Seen the milk bread making craze lately? I read up about it and realised it’s pretty easy to whip up – it’s pretty much an all in one stand mixer bowl type of recipe. Tried a non ‘tangzhong’ (roux) version at first but went with a ‘tangzhong’ one with this to see how it’d turn out. (Tangzhong is a water roux that is added to your main ingredients like a starter that helps to hydrate your dough without making it too wet – my layman understanding.)
I found this recipe from @bread_babe and jumped into the deep-end of milk bread making – tangzhong and all. Adapted it slightly to omit the flavours and just used matcha milk spread as a filling before rolling the dough into square silicone molds. And I overloaded it with more matcha spread + some gold sprinkles ‘cos erm I wanted to? 😬
Recipe adapted frombreadbabe.com
Tangzhong/ Roux – makes approx 120 – 130g
- 40g bread flour
- 236ml water
- 360g bread flour (and some extra in case)
- 36g sugar
- 3g salt
- 7g instant yeast
- 118ml warm milk (43C)
- 1 egg (50g)
- 120g tangzhong
- 42g butter (room temp/ softened)
- 9 tsp matcha spread for filling
- 1 tbsp matcha spread for serving
- Prepare tangzhong – whisk flour and water in a saucepan and stir continuously over medium heat. The mixture will start to thicken – it is ready when the mixture remains separated when you move your whisk or spoon across the mixture while touching the bottom of the pan. Place in a heat proof bowl and press plastic wrap over it to prevent a skin from forming.
- Prepare stand mixer with dough hook attachment.
- Place flour, sugar, salt, and yeast in a stand mixer bowl.
- Create a well in the center of the dry ingredients and add in warm milk, egg, and tangzhong.
- Mix for about a minute with the dough hook attachment until the dough starts to come together (approx 1 min.)
- Cut the butter into small cubes and add it to the dough and continue mixing for another 8 – 10 mins.
- The dough should be ready if you see a ‘tornado’ of dough where the part that is stuck to the bottom of the bowl is roughly 4 -5cm. If the dough is too wet, it won’t look like it’s coming together – if so, add 1 tbsp of flour at a time until the dough comes together. You should have a smooth dough that is not too sticky. Take a small ball of dough to perform a windowpane test where you stretch out the dough evenly to achieve a circular thinned out centre before it breaks. Please watch the video in the link for a better understanding.
- Remove the dough from the mixer and grease the mixing bowl – cover it with a damp cloth and leave it to rise for 1 – 1 1/2 hours until the dough doubles in size. (1st Rise)
- Once it has doubled in size, punch the dough down and remove from the bowl and cut into 9 equal portions. Roll out each piece of dough roughly into a rectangular shape.
- Spread 1 tsp of matcha spread on each rectangle and tuck in the sides and roll each rectangle of dough up.
- Place upright in a greased baking mold or cupcake liners (I used 5cm square silicone molds).
- Allow the dough to rise for 45 mins. (2nd Rise)
- Preheat the oven to 175C.
- Bake for 20 -25 minutes until the top starts to brown nicely.
- Allow the bread cool in the mold for 5 mins, then remove it and allow to finish cooling on a wire rack.
- To serve – place 1tbsp of matcha spread in the microwave for 10s to melt a little. Place a piece of matcha milk bread on a plate and slowly spoon the melted matcha spread on top. Make sure you let the matcha spread stick to the top of your lips!!!!
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