Famous milky bread from Japan, right here in New Zealand!
Last Sunday morning, the online bidder for our fridge finally came to collect her winning bid. Without a fridge, we had to clear our frozen food stuff. Fortunately there wasn't much frozen food in it as I started to control my buying since last week. Thankfully, we had a good friend, Cheng Ee's family staying just a few doors away that I could ask to store some of the frozen meat.
While emptying the freezer, I noticed there was a packet of flaky puff pastry with only 2 sheets of pastry left. Seeing that, I decided to finish off the pastry by making egg tarts for desserts. That Sunday night, hubby's friend Chen Ming and family offered to throw us farewell dinner at our house with Roast duck takeaways, these egg tarts would be perfect dessert to thank them in return.
To make egg tarts I needed to have fresh cream, which was the main ingredient for egg tart filling (you can check out my egg tarts recipe here). But the standard size of a small bottle of fresh cream here is 300ml which was too much to finish for the number of egg tarts that I was going to make with only 2 pastry sheets left. Considering no fridge to store the left over fresh cream, I had to consume this cream on the same day. Since I had to heat up the oven to bake egg tarts, I thought I might as well work on another baking recipe to use up the fresh cream.
I ended up having a real busy baking day instead of a relaxing Sunday. Thank god, the egg tarts turned out well too.
|Portuguese Egg Tarts|
This Tangzhong (Water Roux) recipe was again adapted from Christine's Recipes. The technique of kneading milky bread was not much different from other Tangzhong breads which I shared here.
The only variation was the ingredient of using fresh cream and milk in replacing water, which was why they called milky loaf. As the name suggested, this bread originated from Japan and the actual recipe used Hokkaido's Furano fresh milk which obviously was not available here. For this recipe, I used local fresh milk and cream instead, so maybe I should rename it to Kiwi Milky loaf instead J
I baked this loaf using a good quality bread pan, a gift from Cheng Ee. The loaf was beautifully baked and easily taken out from the tin.
|After glazing with butter|
That evening, I gave 2/3 of the loaf away to Cheng Ee and Chen Ming without tasting them. I was quite confident the bread tasted good, this was because when I sliced the bread, I felt the texture of the bread was just right - soft and fluffy.
|Hokkaido Milky Loaf 北海道牛奶土司|
HOKKAIDO MILKY LOAF
450 gm high grade flour (bread flour )
75 gm caster sugar
5 gm salt
8 gm milk powder (optional)
10 gm instant dry yeast
50ml fresh cream
150 gm Tangzhong (refer here for making tanzhong, substitute water with milk)
40 gm butter ( softened at room temperature)
10克快速酵母（Instant Dry Yeast）
60 克全蛋液 （一粒七号蛋）
150 克汤种 (做法参考此食谱，汤种用牛奶替换水)
涂上蛋汁或轻轻喷一些水，放入预热至180C (356F) 的焗炉中，焗约25分钟，直至转金黄色为止。放在铁架上放凉，即成。