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    Cara Mudah Memasak Sedap Japanese Milk Bread

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    May 2, 2020

    Japanese Milk Bread. 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. As the name suggests, this bread originates from Japan.

    Japanese Milk Bread See recipes for Japanese Hokkaido milk bread too. Milk bread (also known as Hokkaido milk bread) is a lightly-sweetened Japanese white bread that's incredibly soft and fluffy. Think of it as the lighter The cloud-like bread is sliced thicker than most sandwich breads and has a mild flavor that pairs well with just about anything (you may have seen it. Kamu dapat membuat Japanese Milk Bread menggunakan 12 bahan dan 7 langkah. Berikut cara kamu membuat itu.

    Bahan bahan dari Japanese Milk Bread

    1. Persiapkan 250 gr tepung terigu protein tinggi (me: tpg cakra kembar).
    2. Bahan 40 gr gula pasir.
    3. Kamu memerlukan 3 gr ragi instant.
    4. Bahan 160-170 ml susu cair dingin.
    5. Bahan 35 gr mentega.
    6. Bahan Sedikit garam (saya: 1/4 sdt).
    7. Kamu memerlukan Secukupnya pewarna makanan (saya: merah & biru).
    8. Persiapkan Bahan Isian:.
    9. Persiapkan Secukupnya coklat meisi.
    10. Persiapkan Secukupnya keju parut.
    11. Bahan Taburan:.
    12. Bahan 2 sdm tepung terigu.

    Making Japanese milk bread for a change. The flavor of a good loaf, the cracking sound of biting into a freshly baked How to convert the ordinary bread formula to Japanese milk bread. This Japanese milk bread is the softest, lightest and fluffiest bread ever. When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch.

    Japanese Milk Bread Langkah-langkah

    1. Siapkan bahan2nya. Campur di wadah/baskom: terigu, gula & ragi, campur rata..
    2. Tuangi susu cair sedikit2 sambil diuleni (hentikan pemberian susu jika dirasa sdh pas). Uleni sampai setengah kalis..
    3. Masukkan mentega & garam lalu uleni sampai kalis elastis. Bagi 2 adonannya, lalu beri pewarna merah & biru. Diamkan adonan selama 15 menit, tutup dgn kain lap..
    4. Kempeskan adonan, lalu msg2 adonan warna bagi mjd 6 bagian @50gr & beri isian. Tata di loyang yg sdh dioles tipis mentega & baking paper. Tutup adonan dgn kain lap & diamkan selama kurleb 45 – 60 menit jam sampai mengembang 2x lipat..
    5. Panaskan oven sebelmnya. Sesaat seblm dipanggang, taburi roti dgn terigu. Lalu panggang roti di oven selama kurleb 35 – 45 menit sampai matang dgn api sedang cenderung kecil (tergantung oven msg2 ya)..
    6. Setelah matang, keluarkan dr oven, roti siap dinikmati hangat2. Cocok bngt utk temen ngopi/ngeteh krn seratnya lembut bngt..
    7. Roti ini misalkan polosan gak pake isi udah enak krn lembut bngt. Apalagi pake isian spt coklat meisis ini….hhmmm gak tahan utk gak nyobek lagi dan lagiii.

    Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. This recipe is our take on Japan's Hokkaido milk bread, a loaf so light it's often described as feathery. The technique to make it involves pre-cooking some of the flour and milk into a soft paste called tangzhong. 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 by volume, make sure to spoon the flour into the measuring cups and level off all ingredients—accuracy.

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