Japanese Milk Bread Food

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JAPANESE MILK BREAD (SHOKUPAN)



Japanese Milk Bread (Shokupan) image

This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served with accompaniments like butter and jam.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 4h

Yield Makes two 9-by-5-inch loaves

Number Of Ingredients 10

1/2 cup whole milk
1/2 cup unbleached bread flour
6 cups unbleached bread flour, plus more for dusting
1/3 cup nonfat milk powder
1/3 cup sugar
2 teaspoons kosher salt
2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope)
1 1/3 cups whole milk, heated until warm to the touch (110 degrees)
1 stick plus 2 tablespoons unsalted butter, melted, plus more for brushing
1 large egg white

Steps:

  • Starter:Whisk together milk, 1/2 cup water, and flour in a small saucepan until smooth. Cook over medium-low heat, whisking frequently, until thickened slightly but still pourable (it should have the consistency of loose pudding), 3 to 4 minutes. Transfer to a small bowl; let cool until warm to the touch but no longer hot, about 10 minutes.
  • 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. Transfer to a lightly floured work surface and knead until dough is smooth and elastic and springs back when lightly pressed, 8 to 10 minutes. Transfer to a bowl brushed with butter; brush top of dough with more butter. Cover bowl with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.
  • Preheat oven to 375 degrees. Brush two standard 9-by-5-inch loaf pans with butter. Punch down dough. Transfer to a clean work surface and divide in half. Roll each half into an approximately 9-inch log; transfer to prepared pans. Loosely cover with plastic wrap and let rise until more than doubled in volume (doughs should rise about 1 1/2 inches above tops of pans), 45 minutes to 1 hour.
  • Whisk egg white with 1 teaspoon water and gently brush onto tops of dough. Bake until puffed, golden brown, and a thermometer inserted in centers registers 200 degrees, 35 to 40 minutes. Let cool in pans on a wire rack 15 minutes. Flip loaves out onto rack; let cool completely before slicing and serving, or store, unsliced and wrapped in parchment-lined foil at room temperature up to 3 days, or sliced and frozen up to 3 months.

JAPANESE MILK BREAD



Japanese Milk Bread image

Water roux is a mixture of flour and water that gives bread/buns a softer texture. The formula was introduced by a Japanese chef, with the ratio of 1 part flour to 5 parts water, heated up to 150 degrees F (65 degrees C) to encourage the gelatinization of starch. With this bread-making technique popular in Asia, the bread is soft, springy and stays fresh a long time.

Provided by anneeyeong

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h40m

Yield 8

Number Of Ingredients 12

10 tablespoons water
3 ¾ tablespoons bread flour
3 cups bread flour
3 tablespoons bread flour
5 tablespoons white sugar
3 tablespoons milk powder
1 (.25 ounce) package instant yeast
1 teaspoon salt
1 egg
3 tablespoons cold whipping cream
3 tablespoons cold water
2 ½ tablespoons cold butter, cut into chunks

Steps:

  • Whisk water and bread flour together in a saucepan over low heat. Cook roux until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C). Remove from heat and let cool to room temperature.
  • Place 3 cups plus 3 tablespoons bread flour, sugar, milk powder, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix on low speed. Add cooled roux, egg, cream, and water. Knead dough until it comes together in a shaggy mass, 1 to 2 minutes. Continue to mix on low speed until dough starts to leave the sides of the bowl.
  • Increase speed to medium and start adding butter. Mix until completely incorporated and dough is smooth, 10 to 20 minutes. Remove dough from the mixer and place in a greased bowl. Cover and let rise until doubled, about 40 minutes.
  • Flatten dough and roll into an oblong shape. Place in a greased loaf pan. Cover and let rise until doubled, 45 to 60 minutes.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Uncover loaf and bake in the preheated oven until golden brown, 30 to 35 minutes. Cover with foil if top starts to brown too quickly. Cool in the pan for 10 minutes before inverting onto a rack to cool completely.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 47.7 g, Cholesterol 38.2 mg, Fat 7.1 g, Fiber 1.4 g, Protein 8.4 g, SaturatedFat 3.9 g, Sodium 343.1 mg, Sugar 9.5 g

JAPANESE MILK BREAD



Japanese Milk Bread image

When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread? The answer is here, in the lofty, feathery white bread that is a staple at bakeries in Asia - and in Asian bakery chains like Fay Da and Paris Baguette. (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. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Once the tanzhong is cooked and cooled - a matter of 10 minutes at the stove - you have an easy and immensely rewarding dough. It can be shaped into coils or round rolls, like pull-aparts, instead of loaves, or you can paint it with cinnamon sugar or dulce de leche or strawberry jam when you roll it out.

Provided by Julia Moskin

Categories     project, appetizer, side dish

Time 1h30m

Yield 1 loaf

Number Of Ingredients 9

1/3 cup/45 grams bread flour
1/2 cup/120 milliliters whole milk
2 1/2 cups/325 grams bread flour
1/4 cup/60 grams sugar
2 teaspoons/7 grams active dry yeast (1 packet)
1 teaspoon/4 grams salt
1 egg
1/2 cup/120 milliliters warm whole milk, plus extra for brushing on the unbaked loaf
4 tablespoons/60 grams unsalted butter, cut into pieces and softened at room temperature, plus extra for buttering bowls and pan

Steps:

