Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, milk bread. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
In the bowl of a stand mixer, add the ingredients in the This Asian milk bread recipe is a triumph. For months, we have searched and tested finally have a perfect. Every milk bread recipe I have ever made has used either milk or cream.
Milk Bread is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Milk Bread is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have milk bread using 16 ingredients and 23 steps. Here is how you cook it.
The ingredients needed to make Milk Bread:
- Get Roux
- Make ready 6 tbsp water
- Get 2 tbsp flour
- Get Bread Dough
- Take 1 1/4 tsp active dry yeast
- Prepare 1/4 cup milk (lukewarm temp)
- Make ready 350 grams all-purpose flour
- Take 1/4 cup granulated sugar
- Prepare 1 pinch salt
- Make ready 1 each large egg
- Prepare 1 tbsp dry milk powder or condensed milk
- Make ready 1/4 cup heavy whipping cream
- Get 2 tbsp unsalted butter
- Make ready Egg Wash
- Take 1 each egg
- Prepare 1 a splash of milk
Can be made with non-instant OR instant yeast. Homemade Milk Bread In Lock-Down Without Eggs & Yeast The softest, & milkiest Japanese milk bread, that will make the best sandwiches or dinner rolls! Soft and incredibly fluffy Japanese Milk Bread is world famous!
Steps to make Milk Bread:
- In a small sauce pan, combine your flour and water. Heat over medium to low heat. Stir or whisk until you get the consistency of gel. Do not walk away, or you will "roux" the day. Set aside to cool after you are done.
- Wake up the yeast by combining it with the lukewarm milk. Make sure it is not too hot or you will kill your yeast. Test your milk against the back of your hand, it's the "yeast" you can do.
- In your mixer bowl, combine the following dry ingredients.
- In a smaller bowl, combine your yeast mixture, roux, egg, powdered milk, and cream. Whisk together.
- Set your bowl with the dry ingredients on your mixer with the dough hook attachment.
- In the bowl, make a well and pour your egg-cream mixture in the middle. Set the mixer to the lowest setting to combine until the dough starts taking shape.
- At this point, ask yourself, "where does the butter go?!" and you re-read your instructions. You didn't forget it.
- Add one tablespoon of butter, until it is incorporated, then add the other tablespoon until incorporated.
- Set your mixer to knead until the dough is stretchy. I had to take the dough out several times and knead by hand on a floured surface to check the consistency. You don't have to, but it's good to know the texture of what I'm looking for. If you're a beginner like me, there is a "knead" to do this.
- Preheat your oven to the lowest setting (150 to 170 degrees) and turn off while the mixer is kneading your dough.
- When you knead by hand, you should have a slightly sticky (post-it tacky), a little bit oily dough.
- Knead by hand until you can make a neat ball. You've reached a good point in the dough of you poke the dough and it slowly bounces back. It was at this point that I realized "Holy crap, so that's why the Pillsbury doughboy gets poked! It's a shout out to this part of the process!" Now imagine your dough laughing every time you do this.
- Put your dough back into the bowl. Wet your hand and sprinkle with a little bit of water. Cover with plastic wrap and put in the warm oven.
- To be honest, I forgot about the dough in the oven until after 3 hours later. Don't worry, it's a good thing. Throw out your time tables when it comes to making bread and look for the right smells, the right consistency instead. You want the dough to rise until it becomes double in volume. If its still small, give it more time. If you haven't killed all of the yeast, all it takes is time for the dough to rise.
- Take the dough out on your floured surface and punch it. Get everyone in the house to take a whack at it. You want it as bubble free as possible.
- Prepare a loaf pan and line with parchment paper. Preheat oven to the lowest setting, then turn off.
- Form your dough into a log and portion into 4. Put the other 3 balls in the mixer bowl and cover with your wrap while you work on one.
- Roll your ball into a flat shape, then fold in thirds. Flatten the dough, and then roll it up into a log. Put the log in your pan and do the same for the other balls.
- Cover pan with plastic wrap, then proof the final shape in the oven.
- Your dough should look like this at the end of proofing. Again, because I was watching a movie at the time, I forgot that this was proofing. Forgetting helps, because look what came out!
- Preheat your oven to 350°F.
- Brush the loaf with your egg wash (beat together egg and milk; ingredients below) and bake for about 25 to 30 minutes. It looks like a nice caramel top and feels hollow when you tap the crust.
- Take your bread out of the pan as soon as it comes out, and then take off the parchment paper as soon as the bread is cool enough to handle. The bread is mmmmmmmoist inside and the condensation will build around the bread and will make it soggy. Done!
It's also really easy to make at home. Milk bread (also known as Hokkaido milk bread) is a lightly-sweetened Japanese white bread that's incredibly soft and fluffy. Think of it as the lighter, more buttery, and more flavorful version of your. Japanese milk bread is probably the lightest, fluffiest, most tender bread you'll come across. It's the perfect everyday loaf, from sandwiches to toast, and is one you need to try!
So that is going to wrap this up for this exceptional food milk bread recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
