A perfect, white and soft bread is what you get by using this Tangzong method. This eggless bread recipe is perfect for making basic white bread at home which can be used to make toasts and sandwiches for breakfast. You can also bake this bread recipe into Dinner Rolls
(Pav Buns) or as Stuffed buns
If not for the We Knead to Bake group started by Aparna, I would have never had a chance to bake such a wonderful bread. Also after reading through the discussions, many reported that the dough was sticky, I thought it would be better to inaugurate my dough hooks of my hand mixer despite having it for more than year now.
As I love to knead, I have never used it before. But trust me, the dough was indeed super sticky that when I inserted my hand into the dough, the bowl just came along with my hand. My only regret is that I do not have a decent bread knife to cut this bread into beautiful slices that they deserved.
Hokkaido Milk Bread | Eggless White Bread
Adapted from Kirbie’s Cravings
Prep time: 30 mins | Proof time: 1-1/2 hours | Bake time: 40 mins | Makes: 1 Loaf
For the Tangzong:
For the dough:
- All purpose flour – 1/3 cup
- Water – 1/2 cup
- Milk – 1/2 cup
- 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
For the Tangzong:
1. Take a sauce pan and first place the flour and then add both water and milk to it and with the help of balloon whisk, mix well. Place the sauce pan on the stove and cook over medium flame till it becomes thick while stirring continuously. This will take just 5-7 minutes and let it cool in the sauce pan. Mine took just 30 minutes to cool off. (See the Collage below)
For the Bread:
2. In a small bowl, mix together 1/2 of the tangzong prepared with milk and cream till it becomes smooth, free of lumps and keep aside.
3. In the bowl of your stand mixer fitted with dough hooks/ food processor, place flour, sugar, salt, milk powder and yeast. Pulse till they all mix well. Now add the butter and pulse for 1-2 minutes till the mixture resembles like bread crumbs.
4. Run the mixer while you pour the tangzong and milk mixture from the sides and run the mixer for 15-20 minutes so that you get a sticky, elastic dough. When stretched it will be elastic and it will break with a circle in the middle.
5. Smear oil in another bowl and drop the entire mixture into it and cover the bowl with a thick cloth and let it rest for 45 minutes till it doubles in volume. (The 5th picture in the collage above is 15 minutes after keeping the dough in the bowl for proofing and the last pic is after 45 minutes).
6. Dust your work area and drop the raised dough from the bowl and pat the sides and roll. Divide it into 3 parts.
7. Now stretch one part at both ends and then use a rolling pin to elongate into a oval shape while maintaining 1/8 inch thickness (See the collage above).
8. Bring the short end of the oval to the center. Now bring the other end to the center and drop it over the first fold overlapping it and press gently together. Flip it so that the pressed side is facing downwards.
9. Once again with the rolling pin gently roll to elongate it even more. Flip, so that once again the pressed side from step-8 is facing up. i.e.., you. Gently roll from from one end to the other.
10. Grease a bread pan ready. I used my non stick pan so skipped the greasing. Make sure that the rolled ends are facing down like in the first picture (See the Collage above) and with the smooth side facing up place the roll in the bread pan.
11. Continue the above step with the remaining 2 parts. Brush the top with milk or a mixture of cream and milk and cover the pan with a cloth and let it rest for another 45 minutes.
Other than baking it into a full fledged bread like this, as I mentioned before, you can make them as Dinner Rolls or just shape them into small buns by baking them in muffin pan. You can also stuff them with either sweet or savory stuffing before baking. There are lots you can play around with this dough.
12. Preheat the oven at 180 C (350 F). Brush the top once again with milk mixture and bake for 35 – 40 minutes. Let it cool on the rack for 10-15 minutes. You will be able to hear a hollow sound when you tap the bread. Enjoy with slathered butter, jam or Chocolate Peanut Butter
I believe the shelf life depends on the temperature and humidity of the place. It is very hot in my place and I just rolled the bread with a butter paper and put it in a plastic cover and kept it in on the counter for 2 days. Bu this time half the bread was over. So shifted the remaining to the Fridge shelf and it stayed nice and fresh for another 2 days before it got over.
1. Instead of butter, you can use 1 beaten egg which is what I did, when I baked this bread for the second time as I ran out of butter.