Japanese Milk Bread. Read Customer Reviews & Find Best Sellers. 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.
Martha Stewart This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served with accompaniments like butter and jam. Milk bread (also known as Hokkaido milk bread) is a lightly-sweetened Japanese white bread that's incredibly soft and fluffy. Think of it as the lighter, more buttery, and more flavorful version of your classic supermarket white bread. You can cook Japanese Milk Bread using 13 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Japanese Milk Bread
- You need of Starter.
- You need 1/3 cup of Bread Flour.
- It’s 1/2 cup of Whole Milk.
- Prepare 1/2 cup of Water.
- Prepare of Dough.
- Prepare 2 1/2 cup of Bread Flour.
- You need 1/4 cup of Granulated Sugar.
- You need 2 1/4 tsp of Active Dry Yeast.
- It’s 1 tsp of Sea Salt.
- It’s 1 of Egg, lightly whisked at room temperatute.
- Prepare 1/2 cup of Whole Milk.
- You need 1/4 cup of Butter.
- It’s of Heavy Cream for brushing.
Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now. The precision required is an excellent excuse to buy a scale, but if you still want to. Japanese or Hokkaido milk bread has become the typical stable in Japan, It is as light as a feather and can tear apart like cotton when it is fresh from the oven. Read on if you are willing to stick your neck out trying something unconventional.
Japanese Milk Bread step by step
- In a pot, mix all the Starter ingredients. Set to medium heat and stir often, until the starter has the consistency of mashed potatoes. Move it to a bowl, and cover with plastic wrap to cool to room temperature. This is the Starter..
- For the dough, whisk the bread flour, sugar, yeast, and salt. Next, add 1/2 cup of the cooled Starter mixture, as well as the egg and milk, and knead it..
- Add the butter to the dough and incorporate it fully, then knead until the dough is smooth and comes away from the edges of the bowl..
- Cover the bowl in plastic wrap and let the dough sit for an hour or until it doubles in volume..
- Grease a 9 x 4-inch pan with parchment paper. Transfer the dough to a floured counter, and divide the dough into four equal parts. Roll these into balls, working fast to prevent it from drying..
- Working with one ball of dough at a time, flatten the dough to an area of about 8 by 5 inches. Fold in about 1 inch from the sides, and then roll the dough into a log. Place the dough log seam-side down in the pan and repeat with the other dough balls. Cover the pan with plastic wrap and let it sit for 30-45 minutes..
- Lightly brush the top of the dough with heavy cream, and then bake in a 350°F (F) oven for 35-40 minutes or until the top of the bread is golden brown..
Note: This post may contain affiliate links. Please read my disclosure for more info. Japanese Milk Bread Rolls 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. A mix of flour and milk that is cooked together. This is the thing that gives the bread its texture.