  • Make the starter: In a small heavy pot, whisk flour, milk and 1/2 cup water (120 milliliters) together until smooth. Bring to a simmer over medium-low heat and cook, stirring often, until thickened but still pourable, about 10 minutes (it will thicken more as it cools). When it's ready, the spoon will leave tracks on the bottom of the pot. Scrape into a measuring cup and lightly cover the surface with plastic wrap. Set aside to cool to room temperature. (You will have about 1 cup starter; see note below.)
  • Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and salt and mix for a few seconds, just until evenly combined.
  • Add egg, milk and 1/2 cup starter. Turn the mixer on low speed and knead 5 minutes.
  • Add soft butter and knead another 10 to 12 minutes (it will take a few minutes for butter to be incorporated), until the dough is smooth and springy and just a bit tacky.
  • Lightly butter the inside of a bowl. Use your hands to lift dough out of mixer bowl, shape into a ball and place in prepared bowl. Cover with a kitchen towel and let rise in a warm place until doubled in size, 40 to 60 minutes.
  • Punch the dough down and use your hands to scoop it out onto a surface. Using a bench scraper or a large knife, cut dough in half. Lightly form each half into a ball, cover again and let rise 15 minutes.
  • Heat the oven to 350 degrees. In the meantime, generously butter a 9-by-5-inch loaf pan.
  • Using a rolling pin, gently roll out one dough ball into a thick oval. (By this time, the dough should be moist and no longer sticky. You probably will not need to flour the surface, but you may want to flour the pin.) First roll away from your body, then pull in, until the oval is about 12 inches long and 6 inches across.
  • Fold the top 3 inches of the oval down, then fold the bottom 3 inches of the oval up, making a rough square. Starting from the right edge of the square, roll up the dough into a fat log, pick it up and smooth the top with your hands. Place the log in the buttered pan, seam side down and crosswise, nestling it near one end of the pan. Repeat with the other dough ball, placing it near the other end of the pan.
  • Cover and let rest 30 to 40 minutes more, until the risen dough is peeking over the edge of the pan and the dough logs are meeting in the center. Brush the tops with milk and bake on the bottom shelf of the oven until golden brown and puffed, 35 to 40 minutes.
  • Let cool in the pan 10 minutes, then remove to a wire rack and let cool at least 1 hour, to let the crust soften and keep the crumb lofty. (If cut too soon, the air bubbles trapped in the bread will deflate.)

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 217 milligrams, Sugar 9 grams, TransFat 0 grams

JAPANESE TANGZHONG MILK BREAD (WATER ROUX)



Japanese Tangzhong Milk Bread (Water Roux) image

Really soft, fluffy bread that stays soft for days. This bread is amazing! Recipe is adapted from Yvonne Chen's "The 65 degree Bread Doctor". This recipe is best made in a mixer or bread machine because the dough is quite soft and sticky.

Provided by Donna M.

Categories     Yeast Breads

Time 3h30m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

25 g bread flour
125 ml water
350 g bread flour
6 g instant yeast
55 g sugar
5 g salt
7 g powdered milk
1 egg
125 ml milk
30 g butter, softened

Steps:

  • Make tangzhong (water roux) by wisking together the 25 g flour with the 125 ml of water in a small saucepan.
  • Heat mixture over medium-low heat while stirring constantly until it thickens enough that your stirring leaves 'lines' or 'trails' on the surface, and then remove from heat immediately and scrape into a small bowl.
  • Cover bowl with plastic wrap to prevent it from drying on the surface and cool to room temperature.
  • Put milk, egg and cooled tangzhong in mixer bowl or bread machine pan.
  • Add remaining ingredients except butter and turn on machine to begin mixing.
  • Mix until ingredients just come together and then add butter.
  • Knead until dough is smooth and elastic and will form a windowpane when stretched.
  • Proof dough, covered, until it doubles.
  • Deflate dough and divide into 4 equal portions, trying to make them as equal as possible (weighing is the best way).
  • Cover and rest 15 minutes.
  • Roll out each portion into an oval shape.
  • Fold each side of the oval to the middle and roll again to flatten the seam.
  • By hand, roll up each portion of folded dough starting at the unfolded end, so it resembles a swiss roll.
  • Place all four rolls into a greased 9" x 5" bread pan with the ends of the rolls facing the long sides of the pan.
  • Cover and proof until doubled.
  • At this point you can apply an egg-wash by beating an egg and lightly brushing it over the top of the dough (optional).
  • Bake in preheated 350 degree F oven for about 30 minutes, until a deep golden brown.
  • Remove from pan and cool on wire rack.
  • If you didn't use an egg wash, you can brush tops of hot bread with melted butter if desired.
  • NOTE: for those of you who do not have a scale, the measured ingredients would be: tangzhong=2 Tbsp + 2 tsp flour, 1/2 c water, Recipe=2 1/2 c bread flour, 2 tsp instant yeast, 4 T sugar, 1 tsp salt, 4 tsp milk powder, 1 egg, 1/2 c milk, 3 T butter.

Nutrition Facts : Calories 194.7, Fat 3.4, SaturatedFat 1.8, Cholesterol 22.8, Sodium 193.7, Carbohydrate 35.3, Fiber 1.2, Sugar 4.9, Protein 5.3

CHEF JOHN'S MILK BREAD



Chef John's Milk Bread image

Japanese-style milk bread is easy to make and stays moist and fresh longer than your typical loaf of homemade bread thanks to a starter or "roux." It's light and soft with the perfect amount of sweetness. Try it with my Japanese Egg Salad Sandwich (Tamago Sando) or toast it and use it for a tuna salad sandwich.

Provided by Chef John

Time 4h20m

Yield 10

Number Of Ingredients 11

¼ cup bread flour
¼ cup water
⅓ cup whole milk
2 ½ cups bread flour
1 ¼ teaspoons kosher salt
¼ cup white sugar
1 (.25 ounce) package instant dry yeast
½ cup warm whole milk (110 degrees F (43 degrees C))
1 large egg, beaten
4 tablespoons unsalted butter, at room temperature, cubed
1 tablespoon milk, or as needed

Steps:

  • Whisk bread flour, water, and milk for starter together in a small saucepan until very smooth. Place over medium-low heat and cook, stirring often, until very thick and just about to bubble. If you want to check, it should be at least 150 degrees F (65 degrees C). Pull off the heat and transfer into a measuring cup; you will need exactly 1/2 cup. Let cool to room temperature, about 30 minutes.
  • Prepare dough: Combine bread flour, cooled starter, salt, sugar, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes.
  • Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes.
  • Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan.
  • Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes.
  • Brush the top of the loaf with just enough milk to lightly coat the surface.
  • Bake in the center of the preheated oven until the top is golden brown and the load is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 30.2 g, Cholesterol 33 mg, Fat 6.4 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 3.6 g, Sodium 257.6 mg, Sugar 6.1 g

SHOKUPAN



Shokupan image

Tried and True! The best Shokupan Japanese milk bread recipe. Shokupan is the soft & fluffy authentic Japanese milk bread made using the Yudane method! Discover the method with easy to follow instructions!

