Tangzhong Dough:
Bread Flour: 300g; Granulated Sugar: 9g; Instant Yeast: 2g; Milk: 96g; Heavy Cream: 84g.
Tangzhong:
Egg White: 21g; Butter: 6g.
Main Dough:
Egg White: 24g; Granulated Sugar: 45g; Salt: 4g; Instant Yeast: 2g; Butter: 6g (added after combining two doughs).
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
