You can also use bread flour here as well! This recipe is versatile, so you can use the dough to create different shapes, forms, flavors, different colored swirls, etc. ), 2 to 3 minutes. Using wet hands, shape the dough into a ball and transfer to a greased bowl or container. Meanwhile, make the black sesame paste while you wait. Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic. In the bowl of a stand mixer, sift in bread flour, black sesame, salt, and sugar. Turn out onto a greased bowl, and cover with a towel. Whenever we needed a… You can even try making bread with different fillings! Set one half aside. If you’ve never had Japanese milk bread, it is super soft and fluffy and has a pillowy texture. Placed that roll into a greased loaf pan. This recipe yields a pretty large amount of bread, so feel free to reduce the recipe or make all kinds of different types of shapes, like standard loaves, muffin-sized buns, freely shaped buns, bundt pans, circular loaves, etc. Black Sesame Swirl Milk Bread is a great twist to the classic fluffy milk bread otherwise known as Asian Sweet Bread, Hong Kong Pai Bao or Hokkaido Milk Bread. Sky’s the limit!). Then, add in the butter and continue mixing/kneading. Japanese Hokkaido milk bread uses what is called the “tangzhong method” which makes the crumb texture extra soft and tender. In a small saucepan, combine the bread flour and water and whisk to remove any lumps. The other shorter end of the oval should then be folded to meet top of the other end of the dough. ( Log Out / Using your stand mixer, mix on medium speed until the dough comes together. Make a well in the center of the dry ingredients. One loaf usually has 4 sections, so repeat the rolling and folding with at least 3 more combined ovals. Do not add the softened butter yet. In a bowl of a stand mixer, combine the flour, salt, sugar, and instant yeast. It’s truly a workhorse and is a blank canvas for so many different variations. Hot dogs. Add in chunks of butter until smooth. This is a separate recipe and you will use all the tangzhong made with the recipe just right below, I used the powder that is normally used to make Chinese black sesame soup, like. Change ). Mix the 1/3 cup of flour and water together. So, if pum, Hi. Reserve 2 tablespoons of the sesame-sugar mixture, then add the diced butter to the remaining mixture and blend again until … Custard filled. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Whisk until the flour is completely dissolved there are no lumps. Place a wet towel over the loaf and let it rise until it’s double in size (about an hour). From one of the shorter ends of the oval, roll the dough into a roll with the seam side down. I’ve also tested this recipe more than a dozen times and I’m excited to finally share it with you. You could make more “loaf sections” and just cut them like cinnamon rolls to make muffins. Next, let’s form the signature milk bread shapes, which helps with the fluffiness and the layers inside. Next, let’s make the rest of the milk bread dough. Basically, you’re folding the oval in thirds, just like an envelope. Cheesy ones. Make sure to cut the butter into small pieces and that it is softened at room temperature. Since this timing may be variable, keep checking for elasticity and stretchiness. Now it’s time to get baking! But swap, It’s peak pumpkin season. Basically, this tangzhong technique gives the milk bread it’s signature fluffy texture. This may take awhile for the butter, so be patient. In the bowl of a stand mixer fitted with the hook attachment, add the warm milk (105°F-110°F), eggs, and tangzhong. And this black sesame version is definitely one of my personal favorites. Currently writing up the re, You either love pumpkin or you hate it. Gah, the nostalgia! Japanese milk bread is easily one of my favorite breads to eat and to make. Cook until the roux reaches 150°F/65°C so the starches gelatinize. You should be able to draw “lines” in the mixture and the indent should remain for a little bit (it will be noticeable). In a food processor or blender, combine the sesame seeds and sugar and process until very fine and sandy, about 2 minutes. Stir the mixture constantly as the mixture heats up. Pour the mixture into a saucepan and turn on the heat to medium. Bake for 20-25 minutes on the lower shelf until an instant-read thermometer reads 200°F when inserted into the center. It’s like magic! You’ve made one section of the milk bread now! If you do, be sure to drop a comment below and tell me how it turned out! Have you had it before? Cut the dough in half lengthwise to expose the center. Using a rolling pin, roll each dough ball into an oval shape of equal size. Add in all wet ingredients, which are the milk, eggs and the lukewarm tangzhong. Stir constantly while cooking on medium-low heat so it cooks evenly. Green tea. ( Log Out / From start to finish, it should only take a few hours. See recipe below. Leave about a ¼” space because the dough will rise quite high during baking. Using the dough hook attachment, knead the dough until a … First, let’s make the tangzhong, which is actually super simple and gives the milk bread its signature fluffy texture. Now to further create the fluffiness of the layers, flip the dough over with the folds facing down. You can bake it up into a plain loaf or you can fill it with whatever your heart desires. Mix together black sesame powder and black sesame seeds, and add that to the remaining half of the dough. Try out this recipe to create the perfect loaf or the perfect roll!