Japanese Milk Bread. 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. Think of it as the lighter, more buttery, and more flavorful version of your classic supermarket white bread.
According to all people, cooking is indeed something which is quite soft. Besides they are indeed happy cooking and have ability cooking that is very good, they are also smart in mixing each dish so that it becomes food yummy. But there are those who cannot be able to cook, so they must ask and see recipes that are easy to follow.
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.
The roux is mixed into the final dough, producing wonderfully tender bread each and every time.
You can cook Japanese Milk Bread use 13 ingredients and 7 the steps. Here guides how you mix it.
The main ingredient Japanese Milk Bread as follows:
- Prepare of Starter.
- You need 1/3 cup of Bread Flour.
- Provide 1/2 cup of Whole Milk.
- You need 1/2 cup of Water.
- Prepare of Dough.
- You need 2 1/2 cup of Bread Flour.
- You need 1/4 cup of Granulated Sugar.
- Provide 2 1/4 tsp of Active Dry Yeast.
- Provide 1 tsp of Sea Salt.
- You need 1 of Egg, lightly whisked at room temperatute.
- Provide 1/2 cup of Whole Milk.
- Prepare 1/4 cup of Butter.
- Provide of Heavy Cream for brushing.
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. Classic Japanese Milk Bread recipe made with cream, milk, and an extra special something that makes it super soft, fluffy, and moist.
Instructions Japanese Milk Bread
- 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..
- 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..
- 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..
- Cover the bowl in plastic wrap and let the dough sit for an hour or until it doubles in volume..
- 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..
- 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..
- 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..
Stays fresh for days longer than regular bread. Follow this step-by-step tutorial to make the fluffiest, yummiest bread ever! 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.