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.
Other ways to making Japanese Milk Bread
To make it, start by melting the butter in a small saucepan. While constantly stirring, heat the butter until it is lukewarm to the touch. Transfer the mixture to a large bowl. Let it cool slightly, then stir in the remaining ingredients. Bake the bread for 30 minutes, until the top is golden brown and the interior is firm.
Then, fold the dough in half lengthwise and roll it out again. This technique is similar to that of making puff pastry or croissants, but with a different outcome. The rolled dough pieces are then tucked into a loaf pan. Once baked, the loaf can be sliced just like a normal loaf. If you wish to make a taller version, use a larger loaf pan, such as an 8-inch pan.
Once the dough is risen, punch it down and divide it into 4 equal pieces. Take one piece of dough and roll it into an 8×5-inch rectangle. Then, fold it lengthwise and from the opposite side. Wrap the dough in a tight coil and place it seam-side-down in a loaf pan. When it’s done, cover the pan and let the milk bread rise. Then, bake the bread for an hour.
To make Japanese Milk Bread, use active dry yeast. This is because active yeast will not stay active for long if it has been stored in the fridge. The yeast needs to be dissolved in water, which activates the other ingredients. When the bread is proofed, sprinkle it with baking soda to keep the yeast from killing it. Add a little bit of sugar if you prefer a salty bread. This will prevent the bread from rising and will make the crust glossy and matte.
Then, roll the dough to the shape you desire. Then, repeat the process until the dough is smooth. It should be about an inch thick and be about 8×5 inches. Then, fold it lengthwise and from the other side into a tight coil. Afterwards, place the bread in a warm place. It should double in size in about two hours. Then, remove the bread from the pan. The dough should be left to rest for an hour or so.
The first step in making Japanese Milk Bread is to prepare the dough. If you don’t have any yeast, you can use the active dry yeast instead. You’ll need to use a dry yeast that has been proofed for a couple of months. This type of yeast is also more active than ordinary, and it will help prevent the bread from rising. In addition, it will improve the taste and texture of your Japanese Milk Bread.
To make Japanese Milk Bread, begin by preparing the dough. After mixing all the ingredients, you’ll need a bowl to combine the ingredients. Pour the milk into it, allowing it to stand for about an hour. This will allow the dough to rise. If you want to make the bread from scratch, you’ll need a large bowl. A large, shallow bowl will do the trick. Once the dough is ready, you’ll need to grease it with oil or butter.
Want to read more? Click the follow button right now! And you may have them at no cost. Foodandmeal gives you culinary and cultural journeys around the world that you couldn’t find anywhere. Feel free to accompany us so that all the cooking secrets and techniques are in your hands.
