Hokkaido Milk Bread
Ingredients: whole milk, bread flour, evaporated milk, egg, bread flour · 95 min cook time · 310kcal · $7.50
Ingredients
0.5cup whole milk, 20g bread flour, 0.5cup evaporated milk, 1egg egg, 320g bread flour, 2tsp instant yeast, 0.5tsp salt, 3tbsp sugar, 56g unsalted butter
Instructions
1. Make the tangzhong by whisking 1/2 cup whole milk and 20g bread flour in a saucepan until smooth, then heat while stirring constantly until it thickens into a paste.
2. Combine the warm tangzhong with evaporated milk and 1 egg, whisking until incorporated.
3. In a stand mixer bowl, mix 320g bread flour and instant yeast, then pour in the liquid mixture and mix until the dry flour is absorbed.
4. Let the dough rest for 20 minutes for autolyse.
5. Resume kneading while gradually adding salt and sugar, then knead until smooth.
6. Add softened unsalted butter a little at a time while the machine runs, continuing to knead until fully absorbed and the dough is smooth.
7. Shape the dough into a ball, place it in a greased bowl, cover with plastic wrap, and let proof at room temperature until doubled in size.
8. Punch down and degas the dough, then divide and weigh into individual bun portions (approx. 65g each).
9. Place shaped buns into a greased 8-inch cake pan and let proof again for about 45 minutes while preheating the oven to 375°F (190°C).
10. Bake the bread in the preheated oven at 375°F for a few minutes, then reduce the heat to 350°F (175°C) and bake until done.
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