Japanese Pan bread

I have been very very productive in the past three days thanks to Nemo, I'm stuck at home with 2 feets of snow, what is there to do but cook and create projects.

Here is another weekend project that I have wanted to do for a while.  Learn how to make delicious Japanese pastry shop sweet Pan bread.  some called it Hokkaido bread.  This is another one of those olfactory/taste bud memory from my childhood.
 I got to have some right now!

It was not too hard to make .  The Secret ingredient is:

TangZhong mix

This is the secret ingredient!!!!  it is very easy.  Mix 1/3 cup of bread flour with 1 cup of water or ( 1/2 cup water and 1/2 cup of whole milk)  I used the later version.  mix well in a small pot.  place over medium flame and keep stirring until it starts to thicken.  Use a thermometer and the allow the mixture to reach exactly 150 F.  take off the stove and allow to cool.  Use this for your bread recipe.

This is what TangZhong looks like when it is ready at 150 F.

Ingredients for the bread ( Makes 2 loves of 10cmx 8cm x 8cm)

Oven temp - 350 f

you will need 1 recipe of the Tangzhong cooled to room temperature ( see above)

540 g Bread flour

100 g sugar

5 g salt

10 g whole milk powder ( Klim- asian brand)

11 g instant dried yeast

2 large eggs wisked

60 g whipping cream

55 g whole milk

185 g of Tangzhong ( 1/3 cup of bread flour and 1 cup milk or water) see above

50 g butter melted.

Directions: ( method bread machine)

1.  Add all the liquids into the bread machine ( cream, eggs, milk and tangzhong) except for the butter.

2.  Mix the dry ingredients together and pour into the bread machine. (except for the butter)

3.  set bread machine to " dough" setting and turn it on.

4.  Let it mix until the flour and liquids are incorperated then add the melted butter.

5.  let the machine mix and rise the dough. 

6.  Make sure the dough has risen and double.

7.  Remove dough and separated into 6 round circles ( 3 rounds into one pan)

8.  roll each rounds into 4-5 inch circle.  fold edges to center to create a log.

9.  using rolling pin, flatten out the log into long strip.  Roll the strip up into a pin wheel and pinch at end and place in 1/3 side of the bread pan.  continue with the other 2 balls of dough until you have 3 round rolls filled the pan.  

10.  Do same with the other 3 balls.

11.  allow dough to rise a second time. 15-30 min depending on your room temp.

12. heat oven to 350 F

13. Brush dough top with 1 beaten egg.

14. Bake 350 for 20-25 min.

15.  remove to cooling rack for 5 min. then unmold the bread and continue to cool down. 

serve with butter and your best jam. 

I found this recipe on Christine's recipes.  I made some changes to make it easier for me and also I like it sweeter.
Read more on Christine's recipes http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html

good luck