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This recipe is our take on Japan's Hokkaido milk bread, a loaf so light it's often described as feathery. The technique to make it involves pre-cooking some of the flour and milk into a soft paste called tangzhong. (See "tips," below to learn more about its origins.) This simple step yields a loaf that’s tender, moist, and stays fresh longer than loaves prepared the standard way.
Fold the outer curved edges into the middle, making long even lines on both sides. Starting from the bottom, roll the dough into a tight ball. Pinch the seams to seal.
Meanwhile, combine the bread flour and skim or nonfat dry milk powder in a stand mixer bowl: For 1 rectangular loaf, combine 350 g bread flour and 20 g skim milk powder or nonfat dry milk powder. ( For 1 square loaf, combine 235 g bread flour and 14 g skim milk powder or nonfat dry milk powder .)
Shape and form the dough. Divide the dough into 6 equal parts and form into a ball. Let it rest for 15 minutes loosely covered. Roll out the dough into an oval shape.
Japanese milk bread, or shokupan, is one of the world’s true wonder breads. An ultra-soft, squishy, and impossibly light loaf, shokupan has a mild but distinct sweetness, with a fine, pillowy crumb the Japanese call “fuwa fuwa,” or “fluffy fluffy.” The bread is baked in deep rectangular Pullman pans, giving the loaf a tall profile.
Crispy juicy pork cutlets sandwiched between soft pillowy Japanese milk bread, this Japanese Katsu Sando is a homey kind of sandwich but downright satisfying! It’s my husband and son’s favorite lunch choice whenever we are in Japan. “Thank you for this new way of breading Tonkatsu and baking instead of frying in oil. It turned out great!
Japanese milk bread is unlike any other bread out there. Extremely soft, fluffy and flakey texture that is a product of the tangzhong method. The first time I tried making it I failed terribly, but after a few tweaks to the recipe it is now perfect. I will be going through two ways to make this recipe.
Now, add the Tangzhong (the thick mixture you made) and the wet ingredients into the dry mix, and knead on low speed. Once you’ve got a dough going, add the softened butter while your mixer is going and keep kneading until it’s smooth and shiny. 10 minutes of kneading will give you a really smooth dough.
How to Make Japanese Milk Bread. I know it looks like a lot, but this Japanese milk bread recipe is surprisingly easy to make. Just mix up that Tangzhong and get ready to create the perfect dough! It’s a labor of love worth every second of prep time, and you’ll be a believer once you get a bite of that sweet, pillowy bread. Making the Tangzhong
Loosely cover and let rise for a second time, for about 30-45 minutes until the dough looks puffed up. 4. Bake the bread. Towards the end of the second rise, pre-heat your oven to 350F (conventional).
How to make Japanese / Hokkaido milk bread. Making Hokkaido milk bread is very similar to other types of bread making with the addition of a starter: mixing the ingredients together, kneading for a period of time until you get smooth and elastic dough, proofing TWICE to get fluffy texture, shaping the dough, and then baking.
How to make milk bread. Making milk bread is pretty much like making regular white sandwich bread, but with the addition of the tangzhong. The process is really simple. However, because the dough can be really soft, I highly recommend letting the dough chill for a few hours if you can, to make shaping the dough much easier.
How to convert the ordinary bread formula to Japanese milk bread. This Japanese milk bread is the softest, lightest and fluffiest bread ever. The following example demonstrates how to convert any bread recipe to the pillowy soft Japanese milk bread. Let’s say you have a basic white bread recipe as below: – High gluten flour (bread flour)105g
To make the water roux, in a medium saucepan, combine the water, milk and flour, then whisk until lump-free. Set over medium and cook, whisking constantly, until the mixture thickens (a silicone spatula drawn through the mixture leaves a trail) and bubbles slowly, 2 to 4 minutes.
Making Japanese milk bread is a bit more complicated than making most bread since it includes a starter (also known as a roux or a paste called Tangzhong). We’ve tried to break down the recipe into simple steps to make it easier for you.
You can make your milk bread in a bread machine by using the dough hook and mixing all the ingredients together for 20 minutes. Form the dough into a ball, and knead by hand for about ten minutes. Take the dough, cover and allow to rise until doubled in size.
This Japanese/Chinese style of milk bread also influenced another similar style of bread—Hawaiian Sweet Bread, or Sweet Rolls. But how is this soft fluffiness achieved? A Simple Milk Bread Recipe, with Wholesome ingredients. There are many milk bread recipes on the internet, and many of them are quite complicated.
Hokkaido milk bread, renowned for its soft, fluffy texture and slightly sweet flavor, has captured the hearts of many around the world. This delightful bread, also known as “Shokupan,” is a staple in Japanese households and bakeries, admired for its cloud-like softness and subtle creaminess.
How to make Japanese milk bread. If you have made other breads, most of this will look familiar. Only the tangzhong and how the dough is folded is a bit unusual. The steps are: Put water and small amount of flour in a small pan. Mix until smooth and no lumps remain.
Often referred to as “Japanese milk bread” or “Hokkaidō milk bread” in English, this enriched bread is known for its feathery center and its lightly sweet, milky flavor. In Japanese, this type of bread is called shokupan (食パン), which is a regular loaf of bread that you slice and eat.