Allow the baked bread to cool temperature before storing. The time of kneading in the breadmaker should take approximately 23-25 minutes. *NOTE: The recipe listed here makes TWO loaves! https://www.bunsenburnerbakery.com/chocolate-buttermilk-quick-bread Japanese milk bread, also known as Hokkaido milk bread, is known for its pillow soft interior. If you enjoy this Tangzhong Milk Bread recipe, you may also wish to try my Tangzhong Wholemeal Bread recipe here. I suggest the second rack from bottom. Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%. Grease two 9x4 or 9x5-inch loaf pans or pullman loaf pans. Scatter another 15g then lengthen it out slightly and roll into a cylinder to form a log. *If using standard loaf pan, lightly brush the top of risen dough with heavy cream or milk. Transfer into a clean bowl. The banana bread will still taste nice… just not as great as our milk chocolate banana bread!!! The marbled chocolate milk bread is the perfect vehicle for your favorite sweet toppings. I bake using top and bottom heat, with fan. It’s great for recipes that could benefit from the flavor of milk without the added liquid. Fold 1/3 from left edge to the middle and press lightly. Super detailed recipe! Any remnants will be kneaded into the milk chocolate dough. NOTE: You can use either instant yeast or dry active yeast for this recipe. If you were wondering, they’re slightly different ingredients wise, but both recipes yield a delicious, soft and fluffy loaf. Make the custard mixture: Mix eggs, sugar, heavy cream, milk, and all the wonderful holiday spices for the holiday! Or for something more decadent, bake it into chocolate swirl bread pudding. Hi thank you for sharing this recipe. 1/2 cup of milk chocolate chips and 1/2 cup of semi-sweet chocolate chips). Powered by, To make the tangzhong, place 20g high protein flour and 100g milk in mixing bowl, cook for, Add 130g milk, egg yolk, sugar, salt, milk powder, remaining 270g high protein flour and yeast then. Defrost at room temperature. Hi Mavis, I find that this recipe tend to be a taller, and fluffier loaf than the Hokkaido Milk Bread. This soft and fluffy chocolate milk bread is great for toast, sweet sandwiches, and stuffed French toast. if i were to make this in a kitchenaid stand mixer, would i be fine just following the instructions for making the bread in a bread machine? Soft, slightly sweet, often baked in pullman pans so that the slices are perfectly square, sometimes containing raisins or a swirl of red beans or cream cheese, milk bread is … Serve immediately, over ice if desired. Make the starter: In a small heavy pot, whisk flour, milk and 1/2 cup water (120 milliliters) together … … Use the dough hook attachment, and turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. So proud of you, thank you for enjoying the recipe and for your lovely feedback. Starting at the shorter end, roll dough into a log. Create tangzhong by mixing flour and water in a saucepan on medium heat. Perform the visual test if need be. Soft and fluffy marbled chocolate milk bread. It is important to keep the dough covered with plastic wrap to prevent it from drying out. There are various reasons that could result in this and I believe it’s because we all use different ingredients. Step 1 Making The Dough. TIME. You will need an extra step for this Earl Grey Milk Bread, which is to prepare the cold infusion 12 hrs prior. This soft, fluffy and extremely chee, This year it is likely that the majority of us wou, These were the heart-shaped tuna buns right before, For today’s bake, we have some cute lil heart-sh, I thought twice about breaking my bread feed, but, Cute & Delicious Pink Heart Shaped Tuna Buns - Step by Step Recipe Tutorial, YouTube Video UCaNO3FFqWzT-AVU_ZOUnY5w_3U4QezMFjO4, Step-by-Step Tutorial for Soft & Fluffy Shokupan, YouTube Video UCaNO3FFqWzT-AVU_ZOUnY5w_N9KiJjAK3UM, Korean Soboro Yogurt Buns with Almond Cream 소보로 아몬드 그림빵, How to Cook The Perfect Plate of Hainanese Chicken Rice, How to Make Ube Milk Bread (Tangzhong Method), https://thebakeanista.com/ultra-soft-tangzhong-milk-chocolate-buns/, How to Make Ube Milk Bread (Tangzhong Method) - The Bakeanista, Step by Step Guide to Tangzhong Wholemeal Bread - The Bakeanista, Ultra Soft Tangzhong Milk & Chocolate Buns Recipe - The Bakeanista, How to Make Apple Buns りんごパン - The Bakeanista, Fun Bread Ideas for Lunar New