This bread is Japan's own bakery creation, believed to originate in Yokohama in the early 1800s to cater to the British troops. It's soft, fluffy and creamy.
- 25 g strong bread flour
- 100 ml full-fat milk
- 350 g strong bread flour + extra for dusting
- 2 tsp fast-action yeast
- 2 tbsp caster sugar
- 1 tsp salt
- 1 egg
- 175 ml cream
- 40 g butter, at room temperature
- 1 egg, to glaze
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 1 hour 20 minutes
1. To make the tangzhong (the traditonal roux used for this bread), in a small non-stick saucepan add the 25g bread flour and the 100 ml full-fat milk. Mix well to remove any lumps and then place the pan on low heat, stirring continuously, using a rubber spatula, until it becomes super thick. Leave to cool completely before use.
2. In the food mixer place 350g flour, the yeast, caster sugar and salt and mix together. Make a well in the centre of the mix and add one egg, cream, butter and the cooled tangzhong.
3. Mix for a good 5 minutes on medium speed, using a stand mixer with a dough hook attachment, until the dough becomes smooth and elastic.
4. Remove the hook and transfer the dough to a floured surface, dust with flour and knead it into a ball. Then place in a lightly greased mixing bowl and cover with cling film or a damp tea towel, then leave to prove for approx 45 minutes, until doubled in size (the time will depend on the temperature of the room).
5. Once risen place onto a clean lightly floured work surface and knock the bread back by pressing down and pushing out any air in the dough. Knead again for about 5 minutes then roll the dough into a long, sausage shape and divide into 12 portions. Roll each portion into a small ball and place into a deep-sided square 18cm tin (well dusted with flour).
6. Leave to prove again covered with cling film or a damp tea towel for a further 30-40 minutes until well risen and doubled in size again.
7. Meanwhile, preheat oven to 180°C
8. Lightly beat the remaining egg and brush liberally over the bread to glaze. Bake for 30 minutes until golden brown. If the bread is over-browning, cover with foil until cooked.
9. Leave in the tin for 10 minutes before removing from the tin. Cool on a cooling rack.
This recipe is from Donal's Asian Baking Adventure on SBS Food (Channel 33). Stream episodes via SBS On Demand.