I can’t believe I’m on the eighth week of this challenge! I am really happy I chose to blog about it. I’ve been tempted to be lazy a few times and I’m sure I’d have given in, if I didn’t have to tell you all about it.
This week’s recipe is the Hokkaido Milk Toast (Tangzhong method) from one of my favourite Aussie food bloggers.
Mr Meagre and I got married in Singapore nearly a decade ago now, and one of the things I still miss about that place is the food. I just love the variety — from the multitude of curries (Thai, Indian, Malaysian), to the noodles (Mee Siam and Char Kway Teo are my favourites), and rice dishes (Nasi Goreng and Nasi Lemak). They do have the usual meat-and-three vege of course, but I don’t recall seeing much of it at the hawker’s centres…
And then there is the bread. Soft, fluffy, milky bread that comes plain, or topped with anything from pork floss to sprinkles, and even wrapped around a frankfurt sometimes. I remember grabbing a few from nearly any corner bakery or mall outlet, and the bread would always stay soft for days on end. I never understood how they did it until I discovered baking with tangzhong.
I made a few changes to the recipe, Firstly, I used plain flour with about two teaspoons of gluten flour, or what other American sites call vital wheat gluten. And then there is the amount of eggs (I made do with one egg plus an eggwhite I had left over from another dish). I also substituted cream with milk and a bit of softened butter.
Will I bake this again? Yes, yes, yes! My daughter loves it in her lunchbox and it would compensate for the times I have to force my sourdough loaves on her (LOL). It’s been over two days, and the loaf is still as fresh and soft as it was on the day it was baked. When I sliced the loaf, I realised why it was eerily familiar. It feels just like the dough from the Challah I made a few weeks back, only, this one is a bit lighter and less crumbly after baking.
Next week: Bacon-Onion Rye Rolls, from one of my go-to sites, King Arthur Flour.