Bread

Simple Way to Make Yummy Japanese Milk Bread

By Allen Murray 13 February 2020
Simple Way to Make Yummy Japanese Milk Bread
Simple Way to Make Yummy Japanese Milk Bread

Hey everyone, welcome to our recipe page. Today I will show you a way to make a distinctive dish, Japanese Milk Bread. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Japanese Milk Bread Recipe. 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.

You can cook Japanese Milk Bread using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Japanese Milk Bread

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

Dough: In a large bowl, whisk together flour, milk powder, sugar, salt, and yeast.Make a well in center of mixture.Add milk, melted butter, and starter to well; stir until a dough forms.Japanese milk bread is probably the lightest, fluffiest, most tender bread you'll come across.

Japanese Milk Bread instructions

  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..

The technique to make it involves pre-cooking some of the flour and milk into a soft paste called tangzhong.This simple step yields a loaf that's tender, moist, and stays fresh longer than loaves prepared the standard way.Bread made with tangzhong is far and away superior to the pre.

It's the perfect everyday loaf, from sandwiches to toast, and is one you need to try!This recipe was created in partnership with the dairy farm families of New England.This post may contain affiliate links, where we earn from qualifying purchases.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.

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