JAPANESE MILK BREAD
When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread? The answer is here, in the lofty, feathery white bread that is a staple at bakeries in Asia - and in Asian bakery chains like Fay Da and Paris Baguette. (Panko is often made from the heels of the loaf, called the "ears" in Japanese.) Milk bread was developed in Japan in the 20th century, using tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Once the tanzhong is cooked and cooled - a matter of 10 minutes at the stove - you have an easy and immensely rewarding dough. It can be shaped into coils or round rolls, like pull-aparts, instead of loaves, or you can paint it with cinnamon sugar or dulce de leche or strawberry jam when you roll it out.
Provided by Julia Moskin
Categories project, appetizer, side dish
Time 1h30m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Make the starter: In a small heavy pot, whisk flour, milk and 1/2 cup water (120 milliliters) together until smooth. Bring to a simmer over medium-low heat and cook, stirring often, until thickened but still pourable, about 10 minutes (it will thicken more as it cools). When it's ready, the spoon will leave tracks on the bottom of the pot. Scrape into a measuring cup and lightly cover the surface with plastic wrap. Set aside to cool to room temperature. (You will have about 1 cup starter; see note below.)
- Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and salt and mix for a few seconds, just until evenly combined.
- Add egg, milk and 1/2 cup starter. Turn the mixer on low speed and knead 5 minutes.
- Add soft butter and knead another 10 to 12 minutes (it will take a few minutes for butter to be incorporated), until the dough is smooth and springy and just a bit tacky.
- Lightly butter the inside of a bowl. Use your hands to lift dough out of mixer bowl, shape into a ball and place in prepared bowl. Cover with a kitchen towel and let rise in a warm place until doubled in size, 40 to 60 minutes.
- Punch the dough down and use your hands to scoop it out onto a surface. Using a bench scraper or a large knife, cut dough in half. Lightly form each half into a ball, cover again and let rise 15 minutes.
- Heat the oven to 350 degrees. In the meantime, generously butter a 9-by-5-inch loaf pan.
- Using a rolling pin, gently roll out one dough ball into a thick oval. (By this time, the dough should be moist and no longer sticky. You probably will not need to flour the surface, but you may want to flour the pin.) First roll away from your body, then pull in, until the oval is about 12 inches long and 6 inches across.
- Fold the top 3 inches of the oval down, then fold the bottom 3 inches of the oval up, making a rough square. Starting from the right edge of the square, roll up the dough into a fat log, pick it up and smooth the top with your hands. Place the log in the buttered pan, seam side down and crosswise, nestling it near one end of the pan. Repeat with the other dough ball, placing it near the other end of the pan.
- Cover and let rest 30 to 40 minutes more, until the risen dough is peeking over the edge of the pan and the dough logs are meeting in the center. Brush the tops with milk and bake on the bottom shelf of the oven until golden brown and puffed, 35 to 40 minutes.
- Let cool in the pan 10 minutes, then remove to a wire rack and let cool at least 1 hour, to let the crust soften and keep the crumb lofty. (If cut too soon, the air bubbles trapped in the bread will deflate.)
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 217 milligrams, Sugar 9 grams, TransFat 0 grams
JAPANESE MILK BREAD (YEAST VERSION)
Japanese milk bread is a fluffy and delicious treat. The tangzhong method of making a roux makes the interior extra soft and resistant to staling. This bread is impressive in its flavor and versatility: use the dough for sandwich loaves, to make dinner rolls or hamburger buns, and even cinnamon rolls. This yeast-leavened version has a strategic quick prep, and the end product is fabulous and ready to serve in just a few hours. This recipe holds a top spot in my last-minute party baking repertoire. If you'd like to try a longer process with more complex flavors, here is the sourdough-leavened version of this recipe.
Provided by Melissa Johnson
Categories Recipes
Time 1h20m
Yield 18
Number Of Ingredients 17
Steps:
- Tangzhong
- Whisk the milk and flour in a small saucepan until blended. Cook on med-low heat for several minutes until thickened, stirring or whisking frequently.
- Remove from the heat, and see the instructions below for melting the butter in the hot tangzhong.
- Dough Mixing and First Rise
- These instructions are for using a stand mixer. Scroll to the end of the recipe for hand-kneading instructions if you don't have a mixer.
- Add the butter in chunks to the tangzhong to melt it.
- Whisk the two eggs and then the milk into the tangzhong-butter mixture. Set aside briefly.
- In the bowl of your stand mixer, whisk the flour, sugar, salt and yeast; and then pour in the prepped wet ingredients.
- With the dough hook attachment, mix the dough on low speed for about 1 minute.
- Scrape down the sides of your mixer, and mix on medium speed for about 15 minutes. As you approach the 15-minute mark, the dough will become smooth and should pass the windowpane test.
- Lightly oil a bowl and transfer the dough into it. Form it into a ball, flip it smooth-side up, and cover.
- Let the dough rise until it has doubled, about 1-3 hours, depending on your room temperature and if you used instant vs. active yeast.
- Dough Shaping and Second Rise
- Prepare your pans by greasing them. You can use one large pullman pan, two loaf pans, or make rolls (16 rolls in two 9" round pans, 18 rolls in two 8" square pans, 24 rolls in two 9" square pans, 18 rolls in a 9x13" rectangular pan).
- Scrape the dough out onto a clean countertop. There's no need for flour. Press the dough into a rectangle, divide it and roll the pieces into balls. Your total dough weight is about 1400g. I divided the dough for my large Pullman pan in six 230g pieces.
