Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, mildly sweet and fluffy milk bread bread machine version. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Our Research and Testing Has Helped Hundreds of Millions of People Find the Best Products. Great recipe for Mildly Sweet and Fluffy Milk Bread Bread Machine Version. I wanted to make bread for my son with lots of his favorite milk, and so this milk bread recipe was born.
Mildly Sweet and Fluffy Milk Bread Bread Machine Version is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Mildly Sweet and Fluffy Milk Bread Bread Machine Version is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook mildly sweet and fluffy milk bread bread machine version using 8 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Mildly Sweet and Fluffy Milk Bread Bread Machine Version:
- Take 200 grams Bread flour
- Take 2 tbsp Sugar
- Prepare 1/2 tsp Salt
- Make ready 30 grams Unsalted butter
- Prepare 140 ml Milk
- Prepare 1 tsp Instant dry yeast
- Make ready For Baking
- Make ready 1 Joshinko flour (or bread flour)
You can also make the dough for dinner rolls instead of a loaf, using the dough. How to make the softest, fluffy and chewy milk and butter bread at home without machine. Milk bread is a cotton soft, sweet and fluffy Japanese-style bread made famous by bakeries in Japan. It's called Shokupan in Japanese language.
Instructions to make Mildly Sweet and Fluffy Milk Bread Bread Machine Version:
- Put all the ingredients except the yeast in the bread pan and place the yeast in the yeast compartment. Press the Start button.
- Baking settings differ depending on the bread machine, so use the setting that allows you to take out the dough after the first rise and shape as you like.
- When the baking program ends (after the first rise), take out the dough from the bread pan.
- Weigh the dough, divide into 6 portions, and shape into balls. Note: the dough weighs about 400 g, so make 6 balls weighing around 66 g each.
- To prevent them from drying out, cover the balls of dough with a damp tea towel. Leave to rest for 10 minutes (allowing the dough to rise).
- Deflate the buns by evenly pushing out any air from the dough on a work surface or with the palms of your hands.
- Reshape the dough into balls and place with the seam side down on a tray lined with a sheet of parchment paper.
- Cover the dough with plastic wrap, then with a moistened tea towel, and rise at 40°C for 15 minutes. Preheat the oven to 40°C in advance.
- After letting the dough rise in the oven for 15 minutes, leave to rise at room temperature for another 10 to 15 minutes. The oven needs to be preheated for baking, so let the bread dough finish rising at room temperature.
- Preheat the oven to 190°C. Start to preheat the oven as soon as you take out the tray with dough.
- The dough is finished rising when it has doubled in size. If you want your bread dough to rise at room temperature without using the oven, allow the dough to rise until it looks like this.
- Sprinkle the top with joshinko flour. Use a tea strainer to sprinkle the flour over the entire surface. Just a little flour on top like this. You can use bread flour too.
- Bake for about 9 minutes in a 190°C oven. When the areas of dough that aren't dusted in flour begin to brown, they are finished baking.
- Transfer the bread from the tray to a cooling rack. Handle with care because the bread is very soft.
- They are done when they have cooled on the cooling rack!
- If your bread machine requires you to put the yeast and flour in the bread tin together, ensure that the yeast does not touch the salt directly.
- Sandwiching whipped cream between this sweet, milky bread is great. Suggestion: Create a sandwich of whipped cream and blueberry jam.
I believe it originated from Hokkaido in Japan as Shokupan is also called Hokkaido milk bread. The bread uses a simple Asian bread baking technique called "tangzhong" or 汤种. In the bowl of a stand mixer, add the ingredients in the following order : cream and milk mixture, egg, sugar, flour, yeast and salt. I had enough plain bread using the first half of the starter, so with the second half, I decided to roll some escallion into the dough. It came out really good too!
So that is going to wrap it up with this special food mildly sweet and fluffy milk bread bread machine version recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