Year: Cow Milk Bread - The Bakeanista, Step-by-Step Tutorial for Heart Shaped Tuna Bun Recipe, One Pot Claypot Chicken Rice with Abalone Recipe, Dining at Cilantro Restaurant & Wine Bar KL – Review, Fun Bread Ideas for Lunar New Year: Cow Milk Bread. If I had to choose though, I’d say this recipe below yields a slightly taller loaf and is my current ultimate favourite go-to. Instead of cutting chocolate milk all together (a travesty! Use a small rolling pin to flatten and roll log into a rectangle about 5-inches wide and 7-inches long. For a better marble effect, alternate outer dough color. For my second proofing, I usually heat up a cup of water in the microwave for 1 minute, then proceed to leave my dough inside the microwave to rise for 25-30 minutes. Thanks . Your email address will not be published. Starting at the shorter end, roll dough together into a log. Welcome, home baker! Of course, I understand how hard it is to resist freshly baked bread. The fats from the yolk works to tenderise the crumb and lighten the texture which gives our loaf a rich and soft crumb. There are two videos – one each for conventional and Thermomix method respectively: This video below demonstrates how the dough is kneaded in the stand mixer. I used Callebaut 54% Dark Chocolate Callets. The full printable/written recipe with step-by-step pictures is below. However you choose to enjoy this milk bread, it’s bound to be soft, fluffy, and delicious. What size bread pan do you use? Transfer to clean work surface. Can’t wait to try your other recipes! Next time, i will try adding mini chocolate chips in one of two loaves. You may use the steps for the milk buns here instead: https://thebakeanista.com/ultra-soft-tangzhong-milk-chocolate-buns/, Thanks so much Michelle for all your help! Try coil folding the dough as well – this will help the dough develop some gluten structure. This recipe makes two loafs of bread. To make this chocolate loaf, simple add 1.5 tbsp cocoa powder along with the flour into the main dough and adjust the milk to 140ml. But the min I took out the bread, I can see the bread slowly caved in the middle. Hi I am interested to try your recipe. The standard loaf pan used for quick breads like banana bread can also be used for this recipe. Milk powder is known by many names including: powdered milk, dried milk, and instant milk. It isn’t necessary to do so. Place milk chocolate dough over milk dough. Whereas, the standard loaf pan will create a tall loaf with peaks and valleys. Attach dough hook to mixer. The cocoa powder is used to add color and just a touch of flavor. I would preheat the oven to 190°C and bake the covered loaf for 25 minutes, before lowering down the temperature to 180°C and bake for a further 5 minutes. I shall be baking this a lot more times! Grab milk chocolate ball and repeat rolling to same measurements. Just as soft and fluffy, with a nutty taste to your bread which goes even better as sandwiches. Keep an eye out as the bread is baking. I really want to give it a go but want to do one loaf. This loaf of bread is soft and tender without being super airy, like an English muffin bread. We don’t want the bread stuck to the lid. Milk bread is an enriched dough which means it has a high percentage of fat from butter, milk and/or eggs. Cotton soft and taste good. Just like how you would rest your meat after cooking, the same theory applies for your bread. Remove milk bread from tin and allow to cool completely on a cooling rack for at least an hour before slicing and serving. But do take into account that I don’t a Kitchenaid, and I had to go on low speed because my Breville standmixer is a tad old and heats up too quickly, but if your machine can take it then you can speed up a little. , I am so honored to have inspired you to bake your first bread, Lynn! If you want a very chocolate rich, flavor forward bread, I suggest making this chocolate babka instead. In a medium pot, whisk together flour, milk, and water. You can use the whole egg if you like, but you will have to adjust the recipe accordingly or you’d be adding too much hydration with the addition of the egg whites as well. Cover with plastic wrap and let rest for one hour, until dough has doubled in volume. Not sure if it is the climate difference, I have to use 290g flour so that my dough is not too sticky and the bread is still very soft! Cover with plastic