· Every now and then you learn a new technique in the kitchen that really knocks your socks off. Tangzhong is one of them.TangzhongTangzhong is the technique. Hunter Ref - CAT11028-TU OJEU - 2016/S 083 147013 TUCO Ref - CAT11028-TU. The contract for Milk, Dairy, Bread & Morning Goods has been awarded and started on 24. I am so happy to share this recipe with you. Asian Sweet Bread is a staple in all Asian bakeries. The bread is soft and pillow-y and just melts in your mouth with a. There are some misleading and downright deceptive statements on Horizon Organic's packaging. Let's deal with them one at a time.

How to make Hokkaido Milk Bread - recipe with video. This Hokkaido Milk Bread isn’t a newly invented recipe. I have seen dozens of recipes for this bread in recent years. These recipes in general fall into two groups: the first group follows the regular bread- making method, while the second group applies Tangzhong method (or Water roux), which is famous for its ability to make the bread super soft and tender. The recipe that I am sharing in this post belongs to the first group, which use traditional bread- making methods, hence, very straight- forward and easy- to- follow. Despite of the absence of Tangzhong, the texture and taste of the bread are still incredible. I introduced this recipe to my Vietnamese blog readers (in my other blog: Savoury Days) three years ago and till now, it is still among the most beloved recipes with hundreds of positive feedback from people who tried it (and fell in love with it).

This recipe is served as a starter to each dinner table at Kindred Restaurant in Davidson, North Carolina. But the dough. · · This feature is not available right now. Please try again later.

The key ingredient of this bread is whipping cream, which gives the bread the amazing milky smell with super soft, fluffy and tender texture. Hence, although in some cases, whipping cream can be substituted by butter and milk, I would not recommend doing that in this recipe.

HOKKAIDO MILK BREAD RECIPETOOLS: 2 loaf pans or 2 bread pans (2. INGREDIENTS (adapted from Angie’s recipes)5. C plus 2 Tbsp) bread flour. C) cake flour. 10 gram (1 Tbsp) instant yeast 3. Tbsp) dried milk powder.

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Cup minus 1- 1/2 Tbsp) caster sugar. C plus 2 tsp) milk. C plus 2 Tbsp) whipping cream* Notes: – If you don’t have bread flour and cake flour, you can substitute them entirely with all- purpose flour.– Prepare extra 2. If you don’t have dried milk powder, you can leave it out and use a bit more flour (1. However, milk powder deepens the milky flavor of the bread quite a lot so it’s better to include it in the recipe.

Hokkaido Milk Toast (北海道牛奶麵包) was made with tangzhong (roux), most reliable method to make soft and fluffy breads. The bread can be kept for days and.

Don’t buy the milk powder for babies or toddlers as it’s very expensive. Normally, I buy the milk powder that is used to mix with coffee.  INSTRUCTIONSThis recipe has a video tutorial and has been uploaded on my You. Tube Channel (Savoury Days Kitchen). If you can’t play the video on this site, you can watch it directly on You. Tube via this link. Note: the video is in HD setting and has English subtitle, please press CC to activate it.* Notes: – In the video, I only make half of the above recipe.– The yeast used in the video is instant yeast, hence, it does not need to be activated. However, if you use dry yeast and not instant, you will need to activate it in advance.

Instructions on how to activate yeast is in step (1) below. Warm up milk to about 3. C/ 9. 5 – 1. 05°F ideally (must not be any hotter than that, it could kill or deteriorate the yeast’s activeness). Add 5 gram/ 1 tsp sugar and the entire amount of yeast to the milk, stir gently. After 5- 1. 0 mins, the yeast will have absorbed the liquid to activate and begin to rise to the surface, producing a foamy layer like the picture below. If the yeast doesn’t rise then either your yeast is spoiled and unusable, or the milk is too hot and has probably killed the yeast.

In either case, just discard the mixture and/or spoiled yeast and start all over again. Put bread flour, cake flour, milk powder, sugar, and salt into a mixing bowl. Whisk evenly together.

In another bowl, combine the egg and whipping cream. Add the yeast and milk mixture, mix well together. Slowly transfer the egg and milk mixture (3) into the flour bowl (2). Combine well with a spoon. After all the ingredients have come together, you should get a lumpy mixture. Kneading: A. Kneading by hands: – Cover the dough with a damp cloth or plastic wrap and set aside for 2.

