Wednesday, June 27, 2012
Hokkaido Milk Toast
This Hokkaido Milk Toast is wonderfully soft, light and fluffy. The secret ingredient to the bread’s soft cotton like texture is the Tangzhong, which is a flour paste made from cooking 1 part bread flour and 5 part water to 65 degree Celsius. Sounds complicated, but it's really not that hard.
I followed the recipe from Kirbie’s Craving food blog. She has done all the hard work in providing a comprehensive guide to making this wonderful bread. So I will not post the recipe on my blog but refer you to hers instead.
There is something wonderful about the smell of freshly baked bread and eating fresh bread that you made from scratch. I like my bread, thickly sliced, lightly toasted with a generous layer of butter and sprinkle of sugar.