June 19, 2021

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Cara Jessica Iskandar

Resep: Lezat Japanese Milk Bread/ Hokaido Milk Bread Cara Jessica Iskandar

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Japanese Milk Bread/ Hokaido Milk Bread Cara Jessica Iskandar.
This Japanese milk bread is easier to cut through when it’s at room temperature because of how soft it is. But you’re more than welcome to tear right Once you give this recipe a go, you’ll soon realize why this Japanese milk bread (aka Hokkaido milk bread or Shokupan) is so popular all over the world. Hokkaido Milk Bread – Light and fluffy Japanese bread that is easy to make!






It is a very light and fluffy bread with a springy texture that is lightly sweetened.

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.

The roux is mixed into the final dough, producing wonderfully tender bread each and every time.

Anda dapat memasak Japanese Milk Bread/ Hokaido Milk Bread menggunakan 9 resep dan 8 langkah. Inilah cara Anda memasak itu.


Resep Untuk Membuat Japanese Milk Bread/ Hokaido Milk Bread



  1. Kemudian 250 gram dari tepung protein tinggi (sy cakra).

  2. Kemudian 3 sdm dari gula pasir.

  3. Persiapkan 150 ml dari susu uht full krim/SKM (bs krg bs lebih, disesuaikan sj).

  4. Persiapkan 1/2 sdt dari garam.

  5. Kemudian 4 gram dari ragi fernipan.

  6. Anda membutuhkan 30 gram dari butter/ margarin (3 sdm).

  7. Kemudian dari Pewarna makanan.

  8. Anda membutuhkan dari Filling (sesuai selera).

  9. Anda membutuhkan dari Aneka selai, meses, nutella dll.



I LOVE all kinds of bread: baguette, croissant, Chinese steamed buns, and this Hokkaido milk bread.

This Japanese sweet bread is a staple in Asian bakeries.

You might find it made in different shapes (square, mountain shape, rolls, etc), but it’s all derived from one recipe.

The bread is super soft and.



Langkah-langkah Pembuatan Japanese Milk Bread/ Hokaido Milk Bread




  1. Campur terigu ragi gula pasir, tuang ditengahnya susu cair (susu sesuaikan ya bun sampai kalis lembab), uleni kalis, beri butter, uleni lg hingga licin kalis tdk lengket ditangan..



  2. Jika tll lembek di beri sedikit sj tepung di tangan uleni lg hingga kalis tdk nempel di tangan, jika tll kering tambahkan susu sdkit saja. (adonan dibkin kalis lembab basah agar hasil lembuut).



  3. Bagi 3, beri pewarna makanan rata, bulatkan adonan tutup serbet sekitar 30 menit hingga mengembang 2x. (sy 15 menit blm sempat maksimal ngembang, sdh sy isi toping, sy biarkan ngembang maksimal di loyang aja).



  4. Masing masing adonan bagi lg jd 3, isi sesuai selera, tutup rapat rapikan, tata di loyang yg dialasi full baking paper, shingga mudah tinggal anngkt kertasnya saat matang biar gak gak penyok/ pinggan panas oles margarin)..



  5. Diamkan kurleb 40 menitan hingga mengembang gendut..



  6. Setelah mengembang taburi dgn tepung yg disaring, taburi rata tipis halus..



  7. Panaskan oven api bawah saja 180 derajat, panggang roti dgn api bawah dl slama 25 menit, dilanjut api atas dan bawah slama 10-15 menit saja agar atas tdk menyoklat. Ini soft hasilnya, empuuuk…..



  8. Kl ga abis simpan di wadah tertutup ya bun, roti beginian kl kena udara dikit aja cepet kering jd ga lembab kulitnya..





Hokkaido Milk Bread (Soft, Fluffy Asian Bread).

Heat the mixture over high heat, stirring constantly with a rubber spatula, it will get thicker and thicker.

Japanese or Hokkaido milk bread has become the typical stable in Japan, It is as light as a feather and can tear apart like cotton when it is fresh from the oven.

Read on if you are willing to stick your neck out trying something unconventional.

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