Corner Café

November 4, 2008

Japanese Milk Loaf

Filed under: Breads & Quick Breads — SeaDragon @ 12:00 am
Tags: , ,

Milk Loaf Japanese-style, it was over-baked for a couple of minutes and the top browned too much.

This recipe is based on the water-roux Hokkaido Milk Loaf recipe. As I cannot get Hokkaido milk here, I adjusted and made the recipe easier to use by adding milk powder instead.

Makes one 23cm x 10cm x 10cm loaf

330g bread flour
1 tablespoon milk powder
50g caster sugar
5g (1 teaspoon) salt
6g (2 teaspoons) instant dry yeast
1 egg
60ml lukewarm water, adjust as necessary
45g butter, cubed

1 egg, lightly beaten for eggwash

Water-Roux Paste:
20g (1 1/2 tablespoons) bread flour
100ml water
Water-Roux Paste:
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling wrap over the paste and leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it just starts to thicken, then continue to cook for about 1 more minute before removing from heat.) This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad.

For the Bread Dough:
1. Prepare a 23cm (L) x 10cm (W) x 10cm (H) loaf tin. Sift bread flour, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well. Form the flour mixture into a well. Add lightly beaten egg and lukewarm water roux and mix in. Gradually add just enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface 10 to 20 times every few minutes between kneading.)
2. Knead in butter until incorporated. (In many cookbooks, they mentioned that the dough at this stage should be able to be pulled and stretched into membrane, but it’s hard to achieve with hand kneading. I usually stop kneading when the dough sticks to the work surface and stretches like chewing gum when pulled!) Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather, longer in winter months). Optimum room temperature for this first prove is 28°C with a humidity of 75%. To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further.
3. Punch down, knead briefly and form into a ball shape. Then divide into 3 equal portions. Form each into balls and let rest for 15 minutes.
4. Roll out each dough piece into a flat rectagular shape. From one of the short end, fold 1/3 of the dough towards the centre, then fold the other 1/3 from the other end over the two layers. Turn the dough so the one of the ends where you can see the layers is nearest you. Roll out again to about 30cm long with about 10cm width to fit the loaf tin. Roll up from the short end like a Swiss roll. Place the three rolls into the tin.

Water-roux doughs before final proving.

5. Let rise until the dough has risen to fill about 80% of the tin. Optimum room temperature for this final prove is 38°C with a humidity of 85%. Eggwash the surface just before baking.

Water-roux doughs after final proving.

5. Bake in preheated 180°C oven for about 30 minutes, or until golden brown.

The top was slightly over-browned as I over-baked it slightly (baked for 35 minutes), should have taken the loaf out of the oven a few minutes before. However the taste was still very good.

Taste: Soft, fluffy bread
Consume: Best within 3-4 days
Storage: May be frozen to keep longer, defrost before serving
Recipe Reference: ‘北海道牛奶吐司’ recipe from the cookbook ‘65°C湯種麵包’ by 陳郁芬

1 Comment »

  1. I have already tried to make this loaf of bread.its so delicious.and easy to follow recipe.

    Comment by Azucena — May 23, 2014 @ 10:08 am | Reply

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