Recipe: Tasty Japanese Milk Bread
Japanese Milk Bread.
You can cook Japanese Milk Bread using 13 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Japanese Milk Bread
- You need of Starter.
- Prepare 1/3 cup of Bread Flour.
- It's 1/2 cup of Whole Milk.
- Prepare 1/2 cup of Water.
- You need of Dough.
- It's 2 1/2 cup of Bread Flour.
- You need 1/4 cup of Granulated Sugar.
- You need 2 1/4 tsp of Active Dry Yeast.
- You need 1 tsp of Sea Salt.
- You need 1 of Egg, lightly whisked at room temperatute.
- Prepare 1/2 cup of Whole Milk.
- It's 1/4 cup of Butter.
- You need of Heavy Cream for brushing.
Japanese Milk Bread step by step
- In a pot, mix all the Starter ingredients. Set to medium heat and stir often, until the starter has the consistency of mashed potatoes. Move it to a bowl, and cover with plastic wrap to cool to room temperature. This is the Starter..
- For the dough, whisk the bread flour, sugar, yeast, and salt. Next, add 1/2 cup of the cooled Starter mixture, as well as the egg and milk, and knead it..
- Add the butter to the dough and incorporate it fully, then knead until the dough is smooth and comes away from the edges of the bowl..
- Cover the bowl in plastic wrap and let the dough sit for an hour or until it doubles in volume..
- Grease a 9 x 4-inch pan with parchment paper. Transfer the dough to a floured counter, and divide the dough into four equal parts. Roll these into balls, working fast to prevent it from drying..
- Working with one ball of dough at a time, flatten the dough to an area of about 8 by 5 inches. Fold in about 1 inch from the sides, and then roll the dough into a log. Place the dough log seam-side down in the pan and repeat with the other dough balls. Cover the pan with plastic wrap and let it sit for 30-45 minutes..
- Lightly brush the top of the dough with heavy cream, and then bake in a 350°F (F) oven for 35-40 minutes or until the top of the bread is golden brown..
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