Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, japanese milk bread. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Japanese Milk Bread is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Japanese Milk Bread is something that I have loved my entire life.
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.
To begin with this recipe, we must 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:
- Take Starter
- Make ready 1/3 cup Bread Flour
- Make ready 1/2 cup Whole Milk
- Get 1/2 cup Water
- Make ready Dough
- Prepare 2 1/2 cup Bread Flour
- Prepare 1/4 cup Granulated Sugar
- Prepare 2 1/4 tsp Active Dry Yeast
- Take 1 tsp Sea Salt
- Prepare 1 Egg, lightly whisked at room temperatute
- Get 1/2 cup Whole Milk
- Make ready 1/4 cup Butter
- Prepare Heavy Cream for brushing
Another signature method used in making Japanese milk bread is the folding technique. The proofed dough is divided into four pieces that get rolled out, folded like a letter, then rolled out again. It's a lamination technique used in making croissants and puff pastry. The rolled pieces of dough are tucked into a loaf pan.
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.
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. This is a step by step guide to help you make the perfect milk bread loaf. EASY - This is an easy bread recipe that yields spectacular results. There is an extra step to make the tangzhong, but this is also easy.
So that is going to wrap it up with this exceptional food japanese milk bread recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
