How To Make A Super Soft Milk Bread Loaf
How To Make A Super Soft Milk Bread Loaf
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Ingredients
(210mm x 110mm loaf pan)
(A) Yeast mixture:-
1. 165ml Warm milk
2. 5g ( 1 tsp ) Caster sugar
3. 3g ( 1 tsp ) Instant dried yeast
(B) Dough:-
1. 220g ( 1 1/2 cup ) Bread flour
2. 15g ( 1 tbsp ) Caster sugar
3. 2g ( 1 tsp ) Salt
4. 1 tbsp Milk powder
5. 15g ( 1 tbsp ) Soften butter
Bake in preheated 165°C ~ 190°C oven for 20 ~ 25 minutes.
Baking time & temperature may vary depending on the type and accuracy of oven. You may need to adjust your oven temperature accordingly.
Fluffy Japanese Milk Bread Recipe (The SOFTEST Dinner Rolls Recipe) ふわふわミルクパン
Fluffy Japanese Milk Bread Recipe (ふわふわミルクパン). These dinner rolls are very very fluffy, soft and chewy. If you follow the recipe closely you will not be disappointed. This is a recipe for dinner rolls or some may call milk bun or milk bread.
Prep time: 30 minutes
Rise time: about 1 hour 30 minutes
Bake time: 20 minutes
Total time: 2 H 20 min
Yields: 8 buns
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---------------------------------- RECIPE ------------------------------------
Ingredients:
130 g lukewarm milk
5 g (1+1/4 tsp) dry yeast
40 g sugar
5 g (1 tsp) salt
1 medium egg
300 g all-purpose flour + more for dusting
40 g soft butter
Instruction:
1. Combine together lukewarm milk, dry yeast, sugar until yeast dissolved. Add egg, beat again.
2. Add 300 g sifted flour, stir with spatula a sticky dough. Let Chill 15 minutes.
3. Transfer the dough to the floured surface and knead about 5 minutes. Fold in fine salt. Knead until salt dissolved.
4. Add butter and knead for about 10 minutes until it is well incorporated and the dough is smooth, elastic.
5. Place the dough in a lightly oiled bowl, cover and place in a warm spot until doubled in size, 1-2 hours.
6. After dough has doubled in size, transfer dough to a well-floured surface and divide in 8 pieces. Shape each piece into smooth, tight bun and place on a baking pan (22 cm in diameter) lined with parchment paper. Cover with towel and set aside for 30-45 minutes, or until the buns have almost doubled in size.
7. Once they are ready, grease with milk or egg, or heavy cream.
8. Preheat oven to 365 F (180 C). MODE: Upper and Lower heat
9. Bake for 20-25 minutes or until golden brown on the top. Grease with butter to make them shiny
NOTE: The consistency of your dough may vary depending on the protein content and other aspects of your flour. IF your dough seems too sticky, you can add up to 2-3 tbsp more flour until the dough comes together. Start by adding JUST 1 tbsp more flour.
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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#milkbread#dinnerrolls#ふわふわミルクパン#foodmetrica
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Milk Bread- Extra Fluffy (No Machine Needed!)
I get asked to share my mom’s homemade Milk Bread at least five times a day; my most HIGHLY requested recipe is FINALLY here! Today I am showing you how to make my mom’s fluffy Fail-proof Milk Bread that will blow your mind. Soft, tender, rich, smooth, and super buttery, this homemade Milk Bread recipe is one of my favorite recipes from my mom.
The secret to fluffy, soft, and tender Milk Bread is “Tangzhong.” Do you ever wonder why Asian bread is always so soft yet slightly chewy? It is because of Tangzhong. What is Tangzhong? It is a roux made with flour and water, which helps keep the bread extra moist and soft. Adding in Tangzhong, it is guaranteed that your Milk Bread will come out perfect every time. Make sure after you make your Tangzhong it is completely cooled down before adding it into the rest of the ingredients; I recommend making it the night before to help you save time.
full recipe:
No kneading! Just need 2-Minutes to prepare | Incredibly Easy to make Super Fluffy Milk buns
Incredibly Easy❗ 2 Minutes to make a dough Without Kneading❕ Super Fluffy Milk buns
????Ingredients
230g/0.95cup Lukewarm milk
4g/0.5tbsp Instant yeast
38g/3tbsp Caster sugar
1pc/50g+- Egg
15g/1tbsp Cooking oil
350g/2.25cup Bread flour
3g/0.5tsp Salt
Oven dish: 23x23cm
Preheat the Oven at 175°C (350°F) bake for 22 minutes, cover foil for the last 8 minutes
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这个配方非常简单,而且非常的美味!
????食材:
230g/0.95cup 温牛奶
4g/0.5tbsp 酵母
38g/3tbsp 糖
1pc/50g+- 鸡蛋
15g/1tbsp 食用油
350g/2.25cup 高筋面粉
3g/0.5tsp 盐
烤盘尺寸: 23x23cm
* 烤箱预热175°C(350°F)烤22分钟, 最后8分钟盖锡纸
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Tangzhong Milk Bread|Apron
Tangzhong Milk Bread|Apron
Tangzhong Dough
Bread flour 25g|2Tbsp
Water 125ml
Dough
Bread flour 350g|2.5cup
Caster sugar 30g|4Tbsp
Sea salt 5g|1tsp
Powdered milk 15g | 2Tbsp
Whole egg 1 (55g+- an egg)
Fresh milk 125ml+-
Instant yeast 5g | 1/2Tbsp
Unsalted butter 40g|3Tbsp
Adzuki beans 260g | 1.5cup
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#Bread
Shokupan (+ what does tangzhong do for Milk Bread?)
Shokupan is a Japanese milk bread with a fluffy and soft interior. The bread uses an interesting technique called tangzhong, but what does it actually do? I put it to the test.
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► the tangzhong technique%2C one,and make the bread softer.&text=For the Yudane approach%2C boiling,tea or making ramen noodles
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #Shokupan
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
0:00 Episode Premise
0:50 Intro
1:13 What is tangzhong and how does it work?
2:15 Texture Test - Loaf with & w/o tangzhong
3:04 Staling Test - Loaf with & w/o tangzhong
3:43 Should you bother using the tangzhong method?
4:33 Rectangular Shokupan - Step by step recipe
8:18 Basic, but good turkey sandwich