Hokkaido Milk Toast 009

Now thinking back, I must have tried to make similar bread on my own with bread machine before. My own recipe was a bit off that it did not turn out as buttery and soft as Chef Marco’s recipe. This is very very sticky dough to knead by hand. But it is actually not too hard to knead if u don’t mean the sticky feeling all of your hands. The trick to fluffy soft texture that last for days is tangzhong (water-roux) method. Instead of using special chemical, this is a all natural way to bust up water content resulting in lasting softness. If you are interested to try out on your own, you can check out recipe from this blog. It has very detail steps and good explanation.

All ingredients (minus the butter)

Hokkaido Milk Toast Ingredients

Very sticky dough, the plastic scarper is a MUST-HAVE tool to work with this sticky mess

Hokkaido Milk Toast - sticky dough

After kneading for a while while gluten developed, add in the butter and continue to knead. Even it is sticky, it feels good to knead this buttery dough!

Hokkaido Milk Toast - buttery goodness

Made 5 baby size loaves and a tiny cube bread. LOVE that square bread box!!

Hokkaido Milk Toast - shaped and ready for cold ferment

After light brush of egg-wash on top, there is secret special ingredient added to make sure the milk toast keep is beautiful shape. Can you figure out what’s the special secret ingredient?

Hokkaido Milk Toast - ready for baking

Beautiful texture eh?

Hokkaido Milk Toast 011

Any developer probably must have stumble on to stackoverflow site to find answer common programming question. This is pretty cool Google tech talk about that site from the creator(Joel Spolsky). Very good speaker.

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