Thermomix Hokkaido Milk Toast

I have been making bread regularly this past week as the Thermomix makes it so quick and easy. This dough also uses the tangzhong method and I am now addicted to using this method for making bread as it gives the bread a soft and fluffy texture. Hubby declared that "the bread is soooooooooo good it can be eaten on it's own".

I reduced the kneading time for this dough (compared to my previous plain bread recipe) and found that it resulted a less sticky dough which was much easier to work with. I believe higher fat content of this recipe also helped in making the dough less sticky. I think this may be my new favourite bread recipe.


After shaping. The recipe yielded 8 rolls, about
the size of a small hamburger bun after baking.

Hokkaido Milk Toast

adapted from here for the Thermomix

 

INGREDIENTS

270g bread flour
45g castor sugar
pinch of salt
5g non-dairy creamer powder  or milk powder
5g dried yeast
45g egg (1 small egg)
30g heavy cream
25g milk
90g tangzhong
25g salted butter

METHOD

1. Measure all ingredients except the butter into the TM bowl (flour and yeast should be last). Milk, cream and egg can be cold as the kneading will warm the ingredients.
2. Mix on speed 4 for a few seconds to combine then set to knead for 8 minutes.
3. Add in the butter (cold) and knead a further 2 minutes until butter is incorporated and dough is smooth and elastic.
4. Shape the dough into a ball and place into a greased bowl. Cover with a tea towel and leave for 30-40 minutes till doubled in size.
5. Turn out the dough onto a baking mat, punch down the dough, then shape.
6. Allow the dough to rise for another 30 minutes.
7. Brush with milk or beaten egg before baking at 180°C 15-20 minutes or until golden brown.