Ingredients: |
Ingredients: Tangzhong Ingredients
2 tbsp bread flour
¼ cup plus 3 tbsp whole milk
Bread Ingredients
½ cup plus 1 tbsp warm milk (110º)
1 tsp active dry yeast or instant yeast
¼ cup, plus a pinch, granulated sugar
2⅔ cups bread flour, plus more for the work surface
3 tbsp cocoa powder
½ tsp sea salt
1 large egg
4 tbsp unsalted butter, softened and cut into pieces
1 tsp canola oil for the bowl
Egg Wash Ingredients
1 large egg
1 tbsp heavy cream
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Directions: |
Directions:Tangzhong
In a small saucepan over low heat, combine the flour and milk and cook, whisking constantly, until thickened to a paste -- 2-3 minutes.
Immediately transfer the paste into a small bowl and let cool until warm -- 5-10 minutes.
Milk Bread
In the cleaned saucepan, scald the milk over medium heat, then bring to a gentle simmer.
Pour the milk into a small bowl and cool to about 110º Stir in the yeast and a pinch of sugar and set aside until the surface of the mixture is foamy -- about 5-10 minutes.
In the bowl of a stand mixer fitted with the dough hook, combine the sugar, flour, cocoa powder, salt and egg. Add the tangzhong and milk. Mix on low until shaggy.
Add the softened butter one piece at a time, mixing until fully incorporated after each addition.
Increase the speed to medium high and continue to knead the dough until it is tacky and slightly sticky -- 8-9 minutes.
Transfer the dough to a lightly floured work surface. Wet your hands to prevent the dough from sticking and pinch and pull the ends of the dough to form a smooth ball.
Coat a large mixing bowl with the canola oil. Add the dough to the bowl, gently turning it to cover with oil. Cover the bowl with plastic wrap and set in a warm spot to proof until doubled in size -- about 2 hours.
Transfer the dough onto a lightly floured work surface. Punch down to deflate, and pinch and pull the ends of the dough to form a smooth ball.
Line the bottom and long sides of a 9"x5" loaf pan with parchment paper.
Divide the dough into 3 equal pieces and form each piece into a smooth ball.
One at a time, roll out each piece of dough into a 8"x5" oval. Fold the long edges of the dough over by ½ inch and then roll into a 4 inch log, starting at one of the short ends. Place each piece, side by side, seam side down in the loaf pan. Cover the pan loosely with plastic wrap and proof in a warm spot until it reaches above the rim of the pan -- 60-90 minutes.
Heat the oven to 350º
Whisk together the egg and cream in a small bowl and brush the top of the dough with the egg wash.
Bake in the center of the oven until the top is golden brown -- 30-33 minutes.
Transfer the pan to a wire rack and let cool in the pan for 10 minutes, then use the edges of the parchment to lift the bread onto the rack to cool completely. |
This recipe for Japanese Chocolate Milk Bread is from