Description
Fluffy, soft Hokkaido-style milk bread made with cashew milk and a touch of cardamom- the perfect way to upgrade your PB&J! Makes one 9×5 loaf
Ingredients
Units
Scale
TANZHONG
- 2 tbsp (17 g) bread flour
- 7 tbsp (103 ml) Pacific Foods Cashew milk
BREAD
Instructions
Tanzhong
- Add 2 tbsp (17 g) bread flour and 7 tbsp (103 ml) cashew milk to a small saucepan. Whisk over medium-low heat until the roux starts to thicken, about 30 seconds. Remove from heat when the whisk starts to leave a trail in the roux or it is 149ºF. Cool for 10 minutes.
Bread
- Grease a 9×5 loaf pan with unsalted butter and set aside.
- Add the ⅔ cup (158 ml) cashew milk to a small saucepan over low heat and heat until it is 100 to 110°F (38°C to 44°C). Add the warm whole milk, 3 tbsp (36 g) granulated sugar, and 2½ tsp (10 g) active dry yeast to a small bowl and stir. Let this sit for 10 minutes to activate the yeast. Add the 2⅓ cups (320 g) bread flour, 1 tsp salt, 1 egg, yeast mixture, 1/4 tsp cardamom, and tanzhong to a mixing bowl for a stand mixer. Use a spatula to roughly mix the ingredients together. Using a dough hook on the stand mixer, mix on medium speed for 5 minutes. Scrape down the bowl with a spatula and add the butter. Mix for another 5 minutes. The dough is ready when it springs back immediately when it’s poked. Cover the dough with a tea towel and place in a warm place for 1 to 1 1/2 hours to rise, or until it has doubled in size.
- Punch down the dough and separate it into 3 equal dough balls (~220 g each). Take one dough ball and roll it into a long oval (about 14 x 4 inches) using a rolling pin. If it keeps shrinking back, let the dough rest for 5 minutes before rolling again. Fold in the long sides toward the middle so that the dough is long and skinny. Flatten with a rolling pin and then roll the dough up into a short, fat roll. Repeat with the other two pieces of dough. Place the rolls seam side down into the greased baking pan. Cover with a tea towel and let it double in size for 1 hour in a warm, dry place.
- Preheat the oven to 350ºF. Brush the top of the dough with egg wash (1 egg whisk with 1/2 tsp of water) and bake for 30-35 minutes or until the middle of the bread is 190ºF. Gently remove the bread from the pan and place it on a rack until completely cool. Place in an air-tight container for up to 4 days.
Notes
To make this bread vegan, use 2 1/2 tbsp vegan butter instead of butter and substitute the egg with 2 tbsp aquafaba or cashew milk. Skip the egg wash. Keep in mind that the bread won’t brown as much without the egg wash.
- Category: Appetizer
- Cuisine: Japanese
