Hokkaido Milk Toast with Tangzhong, Orange Marmalade & Dorie's Nutella Tartine

My day started on a rather delicious note today... For breakfast we had Dorie's divine Nutella Tartine. While the actual recipe calls for slices of brioche or challah as the base, I happily substituted it with slices from my Hokkaido Milk Toast and then felt all good about myself for finally baking this super soft yummy loaf yesterday.....

and just so that you know the marmalade was also homemade and it was delicious !

Back in March, many bloggers around the world were baking the Hokkaido Milk Bread using Tangzhong and each of them were full of admiration for this loaf. Being still a novice at bread-baking at that time, I bookmarked the recipe intending to go back to it later. finally I tried it out yesterday and was beyond excited with the cotton-soft-pillow-y texture of the loaf.both husband and I agreed that this is by far the B-E-S-T loaf I have baked so far ... Because the exterior of the freshly baked loaf almost compared to the store-bought Brioche loaves in texture, I decided to make the Nutella tartine for breakfast. Though the slices weren't as soft as brioche, the toasted bread with a slather of butter, orange marmalade, a drizzle of warm Nutella and the crunchiness of sliced almonds, presented  us with a delightful treat for breakfast today....

Apparently, the Hokkaido Milk Toast also known as the Asian Sweet Bread and Hong Kong Pai is a very popular bread in South Asian bakeries around the world. This loaf owes its springy-fluffiness to the "Tangzhong method." As I learnt from Christine's Recipes, this method of making bread was introduced by Yvonne Chen in her book, whose title translates to "65°C Bread Doctor". In the book, she described tangzhong as the “secret ingredient” which originated in Japan to make soft and bouncy bread. Tangzhong is actually a kind of "flour paste" or water roux starter, prepared by cooking 1 part of bread flour with 5 parts of water to 65°C. At 65°C, the gluten in the flour and water mixture absorbs the moisture and becomes leavened. As a result when tangzhong is added to the other ingredients the bread dough is heightened and that produces a softer and fluffier loaf.

Though I had been scaring away from this bread for a while, it turned out to be a simple recipe to work through.. I minimally adapted the recipe from My Diverse Kitchen and baked an eggless loaf. the only changes I made were the ones which Aparna had suggested. i.e. I halved the recipe for the tangzhong using the measurements from Pastry Scoop.com (which yielded the exact quantity of roux that the recipe called for) and added an extra helping of milk and cream to ease the dough of its initial firmness and make it softer. Also since the rising time for the dough (as mentioned in the recipe I was following) was the same as the rising time in the dough cycle of my bread machine, i made the dough in the bread machine and then proceeded with the steps following the first rise. to finish I used a maple syrup glaze. I had read here that the maple syrup glaze is a good substitute for egg wash and was quite happy with the way my baked loaf turned out.

now the recipe.... 

Hokkaido Milk Toast   (Original Recipe appeared in Yvonne Chen's Chinese book "65 Degrees Tangzhong “65C Bread Doctor” and adapted from My Diverse Kitchen)

ingredients for the Tangzhong (makes 1/3 cup flour-water roux) 3 tbsps all-purpose flour 1/4 cup water 1/4 cup milk for the Dough 1/2 cup (+ 1tbsp)* milk  2 (+1)* tbsp heavy cream 1/3 cup tangzhong 2 tbsp unsalted butter (cut into small pieces, softened at room temperature) 2 1/2 cups all-purpose flour 2 tbsp powdered milk 3 tbsp sugar 1 tsp salt 2 tsp bread machine yeast for the glaze maple syrup   * I added the quantities in the bracket a little later (about 10 minutes after the dough cycle started) because the dough felt firm and needed to be softened.    what i did for the tangzhong  i whisked together the flour, milk and water in a saucepan until there were no lumps. then placing the saucepan over medium heat, stirring continuously  i cooked the roux until it began to thicken.  it is suggested to cook the roux till if reaches 65 degrees C and then take is off the heat. but since i do not have a thermometer i cooked till stable lines began to form in the tangzhong. (you may want to refer to the initial 3 minutes of this video to see the desired  consistency of the roux).   once my roux was made, i took it off the heat and let it rest for the next 3 hours. ** for the dough as i mentioned, i made the dough in the bread machine. so i put in all the ingredients(minus the quantities in the bracket) in the order recommended by the manufacturer, (mine recommends liquids first, then the solids and yeast goes in last)  and programmed the machine for the dough cycle. half way through the first knead i felt the dough with my fingers. at this point the dough felt a little firm. so i added the extra helping of milk and cream that i mentioned and let the dough cycle finish. when the machine beeped at the end of the cycle, I turned out the dough on a baking tray, (at this point the dough was easy to handle so i did not have to flour the baking), then divided the dough into 3 parts and started shaping each part as follows.★   first using a rolling pin i rolled the first portion into a 1/8 inch thick oval. then i folded 1/3 from the top edge to the middle and folded 1/3 from the bottom to the middle and pressed over the first fold. flipping the dough over i rolled it and stretched it 11 inch long. then flipping again, with seamm side facing up, i rolled it into a cylinder and put it in a well oiled 9x5 inch bread tin. i then repeated the process with the remaining two portions of the dough. once the dough was shaped, i covered the bread tin with a clean towel and let the dough rise for the next 45 minutes. 15 minutes before i was ready to bake, i positioned the rack to the top third and preheated the oven to 330 degrees F. after the second rise was done, i glazed the surface with maple syrup and transferred the bread pan to the preheated oven and baked the bread for 30 minutes, until the surface turned golden brown.      ** if you are not baking your bread the same day, you can transfer the roux to a bowl, cover it using a plastic wrap and refrigerate it for a day.           i believe it is best to use the roux within a day since the recipe suggests discarding it away after that.   ★   while i have written down how i shaped the dough, you might find this  pictorial description more helpful. i used it as a reference.

