Ube Milk Bread (Tangzhong Method)
Servings: 1 x 450g loaf
Ingredients
Tangzhong
- 20 g high protein bread flour
- 100 g milk or water
Main Dough
- 130 g fresh milk chilled
- 1 tsp ube extract (I used Koepoe Koepoe brand)
- 1 egg yolk
- 30 g castor sugar
- ½ tsp salt
- 10 g milk powder
- 290 g high protein bread flour
- 1 tsp dried instant yeast
- 25 g unsalted butter softened
- icy cold water or egg wash for spraying
Instructions
(A) THERMOMIX – Tangzhong & Dough Kneading
- To make the tangzhong, place 20g high protein flour and 100g milk in mixing bowl, cook for 3min/80°C/spd 3 and let stand for 10-15 minutes until temperature lowers down to 37°C.
- Stir ube extract into milk and mix then add into mixing bowl. Add egg yolk, sugar, salt, milk powder, remaining 290g high protein flour and yeast then knead 4min.
- Add butter, knead 1min.
(B) CONVENTIONAL – Tangzhong
- Prepare tangzhong by mixing flour in water and whisk together in a pot, ensuring the mixture is well combined with no lumps. Cook over medium-low heat, stirring consistently to prevent burning and sticking while you cook.
- The mixture will gradually become thicker. Once you notice that some “lines” appear in the mixture for when you stir with the spoon, it’s done. Your tangzhong is ready.
- Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent it from drying up. Let cool (I always let it chill in the refrigerator because I am impatient).
- You can pre-make the tangzhong ahead of time and store it chilled in the fridge for a few days. If you've chilled your tangzhong, ensure to return it at room temperature first before using.
(B) CONVENTIONAL – Dough Kneading
- Stir ube extract into milk and mix.
- Add all ingredients (except butter) into breadmaker; first the wet ingredients (egg, ube milk mixture, tangzhong), then followed by the dry ingredients (sugar, salt, flour, milk powder, yeast).
- Select "dough" mode and let knead until all ingredients come together, usually I let it knead for approximately 8-9 minutes.
- Then add in the butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker should take approximately 23-25 minutes.
Bulk Fermentation & Dough Shaping
- Transfer dough to pastry mat, shape into ball and flatten with rolling pin and fold to wrap dough ball loosely into an envelope shape. Let proof in a warm place covered loosely with clingwrap/damp towel until doubled in size (approx. 45-60 minutes).
- Punch down dough to deflate. Divide dough into 2 (or 3) equal portions and roll into a round shape – let rest for 10-15 minutes so the dough will be easier to handle.
- To shape each mini loaf, flatten a ball into a long oval shape. Fold 1/3 from right edge to the middle and press. Fold 1/3 from left edge to the middle and press lightly. Roll it out slightly and roll into a cylinder. If you need some visual guidance, you can also watch how I shape my loaf on my Youtube channel here.
- Arrange dough logs, seam side down in a bread loaf tin (I am using a 450g Pullman Loaf Tin 8x4x4") and let proof for approx 40 minutes until dough fills up 80% of the tin. Ideally, the best temperature for 2nd round proofing is at least 30°C to 38°C. On days when it's cold, you can heat up a cup of water in the microwave for 30-40 seconds then proceed to leave your dough inside the microwave to rise. During last 15 minutes, preheat oven to 180°C.
- Spray dough with icy cold water / or egg wash and bake for 25-30 minutes at 180°C until golden brown. If you're wanting a square-shaped loaf, this step and baking temperature would vary so please refer to the notes on loaf shaping at bottom of this post.
- Remove milk bread from tin and allow to cool completely on a cooling rack for at least an hour before slicing and serving.
Notes
This recipe is a variant from my original Tangzhong Milk Bread recipe.