{"id":20120,"date":"2020-08-21T10:20:54","date_gmt":"2020-08-21T17:20:54","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=20120"},"modified":"2020-08-21T15:40:58","modified_gmt":"2020-08-21T22:40:58","slug":"japanese-hokkaido-milk-bread","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/japanese-hokkaido-milk-bread\/","title":{"rendered":"Japanese Hokkaido Milk Bread"},"content":{"rendered":"<p><a href=\"https:\/\/www.kingarthurbaking.com\/recipes\/japanese-milk-bread-rolls-recipe\">Borrowed from King Arthur&#8217;s Flour<\/a><\/p>\n<p><span style=\"font-size: 18pt;\">Ingredients<\/span><\/p>\n<div class=\"ingredient-section\">\n<p>Tangzhong (starter)<a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2020\/08\/milk-bread.png\"><img decoding=\"async\" class=\"alignright wp-image-20125\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2020\/08\/milk-bread.png\" alt=\"\" width=\"235\" height=\"162\" srcset=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2020\/08\/milk-bread.png 1850w, https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2020\/08\/milk-bread-768x528.png 768w, https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2020\/08\/milk-bread-1536x1056.png 1536w, https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2020\/08\/milk-bread-1200x825.png 1200w\" sizes=\"(max-width: 235px) 85vw, 235px\" \/><\/a><\/p>\n<ul class=\"list--bullets\">\n<li>3 tablespoons (43g) water<\/li>\n<li>3 tablespoons (43g) whole milk<\/li>\n<li>2 tablespoons (14g) King Arthur Unbleached Bread Flour<\/li>\n<\/ul>\n<\/div>\n<div class=\"ingredient-section\">\n<p>Dough<\/p>\n<ul class=\"list--bullets\">\n<li><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2020\/08\/rolls.jpg\"><img decoding=\"async\" class=\"alignright wp-image-20133\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2020\/08\/rolls.jpg\" alt=\"\" width=\"234\" height=\"155\" srcset=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2020\/08\/rolls.jpg 1920w, https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2020\/08\/rolls-768x509.jpg 768w, https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2020\/08\/rolls-1536x1018.jpg 1536w, https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2020\/08\/rolls-1200x795.jpg 1200w\" sizes=\"(max-width: 234px) 85vw, 234px\" \/><\/a>2 1\/2 cups (298g) King Arthur Unbleached Bread Flour<\/li>\n<li>2 tablespoons (14g) <a href=\"https:\/\/shop.kingarthurflour.com\/items\/bakers-special-dry-milk-16-oz\" target=\"_blank\" rel=\"noopener noreferrer\" data-name=\"Baker's Special Dry Milk - 16 oz.\" data-sku=\"100071\" data-price=\"$9.95\">Baker&#8217;s Special Dry Milk<\/a> or nonfat dry milk<\/li>\n<li>1\/4 cup (50g) sugar<\/li>\n<li>1 teaspoon salt<\/li>\n<li>1 tablespoon <a href=\"https:\/\/shop.kingarthurflour.com\/items\/saf-red-instant-yeast-16-oz\" target=\"_blank\" rel=\"noopener noreferrer\" data-name=\"SAF Red Instant Yeast - 16 oz.\" data-sku=\"201264\" data-price=\"$5.95\">instant yeast<\/a><\/li>\n<li>1\/2 cup (113g) whole milk<\/li>\n<li>1 large egg<\/li>\n<li>4 tablespoons (57g) unsalted butter, melted<\/li>\n<li>OPTIONAL:&nbsp;&nbsp; 1\/2&nbsp; C sourdough starter sponge<\/li>\n<\/ul>\n<p><span style=\"font-size: 18pt;\">Instructions<\/span><\/p>\n<div class=\"field field--recipe-steps\">\n<ol class=\"list--numbers\">\n<li class=\"field__item\"><strong>To make the tangzhong:<\/strong> Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.<\/li>\n<li class=\"field__item\">Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.<\/li>\n<li class=\"field__item\">Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.<\/li>\n<li class=\"field__item\"><strong>To make the dough: <\/strong>Combine the tangzhong with the remaining dough ingredients, then mix and knead \u2014 by hand, mixer, or bread machine \u2014 until a smooth, elastic dough forms.<\/li>\n<li class=\"field__item\">Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.<\/li>\n<li class=\"field__item\">Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.