Best Japanese Milk Bread Recipe
The Softest Milkiest Japanese Milk Bread That Will Make The
The Softest Milkiest Japanese Milk Bread That Will Make The
The Softest Milkiest Japanese Milk Bread That Will Make The
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Follow this step by step tutorial to make the fluffiest yummiest bread ever.
Best japanese milk bread recipe. Remove from heat and set aside to cool. Japanese milk bread dough in your mixing bowl place the lukewarm milk and dissolve about 1 tsp of the sugar in the liquid. How to make japanese milk bread the easy step by step guide step 1 preparing the tangzhong. This is the most important step in baking japanese milk bread that is as soft as cotton.
Whisking constantly continue cooking mixture until thickened into a. Plus 1 tsp unsalted butter room temperature plus more for bowl. This soft dough lends itself beautifully to fried doughnuts. Morton kosher salt 34 g 2 tbsp.
Remove the loaf from the oven and cool it on a rack. I believe it originated from hokkaido in japan as shokupan is also called hokkaido milk bread. Ingredients 3 tablespoons milk powder 1 25 ounce package instant yeast 1 teaspoon salt 1 egg 3 tablespoons cold whipping cream 3 tablespoons cold water 2 1 2 tablespoons cold butter cut into chunks add all ingredients to list. The first two ingredients are for a tangzhong mixture the ancient japanese bread secret.
Step 2 scaling all the ingredients. Whisk together the flour and milk in a small saucepan and heat over medium heat until the mixture thickens but don t bring it to a full boil. For the dough 2 cups 325 grams bread flour cup 60 grams sugar 2 teaspoons 7 grams active dry yeast 1 packet 1 teaspoon 4 grams salt 1 egg cup 120 milliliters warm whole milk plus extra for brushing on the unbaked loaf 4 tablespoons 60 grams unsalted butter cut into pieces and softened at. Envelopes dry yeast about 4 tsp 720 g 5 cups bread flour 34 g 3 tbsp sugar 14 g 1 tbsp.
Scaling the ingredients is quite straightforward. Milk bread is a cotton soft sweet and fluffy japanese style bread made famous by bakeries in japan. Using a spatula mix the dough to. Stays fresh for days longer than regular bread.
In a small saucepan over medium low heat whisk together water milk and flour until completely smooth. The bread uses a simple asian bread baking technique called tangzhong or 汤种. It s called shokupan in japanese language. Brush the loaf with milk or egg wash and bake at 350 f for about 30 minutes until golden brown on top and a digital thermometer inserted into the center of the loaf reads at least 190 f.
The only thing might be a.
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