Japanese Milk Bread

March 28, 2023

Japanese Milk Bread

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here.... If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'

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 :

https://breadclub20.blogspot.com/2021/05/shokupan.html

and of the yudane method here:

https://breadclub20.blogspot.com/2021/01/baking-bread-using-tangzhong-and-or.html

Our Japanese Milk Bread uses the Tangzhong method.

INGREDIENTS

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

METHOD

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:

https://www.webstaurantstore.com/recipe_resizer.html