Japanese milk bread (otang). 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!
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.
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.
You can cook Japanese milk bread (otang) using 13 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Japanese milk bread (otang)
- It's of 🍁 Bahan biang :.
- Prepare 1 sdt of ragi/fermipan.
- It's 50 ml of susu cair (hangat).
- It's 1 sdt of gulpas.
- It's 300 gr of tepung terigu🔼.
- You need 3 sdm of gulpas.
- Prepare 150 ml of bahan cair (1 butir telur + susu).
- You need 1 sachet of pop ice vanila blue (karna ga ada pasta).
- Prepare 1 sdm of mentega.
- You need 1/2 sdt of garam.
- You need of 🍁Bahan taburan :.
- Prepare of Tepung terigu + ayakan.
- You need of Kertas roti.
The cloud-like bread is sliced thicker than most sandwich breads. Japanese milk bread is a soft, enriched bread with a signature springy texture that comes from making a roux starter called tangzhong. 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.
Japanese milk bread (otang) instructions
- Buat biang dulu smpai berbuih tandanya masih bagus. kalo menyimpan ragi yg sudah beberapa hari, kalo ragi baru langsung campur ke bahan kering tanpa di buat biang dlu. Di wadah lain telur dan susu (jika pke pasta bisa lngsung di campur), campur semua bahan kering.
- Campur semua bahan jd 1 aduk dgn sendok smp rata, setelah tercampur tambahkan garam dan mentega uleni pke tangan smp kalis/tdk lengket.
- Diamkan smp mengembang 2x lipat selama kurleb 30 menit / smp mengembang. Kemudian kempeskan bagi menjadi 16 buah (sy pke loyang 20).
- Bulatkan (boleh beri isian) Susun di loyang yg sudah dialasi kertas roti olesi mentega tutup kembali biarkan mengembang / profing lg beri taburan tepung.
- Dan panggang kurleb 30 menit rak bawah 5 menit rak atas api sedang.
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! This recipe was created in partnership with the dairy farm families of New England. Classic Japanese Milk Bread recipe made with cream, milk, and an extra special something that makes it super soft, fluffy, and moist. Stays fresh for days longer than regular bread.
