Print
Email
Servings: 6
Ingredients
- All purpose flour – 1/3 cup
- Water – 1/2 cup
- Milk – 1/2 cup
- For the dough:
- All purpose flour – 2-1/2 cups
- Sugar – 3 tbsp
- Salt – 1 tsp
- Milk Powder / Evaporated milk – 2 tbsp
- Active Dry yeast – 2 tsp
- Milk – 1/2 cup
- Cream – 1/8 cup
- Tangzong – 1/3 cup
- Unsalted Butter, softened – 25 gms
View Full Recipe at Tickling Palates
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 32 | 11% |
| Total Fat 3.6g | 5% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 408mg | 17% |
| Potassium 151mg | 4% |
| Total Carbs 53.81g | 14% |
| Dietary Fiber 1.8g | 6% |
| Sugars 8.6g | 6% |
| Protein 8.0g | 13% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
%20or%20as%20Stuffed%20buns.%3C/p%3E%3Cp%3EIf%20not%20for%20the%20We%20Knead%20to%20Bake%20group%20started%20by%20Aparna,%20I%20would%20have%20never%20had%20a%20chance%20to%20bake%20such%20a%20wonderful%20bread.%20Also%20after%20reading%20through%20the%20discussions,%20many%20reported%20that%20the%20dough%20was%20sticky,%20I%20thought%20it%20would%20be%20better%20to%20inaugurate%20my%20dough%20hooks%20of%20my%20hand%20mixer%20despite%20having%20it%20for%20more%20than%20year%20now.%3C/p%3E%3Cp%3EAs%20I%20love%20to%20knead,%20I%20have%20never%20used%20it%20before.%20But%20trust%20me,%20the%20dough%20was%20indeed%20super%20sticky%20that%20when%20I%20inserted%20my%20hand%20into%20the%20dough,%20the%20bowl%20just%20came%20along%20with%20my%20hand.%20My%20only%20regret%20is%20that%20I%20do%20not%20have%20a%20decent%20bread%20knife%20to%20cut%20this%20bread%20into%20beautiful%20slices%20that%20they%20deserved.%3C/p%3E%3Cp%3EHokkaido%20Milk%20Bread%20%7C%20Eggless%20White%20Bread%3C/p%3E%3Cp%3EAdapted%20from%20Kirbie%E2%80%99s%20Cravings%3C/p%3E%3Cp%3EPrep%20time:%2030%20mins%20%7C%20Proof%20time:%201-1/2%20hours%20%7C%20Bake%20time:%2040%20mins%20%7C%20Makes:%201%20Loaf%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EFor%20the%20Tangzong:%3C/p%3E%3Cp%3EInstructions:%3C/p%3E%3Cp%3EFor%20the%20Tangzong:%3C/p%3E%3Cp%3E1.%20Take%20a%20sauce%20pan%20and%20first%20place%20the%20flour%20and%20then%20add%20both%20water%20and%20milk%20to%20it%20and%20with%20the%20help%20of%20balloon%20whisk,%20mix%20well.%20Place%20the%20sauce%20pan%20on%20the%20stove%20and%20cook%20over%20medium%20flame%20till%20it%20becomes%20thick%20while%20stirring%20continuously.%20This%20will%20take%20just%205-7%20minutes%20and%20let%20it%20cool%20in%20the%20sauce%20pan.%20Mine%20took%20just%2030%20minutes%20to%20cool%20off.%20(See%20the%20Collage%20below)%3C/p%3E%3Cp%3EFor%20the%20Bread:%3C/p%3E%3Cp%3E2.%20In%20a%20small%20bowl,%20mix%20together%201/2%20of%20the%20tangzong%20prepared%20with%20milk%20and%20cream%20till%20it%20becomes%20smooth,%20free%20of%20lumps%20and%20keep%20aside.%3C/p%3E%3Cp%3E3.%20In%20the%20bowl%20of%20your%20stand%20mixer%20fitted%20with%20dough%20hooks/%20food%20processor,%20place%20flour,%20sugar,%20salt,%20milk%20powder%20and%20yeast.%20Pulse%20till%20they%20all%20mix%20well.%20Now%20add%20the%20butter%20and%20pulse%20for%201-2%20minutes%20till%20the%20mixture%20resembles%20like%20bread%20crumbs.%3C/p%3E%3Cp%3E4.%20Run%20the%20mixer%20while%20you%20pour%20the%20tangzong%20and%20milk%20mixture%20from%20the%20sides%20and%20run%20the%20mixer%20for%2015-20%20minutes%20so%20that%20you%20get%20a%20sticky,%20elastic%20dough.