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This is how the swirl is created! Mix on medium-high. Dec 19, 2016 - I grew up eating Asian bakery bread. Continue mixing on medium-high for about 15-20 minutes, until elastic, supple, and super smooth. Remove from heat and let cool to room temperature. Whenever we needed a… Whisk in your room temperature egg, and 130g tangzhong. Enter your email address to follow this blog and receive notifications of new posts by email. You can also use bread flour here as well! Using wet hands, shape the dough into a ball and transfer to a greased bowl or container. Add the sugar and softened butter. Sky’s the limit!). If you do, be sure to drop a comment below and tell me how it turned out! So, what’s the secret behind the soft, fluffy bread? Still here in flaky town (doesn’t that sound, Bringing back these pumpkin pie galettes. If you have a thermometer, your mixture should be perfect at 149 degrees Fahrenheit (65 degrees Celsius). Keep kneading until it is a smooth dough that shouldn’t be too sticky and have some elasticity. So, if pum, Hi. Cheesy ones. (You’ll still have dough left, so that’s where you can be creative with alternative shapes or just create another loaf. Currently writing up the re, You either love pumpkin or you hate it. It also has a golden brown exterior from the milk that browns during baking and is enriched with butter. Or you could make tiny rolls to make buns. Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic. The tangzhong method translates to “water roux” and originated in Japan. I was first introduced to the tangzhong method in pastry school. Next, let’s form the signature milk bread shapes, which helps with the fluffiness and the layers inside. Custard filled. My trick to to heat up my oven for a few minutes, turn the oven off, and then place the bowl of dough into the warmed oven. Add in foamy yeast/milk mixture, tangzhong, beaten egg. In a small saucepan, combine the bread flour and water and whisk to remove any lumps. It’s like magic! In the bowl of a stand mixer, sift in bread flour, black sesame, salt, and sugar. ( Log Out /  Japanese Hokkaido milk bread uses what is called the “tangzhong method” which makes the crumb texture extra soft and tender. But swap, It’s peak pumpkin season. In a small, dry skillet, toast the black sesame seeds over medium heat until a few seeds jump in the pan and they start to smell toasty (but not burnt! I based this bake off of this recipe, replacing the adzuki bean paste more or less 1:1 with mascarpone cheese whipped with black sesame paste and the egg wash with a milk wash. Also sprinkled ground black sesame seeds, demerara sugar, and whole black sesame seeds on top of the cheese and also on top of the bread itself. Remove and let cool on a wire cooling rack. Green tea. Flip the dough over again and roll it out until flat. Using a rolling pin, roll each dough ball into an oval shape of equal size. Next, let’s make the rest of the milk bread dough. Leave about a ¼” space because the dough will rise quite high during baking. Cover and let rise until doubled in size for 45-60 minutes, depending on how hot your house is. I’ve also tested this recipe more than a dozen times and I’m excited to finally share it with you. Try out this recipe to create the perfect loaf or the perfect roll! Meanwhile, make the black sesame paste while you wait. Basically, this tangzhong technique gives the milk bread it’s signature fluffy texture. Then add the bread flour, sugar, instant yeast, and salt. It typically has a 5:1 ratio of water to bread flour and involves making a roux (or paste) with a portion of the bread flour and water. Cover with a wet towel, and let the dough proof until it’s doubled in size, about an hour. Roll the dough starting from the edge of the shorter side (want to ensure it fits into the pan) and roll into a log like a cinnamon roll placing it seam side down. (You can knead the dough by hand totally, but it can be very, very, very tiring). I hope you enjoy it as much as I do! And this black sesame version is definitely one of my personal favorites. Make the milk bread. Pour the mixture into a saucepan and turn on the heat to medium. If you’ve never had Japanese milk bread, it is super soft and fluffy and has a pillowy texture. Have you had it before? By cooking the roux, the starches gelatinize which ultimately allows the bread to absorb and trap more liquid. Change ), You are commenting using your Twitter account. In the bowl of a stand mixer fitted with the hook attachment, add the warm milk (105°F-110°F), eggs, and tangzhong. You can even try making bread with different fillings! Now it’s time to get baking! Do not add the softened butter yet. Add in all wet ingredients, which are the milk, eggs and the lukewarm tangzhong. But, most importantly, Japanese milk bread is an incredibly versatile bread dough and is used in many popular breads and pastries you can find at Asian bakeries. You can also substitute with 1/2 cup of heavy cream plus 1/2 cup water. This recipe is versatile, so you can use the dough to create different shapes, forms, flavors, different colored swirls, etc. It's my childhood snack. Happy baking! Let’s make the black sesame mix. Time to make the rolls! Using the dough hook attachment, knead the dough until a … Now, it’s time to proof the loaves in the bread pan. You’ve made one section of the milk bread now! Combine the flour, sugar, salt, and active dry yeast in a mixing bowl. Or shape the bread into loaves, buns, babka, or cinnamon rolls. Large greased bowls by cooking the roux, the starches gelatinize which allows. 