Follow my detailed step by. How to convert the ordinary bread formula to japanese milk bread.
Japanese Milk Bread Recipe How To Make The Softest Bread Ever
Hokkaido milk bread light and fluffy pull apart japanese bread that is easy to make.
Japanese milk bread recipe by hand. Recipe draws on a few sources with my own tweaks particularly king arthur flours milk bread rolls and beautiful life and homes japanese milk bread. The following example demonstrates how to convert any bread recipe to the pillowy soft japanese milk bread. Soft as clouds white as snow japanese milk bread is the tender everyday loaf we want to bake right now.
Homemade no knead bread artisan. This asian milk bread aka hokkaido milk bread is so fluffy and rich in milk flavor that youll never be able to go back to the regular white bread again. You just need to knead this smooth dough with your hands for 10 minutes and youll get perfect japanese.
Japanese milk bread uses tangzhong a cooked paste of flour and water to increase the moisture content in this loaf yielding one that rises taller and stays fresher longer. Hokkaido japanese milk bread recipe fluffiest loaf stays fresh longer. Lets say you have a basic white bread recipe as below.
High gluten flour bread flour105g. For information about the dairy farm families of new england school nutrition and health and wellness topics please visit new england dairy food council and must be the milk. How to make proper croissants completely by hand duration.
Years ago i posted an asian soft milk bread aka hokkaido milk bread recipe where i introduced tangzhong aka water roux a slush made from liquid and flour to make the bread incredibly light and flavorful. Heres how to make it. This japanese milk bread is the softest lightest and fluffiest bread ever.
This milk bread recipe uses the tangzhong roux method which helps create a tender loaf of bread thats perfect with a bit of butter on it for breakfast. Panko is often made from the heels of the loaf called the ears in japanese milk bread was developed in japan in the 20th century using tangzhong a warm flour and water paste traditionally used in china to make buns with a soft springy texture and tiny air bubbles. The precision required is an excellent excuse to buy a scale but if you still want to.
That original recipe went on to become one of my most popular recipes on this site and for a moment i questioned myself if i should have been a baking blogger instead. How to make the softest fluffy and chewy milk and butter bread at home without machine.
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