How To make Machine Pain De Mie
-SarahCA (MPFP29B) 2 c Bread flour
1 1/2 ts Yeast; more or less
1/2 c Semolina flour
1 1/2 tb Sugar
1 ts Salt
1/3 c Instant nonfat dry milk soli
1 tb Unsalted butter
7/8 c (1c minus 2T) water
Here's the recipe you requested. This makes one 1 lb loaf on the basic bread setting. 1. Place all the ingredients in the bread pan and process on the standard bread setting. 2. Remove bread from the pan and cool on a rack. Wrap in a plastic bag or foil to store. The author says that the addition of semolina flour seems to give the bread that close; even grain required for this type of bread. You can slice this bread as thin as you like; you can use it for canapes or fancy sandwiches; you can make melbas or croutons from it once it's 2 or 3 days old. Have fun! SarahCA Reformatted by Elaine Radis
How To make Machine Pain De Mie's Videos
The Perfect Japanese Milk Bread (Pain De Mie) Using Stand Mixer and Bread Maker
What is the optimum volume rate of the Japanese milk bread? What are windowpane and finger dent test? This video will cover all the tips to make the perfect milk bread.
How to make the perfect milk bread:
The equipment that I used in the video (affiliate links below):
KitchenAid Professional 600:
Panasonic bread maker:
Folding proofer & slow cooker:
Pullman bread pan:
A good oven thermometer is HIGHLY recommended:
Back in the Azuchi-Momoyama period (1568-1600), bread was introduced by a Portuguese missionary in Japan. But it wasn’t widely popular until Meiji era when Japan was under the wave of westernization. Although rice has been always a staple food for centuries in Japan, the consumption of bread has increased in recent years. In 2011, according to the government’s survey, the purchase of bread per household has surpassed rice for the first time.
After learning how to make the whole wheat milk bread, I got obsessed with Japanese bread making and especially love to make this plain white bread (食パン). My older son couldn’t get enough of it! This staple food can be found in Asian bakeries. The bread comes in either square or mountain shape. Unlike American sandwiches, most Japanese bakeries would remove the crust to make either savory or confectionery sandwiches, such as fresh fruit sandwiches with whipped cream filling.
Although the Japanese bread is very similar to pain de mie, its unique shaping methods and fluffy texture make it different from other white bread. There’re many little details and techniques to be paid attention to when making the bread. I am not a professional bread baker, but love to learn and perfect every little technique every time I bake bread. Here’re a few important things that I’d like to share with you guys after making many loaves of bread and trying many different milk bread recipes.
A Perfect Japanese Milk Bread:
- The texture is soft, fluffy, lightly sweet and chewy on the inside and crusty on the outside.
- Use a bread knife to cut a slice. the bottom shouldn’t be too dense. The bread has thin layers when you tear it apart.
- The top corners should be rounded with lighter colors. This is a good indicator of properly risen bread.
Pain De Mie Bread (No Egg) Making Using Mayer Bread Maker MMBM12
Try out this recipe taken from the net quite sometime back.I wanted to credit the person but realised there is no name to be found. Anyway this is a cool bread without egg ( for those seeking to make bread without egg). Very easy recipe and everything turns out perfectly well.The bread is soft to my liking. Texture is good without being dense or wet except the height of bread look shorten. I don't know is it due to the amount of bread flour being used. It's a nice bread. Go and try it and you will know. Recipe I posted below.
Recipe:
250g Bread Flour
21g fine sugar
162ml water
15g cooking oil
1/2 teaspoon salt
1 teaspoon yeast
10g salted butter
10g milk powder
Music:
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Pain de Mie Japonais Extra Moelleux v2 | Machine à Pain Panasonic | wa's Cuisine | 食パン
Voici une recette pour votre machine a pain. Elle donne plein de moelleux pour manger frais ou grillé. Bon appétit!
Retrouvez mes recettes sur le site :
Ingrédients (pour un moule de 20 x 10 x h10 cm) :
- 365g de farine T65 et 5g de gluten
- 30g de sucre
- 6g de sel
- 5g de levure sèche (par ex. de la saf rouge)
- 10g de sirop de glucose (ou de miel)
- 166ml d'eau
- 100ml de lait
- 30g de beurre doux
材料 (食パン型 20 x 10 x h10 cm - 1.5斤用) :
- 強力粉 370g
- 砂糖 30g
- 塩 6g
- ドライイースト 5g(赤サフ使用しています)
- 水飴(はちみつ代用可)10g
- 水 166ml
- 牛乳 100ml
- 無塩バター 30g
Perfectly Square Bread Made With A Pullman Loaf Pan. Made For The First Time On Camera!
I am seriously impressed with my new Pullman Loaf Pan. Now I know the secret to perfectly square pieces of bread. I made this live on camera so you can see what is like to make this for the very first time as a new baker. I will SO be making this again! So good! It was pretty easy to do too.
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Here's the recipe:
HOW TO BAKE WITH A PULLMAN BREAD PAN (Pain de Mie)!
Today, I wanted to show you how to use a Pullman Bread Pan; it makes a soft textured, fine crumb bread with no crown; perfect for sandwiches, french toast and even grilled cheese sandwiches! Oh, I can smell one on the grill now! Oh boy! I'll be uploading a video on a how to make the dough for this awesome pan as well; Below is a link where to buy the pan:
USA Pans- Pullman Bead Pan Link:
We hope you have a lovely afternoon!
Blessings, Janie &
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Recette MAP | Machine à pain : PAIN de MIE complet au CHOCOLAT - Chef Clément
Un délicieux pain de mie à la farine de blé complète moelleux à souhait garni de petites pépites de chocolat noir. La pâte comprend également du sirop d'érable et de l'huile d'olive. À savourer avec une pâte à tartiner ou de la confiture, vous vous régalerez à coup sûr.
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► Ingrédients pour un pain :
- 500 g de farine de blé complète T150
- 1 sachet de levure boulangère instantanée
- 10 g de sel fin
- 2 cuillères à soupe de sirop d'érable
- 4 cuillères à soupe d'huile d'olive
- 400 g d'eau tiède
- 50 g de pépites de chocolat noir
♥ Une autre recette pour l'APÉRITIF ; des NEMS au CHÈVRE frais et CHAMPIGNONS :
☺ Merci de votre fidélité et à très bientôt sur ma chaîne Youtube Chef Clément ! N'hésitez pas à aimer et commenter la vidéo avant de partir. ;)