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. Hokkaido Milk Bread - Light and fluffy Japanese bread that is easy to make!

Japanese fluffy bread When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. 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 starter (water roux). Kamu bisa memasak Japanese fluffy bread memakai 13 bahan dan 17 langkah. Begini cara buatnya.

Bahan-bahan buat Japanese fluffy bread

  1. Siapkan Bahan A:.
  2. Siapkan 280 gr tepung protein tinggi.
  3. Siapkan 30 gr gula pasir halus.
  4. Kamu butuh 5 gr ragi.
  5. Kamu butuh 1 sdm full susu bubuk.
  6. Bunda butuh Bahan B:.
  7. Siapkan 1/2 sdt garam.
  8. Siapkan 30 gr butter.
  9. Siapkan 20 ml susu cair.
  10. Bunda butuh 1 telur.
  11. Bunda butuh Pasta tepung:.
  12. Siapkan 20 gr tepung protein tinggi.
  13. Bunda butuh 120 ml air.

If so, fluffy bread heaven is in Japan. Also called Japanese Milk Bread, this milk bread is made very differently and is very moist and also has a light, fluffy and slightly chewy texture. · Shokupan is the soft & fluffy authentic Japanese milk bread made by the Yudane method! Discover the method with easy to follow instructions! Classic Japanese Milk Bread recipe made with cream, milk, and an extra special something that makes it super soft, fluffy, and moist.

Langkah-langkah membuat Japanese fluffy bread

  1. Buat pasta tepung. Campurkan bahan dan masak dgn api kecil hingga meletup - letup. Sisihkan tunggu hingga suhu ruang..
  2. Campur semua bahan A. Aduk rata..
  3. Masukkan pasta tepung ke dlm adonan A..
  4. Kocok telur lalu masukkan ke adonan A..
  5. Masukkan susu cair perlahan karena kelembaban tepung berbeda..
  6. Aduk hingga setengah kalis. Lalu masukkan garam..
  7. Uleni sambil tambahkan butter sedikit demi sedikit..
  8. Ulen hingga kalis elastis..
  9. Bila diwarna lebih dari 1 warna, bisa ditambah dgn pewarna setelah kalis. Saya pakai bubuk matcha..
  10. Diamkan dlm wadah dan tutup hingga 30menit.
  11. Bulatkan secara merata. Saya bagi adonan sekitar @ 70gr.
  12. Tutup dgn plastic wrap, diamkan 1 jam.
  13. Taburi tepung terigu pro sedang.
  14. Oven dengan api bawah suhu 160° C selama 35 menit. Sesuaikan oven ya.
  15. Bisa diisi filling dgn cara balik roti lalu tusuk dgn sumpit dan masukkan filling pakek piping bag..
  16. Note : (1)Apabila warna 1 saja, bisa di tambahkan ketika memcampur bahan awal, biar lebih gampang, tapi apabila warna lebih dr 1, tambahkan warna setelah kalis. (2) Apabila pakai gula pasir bulir agak besar, bisa di campur dulu dgn telur dan kocok hingga larut. (3) Pastikan ragi aktif, apabila tdk yakin, bisa di proofing dulu dgn cara menambahkan air hangat pada ragi lalu tutup hingga berbuih. (4) Membagi adonan, jangan di tarik/ cubit namun di potong saja. Agar serat panjang..
  17. Berseraat.

Stays fresh for days longer than regular 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. Extremely soft and fluffy Japanese milk bread rolls using water roux or tangzhong. If you're a bread baker or lover, then you will definitely need to indulge on these Japanese milk bread rolls. Fluffy Japanese Pancakes. featured in Pancakes Vs.

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