Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, japanese milk bread. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Japanese Milk Bread is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Japanese Milk Bread is something which I’ve loved my whole life.
The softest, & milkiest Japanese milk bread, that will make the best sandwiches or dinner rolls! Learn step by step how to make the perfect milk bread loaf. As the name suggests, this bread originates from Japan.
To get started with this recipe, we must first prepare a few ingredients. You can cook japanese milk bread using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Milk Bread:
- Get Starter
- Take 1/3 cup Bread Flour
- Get 1/2 cup Whole Milk
- Make ready 1/2 cup Water
- Get Dough
- Take 2 1/2 cup Bread Flour
- Get 1/4 cup Granulated Sugar
- Get 2 1/4 tsp Active Dry Yeast
- Make ready 1 tsp Sea Salt
- Prepare 1 Egg, lightly whisked at room temperatute
- Make ready 1/2 cup Whole Milk
- Get 1/4 cup Butter
- Make ready Heavy Cream for brushing
Making Japanese milk bread for a change. The flavor of a good loaf, the cracking sound of biting into a freshly baked How to convert the ordinary bread formula to Japanese milk bread. This Japanese milk bread is the softest, lightest and fluffiest bread ever. When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch.
Steps to make 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.
Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. This recipe is our take on Japan's Hokkaido milk bread, a loaf so light it's often described as feathery. The technique to make it involves pre-cooking some of the flour and milk into a soft paste called tangzhong. Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now. The precision required is an excellent excuse to buy a scale, but if you still want to measure out by volume, make sure to spoon the flour into the measuring cups and level off all ingredients—accuracy.
So that is going to wrap it up for this exceptional food japanese milk bread recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