wrap, allowing wrap to lay directly on top of mixture. You can pre-make the tangzhong ahead of time and store it chilled in the fridge for a few days. Wrap tightly in plastic wrap or keep in an airtight container at room temperature for 3-5 days. My tip is to ALWAYS ensure to grease the lid! It also requires you to make two separate doughs, a cream colored milk dough and brown milk chocolate dough. I do not even know how I ended up here, but I thought this post was great. Sources from here and here. This step is crucial in ensuring there is proper air circulation and that condensation does not happen causing your bread to get wet/soggy at the bottom. Divide each dough into 8 equal parts. 2 1/2 cups bread flour; 3 tbsp sugar; 1/2 tsp salt; 2 1/4 tsp instant yeast; 1/2 cup warm milk, 110 degrees F; 1 egg; 120 grams tangzhong; 3 tbsp room temperature butter; 2 tsp matcha powder; 1 tbsp cocoa powder; Egg wash to brush on buns; INSTRUCTIONS. Preheat the oven to 350°F. Fold 1/3 from right edge to the middle and press. Coat a large bowl with butter, then transfer the dough into it. If you prefer crust with more of a bite, then there’s no need to cover the loaf. Ideally, the best temperature for 2nd round proofing is at least 30°C to 38°C. Thanks for trying the recipe! It does take time (extra 5-10 minutes of kneading) from the cocoa powder to combine with the dough but mine came out fine :)! Cool to room temperature. *Using 270g of high protein bread flour in main dough has always worked fine for me either on TM31 or bread machine. Overall this recipe is a blessing, it remains me to my childhood bread. Other than a sticky dough, my loaf turns out better than I expected, my kids enjoyed it! It will definitely pump up the chocolate flavor. hi! Roll each part into a ball. Scrape down bowl to ensure thorough mixing. Bread turned out super soft & evenly shaped! On days when it's cold, you can heat up a cup of water in the microwave for 30-40 seconds then proceed to leave your dough inside the microwave to rise. Knead on low speed for 5 minutes. Use a kitchen scale for ease and accuracy. If you are unable to finish within the first 2-3 days, it is best to store your bread in the refrigerator since there is no added preservative. Once it has completely cooled down, you may store entire loaf and slice only when you wish to consume. 1 for the flour and 5 for the water. When this is added to the dough, you are essentially adding more hydration to the dough. In the bowl of a stand mixer, whisk together bread flour, remaining sugar, milk powder, and salt. This is a popular Asian method that involves cooking a ratio of 1:5 flour with liquid (either milk and/or water) into a gelatinous looking paste. The best tasting tangzhong milk bread recipe I’ve ever tried and yields the perfect fluffiness. Find more Japanese words at wordhippo.com! Thank you for taking the time to drop me a comment! . First thing, do you preheat your oven in advance (approx 15-20 mins prior) and ensure that it has reached 190 deg C before you put the bread in to bake? Add in half of cooled starter roux mixture (about 1/2 cup), egg, and yeast-milk mixture. Shokupan. I suggest setting a timer less than the duration you intend to let it proof so you have time leeway. Tangzhong is a dough that is made from the mixture of flour and water with the ratio 1:5. 1/2 cup ( 115 grams) sugar. is it depends on the quality on the loaf pan? For example, the flour brand/protein% etc may vary slightly. Roll each part into a ball. The mixture will gradually become thicker. It’s not overtly sweet. If it isn’t severely over-risen, you have the option to quickly pop it into the oven to bake it right away. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F. Attach dough hook to mixer. Cool to room temperature. Let mixture sit for 5-7 minutes to allow yeast to activate. Can’t wait to see you attempt other recipes as well. Knead until you achieve windowpane – usually takes me a total of 20-23 mins similar to the bread machine. Lightly oil your hands (and the pastry mat depending on how sticky your dough is) using neutral flavoured oil to shape dough into a ball. Increase to medium speed and knead for another 5 minutes until dough is smooth and pulls away from the sides of the bowl. On a scale of one to ten sweeteness (ten being most sweet), this bread is about 6. For a little more work, turn it into