PANE DI HOKKAIDO “DIMENTICATO”

Forgotten hokkaido bread

Leggi In Italiano

I’ll be back here with a recipe that I would not have published. At least until last night. Not because I don’t like it, on the contrary, it is a bread that I use often and I produce with great pleasure. But because, I have to tell the truth, this time, I had focused more on the image than on the content (mea culpa!).

To change my mind was  Elvira Zilli   who arrived a bit like a lightning bolt, last night, while we talked about lard and how to melt the fat to get homemade lard (hahahahha talks from young ladies!) And sfogliatelle (his are magnificent and I recommend you follow his instructions to make them!).

Here, I don’t remember how, but we started talking about Hokkaido Bread and the possibility of adding a percentage of water roux to our doughs. I showed her the photo I had taken for Hokkaido bread in November with much naivety.

Never received again.

I had tried to work with Hokkaido bread in anticipation of the great leavened products that I would have made for Christmas (not that it comes close to labor to create a panettone, eh, but in short, I wanted to practice for the stringing).

In short, between one thing and another, these photos and this recipe, had ended up on the back burner and in the folders on the PC that nobody remembers to talk about.

Who would have said that a lard conversation would bring this little treasure to light?

On how we try to improve …

When I told you before that I would not publish these photos, it was basically for an excess of zeal and for my being excessively critical in what I do. On the one hand, all this can make us grow, puts us to the test, leads us to deal with ourselves. It imposes limits and objectives to achieve. It can help, but if you go too far, it can also be harmful.

So how do we try to perfect ourselves? What are we looking at?

I, in my small way, always try to learn from someone who knows more than me something about a topic. I am a curious person, not too much hair on the tongue and Claudio always says that I have a good dose of “tough face” so as not to be ashamed to ask.

Why be ashamed then? If it really costs nothing to ask, in a world where everything is monetizable, let’s try a little more to get help, ask for an opinion, listen to it and benefit from it. But we also learn to give. Advice, answers and opinions to those who ask for them.

I don’t know if I try to improve myself, but sometimes I am sure that I lose details and I don’t notice that, in the meantime, things pass, they evolve and nobody gives you anything back.

It also happened with these photos and with this recipe, which probably, if nobody had pointed out to me that it was something good, would have remained there, partly out of fear, partly out of a wrong belief.

It is also nice to change your mind in life.

And I changed my mind.

 

Licoli or brewer’s yeast?

For this recipe I have tried both versions, I must say that both are satisfactory.

Based on the time you have available (in this period a lot !!!!) you can try them both and draw your own conclusions. I report, in the recipe, the quantities and the way I personally follow for both cases.

I leave you and go back to the Dove! Between two days and Easter and I am terribly late, as always, with the Easter preparations! Cest la vie!

 

  

 

Ingredients for the water roux or TANGZHONG:

20 gr of flour 0

100 ml of water

If you want to use brewer’s yeast, for the YEAST:

50 gr of flour 0

50 ml milk

13 gr yeast

50 gr sugar

In case you want to use mother yeast:

130 g of liquid mother yeast (licoli) + 20 g of sugar

For the dough:

Tangzhong + yeast or licoli

300 g flour 0

30 ml of milk

1 whole egg

50 gr of cold butter

10 g of salt

 

Butter and flour for the mold and egg + milk for brushing

 

Method:

 Water roux or tangzhong preparation:

We start the night before preparing the water roux, put the flour in a saucepan, slowly add the water without forming lumps. We light the fire and let it set for about two to three minutes. Let’s go on a gentle flame. As soon as it begins to take shape and a denser compound than bechamel begins to form, we switch off because this compound must not exceed 62 °. Let it cool completely by putting it in the fridge by covering it with plastic wrap all night.

Preparation of the yeast (in case we choose to use beer yeast)

The next day, an hour before starting to knead, we prepare the yeast, mixing all the ingredients of the yeast together. After mixing, we place at room temperature by covering with plastic wrap.

For those who choose liquid mother yeast, simply refresh the mother yeast or licoli three / four hours before (depends on the timing of your yeast) and use it when it is beautifully active and ready.

In this case, we will have to add 20 g of sugar to the dough .

 

Dough preparation

We put the flour in the bowl and the salt.

I add the milk and the egg and the yeast or the licoli. I start to mix.

I add the tangzhong and mix well with my hands starting to work the dough vigorously. If you want, you can also proceed with a planetary mixer, the times will obviously shorten.

I work for about 10 minutes (in case we work by hand) in order to string the dough.

When the dough is stringed, start adding butter little by little. Once all the butter has been absorbed, fold until the dough is smooth and elastic.

If I gently pull the dough and have the “veil”, the dough is strung. I form a ball, place it in a bowl.

I leave to rise in the oven off, with the light on, until doubled. Obviously times will change based on the use of beer yeast or mother yeast. Give your dough time to double.

When it is doubled, we take dough and give the classic shape of Hokkaido bread.

I LEAVE YOU BELOW THE VIDEO TO WATCH FOR THE FORMING. FIND THE PROCESS AT MINUTE 7 OF THE VIDEO.

https://www.youtube.com/watch?v=mvmHqkvhzuA I ADVISE YOU TO FOLLOW THIS TYPE OF FORMING because it is OWN THAT SUITABLE FOR OBTAINING SLIGHTLY SLICED HOKKAIDO BREAD

Put in a container for brioche and let rise again until doubled, in the oven.

Brush with milk + egg yolk and bake in a static oven on the lowest shelf for 35/40 minutes.

Times depend on the oven, try toothpick.