This recipe yeilds one 9x5 inch loaf and the total time for preparation is 4 1/2 hours of which the active cooking/preparation time is only 15 minutes. i.e., 5 minutes for preparing the tangzhong, 2 hours resting time for the tangzhong,  30-35 minutes of kneading in the bread machine followed by 50 minutes of rising time, then another 10 minutes for the shaping the dough, 45-50 minutes of rising time before baking the loaf and 30 minutes of baking time. So you see this is a rather easy loaf to bake and yields a bread that you'll love to have for breakfast, tea or dinner...

and if you care, heres the recipe of the orange marmalade... its simple, easy and your kids will LOVE it. at least mine does :-) 

Orange Marmalade Adapted from Ina Garten's Recipe

ingredients 6 small oranges 1 lemon peeled 2 1/2 cup sugar 4 cups water (+ more in case your marmalade becomes too thick)   what i did i peeled the oranges and lemons and cut the peeled fruits into 1/2 inch pieces. i also cut half of the orange peel into thin long strips 1/2-3/4 inches long. i then put the cut oranges, lemon and orange peel in a saucepan, added the water to it and stirring often, brought it to a boil. once the water began to boil, i switched off the heat, stirred in the sugar, covered the saucepan and left it that way overnight. next morning i simmered the mixture over medium-low heat for about 30. once the mixture acquired the desired consistency i switched off the heat and poured the before marmalade into a sterilized jar.

the recipe says that without any added preservatives, the marmalade stays good at room temperature for upto an year . isn't that great ?? while the recipe above yields only 12 ounces of marmalade, i feel the long shelf life is a reason good enough to make it in larger batches.. don't you agree ?

That is it for today. Hope you all are doing great. Lately I have been trying out some crafting projects. so far they look pretty good. hopefully i'll be able to share them with you by the end of the week.

Since this loaf is glazed with maple syrup, I am sharing it with Bread Baking Day #60. BBD is celebrating its 6th Anniversary this month and Zorra the creator and this month's host for thr event chose Glazed Bread as the theme for BBD #60.


Yeastspotting the Hokkaido Milk Bread.   

Also sharing it at Made with Love Mondays , Tuesday Food:  Tempt my Tummy @Blessed with Grace, Totally Tasty Tuesday @ Mandy's Recipe Box, Tasteful Tuesday Party @ Nap Time Creations,  Show Me What You Got @ Our Delightful Home,  Hand Made Tuesday @ Ladybug Blessings, Share it Link Party @ Winthrop Chronicles, Hearth and Soul Blog Hop 

Wednesday Food : What's Cooking Wednesday @ Confessions of Overworked Mom, Cast Party Wednesday @ Lady Behind the Curtain ,  Wednesday Whatsit @White Lights on , Show and Share @ Semi Homemade Mom, Wonderful Food Wednesdays at @ Home Take 2, Seasonal Celebration @ Natural Mother's Network
Thursday Food:Link it Up Thursday @ Seven Alive, Creative Thursday @ Michelle's Tasty Creations, Fantastic Thursday @ Three Little Chiefs, Thriving on Thursdays @ Domesblissity, Freedom Friday @ My Turn, Full Plate Thursday @ Miz Helen's Country Cottage  
Friday Food: Foodie Friday @ Home Maid Simple, Friday Favorite (DYI too) @ Simple Sweet Home, Foodie Friday @ Not Your Ordinary Recipes,  Foodie Friday @ Rattlebridge Farm , Weekend Wonders @ The Thriftiness Miss, Friday Food Frenzy @ Mostly Food and Crafts , Weekend Potluck @ Sunflower Supper Club,  The Weekend re-Treat @The Best Blog  Recipes