about 3-4 minutes, it will turn gelatious and leave lines on the bottom of the pan. Remove off heat and let it cool completely

Bread :
Measure the flour, milk powder, salt, sugar in a large bowl of your stand mixer or a bowl large enough to hold the risen dough.
Warm about 1/4 cup milk to about 45 C (temp), add a tsp sugar, stir to dissolve and add the yeast.
Keep aside till it activates and turns frothy (Refer NOTES)
Now, in the remaining 1/4 milk add the butter and melt it in a double boiler or microwave.
Mix well add the egg and whisk it in with a fork or wire whisk.
Now add the yeast mixture to the flour mixture
Mix well, add the milk and egg misture gradually till used up
The dough will be very sticky.
After about 10 minutes on medium speed, the dough will be soft and elastic.
Knead further for another 3 minutes.
Now, you could use your oiled hands to roll it to make a smooth dough.
Cover with plastic wrap and let it double in size about 90 minutes

Making the Rolls:
Once the dough has doubled in size, deflate it and flatten it on the work surface
divide it equally so each ball is about 45 gms approximately ( I got around 12 of those and few smaller ones)
Pinch the edges of the dough to make a ball , now using the palm of the hand (NO PRESSURE) cup them so there are no cracks
Place them on a grased pan.
Repeat for similar balls
Again cover them with a damp cloth/ plastic wrap and let them rise for another 45 minutes

Preheat the oven to 190 F.
Brush it with the eggwash, and place these on the centre of the rack. If using a tray, turn them halfway through.
After 25 minutes, they should be done.
Remove, brush with a tsp butter to get the shiny glaze.

Notes :

The original recipe called for Bread flour, I used All purpose flour ( Manildra flour)

The yeast can also be added to the flour. I didnt want to risk the yeast not getting activated and ensured I kick off the process before addition.

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