Japanese milk bread: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Japanese "Hokkaido" milk bread is a dish that many bakers, especially those familiar with the culture of the eastern country, would like to try. But hands rarely reach such experiments, culinary specialists say. Perhaps this article will inspire you or your loved ones to make fluffy homemade bread with a tender crust.

Those who have tried making Japanese milk bread according to the recipe below note that the result is really worth it. It is amazing, you will be pleasantly surprised by its structure. The dish turns out to be truly airy, fluffy and tender, like a cloud.

Origin of the name

For those who are interested in the history of this wonderful bread, of course, it is clear what the word "milk" means in the name of the dish (it contains milk, including powdered milk). But few people know why the bread is Japanese (many are also confused by the official name in English-language resources - Hokkaido).

As it turned out, cooking fragrant and tender onthe taste of the bread requires the addition of milk from cows grazing in the meadows of Furano in Hokkaido (the name of the Japanese island) according to the recipe. Of course, ordinary European culinary specialists will not be able to get such a delicacy, but it is quite possible to replace it with milk produced in their homeland.

Cooking Features

Cooked Japanese milk bread "Hokkaido" is made using a technique called tan jun. The meaning of this method is to heat the liquid and part of the flour to a temperature close to 65 degrees. Thus, gelatinization of starch in flour occurs. The resulting paste is then added to the final dough and helps to make our pastries softer and fluffier.

Remarks

The original Japanese milk bread recipe calls for 30% cream, but this rule can be ignored. The difference will be as follows: with a fatter product, milk bread will turn out to be more fragrant, satisfying and high-calorie. Therefore, if you are ready to sacrifice your figure for the sake of your taste buds, you can safely put cream with a higher fat content.

Preparation

First, let's choose a form for baking Japanese bread. Rectangular is best - about 10 × 30 centimeters. The loaf prepared according to this recipe turns out to be quite large and weighs about 1 kilogram after cooling. It is very tasty to eat tender and fragrant Japanese bread for breakfast with jam or butter for a cup of hot coffee / tea or a glass of milk. The main thing here is notoverdo it.

Ingredients

So, we need the following ingredients to make Japanese bread:

• 650 grams of premium wheat flour;
• 300 ml full fat milk;
• 30 grams of milk powder;
• 200 ml heavy cream;
• 1 chicken egg;
• 100 grams of granulated sugar;
• a little table s alt;
• 5 grams of instant yeast.

Ready-made pastries are designed for twelve servings. Cooking time - about five hours.

Information for losing weight: the calorie content of the dish is quite high and amounts to 272 kcal per 100 grams.

Step by step cooking Japanese Hokkaido bread

If you have regular, not instant yeast, it's okay. You can also use dry (take 5 grams - about 1 heaping teaspoon) or pressed (about 15 grams). This yeast is not added immediately to the flour - they must first be activated in a warm, sweetish liquid for a quarter of an hour. You can, for example, warm up half a glass of milk with a little sugar and dissolve the yeast in this mixture.

So, take wheat flour, sift it several times. These actions will allow her not only to loosen and saturate with oxygen, it is quite possible that you will get rid of unwanted debris and lumps.

Next, add instant yeast, milk powder, granulated sugar, s alt to the flour. Mix everything well with a fork or whisk.

Next, connectloose mix with liquid components for the test. Make a well in the flour and pour warm milk and cream into it. We also introduce an egg there. If you are using compressed or dry yeast, this is the time to introduce pre-made yeast milk.

Next, you need to knead the dough for at least ten minutes (if 20, even better). After these manipulations, the dough should acquire smoothness, uniformity, tenderness and amazing softness. So, we tighten the resulting mass with cling film (you can just cover it with a towel). Leave to ferment in a warm place for two hours. After 50 minutes of the total time, gently punch down our dough (this will help release carbon dioxide from it), then round it up and put it back in heat.

After fermentation, the dough should rise well and triple in volume. Then you need to divide it into four identical pieces.

Roll up each of them and put on the board, which was previously sprinkled with flour. Cover the dough and leave it like that for another twenty minutes.

At this time, the koloboks from the dough should swell. Only after that you can proceed to the formation of Japanese milk bread.

So, sprinkle the work surface with flour, roll out one bun with a rolling pin in length. You should get a long oval or rectangle along the width of the form. There will be no problems with the dough - it lends itself perfectly to rolling.

Next, you need to roll the layer into a tight roll, bending the edges of the dough. Be sure to press the roller against the formation after each revolution (it will helpget rid of voids in the finished bread).

You should end up with four rolls.

Next, put the resulting blanks in a baking dish, greased with a small amount of butter (this way it will lie down more evenly, but vegetable oil can also be used).

The workpiece is covered with a towel (food wrap) and set aside. It should be infused for one and a half hours. Preheat the oven to 175 degrees.

Put the doubled blank into the oven.

By the way, if you want to get a golden crust, you need to grease the dough with milk (you can achieve the same with egg yolk).

Next, just bake milk loaves at 175 degrees Celsius for 40-50 minutes.

The result is worth the effort

As a result, we get tall and ruddy pastries with a delicious aroma. After cooking, the bread should be infused for a few more minutes in the form, after which we take it out and put it on the wire rack (to cool).

Completely cooled Japanese bread "Hokkaido" can be easily cut with a knife. Of course, such baking takes a lot of time. On the other hand, what prevents you from leaving the dough to "ripen" and go about other things?

Bon appetit to those who decided to prepare this milky cloud with an airy and fragrant crumb in an ensemble with the thinnest ruddy crust! From ordinary products, the result is simply amazing.