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 Jap milk bread, that will make the finest sandwiches or dinner rolls! Study little by little how to make the perfect milk bread loaf.
Hokkaido Milk Bread - Mild and fluffy Jap bread that is easy to make!
This milk bread is perfect for breakfast with slightly of butter!
Milk bread (or shokupan) is a Jap bread made out of a Tangzhong base.
Anda Bisa masak Hokkaido Japanese milk bread menggunakan 11 bahan dan eight Langkah. Inilah cara Anda memasak itu.
Bahan-Bahan dari Hokkaido Eastern milk bread
- Persiapkan dari Bahan A :.
- ini two hundred gram dari susu UHT.
- ini 30 gram dari gula pasir.
- ini 6 gram dari ragi instan.
- Anda Perlu dari Bahan B :.
- ini 280 gram dari tepung terigu protein tinggi (kabuki).
- Anda Perlu dari Bahan C :.
- Anda Perlu 30 gram dari butter.
- Anda Perlu three gram dari garam halus.
- ini dari Bahan D :.
- Anda Perlu 2 sdm dari Terigu sebagai taburan.
It's a very light and fluffy bread with a springy texture that's lightly sweetened. Additionally referred to as Hokkaido milk bread, these rolls are incredibly gentle and airy due to a simple technique concerning 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 known as tangzhong.
Hokkaido Eastern milk bread instruksi
- Larutkan bahan A, lalu masukkan ke dalam bahan B uleni / mixer hingga kalis.
- Setelah setengah kalis masukkan bahan C dan mixer lagi hingga kalis elastis.
- Bulatkan adonan dan diamkan 15 menit.
- Setelah 15 menit, kempiskan adonan dan bagi adonan menjadi 9 bagian (sesuaikan dengan loyang) masing2 dibulatkan/rounding dengan sempurna..
- 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.
- Be aware : 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 forty five menit.
- 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).
- Setelah kurleb 30 menit keluarkan loyang dan taruh di cooling rack, hokkaido japanese milk breadnya siap disantap dan sangat lembut.
Once I first got down to make Hokkaido milk bread from scratch, I used to be nervous. These sky-high, snow-white loaves are the cornerstone of any. I LOVE all types of bread: baguette, croissant, Chinese steamed buns, and this Hokkaido milk bread. This Eastern candy 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.