北海道牛奶土司 (100%中种法）aka Hokkaido Milk Toast (Sponge dough method)

To bake this bread toast, I went to PH and bought a pullman loaf pan. It cost me $30 plus, although quite expensive but I really need one so without hesitation I bought it. The cover does not include together with the tin, they sell separately. And guess what, I went to taobao website and found it selling less than S$5! (excluding shipping and mailing cost).

Even if including the shipping and mailing fee is still cost less than S$30. I feel so heart ache without thinking and check before I bought it.

Haizz alright anyway already bought it. So far I try using the pullman tin and the quality are pretty good. The loaf doesn't stick to the pan after baking and it came out smoothly when I over turn it.

My bread loaf came out with 3 different pattern after the baked, which I have no idea how come it will turn out that. I remember I weight the dough into 3 same ratio and shape it all the same but the end product I got 3 different form. Among the 3 I find it the one at the left look so cute.

Btw I like to go taobao website and buy those baking and utensil stuff. Is really damn cheap but because of the shipping fee so we have to paid slightly more. If without the extra "fees" I think I will lost control and buy almost everything that catch my eyes. Hahaha!!

After I try the different method of making bread, I still prefer using sponge dough method (中种法). This method always yield a super soft like cotton and fluffy texture bread for me without fail. I have try using water-roux method (湯種法) but no luck, the outcome still lose out compare to sponge dough method.

There are a few blogger love using water-roux method and they always got a soft and fluffy bread. I want to prove myself that water-roux method can achieve the kind of soft and fluffy bread because other baker can do it, why not me. I shall try it again this weekend.

For this hokkaido milk toast, the instruction given is using the sponge dough method (中种法). Without fail, I got a loaf of super soft and fluffy bread. See the strip just like a big cotton pad. I cut a small piece for my 2nd Sis to try and after that she ask for more and she said very delicious. My mum friend wanted to try the bread too after she saw I feed my dad a bite and daddy said very nice. Almost everyone like this bread.

I like it too but the milky taste is slightly strong maybe because of the full cream milk ingredient. I shall reduce the full cream milk the next time but if you like milky taste, this recipe you must try it.

Recipe source from this blogger: http://www.wretch.cc/blog/jane7443/7214476#comment98514178
If you would like to see step by step method can refer from this blogger: http://zuzu88.blog.sohu.com/147565229.html

(A) Sponge dough Ingredients:

• 250gm bread flour
• 8gm sugar
• 1.5gm yeast or 1/2 tsp
• 80gm milk
• 70gm full cream milk
• 18gm egg white
• 5gm butter

(B) Main dough ingredients

• 20gm egg white
• 38gm sugar
• 3gm salt or (1/2 tsp)
• 15gm milk powder
• 1gm yeast
• 5gm butter

Method:

1. Mix all ingredients (A) together and form into a dough (do not need to knead). Cover with a cling wrap or damp cloth and leave to proof for 90 min or until double in bulk.
2. After 90 min, cut the ingredients (A) into small pieces and mix with ingredients (B) except the butter together and knead the dough until it is not so sticky. Put the piece of butter into the dough and continue to knead until the dough is smooth, look shiny and can stretch into a thin sheet without breaking into hole.
3. Cover the dough with a cling wrap or damp cloth and leave to proof for another 50 min or until double in bulk..
4. After 50 min, divide the dough into 3 equal weight. Shape it into balls and cover the dough with a cling wrap or damp cloth, leave to rest for 15 min.
5. After 15 min, roll out dough into long rectangle shape and roll it back like swiss roll shape.
6. Place the individual dough into the pullman tin.
7. Cover the dough with a cling wrap or damp cloth and leave to proof till 70%.
8. Brush egg wash on the surface of the dough (I omitted this step). Cover the tin with the cover or not up to your choice.
9. Preheat oven at 180°C. Bake for 40 mins or till golden brown.