Hello everybody, I hope you are having an amazing day. Today I will show you how to make a special dish, Japanese Loaf Bread. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Japanese Loaf Bread Recipe. I use Japanese brand Nisshin flour. It's the perfect everyday loaf, from sandwiches to toast, and is one you need to try!
You can cook Japanese Loaf Bread using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Japanese Loaf Bread
You need 350 gr of bread flour.
Take 45 gr of rice flour.
Take 1 of egg.
You need 200-220 ml of fresh milk.
You need 30 gr of sugar.
Prepare 45 gr of unsalted butter.
You need 5 gr of salt.
It’s 5 gr of instant yeast.
This simple step yields a loaf that's tender, moist, and stays fresh longer than loaves prepared the standard way.Bread made with tangzhong is far and away superior to the pre.Lightly flour your hands and your work surface to prevent the dough from sticking.Divide the dough into four equal portions.
Japanese Loaf Bread instructions
Mix both flour, sugar and salt. Add in instant yeast, mix well.
Mix egg and fresh milk so the total is 250-270 ml (or you can using milk-whip cream instead of egg-milk). Slowly pour the egg-milk mixture just until the dough come together. Knead for at least 5 minutes..
Add the butter and knead for 20-30 minutes until windowpane stage. Shape into a ball, put it in a large oiled bowl and cover with cloth or plastic wrap. Proof for 1 hour or until double in size..
Punch the dough, divide to 6-8 portion as you like (I use 3 each loaf), and roll it to a ball. Cover the dough as you work. Flatten each ball to rectangular then roll it up. Put it on the prepared pan and cover again..
Second proof it until at least 3/4 pan height..
Bake at 180C for 35 minutes. When it’s done I oiled the top of the loaves with unsalted butter. Wait until cold before slice it..
Source: Japan's secret love of a breakfast loaf.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.
I like to weigh the dough first and then weigh each sectioned dough to make sure I get equal pieces.Japanese milk bread is the fluffiest and softest bread loaf ever.It's great on it's own, with some butter, or a little condensed milk.Crusty French baguettes, chewy Italian ciabatta, and this oh so fluffy and heavenly Japanese milk bread.This traditional Japanese-style bread, also known as Japanese milk bread, has a soft, buttery texture unlike traditional American white bread.