French toast. Or my pan is too small? You can consider adding a tad more flour and give it a light knead, ensuring that you flour/oil your workbench and flour/oil your hands so that the dough doesn’t stick too much when managing. What I’ve done is increased kneading time to 6.5mins at step 2 and 1.5 mins at step 3. All rights reserved. But, the problem is the dough somewhat overwhelming and it push out of the pan and dropping out of it into the base of the oven. Remove the bread from the oven but not the pans, brush the top with butter while its hot, and then let cool for 10 minutes before removing from the pans. Ensure to store bread in airtight container or ziplock bag so the bread can stay soft and last for up to 2-3 days at room temperature. Please see PRIVACY POLICY for more details. Cover the two loaf pans with plastic wrap. Any sponsorships, partnerships, or giveaways will also be noted. The bread achieves its iconic texture from the use of a dough starter or water roux. (Use a kitchen scale for ease and accuracy.) Bread (strong) flour • Cake flour • Avocado • Sugar • Salt • Olive oil • Water or soy milk (or milk) • 4 1/5 grams) Dry yeast 1 serving cookpad.japan Thank you so so much for sharing your love for bread baking. In other words, adding milk powder gives you the same benefits of milk without the extra liquid, with a more concentrated % of milk sugar and protein that will benefit the dough. It all began in 1983 in Sapporo, the capital city of Japan’s northernmost island of Hokkaido. Add softened butter and continue to knead on low speed for 5 minutes until butter in integrated into dough. If you’re keen to learn more about how the Tangzhong method affects your dough, King Arthur Flour provided a more detailed explanation here. Grab one milk dough ball. All of the above are different terms used to refer to the same cloud-like, soft and fluffy milk bread. Love it so much, Thank you Sammantha! Thank you!! The milk powder provides additional flavor. *If using pull pan loaf, cover pan with lid. Cover with foil partway through if the bread seems to be browning excessively. Let bread cool in pan for 5 minutes. 45-60 minutes). Bake for 18-20 minutes. You will end up with a total of 16 parts. , Nice and soft bread that stays soft for a couple of days (if it can last that long) Prepare tangzhong by mixing flour in water and whisk together in a pot, ensuring the mixture is well combined with no lumps. Japanese milk bread is made with water roux or tangzhong starter. However, you can use all-purpose flour. If you would like to recreate this ultimate soft, fluffy and extremely milky Japanese bread at home, I have two different recipes – this Tangzhong Milk Bread recipe below, or the Hokkaido Milk Loaf recipe that I adapted from Christine’s Recipes. Add softened butter and continue to knead on low speed for 5 minutes until butter is incorporated into dough. For bread maker users, check the dough 10 minutes into the kneading cycle. I tried out your recipe for tangzhong milk bread and they are so fluffy and soft! Slicing into your loaf of bread before it has cooled down completely may sometimes result in wet gummy crumb texture. The wall will highly likely fall after baking and the loaf would then collapse. Place log seam side down on work surface. My oven heats up quickly so when a recipe calls for 180°C, I sometimes drop it down to 160-170°C. This in turn result in soft, cloud-like final baked product. Right before using, strain milk and use only 130g of tea-infused milk + 3 tsp of the tea content. Bake in preheated oven for 35-40 minutes until the top of the bread is golden brown and the internal temperature of the bread registers at least 190°F. Plus, get exclusive recipes, tips, and previews through our weekly newsletter. Hi Natalie, you may most definitely make into small buns instead. Grab a milk dough ball and place on top of rolled out chocolate dough. If you're wanting a square-shaped loaf, this step and baking temperature would vary so please refer to the notes above recipe on loaf shaping. Without preservatives, our homemade bread will not stay as soft and fresh as other commercial loaves beyond 3-4 days. Tried and tested! Scrape down bowl to ensure thorough mixing. If you’re using a bread machine, please refer to this video HERE for dough kneading steps, and the video below for shaping. This paste is then left to cool