Hokkaido milk bread uses the Tan Jun technique, the meaning of which is to heat some of the flour and liquid to about 65° C, causing the starch in the flour to clister. Adding this paste to the final dough makes a huge difference in the softness and fluffiness of the baked goods.
- Water – 2/3 cup.
- Flour – 1/3 cup
- Milk – 1/3 cup
- Flour – 800 grams
- Milk powder – 1/2 cup
- Sugar – 1/2 cup
- Water – 1/2 cup
- Eggs – 2 units
- Milk – 3/4 cup
- Butter – 4 tablespoons
- Salt – 1 teaspoon
- Quick yeast – 4 teaspoons
- To make Tan June, mix flour and water in a small saucepan, place over low heat, stirring with a whisk. Once mixture thickens (swirl lines appear), remove from heat and allow to cool.
- In a small saucepan, combine milk, water, beaten eggs, sugar, salt and butter. Add cooled Tan June, stir thoroughly.
- Measure the flour, make a well in it and pour the yeast into it. Mix with Tan Jun mixture.
- Knead dough by hand (15 minutes) or with a food processor. Leave to rise for an hour.
- When ready, divide the dough into 8 pieces, roll each piece with a rolling pin into an oval, fold the long edges of the oval inward and roll up. Place in a greased baking dish.
- Leave the dough for an hour, then cover with a glaze of milk and egg yolk.
- Heat the oven to 180 C, bake the Hokkaido milk bread for 40 minutes, remove from the oven and leave to cool for 5 minutes in the mold, then remove to a rack and allow to cool completely.