Japanese Milk Bread/ Hokaido Milk Bread. This Japanese milk bread is easier to cut through when it's at room temperature because of how soft it is. But you're more than welcome to tear right Once you give this recipe a go, you'll soon realize why this Japanese milk bread (aka Hokkaido milk bread or Shokupan) is so popular all over the world. Hokkaido Milk Bread – Light and fluffy Japanese bread that is easy to make!
It is a very light and fluffy bread with a springy texture that is lightly sweetened. Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully tender bread each and every time. Kamu dapat membuat Japanese Milk Bread/ Hokaido Milk Bread menggunakan 9 bahan dengan 8 langkah mudah. Berikut cara mempersiapkannya.
Bahan-bahan yang harus disediakan untuk membuat Japanese Milk Bread/ Hokaido Milk Bread
- Sediakan 250 gram tepung protein tinggi (sy cakra).
- Sediakan 3 sdm gula pasir.
- Siapkan 150 ml susu uht full krim/SKM (bs krg bs lebih, disesuaikan sj).
- Dibutuhkan 1/2 sdt garam.
- Dibutuhkan 4 gram ragi fernipan.
- Siapkan 30 gram butter/ margarin (3 sdm).
- Sediakan Pewarna makanan.
- Sediakan Filling (sesuai selera).
- Sediakan Aneka selai, meses, nutella dll..
Milk bread is a staple in Asian bakeries. It's a pillowy-soft, sweet, and fragrant enriched bread made with cream and a roux-like paste called tangzhong. When I first set out to make Hokkaido milk bread from scratch, I was nervous. These sky-high, snow-white loaves are the cornerstone of any.
Urutan membuat Japanese Milk Bread/ Hokaido Milk Bread
- Campur terigu ragi gula pasir, tuang ditengahnya susu cair (susu sesuaikan ya bun sampai kalis lembab), uleni kalis, beri butter, uleni lg hingga licin kalis tdk lengket ditangan..
- Jika tll lembek di beri sedikit sj tepung di tangan uleni lg hingga kalis tdk nempel di tangan, jika tll kering tambahkan susu sdkit saja. (adonan dibkin kalis lembab basah agar hasil lembuut).
- Bagi 3, beri pewarna makanan rata, bulatkan adonan tutup serbet sekitar 30 menit hingga mengembang 2x. (sy 15 menit blm sempat maksimal ngembang, sdh sy isi toping, sy biarkan ngembang maksimal di loyang aja).
- Masing masing adonan bagi lg jd 3, isi sesuai selera, tutup rapat rapikan, tata di loyang yg dialasi full baking paper, shingga mudah tinggal anngkt kertasnya saat matang biar gak gak penyok/ pinggan panas oles margarin)..
- Diamkan kurleb 40 menitan hingga mengembang gendut..
- Setelah mengembang taburi dgn tepung yg disaring, taburi rata tipis halus..
- Panaskan oven api bawah saja 180 derajat, panggang roti dgn api bawah dl slama 25 menit, dilanjut api atas dan bawah slama 10-15 menit saja agar atas tdk menyoklat. Ini soft hasilnya, empuuuk…..
- Kl ga abis simpan di wadah tertutup ya bun, roti beginian kl kena udara dikit aja cepet kering jd ga lembab kulitnya..
This Japanese milk bread is the softest, lightest & fluffiest bread ever, it reminds me of my favorite artisan bread. Easily convert your regular bread recipe It was a Hokkaido Milk Bread or Japanese Milk Bread. The bread reminded me of a super soft bread in Malaysia sold on a motorcycle by a. Hokkaido Milk Bread (Soft, Fluffy Asian Bread). Heat the mixture over high heat, stirring constantly with a rubber spatula, it will get thicker and thicker.