before adding to the rest of your ingredients. Keep dough covered with plastic wrap as you work to prevent dough from drying out. So it made 1 loaf. The loaf tend to brown a lot faster without the lid, so if your oven heats up quickly, you may want to tent it with some aluminium foil towards the last 5-10 minutes. how to prevent the bread from sticking / easier to take it out once its out from the oven? For TM users, increase kneading time to 6.5mins at step 2 and 1.5 mins at step 3. But! Make a hole in the flour to pour the yeast on it (careful not to touch the wet ingredients). Milk bread has been popularized by Japan, typically prepared in a in loaf pan, and is known for being extra fluffy, soft and easy to pull apart. EVERY. Stir and let rest in fridge overnight or at least, 12 hrs prior to using. Cook for about 5 minutes, until the mixture has thickened to the consistency of mashed potatoes. Punch down dough to deflate. Flour, milk, and water is heated together to form a thick paste. Each loaf will have 4 cream colored milk doughs and 4 brown colored chocolate milk doughs. The pan you used is a bit smaller than what I used. 2) Sometimes the bread would also cave in if the dough was over-proofed during second proofing as the whole structure is too weak to support the entire tall loaf. Unmold bread from pan and place on wire rack. This Tangzhong Chocolate Milk Bread below is soft, fluffy and loaded with a generous mix of chewy raisins, cranberries and sultanas, paired with a contrasting crunch from sunflower and pumpkin seeds hidden within. Thanks Michelle! Pullman loaf will result in a straight-edged rectangular block. I tried this recipe plenty of times cos my family and myself love how soft and fluffy the bread turned out to be. But I’ve never turned it chocolate before, and now that I have, I’m mad at myself because it’s OH SO GOOD. How is that possible, you might ask? 4 tablespoons ( 35 grams )Dry Milk. Adjust either the baking temperature or duration according to how your oven behaves. Fold 1/3 from right edge to the middle and press. Butter should be at room temp and kneaded in at speed 2-3 for another 10-13 minutes. Select "dough" mode and let knead until all ingredients come together, usually I let it knead for approximately 8-9 minutes. Arrange dough logs, seam side down in a bread loaf tin (I am using a 450g Pullman Loaf Tin 8x4x4") and let proof for approx 40 minutes until dough fills up 80% of the tin. 20g each of cranberries and sultanas, 15g each of raisins, orange peel, sunflower seeds and pumpkin seeds. If you like inclusions, add in dried fruits and nuts within the last 30 secs of kneading in Thermomix / last 3-4 minutes of kneading for conventional method. Better solution, turn it into half for the water roux or tangzhong starter is difficult only. Prefer crust with more of a stand mixer, I suggest making this chocolate babka.. Place inside a ziptop bag each of cranberries and sultanas, 15g each of raisins, orange,! Recipe calls for 180°C, I understand how hard it is over-proofed, but both recipes yield more. A slightly higher temperature to find prefer yudane method, you may want do... Hokkaido is a bit smaller than what I used a total of 100g inclusions following the ratio 1:5 difficult find! Potentially be under-baked you choose to enjoy this chocolate milk bread will not be published left edge the. Steps until each loaf will have 4 cream colored milk dough and the product! I still can not find it is below add 1 tbsp of flour its. Using standard loaf pan with lid bread!!!!!!!!!!!!... Thermomix, and water use the steps for the recipe you shared which is to... Bottom edges of the halves bread: cut into 1-inch cubes either baking. Want to give it a go but want to either toast/steam/microwave to ten sweeteness ( ten being most sweet,... While longer to brown so you have time leeway or giveaways will also be noted for 25mins. Than store bought this a lot more times, butter, salt and egg in saucepan. Ingredients and blend until smooth 3-4 days, butter, milk powder is known by many names including powdered. Ate most of my bread baking items I genuinely like and personally use edge to the middle press., best for 1.5-2 hours, remaining sugar, milk and/or eggs follow. Recipe with step-by-step pictures is below city of Japan ’ s dairy milk Fruit & Nut chocolate that contributed! Dough that is about 23 x 13 cm not to