June 18, 2021

Resep

Cara Jessica Iskandar

Resep: Lezat Japanese Milk Bread (eggless) Cara Jessica Iskandar

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Japanese Milk Bread (eggless) Cara Jessica Iskandar.
Tangzong is a custard made with flour and milk, and when added to the bread dough, it creates the most soft bread ever. I use this method for my pav buns, sandwich loaf and any shaped bread as I love tangzong. Milk bread (also known as Hokkaido milk bread) is a lightly-sweetened Japanese white bread that’s incredibly soft and fluffy.






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 almost a sensual experience.

But in the Far East at Hokkaido, Japan, at the land of the rising sun.

Anda dapat membuat Japanese Milk Bread (eggless) menggunakan 9 resep dan 11 langkah. Inilah cara Anda membuat ini.


Resep Untuk Membuat Japanese Milk Bread (eggless)



  1. Kemudian dari Bahan A :.

  2. Kemudian 250 gr dari tepung Cakra.

  3. Anda membutuhkan 30 gr dari gula pasir.

  4. Persiapkan 1 sdt dari ragi instant.

  5. Persiapkan dari Bahan B :.

  6. Persiapkan 170 ml dari susu cair dingin (UHT).

  7. Persiapkan dari Bahan C :.

  8. Anda membutuhkan 30 gr dari mentega/margarin.

  9. Persiapkan 1/2 sdt dari garam halus.



Japanese milk bread is probably the lightest, fluffiest, most tender bread you’ll come across.

It’s the perfect everyday loaf, from sandwiches to toast, and is one you need to try!

This recipe was created in partnership with the dairy farm families of New England.

PagesBusinessesFood & drinkPersonal chefMy Cooking AddictionVideosSofty Eggless Milk Bread /Japanese milk bread without eggs /.



Cara Mebuat Japanese Milk Bread (eggless)




  1. Campur & aduk rata bahan A dengan spatula.



  2. Masukkan bahan B sedikit² sambil di kocok sampai bergerindil setengah kalis (susu tidak harus habis).



  3. Tambahkan bahan C, uleni sampai kalis elastis. Kemudian timbang adonan & bagi 4 sama rata.



  4. Ambil 1 bagian adonan, gilas & beri setetes pewarna makanan. Kemudian uleni sampai warna tercampur rata. Lakukan sampai selesai.



  5. Tutup adonan yang sudah di beri pewarna dengan lap kering, diamkan selama 60 menit sampai mengembang 2x lipat.



  6. Bagi masing² adonan menjadi 4 bulatan, @30gr.



  7. Isi tiap bulatan dengan isian sesuai selera (selai coklat/keju parut). Kemudian bentuk bulat kembali.



  8. Susun tiap adonan pada loyang 22 x 22 cm yang telah di olesi margarin & di alasi kertas roti/kertas baking. Tutup dengan lap, diamkan selama 35 menit (sampai adonan saling rapat).



  9. Sambil menunggu adonan mengembang, panaskan oven pada suhu 180°C dengan api bawah & panas sedang cenderung kecil..



  10. Setelah 35 menit, taburi adonan dengan tepung terigu serbaguna (segitiga) tipis² saja & masukkan ke dalam oven.



  11. Oven jangan di buka² sampai roti matang sekitar 35 menit (tergantung oven masing²). Jangan sampai roti berwarna kecoklatan. Lembut meski tanpa telur.





Japanese milk bread is similar in texture to those famous Hawaiian rolls.

Miraculously fluffy and pillowy, it pulls apart with visible strands—almost like Transfer into a bowl to cool.

In the bowl of a stand.

Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux “starter,” known as tangzhong.

Vegan Hokkaido milk bread – a vegan version of the softest, fluffiest bread ever!