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Cara menghidangkan Yummy Japanese soft fluffy milk Bread

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Japanese soft fluffy milk Bread. Today we are making Japanese Milk Bread. You may be asking yourself what makes this Japanese Milk Bread any different than any other bread. The reason that it is so fluffy and soft is because we are making a stater or a roux that is made up of milk, bread flour and water and we are using bread.

Japanese soft fluffy milk Bread As the name suggests, this bread originates from Japan. The technique for making Hokkaido milk bread involves a water roux (or tangzhong). Milk bread (also known as Hokkaido milk bread) is a lightly-sweetened Japanese white bread that's incredibly soft and fluffy. Kamu bisa menghidangkan Japanese soft fluffy milk Bread menggunakan 6 bahan dan 11 langkah. Begini cara menghidangkannya :

Bahan Dari Japanese soft fluffy milk Bread

  1. 250 gr tepung terigu(me.segitiga).
  2. 30 gr gula halus.
  3. 3 gr garam.
  4. 185 ml susu cair(me.hangat).
  5. 3 gr ragi(fermipan).
  6. 20 gr unsalted butter(suhu ruang).

Think of it as the lighter, more buttery, and more flavorful version of your classic supermarket white bread. The cloud-like bread is sliced thicker than most sandwich breads. Soft, pillowy bread rolls made using a special Japanese technique. 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.

Langkah Memasak Japanese soft fluffy milk Bread

  1. Campur bahan kering aduk rata dengan whisk..
  2. Campur ragi kedalam susu cair dan masukkan kedalam bahan kering.aduk rata..
  3. Uleni sekitar 10menit,sampai kalis..
  4. Masukkan butter ditengah adonan dan uleni lagi sampai kalis,sekitar 5menit..
  5. Bulatkan adonan taruh diwadah dan tutup plastip wrap atau kain bersih.simpan sekitar 30-40menit.hingga terlihat mengembang 2x lipat (fermentasi pertama).
  6. Tekan adonan hingga udara keluar lalu bagi menjadi sekitar12,bulatkan masing² jika besarnya ingin presisi timbang adonan sekitar 35gr tiap bulatan..
  7. Simpan kembali dan tutup dengan lap basah atau plastik wrap agar adonan tetap lembab.selama 15menit..
  8. Setelah adonan diistirahatkan,tekan adonan pastikan permukaan licin tidak berkerut supaya nanti jadinya bagus.beri isi sesuai selera(coklat,keju dll).
  9. Taruh diloyang uk.18×18 tutup dengan plastik wrap taruh ditempat hangat sampai besarnya 2x lipat,sekitar 30menit..
  10. Panaskan oven 180derajat sesuai suhu oven masing²ya.lalu taburi adonan yg sedah mengembang dengan tepung terigu memakai saringan.setelah oven panas turunkan suhu 150derajat sesuai oven masing²ya.lalu panggang selama 17-20menit..
  11. Keluarkan dari oven,lalu siap disajikan.dimakan hangat lebih enak lebih lembut banget😊.

These Japanese milk bread rolls are pillowy soft and fluffy and stay that way for days without any preservatives by using a technique known as the tangzhong method. The bread rolls are one of my go-to recipes for the holidays since they can be made ahead of time and will still taste like they've been. The softest, fluffiest Japanese shokupan recipe. If you've tried a lot of other recipes without success, try this one, its the Japanese bread anyone can I like this loaf because you can think to yourself in the morning, I would like some soft and fluffy bread and then make it and have it the same day. Making Japanese milk bread for a change.