北海道湯種牛奶麵包 Hokkaido Milk Bread with Tangzhong

Tangzhong is a method introduced by Japanese. In my home country, which is very close to Japanese culture, bread made with Tangzhong can be seen almost everywhere. Tangzhong is done by heating the mixture of liquid and flour. Then process as usual bread making. Bread made with Tangzhong is amazingly soft, and keeps quite well since the heating let flour "grab" moisture.

湯種是日本人發明的一種方法，在我那與日本文化相當親近的故鄉，幾乎隨處可見標示著用湯種法製作的麵包。湯種是藉由將液體與麵粉混合，在爐子上稍微加熱形成糊狀物，接著加入主麵團材料中以一般做麵包的方式製作。湯種麵包非常柔軟，保濕性也非常好，這是因為加熱糊化的過程讓麵粉與水分緊緊結合了。

湯種 Tangzhong

I found this recipe on Edible Garden in a bread baking group. Then of course I made some adjustments to meet my need.

這份在 Edible Garden網站上的食譜是我在一個麵包烘焙社團中找到的，並且依據自己的實際需求作了調整。

乾粉類材料拌勻，加入湯種。Mix all the dry ingredients, add tangzhong.

加入牛奶和鮮奶油，攪拌到乾濕均勻，靜置 20-30分鐘。
Add milk and cream. Mix until no dry flour. Let it sit for 20-30 minutes.

加入奶油，揉/攪拌至麵團柔軟有彈性。 Add butter. Knead/Mix until dough is soft and elastic.

因為是用中筋麵粉和 30%全麥麵粉製作，不用執著於拉出薄膜。
It doen't need to pass the windowpane test.

將麵糰收整光滑，進行第一次發酵。 Shape into a smooth ball and let it rise.

第一次發酵完成。 After 1st rising.

整形入模第二次發酵完成。這次桿捲比較隨便，麵團不工整。
Shape and let it do the 2nd rise in pan. I rolled the dough carelessly this time so they were uneven.

刷上牛奶再進爐烘烤，上色會比較深。 Bake after milk wash.

Hokkaido Milk Bread using Tangzhong

Ingredients:

Tangzhong

• all-purpose flour 30 g
• milk 60 g
• water 60 g

Main dough

• all-purpose flour 320 g
• active dry yeast 6 g
• sugar  37 g
• salt 6 g
• milk 125 g
• cream 30 g (can be substitute with milk)
• butter 25 g, soften

Directions:

1. Whisk together all the Tangzhong ingredients in a sauce pan. Heat on medium-low heat until thickened. Beware not to burn it. Cover and let it cool before use. I let it sit in the fridge overnight. The day I need it I use it straight from the fridge as I prefer slower, cool fermentation (let dough rise at room temperature.)
2. Mix together all the dry ingredients, then add Tangzhong, milk, and cream. Mix just until no dry flour patches. Let the dough rest for 20-30 minutes to well absorb the liquid. This well make kneading easier later. 
3. Add softened butter. Knead until the dough is smooth and elastic.
4. Put the dough in a bowl. Cover and let it rise at room temperature for 2 hours.
5. Punch down, turn to countertop and divide into 3. Roll out, flip, and roll up each small dough twice. Put into a 9x4 pullman loaf pan. Cover with a damp cloth. 
6. 2nd rise for about 60 minutes in a warm oven (heated for only 1 minutes before putting the pan in.)
7. Preheat oven to 350F/176C. Gently brush the dough with milk. Bake without lid for 30 mins.
8. Let it cool out of the pan on a cooling rack before slicing, tearing, and biting!

北海道牛奶麵包（湯種）

材料：

湯種

• 中筋麵粉 30 g
• 牛奶 60 g
• 水 60 g

主麵團

• 中筋麵粉 320 g
• 乾酵母粉 6 g
• 糖 37 g
• 鹽 6 g
• 牛奶 125 g
• 液態鮮奶油 30 g（可以用牛奶替代）
• 無鹽奶油 25 g 室溫軟化

做法：

1. 將湯種的所有材料於小鍋中混合均勻，在爐子上以中小火加熱直到濃稠。小心攪拌、注意火侯以免燒焦。完成之後加蓋放涼。我把湯種放在冰箱中隔夜，第二天直接使用不必回溫。
2. 將所有乾性材料混合均勻，加入湯種、牛奶、鮮奶油混合。攪拌到看不見乾粉就好，讓麵團靜置 20-30分鐘，充分吸收水分，會讓後續揉麵團較容易。
3. 加入奶油，將麵糰揉到柔軟有彈性。
4. 將麵團置於大碗內，以濕布覆蓋，放在室溫下進行第一次發酵 2小時。
5. 發酵完成，輕壓排氣，將麵團分成三等份做兩次桿捲，放入 9x4吋吐司模，以溼布覆蓋。
6. 放入微溫的烤箱中進行第二次發酵約 60分鐘（烤箱預熱 1分鐘即關掉）。
7. 烤箱預熱 350F/176C。在麵團表面輕輕刷上一層牛奶，不帶蓋烘烤 30分鐘。
8. 麵包出爐脫模，放涼後再切片/撕開品嘗！

Hokkaido Milk Bread, 25% whole wheat.
I made this one with my bare hands.
Kneading was not easy. But with patience it's worthy.
北海道牛奶麵包，25%全麥。
這一條是用手揉的，不好揉，但有耐心，成果會值得。

When I posted these photos on my Facebook, a friend from Japan wondered if there's any "Hokkaido milk" here in California. Well I think it's just a use of name like "English muffin" does. It's Hokkaido style milk bread, not a bread made from Hokkaido milk. Interesting, huh?

Is there any ingredients from France in a French baguette?

當我把這些照片分享在臉書上的時候，一個日本的朋友覺得有些疑惑，加州也有北海道牛奶嗎？我說這應該只是個名稱的使用，就像英式馬芬麵包一樣。這是北海道風格的牛奶麵包，而不是用北海道牛奶做的麵包啦！

法國棍子麵包裡面有什麼成分是來自法國嗎？

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