Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, japanese loaf bread. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Fluffy Asian Milk Bread Recipe (Hokkaido Milk Bread) Asian Recipes. Японский Суфле Чизкейк [Супер Пушистый И Покачивающийся] Japanese Souffle Cheesecake. When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (Panko is often made from the heels of the loaf, called the "ears" in Japanese.) I have become enthralled with the japanese bread styles!
Japanese Loaf Bread is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Japanese Loaf Bread is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have japanese loaf bread using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Loaf Bread:
- Prepare 350 gr bread flour
- Take 45 gr rice flour
- Make ready 1 egg
- Prepare 200-220 ml fresh milk
- Prepare 30 gr sugar
- Get 45 gr unsalted butter
- Prepare 5 gr salt
- Take 5 gr instant yeast
However, bread — or pan in Japanese, derived from the Portuguese word pão — is eaten almost as widely. See more ideas about Japanese milk bread, Bread, Japanese bread. As thanksgiving is coming around the corner, I am thinking of making more foods / dishes with this. Shoku Pan is a Japanese square loaf bread that is often eaten as toast or used for sandwiches.
Instructions to make Japanese Loaf Bread:
- 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.
Although rice is the biggest staple food in Japan, Shoku Pan bread today may be the most popular. I have a Zojirushi bread machine and been trying to make white loafs trying to emulate the soft, smooth japanese white loafs. However, the result is always a chewy, loaf with lots of holes (spongy?). I love all bread but Japanese shokupan is my absolute favorite. Bread and toast is on another level over there.
So that’s going to wrap this up with this special food japanese loaf bread recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
