Recipe: Yummy Japanese Milk Bread

Posted on

Japanese Milk Bread. Read Customer Reviews & Find Best Sellers. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Milk bread (also known as Hokkaido milk bread) is a lightly-sweetened Japanese white bread that's incredibly soft and fluffy.

Japanese Milk Bread Make a well in center of mixture. Add milk, melted butter, and starter to well; stir until a dough forms. Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. You can cook Japanese Milk Bread using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Japanese Milk Bread

  1. Prepare of Starter.
  2. Prepare 1/3 cup of Bread Flour.
  3. You need 1/2 cup of Whole Milk.
  4. It’s 1/2 cup of Water.
  5. Prepare of Dough.
  6. It’s 2 1/2 cup of Bread Flour.
  7. You need 1/4 cup of Granulated Sugar.
  8. Prepare 2 1/4 tsp of Active Dry Yeast.
  9. It’s 1 tsp of Sea Salt.
  10. It’s 1 of Egg, lightly whisked at room temperatute.
  11. You need 1/2 cup of Whole Milk.
  12. Prepare 1/4 cup of Butter.
  13. You need of Heavy Cream for brushing.

The roux is mixed into the final dough, producing wonderfully tender bread each and every time. How to convert the ordinary bread formula to Japanese milk bread. This Japanese milk bread is the softest, lightest and fluffiest bread ever. The following example demonstrates how to convert any bread recipe to the pillowy soft Japanese milk bread.

Japanese Milk Bread step by step

  1. In a pot, mix all the Starter ingredients. Set to medium heat and stir often, until the starter has the consistency of mashed potatoes. Move it to a bowl, and cover with plastic wrap to cool to room temperature. This is the Starter..
  2. For the dough, whisk the bread flour, sugar, yeast, and salt. Next, add 1/2 cup of the cooled Starter mixture, as well as the egg and milk, and knead it..
  3. Add the butter to the dough and incorporate it fully, then knead until the dough is smooth and comes away from the edges of the bowl..
  4. Cover the bowl in plastic wrap and let the dough sit for an hour or until it doubles in volume..
  5. Grease a 9 x 4-inch pan with parchment paper. Transfer the dough to a floured counter, and divide the dough into four equal parts. Roll these into balls, working fast to prevent it from drying..
  6. Working with one ball of dough at a time, flatten the dough to an area of about 8 by 5 inches. Fold in about 1 inch from the sides, and then roll the dough into a log. Place the dough log seam-side down in the pan and repeat with the other dough balls. Cover the pan with plastic wrap and let it sit for 30-45 minutes..
  7. Lightly brush the top of the dough with heavy cream, and then bake in a 350°F (F) oven for 35-40 minutes or until the top of the bread is golden brown..

Japanese milk bread (also known as Hokkaido milk bread) is known for it's distinct slightly sweet flavor and soft interior. The secret to this fluffy milk bread is it's use of a starter (water roux). A simple mixture of flour, water, and milk creates this paste that helps to produce the fluffiest bread ever. Classic Japanese Milk Bread recipe made with cream, milk, and an extra special something that makes it super soft, fluffy, and moist. Stays fresh for days longer than regular bread.

Leave a Reply

Your email address will not be published. Required fields are marked *