This step’s purpose is to enable the dough to absorb the moisture and build some initial gluten chains, which will mitigate the dough’s stickiness, making it easier to knead.– Transfer the dough to a lightly floured work surface. Knead the dough until it becomes smooth and elastic, and no longer sticks to your hands (or knead with a bread- mixer for an equal amount of time). If you press your finger into the dough, it should spring back. The Hokkaido milk bread dough is rather moist, kneading it by hands entails some patience. You can use flour to coat, but only little by little, avoid adding too much from the early step, which could dehydrate and harden the dough. After 5- 1. 0 mins of kneading, the dough should become much less sticky. Eventually, it should feel moist to the touch, but no longer stick to your hands, and can easily be handled.

In the last minutes of this kneading stage, I use the dough slamming technique. For dough with high moisture, slamming the dough against the surface is an effective method to enhance the gluten formation, increasing its resilience. For visualise instructions, see video above.* Note: Different flours have different levels of moisture absorption. This dough is high in liquid content, but not too moist, and can absolutely be handled by hands. If your dough seems excessively sticky, then your flour may be less water- absorbent. In this case, you can add more coating flour, but try to add as little as possible, because the dough will dry up during the kneading process. In contrast, if the dough feels dry and hard or stiff when you knead it, add 1 – 2 tsp milk and continue kneading until it’s softer and more flexible.

Note that higher hydration is better for bread dough as water helps bread rise better and gives softer, moister texture. B. Kneading with bread mixer: Transfer the whole mixture into the mixing bowl, start at low speed then gradually raise speed to medium.

Mix for 1. 2- 1. 5 mins until the dough becomes smooth and elastic. If dented by your finger, the dough should spring back. Be careful not to overmix, since the gluten structure might be dwindled. Primary fermentation: Use a big bowl, grease the inside with a thin layer of oil. Turn over the dough inside the bowl so that the oil evenly covers the entire dough surface. Cover the bowl with a damp cloth or plastic wrap. Let proof at room temperature (2.

C/ 7. 7- 9. 0°F) until the dough has doubled in size.* Note: There’s no fixed fermentation time, because the dough’s rising pace depends on the ambient temperature. Until the dough has doubled in size” is the most accurate benchmark. You can also test the dough by poking it with 2 fingers, about 1- 2 cm deep.

If the dough stably holds the indent, then the dough is properly fermented. If the indent starts to fill back in, you need to let it proof for a bit longer. Shaping: After the dough has doubled in size, gently press the heel of your palm into the dough to force some gas out of it. Transfer the dough to worktop, quickly knead for 1- 2 mins. At this point, depending on your preferences and what you’re after, you can shape your bread into a large sandwich loaf; or divide the dough into smaller pieces (scale to make sure they’re equal) and roll them up into bread rolls.

I’ll hereby be giving you instructions on how to shape a loaf of smaller rolls. I used ½ of the ingredients amount, which perfectly fit a 2. After the first fermentation and brief kneading, I rescaled the dough and divided it evenly into 4 small pieces (approximately 1. At this step, the dough is very smooth and not sticky at all (if it still feels sticky, you can add some more coating flour). Roll each peace out into thin rectangles.

When rolling, the dough may slightly spring back, which is a normal phenomenon. The best way to deal with this is rolling out all 4 pieces, then letting them rest for 2- 3 mins so the stretched gluten strings can “rest”. Then come back to the first piece, roll them again before shaping, the dough should be less springy by now. Here’s how to shape each dough roll: Roll the dough along the longer edge (or fold each 1/3 or ¼ of the dough over one another).

We will get a “fat roll” then. With a roller, flatten each of these fat rolls and roll them up again to get the final roll.

After you’ve finished shaping all the rolls, line them up inside the loaf pan.

Whole Wheat Milk and Honey Sandwich Bread — Nourished Kitchen. Each week, I make a few staples: sprouted hummus, yogurt, mayonnaise, and long- simmered bone broth and bread. It’s these staples that provide a dependable rhythm in my kitchen, around which I build our meals, a schedule, and a budget.

This routine brings a bit of sanity and balance to what can, more often than not, be chaotic between satisfying everyone’s weekly schedule of appointments, sports, music classes, playdates and the unexpected. Lately, this Milk and Honey Sandwich Bread has replaced our usual no- knead sourdough loaf. We toast it in the morning, then spread it with butter and honey and sprinkle it with cinnamon sugar which we playfully call Fairy Toast.

