If you’ve made Japanese milk bread before, you know it can be tricky. Homemade bread often lacks that fresh-from-the-oven texture. However, the roux starter gives this recipe its signature texture. While it’s true that the roux starter is a time-consuming process, the end result is worth it. With the proper ingredients, Japanese milk bread can be a delicious treat. With a little practice, you’ll be able to create the perfect batch of bread every time.
Japanese Milk Bread Recipes
Japanese Milk Bread
Ingredients
- 6 tablespoons water
- 2 tablespoons bread flour
Instructions
- In a shallow saucepan, combine the water and bread flour for the tangzhong. After switching on the oven, blend until smooth and no chunks remain.
- Heat the flour mixture gently on medium-low pressure, stirring continuously, till it hardens.
- When you swirl it, you can see trails formed by the spatula.
- Remove the pan from the heat and set it aside to cool.
- In a big mixing dish, combine the rest of the ingredients (milk, yeast, flour, sugar, melted butter, salt, and egg).
- Insert the cooled tangzhong.
- Combine all of the components in a blender, then knead by hand on a baking sheet. If necessary, insert some more flour.
- Move the dough to a finely oiled bowl until it is no longer messy.
- Cover and set aside to rise in a warm location until doubled, approximately 1 hour.
- Knock back the flour and slice it into three parts until it has grown.
- Place the remaining pieces to the sides and from one into a sphere.
- Stretch one part of the bread midway over the available dough, then spread the other half on top, creating three levels.
- If necessary, lightly rub the ball of bread, then roll it up like a cinnamon roll. Cover and set aside to climb until the loaf is just above the pan's rim.
- Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius.
- Clean the top of the bread with egg wash after lightly beating the egg.
- Bake the loaf for 30 minutes or until lightly browned.
- If it starts to brown too quickly, tent it with parchment for the last few minutes of preparation.
- Allow cooling on a wire rack before cutting.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Making Japanese Milk Bread Using a Bread Machine
Ingredients:
- 1 cup warm whole milk
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast
- 3 cups bread flour
- 1/4 cup heavy cream
- 1/4 cup unsalted butter, softened
- 1 tsp salt
- 1 egg, beaten (for egg wash)
Instructions:
- In a small bowl, combine warm milk and sugar. Sprinkle the yeast on top, stir gently, and let it sit for about 10 minutes until frothy.
- In the bread machine pan, add the yeast mixture, bread flour, heavy cream, softened butter, and salt.
- Select the “Basic” or “White Bread” setting on your bread machine. If available, choose the medium or light crust color.
- Start the machine and let it work its magic. This usually takes about 3 hours.
- Once the bread machine cycle is complete, carefully remove the bread, and transfer it to a wire rack to cool.
- When the bread is slightly cooled, use a pastry brush to apply a thin layer of beaten egg on the loaf’s surface.
- Preheat your oven to 350°F (175°C). Place the egg-washed bread in the oven for about 15-20 minutes until the crust turns golden brown.
- Allow the bread to cool completely before slicing and serving.
Tips for making Japanese Milk Bread
Cooking Tips
- Precise Measurements: Use a kitchen scale to ensure accurate measurements. This is especially crucial for the flour, which can greatly affect the bread’s texture.
- Tangzhong Technique: Don’t skip the Tangzhong step; it’s the secret to the bread’s softness. Be patient while making it; it should have a pudding-like consistency.
- Kneading Time: When kneading by hand or using a bread machine, follow the recommended time. Over-kneading can result in a dense loaf.
- First Rise: Ensure the dough’s first rise is in a warm, draft-free place. This is crucial for yeast activation and optimal rising.
- Gentle Handling: Handle the dough gently, especially when shaping the loaf. Rough handling can deflate the dough and affect its final texture.
- Skipping the Tangzhong: It’s tempting to skip the Tangzhong method, but this is the key to that signature Japanese Milk Bread softness. Don’t omit it.
- Overheating Milk: Ensure the milk is just warm, not hot, when activating the yeast. Hot milk can kill the yeast.
- Rushing the Rising: Don’t rush the rising process. The bread needs time to develop its wonderful texture.
- Overbaking: Keep an eye on the bread while in the oven. Overbaking can result in a dry loaf. It should be lightly golden.
- Storage Mistakes: Once cooled, store your bread in an airtight container or a plastic bag. Leaving it exposed can lead to moisture loss.
Serving Suggestions
Recommended Sides and Garnishes:
- Slather a slice with sweetened condensed milk for a sweet, creamy treat.
- Pair it with a variety of spreads like butter, honey, or fruit preserves.
- Toast a slice and top with avocado, a poached egg, and a sprinkle of salt and pepper for a savory breakfast.
Different Ways to Serve:
- Turn your Japanese Milk Bread into the ultimate French toast. Dip thick slices in a mixture of eggs, milk, and cinnamon before frying them up.
- Slice it thin for dainty tea sandwiches. Fill with cucumber, cream cheese, or smoked salmon for a delightful snack.
- Cube and use for croutons in soups or salads. They’ll add a delightful crunch and a hint of sweetness.
FAQs about Japanese Milk Bread
- Can I store Japanese Milk Bread for later? Yes, you can! Store it in an airtight container or a plastic bag to keep it fresh. If it becomes slightly stale, revive it by toasting or warming in the oven.
- What’s the role of the Tangzhong in this recipe? The Tangzhong method involves creating a water-and-flour roux. It helps retain moisture in the bread, resulting in a softer, fluffier texture.
- My bread didn’t rise well. What could be the issue? Inadequate yeast activation, over-kneading, or insufficient rising time can lead to poor rising. Ensure your yeast is fresh, don’t overwork the dough, and be patient with rising.
- Can I freeze Japanese Milk Bread? Yes, you can freeze it. Slice and wrap individual pieces in plastic wrap before placing them in an airtight container. Thaw at room temperature or in a microwave.
- Is it possible to make this bread with whole wheat flour?While traditional Japanese Milk Bread uses white bread flour, you can experiment with whole wheat flour, but it will yield a denser loaf with a different flavor profile. Adjust the liquid accordingly.
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