The softest, & milkiest Japanese milk bread, that will make the best sandwiches or dinner rolls! Learn step by step how to make the perfect milk bread loaf. As the name suggests, this bread originates from Japan.

Japanese Milk Bread Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. 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 The cloud-like bread is sliced thicker than most sandwich breads and has a mild flavor that pairs well with just about anything (you may have seen it. Bunda bisa buat Japanese Milk Bread menggunakan 7 bahan dan 6 langkah. Begini cara buatnya.

Bahan-bahan buat Japanese Milk Bread

  1. Anda butuh 250 gr terigu cakra.
  2. Anda butuh 30 gr gula pasir, saya blender dulu.
  3. Siapkan 3 gr ragi instant (mauripan).
  4. Kamu butuh 185 ml susu UHT plain (saya terpakai 170ml).
  5. Kamu butuh 20 gr mentega.
  6. Bunda butuh 1/4 sdt garam.
  7. Bunda butuh Pewarna makanan : merah, kuning, biru, hijau.

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! This recipe was created in partnership with the dairy farm families of New England. Japanese milk bread is the fluffiest and softest bread loaf ever.

Cara buat Japanese Milk Bread

  1. Dalam baskom masukan terigu cakra, gula pasir halus dan ragi instant. Masukan susu cair UHT sedikit demi sedikit sambil diaduk hingga terbentuk adonan. Saya pake susu sekitar 170 ml, adonan sudah lembek..
  2. Ulen dengan mixer spiral speed rendah sampai setengah kalis, tidak ada adonan yg menempel di dinding baskom, saya 5 menit. Tambahkan mentega dan garam. Lanjut mixer speed rendah hingga adonan menyatu dan kalis kembali, saya 7 menit. Bagi adonan menjadi 4..
  3. Masing masing beri pewarna makanan 2 tetes. Saya merah tua, kuning muda, biru dan hijau. Uleni dg tangan hingga masing masing warna tercampur dengan rata. Saya agak kesulitan di tahap ini. Untuk tiap warna hampir 10 menit ngulen nya supaya warna tercampur rata. Jangan lupa ganti sarung tangan atau cuci tangan tiap ganti warna, supaya warna selanjutnya tidak kecampur warna sebelumnya..
  4. Letakan kembali dlm baskom, tutup, biarkan mengembang 2x saya sekitar 1 jam 15 menit. Setelah itu bagi tiap warna menjadi 4..
  5. Masing masing pipihkan, beri isian. Saya isi campuran kacang sangrai dan gula pasir. Bulatkan dan tata di loyang yang berlapis baking paper. Tutup dg lap bersih, diamkan hingga mengembang kembali, saya 40 menit..
  6. Preheat oven sekitar 10 menit. Sebelum masuk oven taburi permukaannya dengan terigu. Oven hingga matang, saya di 170⁰C 17 menit api bawah dan 3 menit api atas. Baking paper dilebihkan sedikit lebarnya, jadi bisa buat narik dr loyang saat sudah matang, jadi roti tetap cantik menul menul..

It's great on it's own, with some butter, or a little condensed milk. Japanese milk bread (also known as Hokkaido milk bread) is known for it's distinct slightly sweet flavor and soft interior. The secret to this fluffy milk bread is it's use of a. When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients.

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