- Place the balls in your pan(s) and cover. To be able to squeeze the dough balls into the large Pullman pan in an even manner, I placed the end pieces in first and worked my way toward the middle.
- Cover and let the dough proof for 1-2 hours (more if you put the dough in the refrigerator).
- Baking*
- Preheat your oven to 350F and brush the dough with the egg-milk wash.
- Bake loaves for 45-55 minutes and rolls for 30-35 minutes. Cover with foil partway through if the bread seems to be browning excessively.
- The internal temperature when ready should be at least 190F.
- Remove the bread from the oven but not the pans, brush the top with butter while its hot, and then let cool for 10 minutes before removing from the pans.
- After the bread is completely cooled, store it in a plastic bag at room temp for a week or longer.
- *Bread baked in a glass loaf pans will need longer than metal pans.
- Instructions for kneading by hand
- Mix all of the ingredients except the softened butter in a bowl with a spatula, dough whisk and/or your hands. Let rest for 10 minutes, then transfer to your countertop and knead by hand, adding 2 Tbsp of butter at a time, kneading between butter additions until the butter is incorporated and the dough stays together. Now follow the instructions above from when you transfer the dough to a lightly oiled bowl and start the first rise.
- https://breadtopia.com/wp-content/uploads/2020/05/20200524_133907-Copy.jpg
- https://breadtopia.com/wp-content/uploads/2020/05/20200525_123454-Copy.jpg
JAPANESE MILK BREAD
Water roux is a mixture of flour and water that gives bread/buns a softer texture. The formula was introduced by a Japanese chef, with the ratio of 1 part flour to 5 parts water, heated up to 150 degrees F (65 degrees C) to encourage the gelatinization of starch. With this bread-making technique popular in Asia, the bread is soft, springy and stays fresh a long time.
Provided by anneeyeong
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk water and bread flour together in a saucepan over low heat. Cook roux until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C). Remove from heat and let cool to room temperature.
- Place 3 cups plus 3 tablespoons bread flour, sugar, milk powder, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix on low speed. Add cooled roux, egg, cream, and water. Knead dough until it comes together in a shaggy mass, 1 to 2 minutes. Continue to mix on low speed until dough starts to leave the sides of the bowl.
- Increase speed to medium and start adding butter. Mix until completely incorporated and dough is smooth, 10 to 20 minutes. Remove dough from the mixer and place in a greased bowl. Cover and let rise until doubled, about 40 minutes.
- Flatten dough and roll into an oblong shape. Place in a greased loaf pan. Cover and let rise until doubled, 45 to 60 minutes.
- Preheat the oven to 450 degrees F (230 degrees C).
- Uncover loaf and bake in the preheated oven until golden brown, 30 to 35 minutes. Cover with foil if top starts to brown too quickly. Cool in the pan for 10 minutes before inverting onto a rack to cool completely.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 47.7 g, Cholesterol 38.2 mg, Fat 7.1 g, Fiber 1.4 g, Protein 8.4 g, SaturatedFat 3.9 g, Sodium 343.1 mg, Sugar 9.5 g
More about "japanese milk bread yeast version recipes"
JAPANESE MILK BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (206)Calories 130 per servingTotal Time 3 hrs 25 mins
- To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
- Place the saucepan over low heat and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the tangzhong with the remaining dough ingredients, then mix and knead — by mixer or bread machine — until a smooth, elastic dough forms; this could take almost 15 minutes in a stand mixer.
JAPANESE MILK BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (30)Total Time 2 hrs 57 minsCategory Breakfast, Lunch, Side Dish, BreadCalories 235 per serving
JAPANESE MILK BREAD RECIPE | HOW TO MAKE JAPANESE MILK …
From tasteofhome.com
Author Rezel Kealoha
JAPANESE MILK BREAD RECIPE – FLUFFY AND WONDERFUL BREAD
From foodgeek.dk
JAPANESE MILK BREAD - CAROLINE'S COOKING
From carolinescooking.com
JAPANESE MILK BREAD RECIPE- HOW TO MAKE THE SOFTEST …
From tasteasianfood.com
JAPANESE MILK BREAD (YEAST VERSION) | RECIPE | JAPANESE MILK BREAD ...
From pinterest.ca
FLUFFY JAPANESE MILK BREAD - SEEN ON TIKTOK BY 17 MILLION - VIRAL …
From viralrecipes.com
JAPANESE MILK BREAD ROLLS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
SHOKUPAN RECIPE: HOW TO MAKE JAPANESE MILK BREAD - MASTERCLASS
From masterclass.com
JAPANESE MILK BREAD (SHOKUPAN) | RICARDO
From ricardocuisine.com
JAPANESE MILK BREAD (SHOKUPAN) (VIDEO) 食パン • JUST ONE …
From justonecookbook.com
EASY JAPANESE MATCHA BREAD RECIPE | HONEST FOOD TALKS
From honestfoodtalks.com
JAPANESE MILK BREAD (HOKKAIDO) - KWOKSPOTS
From kwokspots.com
JAPANESE MILK BREAD RECIPE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
74 EASY AND TASTY JAPANESE MILK BREAD RECIPES BY HOME COOKS
From cookpad.com
JAPANESE MILK BREAD (YEAST VERSION) | RECIPE | JAPANESE MILK BREAD ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love