Or, I slice it thin, and slather it with avocado oil mayonnaise, stuffing it with fresh vegetables and sliced deli meats, making a sandwich for my son’s school day. It’s a pleasant bread, offering a light milky, whole wheat flavor with notes of honey and oat. Out of the oven, its mahogany brown crust crackles, and when you slice the loaf, its crumb is soft and creamy. And while it’s a bit less spongy than the store- bought sandwich bread, I find the value in producing my own loaf at home to be far more satisfying and palatable. Soaking Flour for Better Bread. Soaking flour overnight in a liquid like water or milk does a few things to improve the quality of your bread.

Soaking flour helps to release food enzymes naturally found in whole grains, and these food enzymes help to break down components of your whole grains, like food phytate, that can make grains, flours, and breads difficult to digest or lightly bitter. The result is that, by soaking flour, you make bread that’s naturally slightly sweeter, that’s easier to digest, and softer in its crumb.

It’s a process that takes a touch more planning, but it is very worthwhile. Working with White Whole Wheat Flour. Unlike white flour, for which it’s easily confused, white whole wheat flour is simply made by grinding the white wheat berries into flour. It’s the whole grain, nothing more and nothing less. White whole wheat flour is pale in color with a softer flavor, but with all the benefits you would associate with a whole wheat flour. Dutch Oven Peach Cobbler.

For these reasons, it makes a particularly good choice for a homemade sandwich bread: light color, good flavor, and soft crumb with all the vitamins, minerals and fiber of whole grain. You can learn more about baking with white whole wheat here. Identity- Preserved Flour.

I know that many of you have concerns about wheat production in the United States. Perhaps you’re concerned about sustainability, regenerative farming practices or the overuse of pesticides and desiccating agents.

I know that I certainly am. It’s easy, in the face of concerns like these, to throw up your hands in exasperation. For my part, I think it’s best to support those growers who are doing the right thing: growing with ethos grounded in transparency, sustainability and accountability. This is one reason why I recently started working with King Arthur Flour, who is on the forefront of identity- preserved agriculture. I’ve often tucked away their flours in my pantry – pairing their wheat flours with other grains like einkorn, barley, and spelt.

It may not be a term you’re familiar with quite yet, but identity preservation helps to connect the food you place on your table directly with the field in which it was grown. Next to buying directly from a local farmer, buying identity preserved products gives you traceability from the field and farmer right down to your plate, and you can learn more about that process here. Where to Buy Identity Preserved White Whole Wheat Flour.

You can buy identity- preserved white whole wheat flour here. Milk and Honey Sandwich Bread Total time: 8 hours 5. King Arthur Unbleached Bread Flour (available here), plus additional for kneading (see instructions)3½ cups King Arthur White Whole Wheat Flour (available here)½ teaspoon instant yeast½ cup rolled oats.

Working by hand, whisk flours together with ½ teaspoon instant yeast in a large mixing bowl with a tight- fitting lid (like this one), and then stir in the oats. Stir the water and milk together, then pour the liquids into the dry ingredients, stirring to create a loose, shaggy dough. Cover the mixing bowl tightly, and allow the dough to rest at room temperature at least eight and up to twelve hours. Dump the dough into the basin of a stand mixer (like this one), and then beat in the butter, honey, salt, and the remaining 2 tablespoons yeast. Continue beating all the ingredients together until they form a smooth dough, and then turn it out on a very generously floured surface.

Knead by hand for ten to fifteen minutes, incorporating additional flour as necessary to keep dough from sticking, and kneading until the dough becomes smooth and elastic. Oil a large mixing bowl, and transfer the dough to the bowl. Cover tightly, and allow the dough to rise until doubled in volume. Transfer the dough to a well- floured surface, and split into two portions of approximately equal weight.

Butter and flour two 4½- inch by 8½- inch loaf pans. Working one at a time, roll each lump of dough out into a large rectangle, about 8 by 1. Working from the short end, roll the dough into a loaf, pinching the seam at the bottom of the loaf tightly to seal it. Place the dough, seam- side down, in a prepared loaf pan.

Cover lightly with a kitchen towel, and allow it to rise until doubled in size, about two hours. While the dough rises, heat the oven to 4. F. Using a pastry brush, gently brush the top of the dough with cream, and then scatter one tablespoon rolled oats over each loaf. Transfer the loaves to the oven, and bake 5 minutes at 4. F. Then reduce the temperature to 3. F and continue baking until the crust is a dark brown and the bread reaches an internal temperature of 2. F about 4. 5 minutes.

Remove from the oven and allow the loaves to cool in their pans for five minutes, then turn out onto a wire rack, allowing the bread to cool completely before slicing.