Sweet And Soft Japanese Milk Bread, Tangzhong Milk Bread, Japanese Milk Bread

Sweet and soft Japanese milk Bread, Tangzhong milk bread

Extremely soft and pillowy Japanese hokkaido style milk Bread recipe using tangzhong technique popularly known as 65°C recipe water roux method by Yvonne Chen , bread doctor.

Baking bread is therapeutic. These are the simple pleasures of life to be grateful for. It was a revelation when I found about tangzhong or the water roux technique for making soft and pillowy bread. I first read about this a few years ago in the fresh loaf forum and I was thrilled. A lady by name Yvonne Chen wrote about this technique in her “65°C – Bread Doctor” book referring to tangzhong (water roux) as her secret ingredient. The forum went crazy for tangzhong and so did I. So what is tangzhong? A simple water flour roux is made by heating water and flour where the starch in the flour gelatinizes. Adding this flour-water roux to the dough results in an unbelievably moist fluffy bread. Tangzhong adds structure to the inside crumb of the bread.

Lets go make Japanese style Hokkaido Bread AKA Ultimate soft and sweet bread. Its bread time y’all!

First lets make tangzhong. Mix the water and flour until its lump free. Make sure that the flour is completely mixed before heating up. Heat it on medium flame until it starts to become a watery custard/pudding like the picture below. Remove from heat immediately once its like a pudding consistency.

Second lets get the yeast working. Indian yeast is temperamental. so do not skip this step if you are in India. Add quarter cup of warm water plus a pinch of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy. If it doesn’t foam, discard and start again with a fresh batch of yeast.

Mix the dry ingredients and whisk till combined – flour, sugar, milk powder, salt, lemon zest and orange zest. In a separate bowl mix together Milk, eggs, vanilla, all of the tangzhong, butter, and all of the yeast mixture. Add the wet ingredients to the dry ingredients and start kneading. Knead for 5 minutes on medium speed on a stand mixer. If kneading by hand, knead for a good 10 minutes. The trick in kneading by hand is to avoid the temptation of adding flour. Too much flour alters the moisture content which results in dry dense dough. Once the dough becomes cohesive, form into a ball and let it rise in a draft free place until doubled. About 60 to 90 minutes.

Once doubled, Shape the dough. Divide dough into 4 equal pieces. each piece, roll the dough out into an oval. Fold the oval,crimp and then flatten. Roll the dough up lengthwise, then place into the loaf pan seam side down. Do the same for remaining 3 dough pieces. Cover it and let it double again. About 60 to 90 minutes.

Coat the dough with egg wash and bake in a preheated oven at 180C/350F for 40 minutes. When it’s done, the bread will sound hollow when tapped. Let it cool briefly, then slice and enjoy!

For the tangzhong – water roux

• 1/2 cup water
• 1/4 cup + 1 Tablespoon all purpose flour

For the Yeast mixture

• 1/4 cup water
• 2 teaspoon yeast
• pinch of sugar

For the dough

• 400grams (around 2.5 - 3 cups) all purpose flour
• 1/4 cup sugar
• 25g ( 1/4 cup ) milk powder
• 6 tablespoon milk
• 1 egg
• 2 Tablespoon butter
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract (optional)
• 1 teaspoon lemon zest (optional)
• 1 teaspoon orange zest (optional)
• 1 more egg, beaten with a splash of water, for eggwash

1. Mix the water and flour and heat it on medium flame until it starts to become a watery custard or tangzhong.
2. Add warm water plus a pinch of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy.
3. Mix the dry ingredients and whisk till combined – flour, sugar, milk powder, salt, lemon zest and orange zest.
4. In a separate bowl mix together Milk, eggs, vanilla, all of the tangzhong, butter, and all of the yeast mixture.
5. Add the wet ingredients to the dry ingredients and start kneading. Knead for 5 minutes on medium speed on a stand mixer. If kneading by hand, knead for a good 10 minutes. Let it rise in a draft free place until doubled. About 60 to 90 minutes.
6. Once doubled, Shape the dough. Divide dough into 4 equal pieces. each piece, roll the dough out into an oval. Fold the oval, crimp and then flatten. Roll the dough up lengthwise, then place into the loaf pan. Do the same for remaining 3 dough pieces. Cover it and let it double again.
7. Preheat the oven to 180C/350F.
8. Coat the dough with egg wash and bake in a preheated oven at 180C/350F for 40 minutes. When it’s done, the bread will sound hollow when tapped.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 3 hours
• Cook Time: 45 mins
• Category: Bread
• Cuisine: Japanese

For the tangzhong – water roux

• 1/2 cup water
• 1/4 cup + 1 Tablespoon all purpose flour

For the Yeast mixture

• 1/4 cup water
• 2 teaspoon yeast
• pinch of sugar

For the dough

• 400grams (around 2.5 - 3 cups) all purpose flour
• 1/4 cup sugar
• 25g ( 1/4 cup ) milk powder
• 6 tablespoon milk
• 1 egg
• 2 Tablespoon butter
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract (optional)
• 1 teaspoon lemon zest (optional)
• 1 teaspoon orange zest (optional)
• 1 more egg, beaten with a splash of water, for eggwash

