Cashew and Cardamom Hokkaido Milk Bread

To make tanzhong, add Bread Flour (2 Tbsp) and Cashew Milk (1/2 cup) 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 149 degrees F (45 degrees C). Cool for 10 minutes.

To make the bread, start by greasing a 9x5 loaf pan with Unsalted Butter (1 1/2 Tbsp) and set aside.

Add the Cashew Milk (2/3 cup) to a small saucepan over low heat and heat until it is 100 to 110 degrees F (38 to 44 degrees C).

Add the warm whole milk, Granulated Sugar (3 Tbsp), and Active Dry Yeast (1 Tbsp) to a small bowl and stir. Let this sit for 10 minutes to activate the yeast.

Add Bread Flour (2 1/3 cups), Salt (1 tsp), Egg (1), yeast mixture, Ground Cardamom (1/4 tsp), 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 14x4-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 350 degrees F (180 degrees C). Whisk Egg (1) with Water (1/2 tsp). Brush the top of the dough with egg wash.

Bake for 30-35 minutes or until the middle of the bread is 190 degrees F (85 degrees C).

Gently remove the bread from the pan and place it on a rack until completely cool. Slice and Enjoy!