Provided by Shihoko | Chopstick Chronicles

Categories     Bread     Breakfast

Time 2h30m

Number Of Ingredients 8

50 g Bread flour (*1 )
40 ml boiling water (above 194°F(90°C))
150 ml milk (room temperature) (*3 )
15 g sugar
3 g dry instant yeast (*2 )
10 g unsalted butter (room temperature)
200 g Bread flour (*1 )
5 g salt

Steps:

  • Make Yudane the night before. Place bread flour in a bowl and add boiling water and mix well. Put cling wrap and refrigerate overnight. *4
  • Pour the room temperature milk into a stand mixer bowl.
  • Add sugar,butter and yeast to the bowl then add the yudane as you tear it into small pieces.
  • Add the bread, flour and salt.
  • Attach the kneading hook onto the stand mixer and combine all ingredient on low speed 1.
  • When all ingredients are combined, turn the speed up to 5 or 6 and knead the dough for 20 min.
  • Roll the dough round and place the dough into a greased bowl. Wrap with cling wrap to rise for about 45 min to 1 hour at about 86°F(30°C) or until double the size.
  • Use your finger, to test if the dough has risen by dusting your finger with flour and poking the dough. If the dough doesn't bounce back and the hole you poked stays there, it is ready.
  • Punch the dough down and cut the dough into two equal parts with a scraper and roll them.
  • Cover the rolled doughs with a wet cloth and stand it for 20 minutes bench time.
  • Roll out each dough to about 5.9x7.8inch (15 x 20 cm) rectangle with a rolling pin.
  • Fold the dough tightly not letting any air in towards the centre from left and right.
  • Rotate the dough 90 degrees and roll it from one end.
  • Spray one loaf bread tin lightly and place the rolled dough in the end of the tin facing the centre.
  • Cover it with a wet cloth and let the dough rise for a second time until the dough rises to the size of the bread tin about 30 min.
  • Start to preheat the oven to 365 °F(185°C).
  • When the dough has risen to be level with the tin, it's ready to bake.
  • Bake the dough for about 25 -30 minutes in preheated oven.
  • Remove the bread from the tin and cool it down on a rack. * 5
  • Whisk an egg, rightly brush over the bread dough.(Optional)

Nutrition Facts : Calories 1112 kcal, Carbohydrate 200 g, Protein 34 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 2396 mg, Fiber 6 g, Sugar 20 g, ServingSize 1 serving

SHOKUPAN



Shokupan image

Japanese milk bread is the ultimate white sandwich-style bread: super-soft and fluffy with just a hint of sweetness. This version uses a cooked and cooled roux starter called a yukone to help achieve its pillowy, moist texture. Don't be put off by the number of steps-the process is pretty straightforward and the result is worth the effort. If you'd like a finished loaf with straight sides, use a pullman loaf pan; otherwise, a regular loaf pan works fine.

Provided by Food Network Kitchen

Time 6h10m

Yield 4 servings

Number Of Ingredients 9

1/4 cup (35 grams) bread flour
1/4 cup (60 milliliters) whole milk
2 1/2 cups (325 grams) bread flour, plus more for dusting
2 tablespoons (30 grams) sugar
2 teaspoons (7 grams) instant yeast
1 teaspoon (4 grams) fine salt
1/2 cup (120 milliliters) whole milk, at room temperature, plus more for brushing
1 large egg
4 tablespoons (60 grams) unsalted butter, at room temperature, plus more for greasing

Steps:

  • For the starter: Whisk together the flour, milk and 1/3 cup (75 milliliters) water in a small heavy-bottomed saucepan until smooth. Turn the heat to medium low and cook, stirring constantly, until thick and pasty, about 3 minutes. Scrape the starter into a small bowl. When cool, cover and refrigerate to allow the starter to rest and firm up slightly, about 2 hours.
  • For the dough: After the starter rests for 2 hours, briefly stir together the flour, sugar, yeast and salt in a stand mixer fitter with the dough hook attachment. Add the milk, egg and starter and knead on low speed until completely combined, about 3 minutes. Add the butter 1 tablespoon at a time and knead on medium speed, scraping down the sides of the bowl and the hook once or twice, until the dough is smooth, elastic and a little sticky, about 10 minutes.
  • Meanwhile, lightly grease a large bowl. Generously grease a 9-by-4-inch pullman loaf pan or 9-by-5-inch loaf pan.
  • Gather the dough from the mixer, form into a ball and place in the greased bowl seam-side down. Cover with a kitchen towel, set in a warm place and let rise until doubled in size, 45 minutes to 1 hour.
  • Punch down the dough and roll it out onto a clean work surface. (If needed, lightly flour the surface.) Cut the dough into 2 pieces. Gently form each piece into a ball and set the pieces next to each other seam-side down. Cover with the kitchen towel and let rise for about 15 minutes.
  • When the dough is ready, lightly flour a rolling pin and/or the work surface, if needed. Gently roll out 1 ball of dough into a 6-by-9-inch oval. Fold the top edge of the oval over to the center, then repeat with the bottom edge. Tightly roll the right edge of the dough until you form a log. Gently transfer the log to the prepared pan seam-side down, so one of the smooth sides touches one end of the pan. Repeat with the remaining ball of dough, setting it in the pan so one of the smooth sides touches the other end of the pan. Cover with the kitchen towel, set in a warm place and let rise until doubled in size, 30 to 45 minutes.
  • Meanwhile position an oven rack in the center of the oven and preheat to 350 degrees F.
  • When the dough is ready, brush the top with a little milk and bake until the center measures 190 degrees F on an instant-read thermometer, about 35 minutes. Carefully remove the bread from the pan and set on a wire rack on its side for at least 1 hour before slicing. (If you cut it when the bread is warm, it will compress and lose its fluffy texture.)

JAPANESE MILK BREAD OR ROLLS WITH SOURDOUGH



Japanese Milk Bread or Rolls With Sourdough image

I love the Tangzhong or water roux method for bread. It produces the softest bread or rolls with excellent flavor. I've added sourdough to this, but a poolish would work well, too. Just use 1/2 cup water and 1 scant cup of flour and add 1/8 teaspoon of yeast. In a few hours at room temperature, covered, you'll have a flavorful base for the bread to go along with the water roux. The poolish will rise and be bubbly with a nice aroma.

