Japanese Milk Bread

Name: Japanese Milk Bread
Prep time: 45 min
Cook time: 50 min
Total time: 3 h 55 min
Yield: 4 Portions
Ingredients: 6g g Flour; 27.5ml ml Water; 30ml ml Luke warm full fat milk; 0.25 tbsp. Sugar; 0.25 tbsp. Flour; 1.75g g Dry yeast; 7.5g g Sugar; 0.25 Egg (room temperature); 87.5g g Flour (the best will be the flour high in protein, min. 11%); 0.25 tsp. Salt; 15g g Soft butter

3h 55m
- Preparation 45 min
- Resting 2h 20m
- Cooking 50 min

Recipe for KITCHENminis Kitchen Machine

Ingredients

4 People

For the Tangzong:
24 g Flour
110 ml Water
For the yeast:
120 ml Luke warm full fat milk
1 tbsp. Sugar
1 tbsp. Flour
7 g Dry yeast
For the bread:
30 g Sugar
1 Egg (room temperature)
350 g Flour (the best will be the flour high in protein, min. 11%)
1 tsp. Salt
60 g Soft butter

Preparation

Step 1

For the Tangzong: In a saucepan, mix 24g flour with 110ml water. Heat the mixture stirring the whole time until it thickens. Don't boil. Cover and leave to cool.

g Flour

ml Water

Step 2

For the yeast: In a bowl mix 120ml lukewarm milk with 1 tbsp sugar and stir until it dissolves. Add 1 tbsp flour and mix until everything combines. Add dry yeast, stir again and leave for around 15-20 minutes until it starts to activate.

ml Luke warm full fat milk

tbsp. Sugar

tbsp. Flour

g Dry yeast

Step 3

For the milk bread: Using a spatula, combine the yeast starter, tangzhong, remaining sugar, egg, soft butter, flour and salt. Knead the dough with the dough hook in the standing mixer for about 12-15 minutes. Scrape the bowl once or twice while kneading. Cover a bowl with a kitchen towel and leave it in a warm place allowing the dough to double its size (around 90-120 minutes). Alternatively at this point you can leave it in the fridge for 12 hours.

g Sugar

Egg (room temperature)

g Flour (the best will be the flour high in protein, min. 11%)

tsp. Salt

g Soft butter

Step 4

Divide the dough into four equal portions. Then flatten each piece and roll it out into a rectangle that is about the same width as your loaf pan . Tightly roll up the flatten dough. Cover your loaf pan with butter and place these 4 rolls inside. Once again cover your pan with a kitchen towel and leave in a warm place until the dough is doubled in size.

Step 5

At the end brush the top with a slightly beaten egg and bake for around 30-35 minutes in 180° C Once baked, take the bread out of the oven and let it rest for a few minutes. Then transfer it to a wire rack to cool down completely.