Japanese Milk Bread

Name: How to cook Japanese Milk Bread - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 - 5 servings
Cuisine: Us

Introduce

Chef :

Bianca Mwale

Japanese Milk Bread

Starring in the protein challenge of #GlobalCookPadGames2024 are two incredible ingredients I have fallen head over heels for: egg and pumpkin seeds.

Ingredient

Food ration :

3 - 5 servings

Cooking time :

2hrs

90 ml

milk

20 ml

water

300 g

flour

8 g

(or 1tsp) active dry yeast

40 g

sugar

1/2 tsp

salt

30 g

softened butter

Egg

Cooking instructions

* Step 1

Add yeast into lukewarm water, mix and allow to sit for 5 minutes or until it blooms

* Step 2

In a saucepan over low heat, add the tangzhong ingredients and cook stirring until a paste forms, thick enough to all be picked up with a spatula

* Step 3

In a large bowl, mix flour, milk, sugar, salt, yeast mixture, and tangzhong. Mix/knead until a proper dough forms

* Step 4

Add butter and knead until the butter is fully incorporated and the dough is very smooth, yet not too sticky (add more flour in moderation to make the dough)

* Step 5

Cover dough and allow to proof for 1 hour or until doubled in size

* Step 6

Deflate and divide dough into 3 equal parts (about 180g each). Roll each part flat into a rectangle. Fold the long sides towards the middle and roll it up and seal the edge towards the bottom