1. Mix the water and flour and heat it on medium flame until it starts to become a watery custard or tangzhong.
2. Add warm water plus a pinch of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy.
3. Mix the dry ingredients and whisk till combined – flour, sugar, milk powder, salt, lemon zest and orange zest.
4. In a separate bowl mix together Milk, eggs, vanilla, all of the tangzhong, butter, and all of the yeast mixture.
5. Add the wet ingredients to the dry ingredients and start kneading. Knead for 5 minutes on medium speed on a stand mixer. If kneading by hand, knead for a good 10 minutes. Let it rise in a draft free place until doubled. About 60 to 90 minutes.
6. Once doubled, Shape the dough. Divide dough into 4 equal pieces. each piece, roll the dough out into an oval. Fold the oval, crimp and then flatten. Roll the dough up lengthwise, then place into the loaf pan. Do the same for remaining 3 dough pieces. Cover it and let it double again.
7. Preheat the oven to 180C/350F.
8. Coat the dough with egg wash and bake in a preheated oven at 180C/350F for 40 minutes. When it’s done, the bread will sound hollow when tapped.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 3 hours
• Cook Time: 45 mins
• Category: Bread
• Cuisine: Japanese

Find it online : https://www.kannammacooks.com/sweet-and-soft-milk-bread-hokkaido-tangzhong-method/

Alamelu’s Chettinad meen kuzhambu, Chettinad Fish Curry, Chettinad Meen Curry. Tamilnadu Chettinad Vanjaram Meen Kuzhambu / Fish Curry Recipe from a Karaikudi Kitchen.

Food brings really good memories. Its those memories that brings back the smile. We lived in San Diego for quite a while and had this curry at a friends place for lunch. I was not a great fish curry fan until I tasted this recipe. I was just blown over. I had seconds, shamelessly even thirds. I just begged my friend Alamelu Annamalai for the recipe. I wouldn’t let her go until I made her write it. She not only shared the recipe but also packed the leftover fish curry to go. I had a happy fish curry overdose that day. Thank you so much Alamu for all the good memories and the wonderful Chettinad fish curry. She hails from Karaikudi and this fish curry is the ultimate fish curry I have ever tasted. You have got to try this to believe me. Lets go make a rock-star Sunday lunch! Shall we?

Heads Up – There is a lot of peeling involved. Alamelu-The Chettinad girl insists that this curry be made with shallots only and not to be substituted with red onions. And she is right. Shallots does make all the difference to the fish curry.

Here is the video of the recipe.

Heat oil in a heavy pan and add in the cumin seeds, pepper and fennel seeds. Let it splutter. It will foam a little because of the sesame oil. Its fine. Add in the shallots and the garlic. Fry till the shallots become tender and starts to change color. About 5-8 minutes. Add in the chopped tomatoes and fry for a couple of minutes. Add in the shredded coconut and remove from heat. Cool briefly and grind to a very smooth paste. Add up to 1.5 cups of water while grinding. Set aside.

Heat oil in a pan until shimmering. Add in the fenugreek seeds, cumin seeds, fennel seeds and curry leaves. Let it crackle. Reduce the flame to low and add in the Chettinadu masala paste and coarse salt. Fry for 3-4 minutes on medium flame until raw smell goes. Add the coriander powder and the red chilli powder. Add in the tamarind pulp, green chillies and about 1.5 cups water. Let the consistency of the curry be thin. Cook in low flame for about 20 minutes until the curry becomes thick. Check for seasoning of salt. Add more salt if necessary.

Add in the fish pieces and cook for 5 minutes. Switch off the flame and garnish with cilantro/coriander leaves.

For the Chettinad Masala

• 4 tablespoon Indian Sesame / gingely Oil
• 1/2 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 1 tablespoon black Pepper
• 2 cups shallots
• 10 cloves garlic
• 2 ripe tomatoes, chopped
• 1/2 cup shredded coconut

For the Curry

• 2 Tablespoon Indian Sesame Oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon fenugreek seeds
• 2 sprigs curry leaves
• 1 heaped tablespoon coriander powder
• 2 tablespoon red chilli powder
• 2 green chillies
• 1 lime size tamarind
• 1 cup water to soak tamarind
• 2 teaspoon coarse salt
• 2 sprig coriander leaves
• 1/2 kg fish steaks

1. Heat oil in a heavy pan and add in the cumin seeds, pepper and fennel seeds. Let it splutter. It will foam a little because of the sesame oil. Its fine.
2. Add in the shallots and the garlic.
3. Fry till the shallots become tender and starts to change color. About 5-8 minutes.
4. Add in the chopped tomatoes and fry for a couple of minutes. Add in the shredded coconut and remove from heat. Cool briefly and grind to a very smooth paste. Add upto 1.5 cups of water while grinding. Set aside.
5. Heat oil in a pan until shimmering. Add in the fenugreek seeds, cumin seeds, fennel seeds and curry leaves. Let it splutter. Reduce the flame to low and add in the chettinad masala paste and coarse salt. Fry for 3-4 minutes on medium flame until raw smell goes.
6. Add the coriander powder and the red chilli powder. Add in the tamarind pulp, green chillies and about 1.5 cups water. Let the consistency of the curry be thin.
7. Cook in low flame for about 20 minutes until the curry becomes thick. Check for seasoning of salt. Add more salt if necessary.
8. Add in the fish pieces and cook for 5 minutes more.
9. Switch off the flame and garnish with cilantro/coriander leaves

Notes

It can be stored in the refrigerator for upto 2 days. The curry is traditionally made with seer fish aka vanjaram meen. I always use Idhayam brand gingely oil . Also called as nallennai in tamil.

• Author: kannamma @kannammacooks.com
• Prep Time: 30 mins
• Cook Time: 45 mins
• Category: Non-Veg
• Cuisine: South Indian