Provided by Red_Apple_Guy

Categories     Yeast Breads

Time 20h15m

Yield 1 medium loaf, 12 serving(s)

Number Of Ingredients 11

22 g unbleached bread flour or 3 tablespoons unbleached bread flour
110 g water or 1/2 cup water
110 g flour (scant cup) or 1 cup flour (scant cup)
110 g water or 1/2 cup water
198 g bread flour or 1 1/2 cups bread flour
5 g instant yeast or 2 teaspoons instant yeast
48 g sugar (scant 1/4 cup) or 1/4 cup sugar (scant 1/4 cup)
4 g salt or 2/3 teaspoon salt
12 g powdered milk or 2 -3 tablespoons powdered milk
41 g eggs or 1 egg
26 g butter or 2 tablespoons butter

Steps:

  • Refresh your sourdough starter with a cup of flour and 1/2 cup of water to make a thick starter and let double in volume.
  • To make roux, mix flour and water and heat slowly until it begins to thicken and trails can be seen as it's stirred. Take off heat and continue to stir for about a minute.
  • Drop the cold butter pats onto the roux to keep the roux from forming a film.
  • When the roux is lukewarm, mix it with the sourdough starter and the rest of the ingredients in a mixer. Cover and let sit for 10 minutes.
  • Knead well, for about 8 to 10 minutes and tip out onto a floured counter.
  • Stretch the dough into a rectangle and fold letter-style, top to bottom and side to side. Place in an oiled, clear straight sided container and cover. after 15 minutes, stretch and fold again. Put back into container.
  • Let rise until doubled in volume from the original volume.
  • Preheat oven to 350°F.
  • After the rise, shape a loaf and place in an 8 inch by 4.5 inch pan that's well oiled. Cover with oiled plastic wrap and let rise until 1 inch above the walls of the pan. Brush the loaves lightly with an egg, beaten with 1 teaspoon of water and bake for 30 minutes, turning after 15 minutes for even baking.
  • If making rolls, divide risen dough into 12 pieces (56 to 57g each). Shape as desired and place on parchment paper, cover and let rise until puffed and about 50% larger in size. A piece of dough in a straight sided juice glass to judge when the dough is 1.5 times its original volume.
  • Brush the loaves lightly with an egg, beaten with 1 teaspoon of water and bake in 350F oven for 6 minutes, turn and bake for 7 minutes until browned and 200F internally.
  • Cool on rack before serving.

Nutrition Facts : Calories 157.2, Fat 2.7, SaturatedFat 1.4, Cholesterol 18.3, Sodium 154.6, Carbohydrate 28.6, Fiber 1, Sugar 4.5, Protein 4.2

JAPANESE MILK BREAD



Japanese Milk Bread image

The softest, milkiest Japanese milk bread, that makes the best sandwiches and dinner rolls! This is a step by step guide to help you make the perfect milk bread loaf. EASY - This is an easy bread recipe that yields spectacular results. There is an extra step to make the tangzhong, but this is also easy. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Provided by Dini @ The Flavor Bender

Categories     Breakfast     Snacks

Time 5h25m

Number Of Ingredients 12

60 mL water (¼ cup)
60 mL milk (¼ cup)
23 g bread flour
Tangzhong (room temperature)
120 mL milk (½ cup, lukewarm)
7 g active dry yeast (2 - 2 ¼ tsp)
50 g sugar (¼ cup)
15 g dry milk powder (2 tbsp)
1 egg
350 g bread flour (about 2 ⅔ cups, spoon and leveled)
1 tsp sea salt
58 g unsalted butter (softened, 4 tbsp / ½ stick)

Steps:

  • Place the water in a small saucepan. Add the bread flour and whisk until you have a smooth mix with no lumps. Add the rest of the milk and whisk to combine.
  • Heat over medium heat while whisking constantly until the mixture thickens. The resulting mixture should have a thick, pudding-like consistency.
  • Scrape the mixture into a bowl and then cover with plastic wrap. Make sure the plastic wrap is touching the surface of the tangzhong to prevent a skin from forming on top.
  • Allow the tangzhong to cool to room temperature.
  • In your mixing bowl, place the lukewarm milk and dissolve about 1 tsp of the sugar in the liquid. Sprinkle the yeast over the milk and stir gently to mix. Allow the milk + yeast mixture to stand for about 10 - 20 minutes until the yeast is activated. The mixture should become bubbly and frothy on the surface.
  • Once the yeast is activated, add the milk powder (if using), the rest of the sugar, tangzhong, the egg, flour, and finally the salt.
  • Using a spatula, mix the dough to combine the ingredients and to help form a scraggly dough.
  • With the dough hook attached to your mixer, knead the dough for about 5 minutes on a low speed (speed 2 or 3). The dough will be very sticky and stick to the sides, but continue mixing and the dough will start to come together.
  • After 5 minutes of kneading, add the butter in 3 - 4 additions, mixing for about 20 seconds in between. Scrape down the sides and the bottom of the bowl to make sure the dough mixes well.
  • Once all the butter is incorporated into the dough, turn up the speed to 4 - 5 (medium speed) and knead for a further 5 - 7 minutes. Scrape the bowl once or twice while kneading.
  • The dough should become smooth, satiny and pull off cleanly from the sides of the bowl.
  • Place the dough on a lightly floured surface and shape the dough into a ball. Then place the dough back in the mixing bowl and cover with plastic wrap.
  • Keep the bowl in a warm place and allow the dough to double in size (about 1 - 2 hours, depending on the weather/ambient room temperature).
  • When the dough has proofed in a warm place, you can transfer it to the fridge for a couple of hours just to make it a little easier to handle. THIS IS AN OPTIONAL STEP.
  • Alternatively, place the bowl in the fridge and let it slow proof for about 12 hours. The dough will also be easy to handle when chilled.
  • Once the dough is proofed and you're ready to shape the dough, prepare the loaf pan. Butter 1 - 4.5 x 8.5 inch loaf pan and dust the pan with flour. If making dinner rolls, butter a 9 or 8 inch square cake pan, and dust the sides with flour. Set aside until needed.
  • Turn the dough out onto a lightly floured surface and press all the excess air out of the dough.
  • Weigh the dough, and divide it into 4 equal portions.
  • Roll out each dough portion into a six inch (approximately) square.
  • Fold the opposite corners of the square in towards the middle.
  • Roll up this piece of dough, starting from the pointed end. Make sure you roll up the dough firmly, and a little tightly. If it's too loose, you may end up with large holes in the baked bread.
  • Once you've rolled up the dough to the top, fold the pointed edge in and pinch the seam to seal.
  • Place the rolled up dough in the dough pan, seam side down. There will be 4 rolls per loaf pan.
  • Repeat with all the dough portions and place them in the loaf pan.
  • Cover the loaf pan with plastic wrap and let the dough proof in a warm place, until doubled in size. This can take about 1 - 2 hours depending on the ambient room temperature. The dough should rise to just below the top of the loaf pan.
  • Divide the dough into 9 equal pieces.
  • Roll each piece into smooth, round dough balls and place them in the square baking pan, with about ¼ - ½ inch of space between each ball. Each square baking pan should have 9 rolls each.
  • Cover the baking pan with plastic wrap and let the dough proof in a warm place, until doubled in size. This can take about 1 - 2 hours, depending on the ambient room temperature.
  • Preheat oven to 350°F / 180°C. Once preheated, AND the bread is proofed, brush the top of the bread dough with a milk wash (for a more matte crust), or an egg wash (for a glossy crust). Bake in the preheated oven for 30 - 35 minutes (for the loaf), or 20 - 30 minutes (for the bread rolls). If the bread starts to caramelize too much in the oven, place a piece of foil over the surface of the bread to prevent it from burning.
  • If you have a thermometer, bake until the internal temperature is about 190 - 205°F (88 - 96°C).
  • Remove the loaf pan / baking pan from the oven and let it cool for a few minutes.
  • Turn the dough out onto a wire rack and let it cool down further.
  • This bread is easier to slice when at room temperature, but can be enjoyed warm too.