%20When%20stretched%20it%20will%20be%20elastic%20and%20it%20will%20break%20with%20a%20circle%20in%20the%20middle.%3C/p%3E%3Cp%3E5.%20Smear%20oil%20in%20another%20bowl%20and%20drop%20the%20entire%20mixture%20into%20it%20and%20cover%20the%20bowl%20with%20a%20thick%20cloth%20and%20let%20it%20rest%20for%2045%20minutes%20till%20it%20doubles%20in%20volume.%20(The%205th%20picture%20in%20the%20collage%20above%20is%2015%20minutes%20after%20keeping%20the%20dough%20in%20the%20bowl%20for%20proofing%20and%20the%20last%20pic%20is%20after%2045%20minutes).%3C/p%3E%3Cp%3E6.%20Dust%20your%20work%20area%20and%20drop%20the%20raised%20dough%20from%20the%20bowl%20and%20pat%20the%20sides%20and%20roll.%20Divide%20it%20into%203%20parts.%3C/p%3E%3Cp%3E7.%20Now%20stretch%20one%20part%20at%20both%20ends%20and%20then%20use%20a%20rolling%20pin%20to%20elongate%20into%20a%20oval%20shape%20while%20maintaining%201/8%20inch%20thickness%20(See%20the%20collage%20above).%3C/p%3E%3Cp%3E8.%20Bring%20the%20short%20end%20of%20the%20oval%20to%20the%20center.%20Now%20bring%20the%20other%20end%20to%20the%20center%20and%20drop%20it%20over%20the%20first%20fold%20overlapping%20it%20and%20press%20gently%20together.%20Flip%20it%20so%20that%20the%20pressed%20side%20is%20facing%20downwards.%3C/p%3E%3Cp%3E9.%20Once%20again%20with%20the%20rolling%20pin%20gently%20roll%20to%20elongate%20it%20even%20more.%20Flip,%20so%20that%20once%20again%20the%20pressed%20side%20from%20step-8%20is%20facing%20up.%20i.e..,%20you.%20Gently%20roll%20from%20from%20one%20end%20to%20the%20other.%3C/p%3E%3Cp%3E10.%20Grease%20a%20bread%20pan%20ready.%20I%20used%20my%20non%20stick%20pan%20so%20skipped%20the%20greasing.%20Make%20sure%20that%20the%20rolled%20ends%20are%20facing%20down%20like%20in%20the%20first%20picture%20(See%20the%20Collage%20above)%20and%20with%20the%20smooth%20side%20facing%20up%20place%20the%20roll%20in%20the%20bread%20pan.%3C/p%3E%3Cp%3E11.%20Continue%20the%20above%20step%20with%20the%20remaining%202%20parts.%20Brush%20the%20top%20with%20milk%20or%20a%20mixture%20of%20cream%20and%20milk%20and%20cover%20the%20pan%20with%20a%20cloth%20and%20let%20it%20rest%20for%20another%2045%20minutes.%3C/p%3E%3Cp%3E12.%20Preheat%20the%20oven%20at%20180%20C%20(350%20F).%20Brush%20the%20top%20once%20again%20with%20milk%20mixture%20and%20bake%20for%2035%20%E2%80%93%2040%20minutes.%20Let%20it%20cool%20on%20the%20rack%20for%2010-15%20minutes.%20You%20will%20be%20able%20to%20hear%20a%20hollow%20sound%20when%20you%20tap%20the%20bread.%20Enjoy%20with%20slathered%20butter,%20jam%20or%20Chocolate%20Peanut%20Butter.%3C/p%3E%3Cp%3EShelf%20Life:%3C/p%3E%3Cp%3EI%20believe%20the%20shelf%20life%20depends%20on%20the%20temperature%20and%20humidity%20of%20the%20place.%20It%20is%20very%20hot%20in%20my%20place%20and%20I%20just%20rolled%20the%20bread%20with%20a%20butter%20paper%20and%20put%20it%20in%20a%20plastic%20cover%20and%20kept%20it%20in%20on%20the%20counter%20for%202%20days.%20Bu%20this%20time%20half%20the%20bread%20was%20over.%20So%20shifted%20the%20remaining%20to%20the%20Fridge%20shelf%20and%20it%20stayed%20nice%20and%20fresh%20for%20another%202%20days%20before%20it%20got%20over.%3C/p%3E%3Cp%3ENotes:%3C/p%3E%3Cp%3E1.%20Instead%20of%20butter,%20you%20can%20use%201%20beaten%20egg%20which%20is%20what%20I%20did,%20when%20I%20baked%20this%20bread%20for%20the%20second%20time%20as%20I%20ran%20out%20of%20butter.%3C/p%3E){kind=link}