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    Aneka Resep

    Resep: Sedap Japanese milky bread (tabur milo)

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    March 7, 2019

    Japanese milky bread (tabur milo). The softest, & milkiest Japanese milk bread, that will make the best sandwiches or dinner rolls! 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 into it while still warm! 🙂.

    Japanese milky bread (tabur milo) The cloud-like bread is sliced thicker than most sandwich breads. 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. Kamu dapat membuat Japanese milky bread (tabur milo) menggunakan 12 bahan dan 10 langkah. Berikut cara kamu membuat itu.

    Bahan bahan dari Japanese milky bread (tabur milo)

    1. Kamu memerlukan 1 sdt ragi instan (mis: fermipan/saf instan).
    2. Persiapkan 1 sdm air suam.
    3. Bahan 250 gr tepung protein tinggi atau tepung komachi.
    4. Bahan 3 sdm gula pasir.
    5. Kamu memerlukan 180 ml susu cair.
    6. Persiapkan 1 sachet susu bubuk.
    7. Kamu memerlukan 1 sdm margarin.
    8. Bahan 1/2 sdt garam.
    9. Bahan Isian.
    10. Persiapkan sesuai selera Coklat filling atau bisa juga diisi keju dll.
    11. Kamu memerlukan Olesan dan Topping.
    12. Kamu memerlukan mentega/margarine utk olesan Secukupnya coklat bubuk (me: bubuk milo).

    Note: This post may contain affiliate links. 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. Japanese milk bread is a soft, enriched bread with a signature springy texture that comes from making a roux starter called tangzhong. Another signature method used in making Japanese milk bread is the folding technique.

    Japanese milky bread (tabur milo) Cara membuat

    1. Buat biang : campur ragi dan air, diamkan 5-10 menit, hingga berbusa (ini artinya ragi masih bagus/ aktif).
    2. Larutkan gula ke dalam susu cair..
    3. Campur terigu, biang, susu bubuk dan campuran susu cair+ gula. Uleni sampe adonan menjadi kalis..
    4. Masukkan margarin dan garam, uleni lagi sampai elastis. Bulatkan adonan, taruh dalam wadah, tutup dg plastik wrap atau kain. Istirahatkan adonan selama 1 jam, sampai adonan mengembang 2x lipat..
    5. Kempiskan adonan, bagi menjadi 16 bulatan kecil. Diamkan lagi sebentar kira2 15 menit..
    6. Isi tiap bulatan dg coklat filling, bulatkan lagi, tata di dalam loyang 20×20 yg sdh dialasi baking paper..
    7. Preheat oven suhu 180-200 celcius, sementara itu adonan diistirahatkan lagi selama 15 menit, adonan akan mengembang lagi memenuhi loyang. (Biasanya permukaan roti ditaburi tepung terigu sebelum dipanggang, tp kali ini sy biarkan polos krn nanti mau ditaburi milo.).
    8. Panggang dlm oven sampai matang, kira2 40 menit..
    9. Setelah matang, keluarkan dr loyang. Oles permukaan roti dg mentega supaya mengkilap. Setelah dingin, sesaat akan dihidangkan atasnya ditaburi dg coklat bubuk atau milo..
    10. Rotinya enak dan lembut. Selamat mencoba..

    The proofed dough is divided into four pieces that get rolled out, folded like a. 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. Follow this step-by-step tutorial to make the fluffiest, yummiest bread ever! Japanese milky bread (tabur milo). ragi instan (mis: fermipan/saf instan), air suam, tepung protein tinggi atau tepung komachi, gula pasir, susu cair, susu bubuk, margarin, garam.

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