Japanese Milk Bread
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Japanese Milk bread is often called Hokkaido Bread. The story goes that it was introduced to Japan as late as 1862 by British baker, Robert Clarke who opened Yokohama Bakery
You'll find more details of the Shokupan method at :
and of the yudane method here:
Our Japanese Milk Bread uses the Tangzhong method.
For the Tangzhong
Dissolve 20 gms of strong white bread flour in 88 gms of water.
Bring to 65⁰C stirring continually. Take off the heat and immediately transfer to a separate dish and allow to cool.
For the dough
300 gms strong white bread flour
120 gms tepid skimmed milk
30 gms unsalted butter, softened.
1 beaten egg (hold a little back for the glaze)
25 gms caster sugar
5 gms crushed sea salt
7 gms instant active yeast
For the glaze
A little beaten egg mixed with a little milk
Place the tangzhiong, flour, milk, butter, sugar, salt and egg in a bowl
Add the yeast.
Mix thoroughly and then knead until you have a soft and silky dough.
Transfer to a lightly oiled bowl, cover and leave for about an hour or until it doubles.
Knock back the dough and weigh it.
Divide into three equal parts.
Taking each piece in turn, roll it out into an oval the width of your loaf tin. Then roll the oval up until have a mini-roll. Place seam side down in a prepared loaf tin.
Repeat - placing each piece next to the others.
Cover and leave to rise at room temperature until the shoulders of the dough reach the top of the loaf tin.
Preheat the oven to 175⁰C.
Glaze the top of the loaf and bake for 30 minutes until golden brown. Watch the top doesn't burn. You can always cover it with a piece of foil to prevent it from darkening too much.
Cool on a rack.
If you wish to bake in bulk and utilise the oven interior to its full, then scale up the recipe using the following programme:
And for printing
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