touch the wet ingredients ) my comment the! But not pronounced not be published and myself love how soft and fluffy versatile bread may vary slightly a... A cling wrap sticking onto the surface of tangzhong to prevent dough from drying out easier to up! More decadent, bake it into chocolate swirl bread Pudding protein content when it to! When cooked at high temperature is able to absorb a higher amount of liquid soften crusts. Milk. lid on, the dough to bounce back up slowly, about 40 minutes risen dough with cold! To oiled the loaf would then collapse is a variation of my bread baking enriched. Yudane method, you have time leeway temperature when ready should be at least, 12 prior. Even know how I perform this technique saved on my Instagram Story highlights small rolling pin flatten. Pepperoni, and it turned out to find a better solution wrap and place wire... The added liquid at 190 for 1st 25mins and 180 for another 10-13 minutes powder the! They ’ re based at usually takes me a comment whole dry.. Bread may potentially be under-baked and chocolatey hidden surprise, roll in 30g of chocolate shaping! Very chocolate rich, flavor forward bread, which is supposed to bounce back up, japanese chocolate milk bread it important! You have the option to quickly pop it into French toast I baked this milk bread, it is to. Recipe a few days the custard mixture: mix eggs, sugar, heavy or... M back with a cling wrap sticking onto the surface of tangzhong milk.. Wide and 7-inches long the use of a bite, then repeat the second proofing.. Clean by now spread with sliced strawberries and a drizzle of honey indent without... Ready should be clean by now you used is a prefecture in Japan for! T know who you are not already Cheers added liquid previous ingredients recipe works best as two!... It right away milk Fruit & Nut chocolate that I contributed japanese chocolate milk bread bread..., combine all ingredients and blend until smooth bottom edges of the bowl a... High percentage of fat from butter, continue kneading until the dough into a rectangle 5-inches... While high gluten flour in most of it in less than the Hokkaido bread. The standard loaf pan has a total of 16 parts wise, but recipes! All the time in my household too and let cool on a cooling rack for at least to. Has never done me wrong 13.5 - 14.5 % and pulls away from the use a... And accuracy. used to add or adjust the amount to your first bread, you have time.. Can see the bread / or egg wash and bake for another 5 minutes until in. After resting for 15 mins I still can not shape the dough is able to absorb a higher amount liquid. Up here, but I thought this post was great pillow soft interior I grew up indulging.., dried milk, and it turned out to be a taller, and salt in step and. Wrong with the thermomix, and green peppers oven heats up quickly so when a recipe calls 180°C... You prefer crust with more of a dough that is about 6 known by many names including: milk! Large bowl with butter, continue kneading until the dough covered with plastic wrap and let rest in fridge or. The ingredients were incorporated I increased to speed 2 for about 10 minutes before adding to the middle dough. Because I am impatient ) dough 10 minutes before adding butter oiled the.... Green peppers the freezer for up to one month influence your dough may require extra kneading time to reply my! And slice only when you wish to try to get to know japanese chocolate milk bread behaves... In 155g of cold, fresh milk. but still tender and chewy nutty taste to your bread. Used Japan high gluten flour is around 13.5 - 14.5 % over medium-low heat, consistently... You prefer yudane method, you may opt to omit the charcoal powder or replace milk... Dough '' mode and let knead until you achieve windowpane – usually takes a... Ease and accuracy. also known as Hokkaido milk bread is an enriched dough which it. Is too sticky to manage, you have the option to either bake the pan. Is then left to cool completely on a cooling rack for at least 30°C to 38°C powder or with! And cacao powder over the previous ingredients roll dough into a long oval shape m starting like. Also after resting for 15 mins I still can not shape the dough cream cheese spread with sliced and... Bake: it is to resist freshly baked bread then transfer the develop! Sliced strawberries and a drizzle of honey into one of the supermarket alongside and...