Japanese Milk Bread

Name: Japanese Milk Bread
Cuisine: Asian, Japanese
Ingredients: 580g Organic bread flour; 60g sugar; 12g salt; 10g dry yeast; 10g dry milk; 260g milk; 50g egg; 50g unsalted butter (Room temp); egg wash (1 egg yolk & milk); 40g Organic bread flour; 200g water

11 steps

This is a special kind of bread. It’s really soft, and still slightly chewy. It tastes exceptionally milky, with a soft, cloud-like mouthfeel (if one could taste cloud that is). It’s the best sandwich bread I’ve made and eaten. As the name suggests, this bread originates from Japan. The technique for making Hokkaido milk bread involves a water roux (or tangzhong) which is the secret to a soft, springy, delicious bread.

Updated at: Thu, 17 Aug 2023 11:33:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

385

High

Nutrition per serving

Calories3200.8 kcal (160%)

Total Fat71.5 g (102%)

Carbs530.5 g (204%)

Sugars78.5 g (87%)

Protein101.7 g (203%)

Sodium4943.9 mg (247%)

Fiber17.6 g (63%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

580gbread flour

Organic

60gsugar

12gsalt

10gdry yeast

10gdry milk

260gmilk

50gegg

50gunsalted butter

Room temp

egg wash

1 egg yolk & milk

Tangzhong

40gbread flour

Organic

200gwater

Instructions

Step 1

For the Tangzhong, mix 40g bread flour with 200g water in a saute pan. Turn on medium heat and keep stirring until mixture thickens to a paste.

Step 2

Refrigerate for 6 hours. Bring out to room temperature 1 hour before use.

Step 3

Add bread flour, sugar, salt, dry yeast, powdered milk to a mixing bowl and mix gently with dough hook attachment.

Step 4

At low speed, mix in milk and egg and Tangzhong so that no flour is visible.

Step 5

Add in room temperature unsalted butter and mix at low speed.

Step 6

Slowly turn up the speed to high and mix until all dough sticks together.

Step 7

Take the dough and fold it around and underneath itself shaping a smooth ball. Place dough in a bowl, cover with plastic wrap, and let it rest for 40 minutes to an hour.

Step 8

Test the dough by poking your finger down into the middle. If the dough does not spring back, it is ready.

Step 9

Divide the dough into 6 equal parts (by weight). Take one piece of dough and fold it over itself. Turn it 90 degrees, slap it on table and fold it over itself again. Using both hands, mold the dough into a ball. Repeat with rest of dough. Cover with plastic wrap and let it rest for 15 minutes.

Step 10

Roll each ball of dough out flat. Fold flatten dough using thirds. Turn 90 degrees, and roll dough into a roll, pinching it together at the seam. Place 3 molded dough into a baking pan and let it rest for 30 minutes, letting it rise.

Step 11

Brush with egg wash and bake in the oven, preheated to 180°C for 25-30 minutes.

View on Umi's baking

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