Recipe: Appetizing Hokkaido Japanese milk bread

Hokkaido Japanese milk bread. Japanese milk bread uses tangzhong, a cooked paste of flour and water to increase the moisture content in this loaf, yielding one that rises taller and stays fresher longer. The softest, & milkiest Japanese milk bread, that will make the best sandwiches or dinner rolls! Learn step by step how to make the perfect milk bread loaf.

Hokkaido Milk Bread - Light and fluffy Japanese bread that is easy to make! This milk bread is perfect for breakfast with a bit of butter! Milk bread (or shokupan) is a Japanese bread made from a Tangzhong base. Anda Bisa masak Hokkaido Japanese milk bread menggunakan 11 bahan dan 8 Langkah. Inilah cara Anda memasak itu.

Bahan-Bahan dari Hokkaido Japanese milk bread

1. Persiapkan dari Bahan A :.
2. ini 200 gram dari susu UHT.
3. ini 30 gram dari gula pasir.
4. ini 6 gram dari ragi instan.
5. Anda Perlu dari Bahan B :.
6. ini 280 gram dari tepung terigu protein tinggi (kabuki).
7. Anda Perlu dari Bahan C :.
8. Anda Perlu 30 gram dari butter.
9. Anda Perlu 3 gram dari garam halus.
10. ini dari Bahan D :.
11. Anda Perlu 2 sdm dari Terigu sebagai taburan.

It is a very light and fluffy bread with a springy texture that is lightly sweetened. 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. Milk bread is a staple in Asian bakeries. It's a pillowy-soft, sweet, and fragrant enriched bread made with cream and a roux-like paste called tangzhong.

Hokkaido Japanese milk bread instruksi

1. Larutkan bahan A, lalu masukkan ke dalam bahan B uleni / mixer hingga kalis.
2. Setelah setengah kalis masukkan bahan C dan mixer lagi hingga kalis elastis.
3. Bulatkan adonan dan diamkan 15 menit.
4. Setelah 15 menit, kempiskan adonan dan bagi adonan menjadi 9 bagian (sesuaikan dengan loyang) masing2 dibulatkan/rounding dengan sempurna..
5. Setelah rounding masukkan adonan ke dalam loyang yang telah dioles margarin dan dialasi kertas roti, tata dalam loyang dan diamkan selama 1 jam / hingga mengembang 2x lipat.
6. Note : setelah rounding saya diamkan 15 menit, dan masukkan isian coklat dan sarikaya dan rounding kembali, lalu saya tata dalam loyang dan saya diamkan kembali selama 45 menit.
7. Setelah mengembang 2x lipat taburi diatas adonan terigu sambil diayak, lalu masukkan ke dalam oven yang telah dipanaskan hingga suhu 180° C (saya pakai oven tangkring dengan api sedang cenderung kecil selama 25 menit).
8. Setelah kurleb 30 menit keluarkan loyang dan taruh di cooling rack, hokkaido japanese milk breadnya siap disantap dan sangat lembut.

When I first set out to make Hokkaido milk bread from scratch, I was nervous. These sky-high, snow-white loaves are the cornerstone of any. I LOVE all kinds of bread: baguette, croissant, Chinese steamed buns, and this Hokkaido milk bread. This Japanese sweet bread is a staple in Asian bakeries. You might find it made in different shapes (square, mountain shape, rolls, etc), but it's all derived from one recipe.