Hokkaido Milk Toast (Tangzhong Method)

Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Step-by-Step Guide for Making Hokkaido Milk Toast (Tangzhong Method)

Add all Tangzhong ingredients into a container

Knead into a dough

Cover with plastic wrap, let it ferment until 2-2.5 times in size

Tear the fermented Tangzhong dough into small pieces and mix with all Main Dough ingredients

Knead in a bread machine until slightly smooth, add 6g of butter

Knead until a thin, translucent film can be pulled (windowpane test), continue fermenting for about 10 minutes

Divide into 12 equal portions, round and let rest for 15 minutes

Press one portion down, roll into an oval shape with a rolling pin

First roll from the center of the dough, roll into an oval shape from top and bottom, flip, roll up from top to bottom, not exceeding 3 turns, rest for 10 minutes

Second roll into a rectangular shape, roll up from top to bottom, not exceeding 3 turns

Evenly place in toast molds, 6 in each, cover with plastic wrap for final fermentation

Ferment until molds are 80% full, brush with egg wash, bake in preheated oven at 180°C (356°F) for about 35 minutes, remove from molds immediately after baking