Nutrition Facts : ServingSize 1 slice, Calories 118 kcal, Carbohydrate 18 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 143 mg, Fiber 1 g, Sugar 4 g

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JAPANESE MILK BREAD - FOOD & WINE
japanese-milk-bread-food-wine image
Place egg, sugar, salt, yeast, cooled tangzhong, and 1/2 cup of the milk in bowl of a stand mixer fitted with a dough hook. Beat on low speed until …
From foodandwine.com
Servings 1
Total Time 5 hrs 5 mins
Category Bread + Dough
  • First, make the tangzhong (cooked flour paste): place water and 1/4 cup each of the flour and milk in a small saucepan. Whisk until smooth. Heat over medium-low, whisking constantly, until mixture has thickened to a pudding-like consistency, about 3 minutes (mixture will go from liquidy to thick in a few seconds, so don’t walk away). Transfer mixture to a small bowl, and press plastic wrap directly onto surface. Let tangzhong cool to warm room temperature, about 20minutes.
  • Place egg, sugar, salt, yeast, cooled tangzhong, and 1/2 cup of the milk in bowl of a stand mixer fitted with a dough hook. Beat on low speed until combined, about 30 seconds. Gradually add remaining 2 2/3 cups flour, beating until all flour is incorporated, about 5 minutes. Add butter pieces; increase mixer speed to medium-low, and beat until dough is smooth and elastic, about 6 minutes. (Dough will be sticky.)
  • Transfer dough to a large bowl lightly coated with cooking spray. Cover tightly with plastic wrap, and let stand at room temperature until doubled in size, about 1 hour.
  • Preheat oven to 350°F. Lightly coat an 8 1/2- x 4 1/2-inch loaf pan with cooking spray. Turn dough out onto a lightly floured work surface. Dust top of dough lightly with flour, and roll into a 13-by-10-inch rectangle. Starting from 1 short side, roll dough into a cylinder. Place dough log in prepared loaf pan, tucking ends under to fit pan. Gently press dough to shape into pan, gently pushing dough into corners and leveling top. Cover loosely with a piece plastic wrap lightly coated with cooking spray. Let stand at room temperature until loaf has risen just above the lip of the pan, 25 to 35 minutes.


JAPANESE MILK BREAD - KING ARTHUR BAKING
japanese-milk-bread-king-arthur-baking image
Japanese Milk Bread. 171 Reviews 4.9 out of 5 stars. Share. Share on Facebook; Share by Email; Share on Pinterest; Share on Twitter; This recipe is our take on …
From kingarthurbaking.com
4.9/5 (168)
Total Time 3 hrs 25 mins
Servings 1
Calories 130 per serving
  • To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
  • Place the saucepan over low heat and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
  • To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the tangzhong with the remaining dough ingredients, then mix and knead — by mixer or bread machine — until a smooth, elastic dough forms; this could take almost 15 minutes in a stand mixer.


JAPANESE MILK BREAD | BREAD RECIPES | SBS FOOD
japanese-milk-bread-bread-recipes-sbs-food image
In the food mixer place 350g flour, the yeast, caster sugar and salt and mix together. Make a well in the centre of the mix and add one egg, cream, butter …
From sbs.com.au
3.4/5 (156)
Servings 1
Cuisine Japanese
Category Snack


SHOKUPAN RECIPE: HOW TO MAKE JAPANESE MILK BREAD - 2022 ...
Learn the simple technique for making shokupan, a fluffy bread that’s popular in Japan. Shokupan Recipe: How to Make Japanese Milk Bread - 2022 - MasterClass To …
From masterclass.com
3.5/5 (14)
Category Bread
Cuisine Japanese
Total Time 4 hrs 40 mins
  • 1. Make the *tangzhong*. In a small saucepan over low heat, combine 3 tablespoons of water with milk and bread flour. Whisking constantly, allow the mixture to gelatinize, about 3–5 minutes.
  • 2. If you have an instant-read thermometer, the *tangzhong* should be 150 degrees Fahrenheit. If you do not, the mixture is at temperature when the whisk leaves lines in the bottom of the pan.
  • 3. When the *tangzhong* is thick but still pourable, transfer the mixture to a measuring cup and cover it with plastic wrap.


