Japanese Sweet Milk Bread Recipe

Japanese milk bread also known as hokkaido milk bread is known for it s distinct slightly sweet flavor and soft interior. Awww i can be so good with words. Milk bread is a cotton soft sweet and fluffy japanese style bread made famous by bakeries in japan.

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Japanese sweet milk bread recipe. How to convert the ordinary bread formula to japanese milk bread. Let s say you have a basic white bread recipe as below. I believe it originated from hokkaido in japan as shokupan is also called hokkaido milk bread. Knead dough until it comes together in a shaggy mass 1 to 2 minutes.

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. Continue to mix on low speed until dough starts to leave the sides of the bowl. Japanese milk bread rolls. I am melting p it was a japanese recipe of a sweet bread which uses condensed milk.

It ignited that festive fire in me. High gluten flour bread flour 105g. The following example demonstrates how to convert any bread recipe to the pillowy soft japanese milk bread. Add cooled roux egg cream and water.

Mix on low speed. A simple mixture of flour water and milk creates this paste that helps to produce the fluffiest bread ever. 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. It goes by several other names such as hot water bread or water roux bread hokkaido or japanese milk bread and 65 degree bread because you cook.

This japanese milk bread is the softest lightest and fluffiest bread ever. The roux is mixed into the final dough producing wonderfully. 325 reviews 4 7 out of 5 stars. It s called shokupan in japanese language.

The bread uses a simple asian bread baking technique called tangzhong or 汤种. Share by email. I dont know what all i am writing kindly bear with me p so coming to the topic i found a recipe which i knew i was gonna try. This recipe uses a technique called tangzhong.

Let cool in the pan 10 minutes then remove to a wire rack and let cool at least 1. The secret to this fluffy milk bread is it s use of a starter water roux. Brush the tops with milk and bake on the bottom shelf of the oven until golden brown and puffed 35 to 40 minutes.