Recent Comments
    Uncategorized

    Cara Mudah Memasak Sempurna Japanese Milk Bread

    By
    on
    September 23, 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 13 bahan dan 7 langkah. Berikut cara kamu memasak nya.

    Bahan bahan dari Japanese Milk Bread

    1. Kamu memerlukan Bahan A:.
    2. Persiapkan 260 gram tepung terigu protein tinggi.
    3. Kamu memerlukan 10 gram susu bubuk.
    4. Persiapkan 1 sdt ragi instan.
    5. Persiapkan Bahan B:.
    6. Bahan 80 gram susu cair.
    7. Persiapkan 65-70 gram air es (dingin) me: 35 gram karena memakai putih telur.
    8. Kamu memerlukan 1 butir telur (aslinya 1butir kuning telur).
    9. Persiapkan 3 sdm gula, me: 4 sdm.
    10. Kamu memerlukan Bahan C:.
    11. Kamu memerlukan 30 gram margarin.
    12. Bahan Selai untuk isian sesuai selera me: selai coklat.
    13. Kamu memerlukan sesuai selera Pewarna makanan.

    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 Cara membuat

    1. Campur masing masing bahan A dan bahan B, aduk hingga tercampur rata. Kemudian campurkan bahan keduanya aduk hingga setengah kalis..
    2. Tambahkan bahan C. Lalu uleni hingga tercampur rata..
    3. Bagi adonan, lalu teteskan pewarna sesuai keinginan lalu uleni hingga kalis elastis. Boleh tidak menggunakan pewarna.
    4. Diamkan adonan hingga mengembang 2kali lipat. Ditutup dg serbet bersih atau dimasukkan kedalam kantong kresek ya bun. Jika sudah mengembang 2kali lipat kempeskan adonan bagi bagi adonan dan bulatkan..
    5. Isi adonan sesuai urutan adonan pertama yg dibulatkan tadi. Bulatkan kembali adonan, jgn lupa dicubit cubit agar tidak mudah sobek sambungannya ya bun.
    6. Tata diatas loyang saya menggunakan loyang 20×20 idealnya 22×22, oven menggunakan api cenderung kecil. Sebelumnya oven sudah dipanaskan.
    7. Ini terlalu coklat ovennya terlalu lama, waktu pengovenan disesuaikan dg oven masing masing. Masih lembut dihari kedua asal roti dikemas dalam plastik dan benar benar kalis..

    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.

    TAGS
    RELATED POSTS

    LEAVE A COMMENT