Japanese soft milk 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!
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.
Making Japanese milk bread for a change.
You can cook Japanese soft milk bread using 12 ingredients and 14 steps. Here is how you cook it.
Ingredients of Japanese soft milk bread
- It's 260 gr of tepung protein tinggi (cakra kembar).
- You need 40 gram of gula pasir halus.
- Prepare 140 ml of uht full cream.
- Prepare 25 gram of skm.
- It's 20 ml of whipcream cair.
- Prepare 4 gr of ragi instant.
- Prepare 35 gr of butter.
- It's 1/2 sdt of garam.
- You need sesuai selera of pewarna makanan secukupnya,.
- Prepare of Filling (sesuai selera).
- You need secukupnya of Chocochip.
- It's secukupnya of Strawberry jam.
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. When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. Milk bread (also known as Hokkaido milk bread) is a lightly-sweetened Japanese white bread that's incredibly soft and fluffy.
Japanese soft milk bread instructions
- Campur sampai rata tepung, gula pasir, skm, dan ragi.
- Masukan susu uht dan whipcream cair sedikit demi sedikit (susu uht tidak perlu dimasukan semua, tapi disesuaikan dengan kondisi kelembaban tepung, adonan jangan sampai terlalu lembek).
- Mikser atau uleni adonan hingga kalis.
- Tambahkan butter dan garam, lanjut mikser atau uleni hingga kalis elastis.
- Diamkan adonan sambil ditutup dengan plastik cling wrap atau serbet bersih hingga mengembang 2x lipat.
- Setelah mengembang 2x lipat, kempeskan. Bagi adonan menjadi 2 bagian (sesuai selera).
- Beri warna pada kedua adonan tersebut (saya beri warna merah muda dan hijau muda).
- Bagi smua adonan menjadi @35gram.
- Isi semua adonan dengan filling (sesuai selera).
- Rounding adonan yang sudah difilling, lalu tata diloyang yang sudah diberi alas baking paper.
- Diamkan kembali adonan yg sudah ditata diloyang hingga mengembang.
- Taburi sedikit tepung dengan menggunakan saringan diatas roti yg hendak dibakar.
- Bakar adonan kedalam oven dengan suhu kurang lebih 150 c, selama 35 menit (atau sesuai masing2 oven)..
- Note : saya pakai otang, roti diletakan di rak bawah, pakai api kecil cenderung sedang, dan mulai 15 menit pertama loyang diputar-putar posisinya supaya matengnya merata.
Think of it as the lighter The cloud-like bread is sliced thicker than most sandwich breads and has a mild flavor that pairs well with just about anything (you may have seen it. Today we are making Japanese Milk Bread. You may be asking yourself what makes this Japanese Milk Bread any different than any other bread. Well I'm glad you asked, you see this bread is the fluffiest and softest bread you will bite into. Japanese milk bread is probably the lightest, fluffiest, most tender bread you'll come across.
