Japanese Milk Bread. Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux “starter. 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.
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. Making Japanese milk bread for a change. You can cook Japanese Milk Bread using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of Japanese Milk Bread
- It’s of Starter.
- It’s 1/3 cup of Bread Flour.
- It’s 1/2 cup of Whole Milk.
- Prepare 1/2 cup of Water.
- It’s of Dough.
- It’s 2 1/2 cup of Bread Flour.
- You need 1/4 cup of Granulated Sugar.
- It’s 2 1/4 tsp of Active Dry Yeast.
- You need 1 tsp of Sea Salt.
- Prepare 1 of Egg, lightly whisked at room temperatute.
- You need 1/2 cup of Whole Milk.
- You need 1/4 cup of Butter.
- It’s of Heavy Cream for brushing.
The flavor of a good loaf, the cracking sound of biting into a freshly baked baguette, and the texture of the soft crumb is. Japanese milk bread is probably the lightest, fluffiest, most tender bread you’ll come across. It’s the perfect everyday loaf, from sandwiches to toast, and is one you need to try! Japanese milk bread (also known as Hokkaido milk bread) is known for it’s distinct slightly sweet flavor and soft interior.
Japanese Milk Bread step by step
- 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..
The secret to this fluffy milk bread is it’s use of a starter (water roux). Japanese milk bread is a soft, enriched bread with a signature springy texture that comes from Love homemade bread, but wish you could enjoy that soft, fresh-from-the-oven taste and texture the. Shokupan is the soft & fluffy authentic Japanese milk bread made by the Yudane method! Discover the method with easy to follow instructions! Classic Japanese Milk Bread recipe made with cream, milk, and an extra special something that makes it super soft, fluffy, and moist.