Japanese Milk Bread Cara Luna Maya. The softest, & milkiest Japanese milk bread, that will make the best sandwiches or dinner rolls! Learn step by step how to make the perfect milk bread loaf. Milk bread (also known as Hokkaido milk bread) is a lightly-sweetened Japanese white bread that's incredibly soft and fluffy.

It's the perfect everyday loaf, from sandwiches to toast, and is one you need to try! Classic Japanese Milk Bread recipe made with cream, milk, and an extra special something that makes it super soft, fluffy, and moist. Stays fresh for days longer than regular bread. Anda dapat memasak Japanese Milk Bread menggunakan 10 resep dan 8 langkah. Inilah cara Anda memasak ini.

Resep Untuk Membuat Japanese Milk Bread

Anda membutuhkan 250 gr dari tepung terigu protein tinggi (bisa di mix pro sedang).
Persiapkan 30 gr dari gula halus.
Persiapkan 3 gr dari garam.
Kemudian 185 ml dari susu cair hangat.
Kemudian 3 gr dari ragi instan.
Persiapkan 20 gr dari unsalted butter (suhu ruang).
Persiapkan 2 sdm dari Tepung terigu untuk taburan sebelum masuk oven.
Anda membutuhkan 2 tetes dari pewarna merah.
Anda membutuhkan dari Isi : messes cokelat dan keju.
Persiapkan 2 sdm dari gula halus untuk taburan setelah matang.

Making Japanese milk bread for a change. The flavor of a good loaf, the cracking sound of biting into a freshly baked baguette, and the texture of the soft crumb is. Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now. The precision required is an excellent excuse to buy a scale, but if you still want to measure out.

Cara Mebuat Japanese Milk Bread

Campur bahan kering, aduk rata dengan whisk..
Campur ragi ke dalam susu cair, aduk rata tunggu berbuih 10 menit (tanda ragi aktif)..
Masukan susu cair dan ragi ke dalam bahan kering, uleni sampai kalis, saya dengan tangan (3 menit udah kalis). Masukan butter ditengah adonan, uleni hingga menyatu dan kalis lagi (2 menit)..
Bulatkan adonan, istirahatkan 40 menit, tutup kain bersih. Sampai mengembang 2x lipat. (Fermentasi ke-1)..
Kempeskan adonan, bagi 16 bagian @ 29 gr, lalu bulatkan. Istirahatkan lagi 20 menit, tutup kain bersih (Fermentasi kedua). Setelah mengembang lagi, kempeskan beri warna lalu beri isian sesuai selera, bulatkan lagi, tata dalam loyang yang sudah diolesi margarin dan terigu (saya loyang persegi 20 cm). Sebaiknya kalau mau diwarnai lakukan sebelum fermentasi pertama, atau jika warnanya sama misal hijau, masukan pasta pandannya bersama bahan cair, supaya lebih menyatu..
Panaskan oven 180 'C, tutup kembali loyang dengan kain bersih selama 10 menit. Sampai mengembang lagi. Lalu taburi permukaan atas adonan roti dengan tepung terigu sambil diayak. Oven selama 20 menit dengan api sedang (saya pakai otang)..
Setelah matang, tandanya permukaannya sudah kecoklatan, segera keluarkan dari oven. Biarkan dingin. Kalau saya biar makin enak, ditaburi gula halus diatas tepung. Sajikan 🤗😘.
Rasanya enak dan teksturnya lembuut banget 😍😍😍. Bikinnya lamaa, habisnya dalam sekejap 😁, alhamdulillah tandanya keluarga syukaaa..

Japanese milk bread (also known as Hokkaido milk bread) is known for it's distinct slightly sweet flavor and soft interior. The secret to this fluffy milk bread is it's use of a starter (water roux). Japanese milk bread is a soft, enriched bread with a signature springy texture that comes from Love homemade bread, but wish you could enjoy that soft, fresh-from-the-oven taste and texture the. Also called Japanese Milk Bread, this milk bread is made very differently and is very moist and also has a light, fluffy and slightly chewy texture. 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.