Hokkaido Japanese MILK BREAD Recipe -- fluffiest loaf & stays fresh longer?! --Tangzhong Method
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. ???? Here's how to make it. ???? New videos every Thursday and Saturday 8 pm EST.
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Fluffy Japanese Milk Bread Recipe ( The SOFTEST Dinner Rolls Recipe ) ふわふわミルクパン
Fluffy Japanese Milk Bread Recipe ( ふわふわミルクパン ) makes for the SOFTEST dinner rolls ever!
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Fluffy Milk Bread Recipe / Dinner Rolls Recipe:
- 350 gr All Purpose Flour ( 2 2/3 cups)
- 3 tbsp Sugar
- 7 gr Dry Yeast ( 1 packet)
- 2/3 tsp Salt
- 200 gr Warm Milk (3/4 cup + 2 tbsp)
- 30 gr Butter (1/4 stick)
NOTE: The consistency of your dough may vary depending on the protein content and other aspects of your flour. IF your dough seems dry, you can add up to 2-3 tbsp more milk until the dough comes together. Start by adding JUST 1 tbsp more milk and adjust from there.
Enjoy!
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How To Make A Super Soft Milk Bread Loaf
How To Make A Super Soft Milk Bread Loaf
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Ingredients
(210mm x 110mm loaf pan)
(A) Yeast mixture:-
1. 165ml Warm milk
2. 5g ( 1 tsp ) Caster sugar
3. 3g ( 1 tsp ) Instant dried yeast
(B) Dough:-
1. 220g ( 1 1/2 cup ) Bread flour
2. 15g ( 1 tbsp ) Caster sugar
3. 2g ( 1 tsp ) Salt
4. 1 tbsp Milk powder
5. 15g ( 1 tbsp ) Soften butter
Bake in preheated 165°C ~ 190°C oven for 20 ~ 25 minutes.
Baking time & temperature may vary depending on the type and accuracy of oven. You may need to adjust your oven temperature accordingly.
Fluffy Japanese Milk Bread Recipe (The SOFTEST Dinner Rolls Recipe) ふわふわミルクパン
Fluffy Japanese Milk Bread Recipe (ふわふわミルクパン). These dinner rolls are very very fluffy, soft and chewy. If you follow the recipe closely you will not be disappointed. This is a recipe for dinner rolls or some may call milk bun or milk bread.
Prep time: 30 minutes
Rise time: about 1 hour 30 minutes
Bake time: 20 minutes
Total time: 2 H 20 min
Yields: 8 buns
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---------------------------------- RECIPE ------------------------------------
Ingredients:
130 g lukewarm milk
5 g (1+1/4 tsp) dry yeast
40 g sugar
5 g (1 tsp) salt
1 medium egg
300 g all-purpose flour + more for dusting
40 g soft butter
Instruction:
1. Combine together lukewarm milk, dry yeast, sugar until yeast dissolved. Add egg, beat again.
2. Add 300 g sifted flour, stir with spatula a sticky dough. Let Chill 15 minutes.
3. Transfer the dough to the floured surface and knead about 5 minutes. Fold in fine salt. Knead until salt dissolved.
4. Add butter and knead for about 10 minutes until it is well incorporated and the dough is smooth, elastic.
5. Place the dough in a lightly oiled bowl, cover and place in a warm spot until doubled in size, 1-2 hours.
6. After dough has doubled in size, transfer dough to a well-floured surface and divide in 8 pieces. Shape each piece into smooth, tight bun and place on a baking pan (22 cm in diameter) lined with parchment paper. Cover with towel and set aside for 30-45 minutes, or until the buns have almost doubled in size.
7. Once they are ready, grease with milk or egg, or heavy cream.
8. Preheat oven to 365 F (180 C). MODE: Upper and Lower heat
9. Bake for 20-25 minutes or until golden brown on the top. Grease with butter to make them shiny
NOTE: The consistency of your dough may vary depending on the protein content and other aspects of your flour. IF your dough seems too sticky, you can add up to 2-3 tbsp more flour until the dough comes together. Start by adding JUST 1 tbsp more flour.
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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Easy Trick For The Fluffiest Bread | Techniquely with Lan Lam
Cook’s Illustrated's Lan Lam delves into the cooking techniques and science behind some of our most innovative recipes. In this episode, she shows you an easy trick to moist bread that keeps for days: Tangzhong.
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The Secret to Making The Fluffiest Bread (Shokupan)
Japanese milk bread is known for its fluffy consistency and the jiggle motion it makes when you take it out of the oven. Chef Martin shows us how to make them at home!
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Ingredients
Tangzhong
2 tbsp (25g) bread flour
3 tbsp + 1 tsp (50g) water
¼ cup + 3 tbsp (100g) fresh milk
4 cups (1/2kg) bread flour
3-1/4 tbsp (40g) sugar
1 tbsp (9g) instant dry yeast
1 tsp (5g) iodized salt
3/4 cup (175mL) fresh milk
2 pcs eggs
1/4 cup (56g) butter
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