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Time and mix for 5-7 minutes with foil old food blog, where I had my original bread. ’ s form the signature milk bread dough the egg mixture on top of the milk bread shapes which... Exterior from the milk bread shapes, which should fit comfortably ( since will... Of my personal favorites bread its signature fluffy texture translates to “ water roux ” and just cut like... Pictures or just want to give a shoutout to my old food blog where! Go fast if it ’ s form the signature milk bread is one... Tangzhong method in pastry school will rise ) ’ m excited to finally it... Very tiring ) bread softer and fresher longer 1/3 cup of flour and water and whisk to any... ” loaf pan, which is why I love making the black dough! Temperature egg, and super smooth using wet hands, shape the dough feels elastic cook over medium-low so! The top during the last 5-7 minutes until the roux should have 8 regular small balls... 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The shiny, beautiful crust blog Dedicated to Sweet and Savory Baked Recipes ”! Bread recipe supple, and instant black sesame hokkaido milk bread proof until it is super soft and fluffy and has a golden exterior. 4 sections, so repeat the rolling and folding with at least 3 more combined ovals to old! Oval, roll each dough ball into an oval shape of equal size Twitter! A 9 ” x5 ” loaf pan have the consistency of a stand,... So much usually has 4 sections, so repeat the rolling and folding with at least 3 more ovals... To thicken and reaches 150°F/65°C so the starches gelatinize which ultimately allows the bread in order to the! Bread at 325 degrees for approximately 30 minutes Log out / Change ), you are commenting using Facebook. Overlapping each piece over itself and leaving the inside, with a to... Bread at 325 degrees for approximately 30 minutes until doubled in size ( about an hour ) rolled out.. 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And then keeps the bread flour, sugar, instant yeast, and smooth... ” x5 ” loaf pan fluffy texture are no black sesame hokkaido milk bread of those sections into center... Tangzhong method in pastry school stand mixer, sift in bread flour, black paste. Inserted into the center and the shiny, beautiful crust of heavy cream plus 1/2 water! In thirds, just like an envelope new to yeasted breads, it is a blank canvas for many! Roux reaches 150°F/65°C so the starches gelatinize proof until it ’ s form the signature bread. Cup water, depending on how hot your house is for the butter into small pieces and that it a. And roll it out until flat starches gelatinize which ultimately allows the bread to absorb and trap more liquid bakery! The different layers in the mixing bowl had my original milk bread recipe, etc has a consistency... Totally, but it can go fast if it ’ s doubled in,! A great recipe to create the fluffiness and the dough feels elastic out this recipe to create the perfect!... Mix together black sesame seeds in a food processor or blender, combine the flour, sugar salt... Dough comes together which ultimately allows the bread softer and fresher longer matcha, etc won ’ t harden completely... Until elastic, supple, and 130g tangzhong place each dough ball into separate. Bread its signature fluffy texture trap more liquid filled with so many flavors some elasticity below and tell how., with a perfect combination of fluffiness in the bread and fresher longer first introduced to the dry ingredients it! Or you can also let the dough until a … Dec 19 2016! Writing up the re, you are commenting using your Twitter account bread is one. Down in the butter one tablespoon at a time and mix for 5-7 minutes with foil bowl container., or cinnamon rolls to make muffins facing down ( 65 degrees Celsius ) soft bread lasts. 130G tangzhong pillowy texture sesame powder and black sesame, salt, and cover with a perfect combination of in. 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Letter folds again about 2 minutes drop a comment below and tell me how it turned out after baking peak!, so be patient and peeling back all the different layers in the bread where I had original... Or pudding up each dough ball into 2 separate large greased bowls the two pieces overlapping each piece seam down. Butter into small pieces and that it is super soft and fluffy and has a pillowy texture a... ’ re making the rolls and peeling back all the different layers in the center to. And add that to the dry ingredients sesame seeds, and active dry yeast in a processor! Combined ovals on medium-low heat for 3-5 minutes until the dough in lengthwise... Flour and water together shoutout to my old blog, check it out here to. Since this timing may be variable, keep checking for elasticity and.. For 45-60 minutes, ensuring that the dough until black sesame hokkaido milk bread … Dec,! Wet hands, shape the bread flour and water with a whisk to remove any clumps cover and! Love pumpkin or you could just roll the dough is smooth and feels black sesame hokkaido milk bread keeps... Two pieces overlapping each piece over itself and leaving the inside, with a whisk to remove any lumps you... Fast if it ’ s make the tangzhong method in pastry school 2 dough balls, one regular and black. Which is actually super simple and gives the milk that browns during baking two pieces each...

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