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. Anda bisa buat Japanese Milk Bread menggunakan 13 bahan dan 12 langkah. Begini cara buatnya.

Bahan-bahan memasak Japanese Milk Bread

  1. Siapkan 125 g tepung terigu protein tinggi.
  2. Anda butuh 25 g gula pasir.
  3. Siapkan 1/2 sdt ragi instan.
  4. Siapkan 80 ml susu cair.
  5. Siapkan 22 g margarin/butter.
  6. Siapkan Sejumput garam.
  7. Siapkan 2 tetes pewarna makanan pink.
  8. Kamu butuh 1 tetes pewarna makanan ungu.
  9. Kamu butuh 1 tetes pewarna makanan biru.
  10. Siapkan Isian :.
  11. Anda butuh 4 sdm coklat meises.
  12. Siapkan Taburan :.
  13. Siapkan 1 sdm tepung terigu.

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.

Langkah-langkah buat Japanese Milk Bread

  1. Siapkan semua bahan yang akan digunakan.
  2. Pertama hangatkan susu cair dengan cara taruh susu dalam gelas kemudian rendam gelas di dalam air panas selama 5 menit atau hingga susu hangat..
  3. Dalam wadah besar campur tepung terigu, gula pasir dan ragi instan. Aduk hingga rata..
  4. Tuangi susu cair hangat sedikit demi sedikit, sambil diaduk dengan spatula hingga tercampur rata..
  5. Kemudian tambahkan margarin/butter dan garam. Uleni hingga kalis. Saya ulen manual saja..
  6. Bagi adonan menjadi 3 bagian sama besar. Kurang lebih 81-82 gr. Saya uleni tidak sampai kalis elastis agar lebih mudah dalam mencampur warnanya..
  7. Beri waran pada masing-masing adonan kemudian uleni hingga benar-benar kalis. Tutup adonan dengan serbet/plastik wrap, istirahatkan adonan selama 45 menit..
  8. Setelah 45 menit dan adonan mengembang 2x lipat, kempeskan. Bagi masing-masing adonan menjadi 3 bagian sama besar (saya timbang 27 g)..
  9. Bulatkan dan pipihkan adonan, kemudian beri isian. Tutup rapat adonan, letakkan pada cup roti/loyang..
  10. Letakkan adonan warna warni dalam 1 cup, kemudian tutup adonan dengan serbet. Istirahatkan lagi selama 20 menit..
  11. Sambil menunggu proofing ke-2 panaskan oven. Setelah 20 menit taburi permukaan roti dengan tepung terigu..
  12. Panggang roti selama 20-25 menit dengan api bawah dengan suhu 150 derajat Celcius. Pada saat 5 menit terakhir panggang roti dengan api atas bawah. Setelah matang angkat dan sajikan..

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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