JAPANESE MILK BREAD RECIPE - KITCHN

From thekitchn.com
Estimated Reading Time 4 mins
  • Place 2 tablespoons unsalted butter in a small bowl and let sit out at room temperature to soften while you prepare the dough.
  • Place 1/4 cup plus 2 tablespoons water and 2 tablespoons of the bread flour in a small saucepan and whisk until smooth. Heat over low heat, stirring constantly with a rubber spatula, until the mixture becomes thick and paste-like, 1 to 2 minutes.
  • Place 1/2 cup whole milk in a small microwave-safe bowl or measuring cup. Microwave on high until warm but not hot (about 100°F), 20 to 30 seconds. Sprinkle 1 1/2 teaspoons active dry yeast over the milk, stir to dissolve, and set aside until small bubbles form around the edge of the bowl, 5 to 7 minutes.
  • Add the yeast mixture, 1/3 cup heavy cream, and 1 of the large eggs to the cooled flour paste and whisk until smooth. Add the flour mixture and stir with a wooden spoon until a shaggy dough forms.
  • Transfer the dough onto a lightly floured work surface and knead until a rough ball of dough forms, 2 to 3 minutes. If the dough is too sticky, knead in 1 tablespoon flour at a time until it comes together.
  • Coat a large bowl with butter, then transfer the dough into it. Cover with a kitchen towel or plastic wrap and let rise in a warm place until doubled in volume, 1 1/2 to 2 hours.
  • Punch down the dough and transfer it onto a work surface. Divide the dough into 4 pieces. Using a rolling pin, roll one piece of dough into a 8x5-inch rectangle.
  • Place the coils seam-side down in the loaf pan with the spirals against the long side of the pan. Let rise uncovered in a warm place until doubled in volume, 30 to 40 minutes.
  • Brush the beaten egg onto the dough and sprinkle with flaky salt if desired. Bake until the top is golden-brown and shiny, 25 to 30 minutes. Let cool for at least 30 minutes before slicing.


MILK BREAD - I AM A FOOD BLOG
The easiest Japanese milk bread recipe you could ever possibly hope for. No tangzong, no yudane, no overnight rise, just same-day, soft, and fluffy bread. Japanese milk …
From iamafoodblog.com
4.9/5 (20)
Total Time 2 hrs 45 mins
Category Bread
Calories 327 per serving
  • In the bowl of a stand mixer, add in the following order: water, milk, egg, yeast, sugar, butter, flour, and salt. Mix on low speed with the dough hook for 5 minutes until the dough comes together in a shaggy mass, scraping down the bowl as needed.
  • Continue to knead on medium for 15 more minutes. Do the windowpane test: take a piece of dough about the size of a golf ball and stretch it out between your fingers and thumbs. If you can stretch it without the dough breaking, you’re good to go. The dough will be very soft and tacky - try to resist adding flour. With floured hands, shape into a ball and transfer to a clean lightly floured bowl and cover with plastic wrap.
  • Take the dough and tip it out onto a lightly floured surface. Punch down lightly then divide into 3 equal portions. Take one ball of dough and lightly roll out into an oval.


JAPANESE MILK BREAD ROLLS - OH MY FOOD RECIPES
Baking: 12. Put ½ tablespoon of bread flour into a strainer and dust the flour over the dough. 13. Preheat the oven at 350F, then drop the temperature and bake them at 300F …
From ohmyfoodrecipes.com
5/5 (1)
Category Bread
Cuisine Asian, Japanese
Calories 95 per serving
  • Pour 3/4 cup of milk (warm the milk in the microwave for 10-20 seconds or leave it at room temperature for an hour before using) and add 1/4 cup of sugar into the Bosch mixer or a mixer.
  • Turn on the Bosch mixer, the lowest setting (1), let it mix a little bit, cover the lid and wait for 5 minutes.
  • Meanwhile, put 1.5 cups of bread flour into the container. Then, add 1/2 teaspoon of salt. Mix them well.


11 TYPES OF DELICIOUS JAPANESE BREADS YOU FALL IN LOVE ...

From japadventure.com
Estimated Reading Time 8 mins
  • Melon pan メロンパン(Melon bread) Melon bread is a type of sweet bread that resembles melon in its appearance. It has soft, fluffy bread on the bottom covered with a layer of sweet cookie-like dough.
  • Anpan アンパン (Red bean paste bread) Anpan is made with normal sweet roll stuffed with red bean paste inside. It has a round shape and usually topped with black sesame or poppy seeds.
  • Cream pan クリームパン (Cream Bread) Cream pan is a popular selection of bread for small kids. It has custard cream inside of a normal roll. It was invented by Aizo Soma in 1904, with inspiration from cream puffs.
  • Choco cornet チョココロネ. Choco-cornet is horn-shaped bread with a hole at the center, filled with chocolate cream. Sweet dough is wrapped around a cone-shaped metal mold and baked.
  • Agepan 揚げパン (Deep-fried bread) Agepan is a deep-fried hotdog bun coated with sugar. It was invented after WW2 to make up for the malnutrition of children.
  • Curry pan カレーパン (Curry bread) Curry pan is a deep-fried bun filled with curry. The basic type of curry pan is rugby ball-shaped, filled with thick, a bit spicy Japanese curry, and deep-fried with breadcrumbs around.
  • Yakisoba pan 焼きそばパン (Yakisoba Bread) Yakisoba pan is a hotdog bun with yakisoba (a Japanese noodle dish) sandwiched. This bread may give you a shock… “Carbohydrate in carbohydrate?!
  • Katsu sando カツサンド (Pork cutlet sandwich) Katsu sando is made with pork cutlet (tonkatsu) sandwiched with white bread. Pork cutlet is flavored with tonkatsu sauce, and sometimes shredded cabbage is sandwiched together.
  • Character bread/Animal bread キャラクターブレッド/アニマルブレッド. Character/animal bread is a type of bread that looks popular anime characters or animals. It would be more difficult to find this type of bread than other types of bread introduced here because it is not sold at convenience stores and supermarkets, and not all bakeries make this variety of bread.
  • Shoku pan 食パン (White bread) Shoku pan is a common type of bread in Japan. It is like toasts or pain de mie from France, and it has a box-like shape when baked and sliced when eaten.


JAPANESE MILK BREAD RECIPE- HOW TO MAKE THE SOFTEST …

From tasteasianfood.com
Reviews 41
Calories 148 per serving
Category Breakfast
  • Preparing the TangZhong. This is the most important step in baking Japanese milk bread that is as soft as cotton. Here are the steps: Mix one part of bread flour with five parts of water.
  • Scaling all the ingredients. Scaling the ingredients is quite straightforward. The only thing might be a little tricky is how much water is required.
  • Mixing the dough. Mixing is self-explanatory, but there are some key points worth taking note to get the best result. (Note: Please refer to the recipe for the step-by-step mixing instruction.)
  • Bulk fermentation. After mixing, leave the dough aside and wait for it to expand. The expansion is due to the yeast cells consume the sugar (which is the result of the starch breaks down during fermentation) and start to produce gas and alcohol.
  • Punching, portion, rounding, resting and folding the dough. So far your hands are clean because the mixer is doing all the hard work for you. Now it is time to get your hands dirty.
  • Proofing. Proofing is the final step before baking. Here are a few points worth to pay attention: After putting the shaped dough in the loaf pan or baking pan, cover it with a damp cloth to retain moisture.
  • Baking and cooling. Bake at 180°C/350°F for 25 minutes or until the crust turns golden brown. Be careful so not over baked the rolls as we are making Japanese soft bread, not a crusty finishing like banquettes.


