Friday, September 27, 2013

Hokkaido Milk Bread with Wild Strawberry Jam





Submitting this post to Bake Along event hosted by Joyce of Kitchen FlavoursLena of Frozen Wings together with   Zoe of Bake For Happy Kids . This month's theme is Hokkaido Milk Bread .




Hokkaido Milk Bread with Wild Strawberry Jam
Adapted from HERE

For Tangzhong: (Click HERE for how to make Tangzhong method & use only HALF of the tangzhong) 

 Ingredients:
2 1/2 cups Flour
3 Tbsp sugar
2 Tbsp powdered milk
2 tsp instant dried yeast
1/2  cup milk ( more if needed)
1/8 cup cream
25 g butter (room temperature & cut into small pieces) 
Wild Strawberry jam (Bonne Maman)

Directions:
1)  In a food processor , combine flour, salt, sugar powdered milk & yeast .
2) In a nother small bowl , combine cream, milk, Tangzhong till smooth .  Add into flour mixture & mix all together on slow speed till dough comes together .
3)  Add in pieces of butter & mix till smooth with elastic dough which is just short & sticky . Knead with machine or by hand till fsoft & elastic . If the dough is firm  & not soft to touch , add few teaspoon of milk & knead till soft . ( I've kneaded with hand for 20 minutes) . You should be able to stretch the dough without breaking right away . And when it break , the break should be form & circle .  Form the dough in a ball & place in a big greased bowl , cover with teatowel & let to proof in a warm place preferable 28°C for 45 minutes till double in size .
4)  Deflate the dough & place it on a floured worktop . Divide into 6 equal portions & roll each dough in oval  . Take one end of the dough from the shorter side of the oval & fold it to the middle of the oval . Take the other end & fold so it's slightly overlaps the other fold . Roll this folded dough with a rolling pin so the unfolded edges are stretched out to form a rectangle ( For full tutorial HERE ). 
5)  Spread strawberry jam on it & roll the rectangle frol one short edge to the other & seal well by pinching the dough . Cover with tea towel & proof for another 45 minutes in room temperature till double in size .  Brush with egg wash & bake in a preheated oven at 170°C for 20 to 30 minutes till golden brown & let to cool for 5 minutes on wire rack .



This is my very 1st time using Tangzhong method to make  bread & I'm   pleased with the result . Lovely soft & fluffy bread that  I've added some Bonne Maman's wild strawberry jam . YUMMY !




17 comments:

  1. That looks beautiful! I am wondering if I can make this savory.. hmm..

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  2. Hi Kit,
    Your bread looks so good with the addition of strawberry jam! Just perfect for tea! Lovely bread!
    Thanks for baking along with us! Have a great weekend!

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  3. Kit, this is so yum, yum, yummy! Soft fluffy bread with strawberry jam sounds so delicious!

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  4. Love your soft fluffy rolls with jam enclosed.

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  5. Believe it or not, I've never eaten a Hokaido bread. This looks awesome, Kit. Sedapnya!

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  6. no wonder your jar and the label looks so familiar..i also had one last time..chestnut creme. Am glad to read that it is your first time doing tangzhong and with pleasing results! a good variation with strawberry jam flavour, thx so much for baking with us!

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  7. Hi Kit, your bread looks very soft and fluffy! I swirled mine with Nutella and red bean, your jam version looks very good too!

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  8. Hi Kit,

    I'm impressed with the TangZhong recipe at Christine's recipe! The bread is very soft and fluffy... I wonder now if the recipe that you used is similar to Christine's. Love to know if TangZhong is the reason that creates all these fluffiness :D

    Zoe

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  9. What a great recipe, love this milk bread with the jam in the middle - they look so clever.

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  10. Your bread looks wonderful!! I have never heard of the Tangzhong method before, sounds interesting. I really want to try this. Thanks for sharing.

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  11. Hi Kit! Great idea to spread jam before rolling up and bake, then can eat it just as it is:) Looks fluffy and light, I just love this kind of soft fluffy bread:)

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  12. How lovely. I bake bread at home a few times a week. I usually bake a plain one and spread jams on a slice instead. Guess I'll give this filled method a try next time. thanks for sharing.

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  13. Kit , I want some right now lol Your bread looks really soft and fluffy , the strawberry filling sounds fantastic ! I've tried theTangzhong method before and the result was quiet wonderful :D

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  14. ooh yum.... love the incorporation of strawberry jam! what a brilliant idea

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  15. Really beautiful bread, Kit! I love the strawberry swirl.

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