Also known as Hokkaido Bread using tang zhong. Seeking in vain for this recipe but using bread machine. Anybody? Thanks in advance.
I've made Hokkaido Milk Bread with Tangzhong in my Zo bread machine, but I used a conventional 9x5 inch loaf pan in my bread machine to rise and bake the loaf. Here are the details:
You could use separate dough and bake cycles, using the regular bread machine mixing pan. Run the dough cycle, allow the first rise. Remove dough, form loaf in bread pan (remove mixing paddles). Return bread pan to bread machine, allow rise. Bake on manual bake cycle.
Tangzhong is basically an unflavored flour and water or milk pudding you add to the loaf recipe. You use about 3 Tbsp of flour and 1/2 cup of liquid to make the Tangzhong (pudding). You mix the flour and liquid and heat it to 149-F (65C) until it forms a translucent white pudding. I make it in a microwave, you can also use a saucepan on the stovetop. This pudding is added to other liquid ingredients in the bread recipe, and the recipe then proceeds as it normally would. It makes a moister, lighter loaf of bread, similar to what pudding does to a pudding cake. I've used the Tangzhone roux (pudding) on many bread recipes to make a lighter, more tender, longer lasting, moist loaf of bread. I've used it on white, light wheat, raisin, Hawaiian and even sourdough bread.
Here's a link to one of my bread machine recipes using a Tangzhong roux for white bread:
Like I said above......
You could use separate Dough and Bake cycles, using the REGULAR BREAD MACHINE MIXING PAN.
Run the Dough Cycle, allow the first rise.
Remove dough, form a loaf in REGULAR BREAD MIXING PAN (remove mixing paddles).
Return REGULAR BREAD MACHINE MIXING PAN to bread machine, allow rise.
Bake on manual Bake Cycle.
I've modified the linked recipe to work in a regular bread machine:
Hokkaido Milk Bread with Tangzhong in a bread machine
-Tangzhong Roux (make in microwave or on stove top - heat to 149-F/65-C until a translucent, smooth, white pudding forms)-
3 level Tbsp all purpose flour
1/2 Cup liquids (I used 5 Tbsp water and 3 Tbsp milk)
(Mixed well in a plastic cup, stir out lumps, and heated in
microwave 25 seconds, stir, heat 15 seconds more, stir - 65C/149F done)
--Final Dough ingredients added to bread machine--
All of the tangzhong roux from above
1/4 Cup half and half
1/3 Cup milk (plus a Tbsp or two more if needed)
1 egg, beaten
50g (1/4 Cup) white granulated sugar
25g (1/4 Cup) milk powder
1 1/4 tsp table salt
2 Tbsp butter
400g (3 1/3 Cups) all purpose flour
2 1/4 tsp (or 1 packet) instant or bread machine yeast
-Make Tangzhong roux in microwave or on stovetop. Stir well.
-Add first 8 Final Dough ingredients to bread machine mixing pan in order shown above (don't add flour and yeast yet). Stir together until smooth. I use a rubber spatula. (I don't cool the Tangzhong roux, the milk and half & half will cool it to lukewarm.)
-Add flour on top of other ingredients.
-Make a well in dry flour and add yeast to top of dry flour
-Set bread machine to DOUGH CYCLE and press START.
-During the first couple of minutes of mixing, adjust the dough moisture, with more flour or milk, a tablespoon at a time, so it is not too sticky and not dry and crumbly. The dough should hold its own shape and not be soupy. (You want the mixing dough to resemble an uncooked biscuit or pizza dough).
-Allow dough kneading cycle to complete and allow the dough to rise for 45 minutes to 1 hour.
-Remove the dough from the bread machine mixing pan.
-Remove the mixing paddles from the bread machine mixing pan.
-Form dough into a traditional milk bread loaf and return it to the bread machine mixing pan in the bread machine.
-Allow the dough to rise for 45 minutes to 1 hour, until it has doubled in size.
-If desired, brush top of risen loaf with an egg wash.
-Run the bread machine MANUAL BAKE CYCLE (If the cycle requires a time to be entered, bake for about 60 minutes).
Makes one 1 1/2 lb loaf.