JAPANESE MILK BREAD - CAROLINE'S COOKING
Japanese milk bread might look a little unassuming, but this is one special loaf. While perfect for every day use, it's so light and fluffy, you'll have everyone back for more. Try …
From carolinescooking.com
5/5 (42)
Total Time 50 mins
Category Lunch
Calories 103 per serving
  • Put water and flour for tangzhong in a small pan. Mix until smooth and no lumps remain - do this before turning on the heat.
  • Measure out the remaining ingredients into a large bowl (flour, yeast, milk, melted butter, sugar, salt and egg). Add the cooled tangzhong - I gently beat the egg into the tangzhong first to both save the tangzhong being too thick and help egg to mix better but you don't need to, just make sure you mix it well. Mix all the ingredients together then knead, either in mixer or by hand on a floured surface. Add a little more flour if needed.


JAPANESE MILK BREAD ROLLS - KING ARTHUR BAKING
Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital …
From kingarthurbaking.com
4.7/5 (475)
Calories 250 per serving
Total Time 3 hrs 57 mins
  • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
  • Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes., Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature., To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
  • Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
  • Gently deflate the dough, divide it into 8 equal pieces (for large rolls) or 10 equal pieces (for medium-sized rolls), and shape each piece into a ball.


LIGHT FLUFFY JAPANESE MILK BREAD - SIMMER - SAUCE
Japanese milk bread (also known as Hokkaido milk bread) is known for it’s distinct slightly sweet flavor and soft interior and doesn’t get stale and hard. Even several even days later, the loaf will remain soft and springy like the first day. This is possible because of the heated gelatinized starch in the flour which keeps moisture inside the bread and also helps to prolong …
From simmerandsauce.com
Reviews 1
Total Time 4 hrs
Estimated Reading Time 6 mins


JAPANESE MILK BREAD - FOOD WISHES
Japanese Milk Bread - Food Wishes. FB Twitter Reddit. video description. Rating: 4.5; Vote: 2. As promised, this is how to make the amazing white bread seen in the recently posted Japanese Egg Salad video, and when I say amazing, I m not just talking about the taste, texture and appearance. I m also referring to the simple roux starter we begin the recipe with, …
From zakruti.com
4.5/5 (2)


JAPANESE MILK BREAD RECIPE - THE SPRUCE EATS
Japanese milk bread is a soft, enriched bread with a signature springy texture that comes from making a roux starter called tangzhong. ... *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and …
From thespruceeats.com
4.5/5 (23)
Total Time 2 hrs 57 mins
Category Breakfast, Lunch, Side Dish, Bread
Calories 235 per serving


HOW TO MAKE JAPANESE MILK BREAD - YOURBREADMACHINE.COM
In World War 2, they also used bread to feed the soldiers as well as the rest of the country since food was scarce. That’s when they started creating their own variations and recipes for different types of bread, including milk bread. How to Make Japanese Milk Bread. OUR RATING. BUY ON AMAZON. Making Japanese milk bread is a bit more complicated than …
From yourbreadmachine.com
Estimated Reading Time 5 mins


JAPANESE MILK BREAD - 2 LOAVES BY CRAFTSMAN AND WOLVES ...
Japanese milk bread is known for its fluffy, tender, and soft texture. Traditional Hokkaido Milk Bread is made with a “yudane", simply a roux that is cooked on a stovetop with flour and milk to a certain temperature. Once the bread reaches the desired temperature and consistency, Craftsman and Wolves chill the roux down. When mixing the dough, the tanzhong is added …
From goldbelly.com
Brand Craftsman And Wolves
Category Loaves


ALL ABOUT JAPANESE BREAD | ALL ABOUT JAPAN
However, Japanese bread is quite pricey, and the nation still produced only 1.2 million tons of bread compared to 8 million tons of rice in 2015—so rice isn't going anywhere. But bread is increasingly a part of the national diet, enjoying particular popularity in the Kansai area.
From allabout-japan.com
Estimated Reading Time 6 mins


SHOKUPAN AWE: HOW TO MAKE JAPANESE MILK BREAD (AND ITS ...
And while shokupan (which means, quite literally, "food bread") started as a necessity borne of ready access to imported wheat and powdered milk, it's gradually become an art form in its own right. In her 2017 story A Brief History of Toast in Japan, American food writer Shane Mitchell describes those white sandwich loaves as "the most unlikely cross-cultural …
From goodfood.com.au
Author Myffy Rigby
Estimated Reading Time 7 mins


JAPANESE MILK BREAD | FOODTALK
This unbelievably light, fluffy Japanese milk bread is worth the effort–slightly sweet and buttery, it’s the perfect bread for making French toast or simply enjoying with a side of your favorite spread. If you’ve never heard about Japanese Milk Bread, you’re in for a treat. Like most Japanese baked goods, it’s extremely fluffy and derives its slightly sweet & buttery flavor from ...
From foodtalkdaily.com
Servings 1
Total Time 2 hrs 10 mins


JAPANESE MILK BREAD RECIPE | HOW TO MAKE ... - TASTE OF …
Japanese milk bread is a white bread with a fluffy interior and a distinct soft crust. The secret to its texture is the addition of tangzhong, a flour-based roux starter. The bread is also known as Hokkaido milk bread. However, the origins of that name are hard to trace. It could be because Hokkaido, a Japanese island, is renowned for its ...
From tasteofhome.com
Author Rezel Kealoha


JAPANESE MILK BREAD - FOOD FOR THOUGHT
Food for Thought. Japanese Milk Bread. Ingredients. Tangzhong: 2 Tbs bread flour; 2 Tbs water; 4 Tbs whole milk; Bread Dough: 320g [2.5 cups] bread flour; 1 Tbs active dry yeast; 3/4 tsp sea salt; 1/2 cup whole milk; 1/4 cup sugar; 3 Tbs unsalted butter, softened; 1 egg, room temperature; Egg wash: one egg ; splash of whole milk; Directions. Total time: 4-5 hours. …
From nmwsharp.com


