Japanese milk soft bread. The softest, & milkiest Japanese milk bread, that will make the best sandwiches or dinner rolls! Learn step by step how to make the perfect milk bread loaf. Soft and incredibly fluffy Japanese Milk Bread is world famous!
Making Japanese milk bread for a change.
The flavor of a good loaf, the cracking sound of biting into a freshly baked baguette, and the texture of the soft crumb is almost a sensual experience.
But in the Far East at Hokkaido, Japan, at the land of the rising sun.
You can have Japanese milk soft bread using 12 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Japanese milk soft bread
- You need of Bahan A.
- It's of tepung protein tinggi.
- You need of gula pasir.
- You need of ragi instan.
- You need of susu UHT full cream.
- It's of Bahan B.
- You need of butter.
- You need of garam.
- It's of Isian.
- You need of Selai coklat.
- Prepare of Keju.
- It's of Pewarna makanan.
Soft, pillowy bread rolls made using a special Japanese technique. Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. Today we are making Japanese Milk Bread.
Japanese milk soft bread instructions
- Campurkan bahan A sampai tercampur semua, lalu tambahkan bahan B uleni sampai kalis elastis. Saya uleni nya pakai standing mixer biar ga capek 😁.
- Kalau sudah kalis elastis, bagi adonan untuk diberi pewarna. Saya pakai warna pink, biru muda, ungu (campuran biru & merah), dan original..
- Setelah diberi warna, diamkan selama 30-45 menit sampai mengembang 2 kali. Lama proofing tergantung keadaan cuaca. Adonan ditutup kain bersih ya.
- Kalau sudah mengembang 2 kali, kempeskan adonan. Potong2 seberat 28-30 gram, lalu dibulatkan. Kalau mau diberi isian boleh, tidak juga tidak apa-apa. Lalu tata di loyang yang sudah diberi baking paper. Beri jarak sedikit agar ada ruang untuk mengembang..
- Tutup loyang dengan kain bersih, diamkan 30-45 menit lagi. Selagi adonan di diamkan, panaskan oven. Saya 200 derajat selama 15 menit..
- Setelah adonan di loyang mengembang, siap di oven dengan suhu 170-180 derajat selama 18 menit. Jangan overbaked nanti rotinya keras dan gosong..
- Ini hasil akhirnya ❤️.
You may be asking yourself what makes this Japanese Milk Bread any different than any other bread. The reason that it is so fluffy and soft is because we are making a stater or a roux that is made up of milk, bread flour and water and we are using bread. Japanese milk bread is probably the lightest, fluffiest, most tender bread you'll come across. However, when I heard about Japanese milk bread I knew I needed to give it a try. It might be about all you can find if you are in Japan, but when it's such a wonderfully soft and light loaf, it really doesn't.