<\/li>\n<li class=\"field__item\">Place the rolls into a lightly greased&nbsp;<a href=\"https:\/\/shop.kingarthurflour.com\/items\/king-arthur-round-cake-pan-8\">8&#8243;<\/a> or <a href=\"https:\/\/shop.kingarthurflour.com\/items\/king-arthur-round-cake-pan-9\">9&#8243; round cake pan<\/a>. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.&nbsp;&nbsp;<\/li>\n<li class=\"field__item\">Preheat the oven to 350\u00b0F. 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\u00b0F.<\/li>\n<li class=\"field__item\">Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.<\/li>\n<\/ol>\n<p><strong><span style=\"font-size: 24pt;\">Tips from our Bakers<\/span><\/strong><\/p>\n<ul class=\"list--star\">\n<li>\n<div class=\"eck-entity\">\n<p>To make a loaf: After the dough&#8217;s initial rise, divide it into four equal pieces. Flatten each piece into a rectangle, then fold the short ends in towards one another like a letter. Flatten the folded pieces into rectangles again and, starting with a short end, roll them each into a log. Place the logs in a row of four \u2014 seam side down and side by side \u2014 in a lightly greased 9&#8243; x 5&#8243; loaf pan. Cover the loaf and allow it to rest\/rise for 40 to 50 minutes, until puffy. Brush the loaf with milk or egg wash and bake at 350\u00b0F for about 30 minutes, until golden brown on top and a digital thermometer inserted into the center of the loaf reads at least 190\u00b0F. Remove the loaf from the oven, and cool it on a rack.<\/p>\n<\/div>\n<\/li>\n<li>\n<div class=\"eck-entity\">\n<p>This soft dough lends itself beautifully to fried doughnuts. After&nbsp;the dough has risen once, hop on over to our <a href=\"https:\/\/www.kingarthurflour.com\/recipes\/yeast-raised-doughnuts-recipe\">Yeast-Raised Doughnuts<\/a> recipe and start at step #3 to see how it&#8217;s done.<\/p>\n<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2020\/08\/donuts.jpg\"><img decoding=\"async\" class=\"alignright wp-image-20134\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2020\/08\/donuts.jpg\" alt=\"\" width=\"222\" height=\"148\"><\/a>Join pastry chef Gesine Bullock-Prado as she demonstrates how to make Yeast-Raised Doughnuts&nbsp;out of this dough from start to finish.&nbsp;Watch&nbsp;<a href=\"https:\/\/www.kingarthurflour.com\/videos\/the-isolation-baking-show\/ep-7-bagels-and-doughnuts\"><u>Episode 7 of the Isolation Baking Show<\/u><\/a><i>&nbsp;<\/i>now.<\/p>\n<p>With origins in Japan&#8217;s yukone (or yudane), tangzhong is a yeast bread technique&nbsp;popularized across Asia<i data-stringify-type=\"italic\">&nbsp;<\/i>by Chinese cookbook author Yvonne Chen. Tangzhong involves cooking some of a bread recipe\u2019s flour in liquid prior to adding it to the remaining dough ingredients. Bringing the temperature of the flour and liquid to 65\u00b0C (149\u00b0F) pre-gelatinizes the flour\u2019s starches, which makes them more able to retain liquid \u2014 thus enhancing the resulting loaf\u2019s softness and shelf life.<\/p>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Borrowed from King Arthur&#8217;s Flour Ingredients Tangzhong (starter) 3 tablespoons (43g) water 3 tablespoons (43g) whole milk 2 tablespoons (14g) King Arthur Unbleached Bread Flour Dough 2 1\/2 cups (298g) King Arthur Unbleached Bread Flour 2 tablespoons (14g) Baker&#8217;s Special Dry Milk or nonfat dry milk 1\/4 cup (50g) sugar 1 teaspoon salt 1 tablespoon &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/japanese-hokkaido-milk-bread\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Japanese Hokkaido Milk Bread&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-20120","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/20120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=20120"}],"version-history":[{"count":7,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/20120\/revisions"}],"predecessor-version":[{"id":20137,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/20120\/revisions\/20137"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=20120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=20120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=20120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}