Japanese Milk Bread Recipe How To Make The Softest Bread о Mix the water yeast combination and flour in part 2 together, mix it for half a minute and set aside to autolyze for at least half an hour. add the tangzhog and rest of the ingredients in part 2 (except butter) into the flour water mixture. mix with a dough hook for eight to ten minutes. Place the water, milk and bread flour in a small pan. mix until there are no lumps. it’s going to look very watery, but don’t worry, the heat will cook it down. turn the heat to low. stir the mixture constantly with a whisk for 3 to 5 minutes until it starts looking like glue, and the whisk leaves lines in the roux.
Japanese Milk Bread Recipe How To Make The Softest Bread о Bake at 356° for 25 minutes or until there's a golden brown crust. immediately apply a thin layer of egg wash. to do this, crack an egg in a small bowl and mix together. using a pastry brush, brush on a thin layer of the egg mixture. the heat from the bread will cook the egg, giving you a shiny golden crust. Flatten the folded pieces into rectangles again (this time about 3" x 6") and, starting with a short end, roll them each into a 4" log. place the logs in a row of four — seam side down and side by side — in a lightly greased 9" x 5" loaf pan. cover the loaf and allow it to rest rise for 40 to 50 minutes, until puffy. Cover the loaf pan or square pan with plastic wrap and let this dough proof in a warm place until doubled in size. once proofed, brush the top with an egg wash (egg yolk water) or a milk wash (milk or cream). pre heat oven to 350°f 180°c. when the oven is preheated, place the pans in the oven to bake. Toast a slice of shokupan and top it with red bean paste, butter, and fresh whipped cream. enjoy with a cup of black coffee! “i made your chunky red bean paste with half sugar and baked a shokupan to make this. toasted shokupan with red bean baste and whipping cream is absolutely amazing for breakfast!”. — alex.
Comments are closed.