Hokkaido Style Milk Loaf ( Roti tawar lembut )

Finally, I found a recipe that makes soft and healthy bread, as my son requested. 

This recipe is adapted from  http://en.christinesrecipes.com/2012/10/tangzhong-wholemeal-loaf.html#ixzz2Jwer2Ifp. What make this recipe  special is by using a starter dough as she called it Tangzhong starter or water roux.  

By using my version of recipe, you will bake a bread loaf that can be kept soft for days but healthier as I add wheat bran and some mix seeds and no additives.

My son did enjoyed it both for sandwiches or toast. He was very happy  and so was I.

Bahan water roux - tangzhong starter:

50 gram tepung terigu protein tinggi (saya pakai Cakra Kembar)
50 gr bread flour

250 ml air

250 ml water

Bahan roti:

520 gr tepung terigu protein tinggi (saya pakai Cakra Kembar)
520 gr bread flour

25 gr wheat bran 

2 sdm gula, bisa ditambah kalau mau agak manis
2 tbsp sugar, add more sugar if you like it sweeter

1/2 sdt garam
1/2 tsp salt

11 gram ragi instant atau 1 sachet (saya pakai Fermipan)
11 gr or 1 sachet instant dry yeast

 1 butir telur ayam

1 egg

 110 ml evaporated milk

 1 resep tangzhong starter (semua bahan diatas)

1 tangzhong starter recipe (all ingredients )

 50 gr butter, plus untuk mengoles
50 gr butter ( I use salted butter), plus for brushing

3 tbsp mix seeds ( I used flax seed and pumpkin seeds) optional 

Cara membuat water roux / tangzhong starter

mix well the tangzhong ingredients until smooth, then cook over low heat until the mixture  thickened.
campur bahan tangzong sampai rata dan halus, kemudian masak diatas api kecil sampai mengental

set aside and leave to cool before using.
sisihkan dan biarkan dingin sebelum digunakan

Method  /  Cara membuat

 Mix well all wet ingredients : milk, egg, tangzhong in mixing bowl 

Aduk rata bahan basah : susu, mentega, telur dan tangzhong dalam mangkok mixer

 Mix well all dry ingredients: sugar, salt,  flour, wheat bran and yeast in separate bowl. 

Begitu juga aduk rata bahan kering: gula, garam, tepung, wheat bran dan yeast dalam mangkok lain

I'm using standing mixer. If you have bread maker, please use it as it is more practical, and if you wish to make it by hand....its just as good. So, mix  the wet ingredients with a hook attachment in low speed then add in the dry ingredients.

Saya menggunakan kitchen aid untuk menguleni adonan. Jika anda mempunya bread machine, silahkan digunakan, karena memang lebih praktis, atau buat saja secara tradisional, diuleni dengan tangan..., hasilnya sama bagus. Campur bahan basah dengan hook attachment dengan kecepatan rendah, masukkan bahan kering

Leave the mixer kneads  (still in low speed) for 5 - 7 minutes or until the dough looks smooth and elastic.

Biarkan mixer mengadon (masih dengan kecepatan rendah selama 5 - 7 menit atau sampai adonan kelihantan halus dan elastis

Leave the dough in the bowl, cover with a damp cloth  and  let it  proof for 1 hour or until doubled in size

Biarkan adonan didalam mangkok mixer, tutupi dengan kain lembab dan biarkan mengembang kira-kira 1 jam, atau sampai berukuran dua kali lipat.

Transfer the dough to a clean floured surface. Deflate  and roll out the dough  with a rolling pin or just use your hand into a rectangular shape. 

 Pindahkan adonan ke permukaan yang telah diberi tepung. Kempeskan dan ratakan adonan dengan gilingan atau gunakan saja tangan sampai berbentuk segi empat ( gak usah terlalu rapi)

Sprinkle flax seeds and pumpkin seed on the surface of the dough. Roll tightly as if you are rolling Swiss roll. 

taburkan flax dan pumpkin seeds dipermukaan adonan kemudian gulung ketat.

Put the rolled dough into a well greased loaf tin. 

Masukkan gulungan adonan kedalam cetakan roti yang telah diminyaki

Brush the surface with melted butter.

Olesi bagian atas dengan butter yang dicairkan

Cover with plastic wrap or a damp cloth, let  it rest  and proof for another hour.

tutupi dengan plastik atau kain lembab, biarkan beristirahat dan mengembang selama 1 jam

Bake in a pre-heated 180C  oven for 20 to 30 minutes. Remove the loaf from the oven and tin. Transfer onto a wire rack and let cool completely before slicing and serving.

Panggang dalam oven yang telah dipanasi 180C selama 20 - 30 menit. Keluarkan roti dari oven dan cetakan. Letakkan di atas wire rack sampai benar-benar dingin sebelum dipotong dan dihidangkan.

You will see and taste the different to other loafs, it is very soft and rich

Anda akan melihat perbedaannya dengan roti lain, sangat lembut dan enak sekali.