JAPANESE MILK BREAD - YUMMY RECIPES - EASY HOMEMADE ...
Japanese milk bread 2022. How to prepare Japane e milk bread.Cooking i a plea ure for me. Whether we are talking about imple or very elaborate recipe , I alway enjoy the proce . ometime tho e moment to enjoy in the kitchen are. Content. Preparation of tangzhong; Kneaded Japanese milk bread; Japanese milk pan training
From en.oyaku.net


JAPANESE MILK BREAD - CHINESEFOODPAD.COM
Japanese milk bread. easy 240 minutes Clouds soft Japanese milk bread, the taste of it with a thick milk fragrance, have a bite will fall in love with it, this is practice, more uncertain good. START SLIDESHOW. All materials. The kind of dough. High-protein wheat flour 210 g. White granulated sugar 15 g. Dry yeast 3 g. Pure milk 135 g. Primary side group materials. High …
From chinesefoodpad.com


THE EASY JAPANESE MILK BREAD RECIPE - FINE DINING LOVERS
Japanese milk bread is Japan’s most widely eaten bread and it is a deliciously soft, pillowy white bread loaf that is perfect for breakfast, and great for sandwiches or just for a snack throughout the day.. Known as hokkaido milk bread, or shokupan in Japan, it is very different to the heartier, rustic loaves that are more desired in the west, such as sourdough or …
From finedininglovers.com


JAPANESE MILK BREAD | 70RECIPES.COM
Home Asian Food Japanese Milk Bread. Asian Food; Japanese Food; Japanese Milk Bread. By. Maya Zein - Giugno 2, 2021. 40. Facebook. Twitter. Pinterest. WhatsApp. Japanese Milk Bread – Japanese Cookbook by Maya Zein ...
From 70recipes.com


JAPANESE MILK BREAD - FOOD WISHES
Japanese Milk Bread - Food Wishes. Loading... 32 Views 0 0. ×. Thanks! Share it with your friends! ×. You disliked this video. Thanks for the feedback! AVA. Published Apr 9, 2021 ...
From en.ava360.com


[HOMEMADE] JAPANESE MILK BREAD ROLLS : FOOD
The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! 21 [Homemade] Japanese milk bread rolls. OC. Close. 21. Posted by 10 hours ago [Homemade] Japanese milk bread rolls. OC. 1 comment. share. …
From reddit.com


FOOD WISHES VIDEO RECIPES: JAPANESE MILK BREAD – LET’S …
to read the rest of Chef John's article about this Japanese Milk Bread, please follow this link to become a member.) Follow this link to get a complete, printable written recipe for Japanese Milk Bread! And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all …
From foodwishes.blogspot.com


JAPANESE MILK BREAD - FOOD WISHES - YOUTUBE
As promised, this is how to make the amazing white bread seen in the recently posted Japanese Egg Salad video, and when I say “amazing,” I’m not just talking...
From youtube.com


JAPANESE MILK BREAD RECIPE - FLUFFY AND WONDERFUL BREAD ...
To a medium bowl add: 550g bread flour, 30g sugar and 10g salt Mix it until it’s distributed. Grab 220g ice cold whole milk. Add the melted butter and the tangzhong. Make sure the temperature is below 35°C/95°F. Then to the main dough add: 110g sourdough starter and 65g egg.
From foodgeek.dk


JAPANESE-STYLE CONDENSED MILK BREAD – HARRY COOPER'S FOOD
Meanwhile, preheat the oven to 180C/160C fan forced. Step 5. Combine the egg yolk (1 egg yolk) and extra milk in a small bowl. Brush the dough with the milk mixture. Bake for 20 minutes or until golden brown. Set aside, in pans, for 10 minutes to cool slightly before transferring to a wire rack.
From harrycoopersfood.com


RESEP JAPANESE MILK BREAD, ROTI SOBEK ALA JEPANG YANG ...
Resep Japanese Milk Bread (reseptrend.web) Jika Japanese Milk Bread sudah dipanggang selama 17 menit, keluarkan dari loyang untuk diangin-anginkan sebentar. Nah, roti sobek ala Jepang pun siap disantap. Sobek dan makan selagi hangat akan terasa lebih nikmat. Bisa juga disajikan sebagai teman kopi dan teh sesuai selera.
From idntimes.com


WEEKEND RECIPE: JAPANESE MILK BREAD - KCET
This recipe for Japanese milk bread, or Hokkaido milk bread, from America's Test Kitchen may yield bread that looks like any white loaf. But this plush bread is distinctly different from American sandwich bread; it boasts a superlatively fluffy texture and a unique shaping method. A staple in Asian bakeries, the loaf is composed of portions of dough rolled thin and formed into tight …
From kcet.org


[HOMEMADE] JAPANESE MILK BREAD ROLLS : FOOD
The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! Vote [Homemade] Japanese milk bread rolls. OC. Close. Vote. Posted by 1 hour ago [Homemade] Japanese milk bread rolls. OC. 0 comments. share. …
From reddit.com


HOW TO MAKE JAPANESE MILK BREAD - FOOD NEWS
The Japanese milk bread dough: 1/2 cup of whole milk 1 cup of whipping cream 2 1/2 cups of bread flour 1/3 cup of sugar 1 teaspoon of sea salt 2 1/4 teaspoons of yeast 1 egg Recipe draws on a few sources, with my own tweaks, particularly King Arthur Flour’s milk bread rolls and Beautiful Life and Home’s Japanese milk bread.
From foodnewsnews.com


SHOKUPAN IS THE ANTI-SOURDOUGH: THE RISE OF JAPANESE MILK ...
R eiji Honour grew up eating soft white bread in Singapore and Japan. When he and his family moved to an Australian country town in 2005, the closest they could get to shokupan – Japanese milk ...
From theguardian.com


JAPANESE MILK BREAD - FOOD NEWS
Japanese milk bread is also known as Hokkaido milk bread. Hokkaido is a prefecture in Japan famous for their rich and creamy milk. The bread is incredibly soft, tender and fluffy and stays so for days without the use of preservatives by using a tangzhong roux starter.
From foodnewsnews.com


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