Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, japanese milk bread. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Buy Groceries at Amazon & Save. 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.
Japanese Milk Bread is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Japanese Milk Bread is something which I’ve loved my entire life.
To get started with this particular 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 it.
The ingredients needed to make Japanese Milk Bread:
- Take Starter
- Get 1/3 cup Bread Flour
- Take 1/2 cup Whole Milk
- Prepare 1/2 cup Water
- Prepare Dough
- Make ready 2 1/2 cup Bread Flour
- Take 1/4 cup Granulated Sugar
- Prepare 2 1/4 tsp Active Dry Yeast
- Make ready 1 tsp Sea Salt
- Prepare 1 Egg, lightly whisked at room temperatute
- Take 1/2 cup Whole Milk
- Take 1/4 cup Butter
- Take Heavy Cream for brushing
Water roux is a mixture of flour and water that gives bread/buns a softer texture. 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.
Instructions 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. 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.
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