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Coconut Milk Hokkaido Loaf | Rich Coconut Aroma | Tangzhong Method
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爱做面包的太阳花
爱做面包的太阳花
Nov 3, 2021
中文
ToastTangzhong

Coconut Milk Hokkaido Loaf | Rich Coconut Aroma | Tangzhong Method

椰奶北海道吐司|浓郁的椰奶香|汤种法

Oven Temp
180°C / 356°F
Bake Time
28 min
Batch Yield
2 450g loaves

🍞 Formula & Measurements

  • •Tangzhong (prepare ahead): Bread flour 20g
  • •Tangzhong (prepare ahead): Water 100g
  • •Tangzhong (water roux) 115g
  • •Bread flour 540g
  • •Egg 85g
  • •Sea salt 5g
  • •Sugar 80g
  • •Coconut milk 160g
  • •Milk 50g
  • •Milk powder 15g
  • •Instant dry yeast 6g
  • •Softened room-temperature butter 50g

I highly recommend this loaf to anyone who loves coconut. It has a rich, fragrant coconut milk aroma, and because it uses a Tangzhong (water roux), the interior crumb structure is ultra-fine, moist, and tender.

🌼Prepare the Tangzhong first: Bread flour 20g, water 100g. Cook it the night before or several hours ahead of time so it can cool completely (see Photo 4 for the method).

🍞Ingredients: Makes two 450g Pullman loaf pans

Tangzhong (water roux) 115g, bread flour 540g, egg 85g, sea salt 5g, sugar 80g, coconut milk 160g, milk 50g, milk powder 15g, instant dry yeast 6g, softened room-temperature butter 50g.

🍞Method:

1️⃣Place all ingredients except the butter into the mixer bowl and knead until the dough reaches the thick membrane stage (medium gluten development). Add the softened room-temperature butter and continue kneading until the dough reaches the full windowpane stage (thin, translucent membrane).

2️⃣Shape the dough into a tight ball, cover, and let it proof in a warm, humid place until doubled in size.

3️⃣Turn the dough out, gently degas to release large air pockets, divide into 6 equal pieces, shape into tight balls, cover, and let bench rest for about 15 minutes. Roll out once, coil up, and place into the loaf pans.

4️⃣Proof in a warm, humid place until the pans are 70% full.

5️⃣Bake at 180°C for about 28 minutes.

❤️Baker's Notes:

🌸Different brands of coconut milk vary in thickness and water content, so adjust the liquid amount as needed.

🌸Ovens vary significantly as well. Even the three ovens in my own home take different times to bake this exact loaf, so adjust based on the temperature and time you normally use for lidded Pullman loaves in your oven.

🌸See Photo 4 for how to cook the Tangzhong, but note that the quantities shown in Photo 4 are double what we need here. For this recipe, use 100g water and 20g bread flour.

🌸I used Bob's Red Mill bread flour, Sanneng gold corrugated 450g Pullman loaf pans, a Breville oven, and a KitchenAid stand mixer.

#WaysToBakeLoafBread

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💡 Baker's Q&A & Troubleshooting (10)

Distilled from Author's Notes
Q:Why did my dough proof nicely, but then deflate and shrink as soon as I took it out while preheating the oven? Is it related to room temperature?
A:That sounds like the second proof went too far and over-stretched the gluten network. Both proofing temperature and time play a role.
Q:If I only want to bake one loaf, do I halve the 115g Tangzhong and the bread flour as well?
A:Yes, if you are making one loaf, halve every ingredient including the Tangzhong, and shorten the microwave cooking time when making the smaller batch of Tangzhong.
Q:Now that it is summer, do I still need to put a cup of hot water in the oven for the second proof?
A:If the room temperature is already high, skip the hot water or the dough will easily over-proof. Yesterday it was in the mid-20s (°C) here, so I put a cup of hot water in at the start to create some humidity and took it out after 30 minutes, which worked well. A few days ago when it was really hot, I forgot to remove the hot water in time and the dough over-proofed. If you proof on the counter, just keep the pans covered with plastic wrap so the surface does not dry out.
Q:Do the Sanneng gold corrugated Pullman pan and the black corrugated pan bake at the same temperature?
A:When I use the black pan, I shorten the baking time by about 5 minutes.
Q:In winter at a 20°C room temperature, my first proof barely rises after 1 hour and isn't doubled yet. Should I keep proofing or go ahead and shape it?
A:Let it proof for another 30 minutes and check again. In winter my first proof usually takes around 90 minutes. Try to put the bowl in a warmer spot.
Q:If I make two 450g loaves, do I double the Tangzhong to 20g x 2 flour and 100g x 2 water?
A:This recipe as written is already scaled for two 450g Pullman loaves, so 20g flour and 100g water makes the 115g of Tangzhong needed for both loaves.
Q:How much Tangzhong do I need for just one loaf?
A:Actually, 115g of Tangzhong (made from 20g flour and 100g water) can even be used in a single loaf or split across two loaves, as long as you adjust the liquid in the main dough accordingly. That flexibility in scaling main-dough hydration is how Tangzhong differs from old dough (pâte fermentée) or sponge (Chongzhong).
Q:Is 85g of egg weighed with the shells on for two eggs?
A:It is 85g of beaten egg liquid weighed without the shells.
Q:Can I use coconut powder dissolved in water instead of coconut milk?
A:I haven't tried that, though the coconut aroma might not be quite as rich 😊.
Q:By coconut milk, do you mean thick canned coconut milk/cream?
A:Yes, thick canned coconut milk with a pure, rich coconut flavor.

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