HOKKAIDO BREAD

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Spanish version here. Castellano aquí.

And so it happened. The end of the worl, the zombie apocalypse. The pandemic nobody believed would came, finally came and now we’re all stuck at home. I’m sure you all want to go back to normal. Only I don’t.

I don’t want to go back to running without getting anywhere, I don’t want to have a million stupid worries, buy things I don’t need. I want to keep making my own bread, spend long hours talking to my hubby, sleep in, talk to my friends. I want to learn aquarelle lettering, write my blog, study medicine just because I like it, not because I need to keep up with the daily protocol on covid19.

I want to have coffee under the sun, without looking at my watch. Keep the TV off all day long. Play with my cat. I want to hold hands as we wander around, I want to dance in the kitchen. I want to kiss more, you know, those kisses that come from finally reuniting with someone you haven’t seen for so long. I want to hug my friends, with one of those long, reassuring hugs that make you feel at home. I don’t want to go back to feeling trapped in a hamster wheel. I want to stay close to people and far from things. I want to live slowly and joyfully. I want to learn something from this experience, from this pandemic. I want to have a fulfilling life, smile more and be grateful for being alive and the amzing life that I have. And I want to share it all with those who make me happy.

HOKKAIDO BREAD

I make a loaf of this bread almost every week and always brings memories of the first time I tryed it in Paris with a very dear friend of mine, who I miss very much.

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This is a milk bread, that tastes something in between a regular loaf of bread and a brioche. Don’t let the recipe discourage you, right now the most difficult thing (at least in Spain) is finding yeast.

INGREDIENTS:

FOR THE TANG ZHONG:

25 g flour

50 ml whole milk

50 ml water

PARA LA MASA:

1 free range egg

125 ml whole milk

350 g flour with aproximately 10 g of protein (bread flour)

60 g white sugar

5 g sal

12 g yeast or 4 g of dry yeast.

30 g of butter (best to use European style butter if its available).

PROCESO:

1.- The tang zhong is a mixed technique combining asian and french cuisines. It’s the base to many sauces and makes the dough moist and longer lasting. Cook the ingredients on medium-low temperature, stirring constanly till you have something similar to a thick custard.

2.- Take the tang zhong away from the fire and add the egg and the butter.

3.- Pour all the ingredients to your stand mixer’s bowl or into the one you’re going to use for kneading.

4.- Knead for about 15 minutes (you can do it by hand).

5.- Form a ball, cover it with plastic wrap and let it ferment for about 2 hours. If it’s winter, try to put it in the warmest spot of your kitchen.

6.- When the dough is ready, add flour to your working surface.

7.- Divide the dough in 3 using a dough scraper.

8.- Make 3 balls with the dough, to give it some tension.

9.- Roll them an put them in your loaf pan.

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10.- Se dejan levar por segunda vez, aproximadamente 1 h.

11.- Preheat your oven to 375ºF/180ºC with fan and bake for 25 minutes. When it’s done, leave it in the loafpan for a few minutes, so you won’t burn yourself. Then let it cool completly on a cooling rack.

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