Hokkaido Milk Bread with Cinnamon Swirl

Step 1

Place the whole wheat flour in a large bowl.Boil some water, and pour 100g of the water into the bowl.Mix with a large spoon until well mixed. When cool enough to touch, knead the tangzhong well until all the flour is well incorporated and the dough ball is smooth.Wrap the dough well in plastic wrap and refrigerate overnight.

Step 2

In a large bowl, mix together the milk, yeast, honey, sugar, bread flour, sweetened condensed milk, and tangzhong. Knead well until smooth.Add the salt. Knead until the salt is well incorporated.Add the softened butter and knead until the bread reaches windowpane stage.Cover the dough ball with plastic wrap and let rise until doubled in size, about an hour.When the dough has doubled in size, knock down the dough and reform it into a ball. Leave to rise again for about 30 mins, or until the dough has risen slightly in size.Divide the dough into 5 pieces (using a weighing scale could help). Form each piece into a ball, cover, and let rise for another 15-20 mins or until the balls have slightly increased in size.Roll each ball out into a rectangle about the width of your pan. Cover the surface with the cinnamon-sugar mix. Roll up the rectangle from the short end, and place the rolled-up dough into one side of an oiled pan.Repeat step 7 with the rest of the dough balls until the pan is filled with a single layer of rolled-up dough.Cover the pan and let rise. If you’re planning on keeping the bread a square shape, let it rise until the dough is about 85% the height of the pan. If you’re planning on the bread to have a domed top (like I did), let the dough rise to about 90% the height of the pan.Bake in a preheated 390°F/200°C oven and bake for about 30 mins or until the bread sounds hollow when you tap on the top of the bread. If the bread is browning too quickly, cover the bread with a large sheet of aluminium foil.When the bread is done, remove immediately from bread pan and let cool on drying rack. Let the bread cool completely before cutting.

Step 3

socialsocialsoxcial says: September 17, 2020 at 6:08 pm It contains a specific protein called casein. Casein floats freely in groups (called micelles) throughout the milk and does not usually bond to anything. Micelles have a negative charge. Since negative charges repel each other, micelles are evenly dispersed throughout the milk.LikeLike Reply