Hokaido 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. It's the best sandwich bread I've made and eaten.
This milk bread is perfect for breakfast with a bit of butter!
Milk bread (or shokupan) is a Japanese bread made from a Tangzhong base.
It is a very light and fluffy bread with a springy texture that is lightly sweetened.
Cara membuatnya pun tidak sulit, teman-teman dapat membuat Hokaido japanese milk bread hanya dengan menggunakan 11 bahan dan 10 langkah saja. Berikut ini bahan dan cara untuk membuatnya, bikin Hokaido japanese milk bread yuk!
Bahan Hokaido japanese milk bread
- Siapkan Bahan roti.
- Siapkan 280 gr tepung terigu protein tinggi.
- Siapkan 6 gr ragi instan.
- Gunakan 30 gr gula pasir.
- Siapkan 200 ml susu uht.
- Siapkan 30 gr mentega.
- Gunakan 3 gr garam.
- Sediakan Isi (saya):.
- Siapkan Keju spread.
- Dibutuhkan Srikaya.
- Dibutuhkan Coklat mint.
Hokkaido Milk Bread (Soft, Fluffy Asian Bread). This recipe is a great base for making other kinds of bread products you may have drooled over at the Asian bakery…once you make the dough you can fill it, top it, wrap it, braid it…the options are endless! I LOVE all kinds of bread: baguette, croissant, Chinese steamed buns, and this Hokkaido milk bread. This Japanese sweet bread is a staple in Asian bakeries.
Langkah-langkah membuat Hokaido japanese milk bread
- Campurkan bahan kering..
- Setelah tercampur, masukan bahan cair. Uleni hingga menyatu..
- Tambahkan mentega dan garam. Uleni hingga kalis..
- Adonan agak sedikit lembeknya mak. Diamkan adonan selama 1 jam. Tutup dengan kain bersih ya mak. Setelah mengembang, kempiskan..
- Bagi-bagi adonan sesuai selera. Rounding. Diamkan 15 menit..
- Isikan isian ke dalam roti. Rounding/bentuk sesuai selera. Diamkan selama 30-45 menit..
- Taburi dengan ayakan tepung di atasnya..
- Panggang dengan menggunakan api bawah 160°C hingga matang (saya sekitar 15 menit).
- Angkat jika dirasa sudah matang. Sajikan. Rotinya lembuuuutt. Manteplah pokoknya. Rasa rotinya menurut saya kurang manis ya. Cucoknya diisikan sama isian yang manis2 seperti srikaya/soklat. Kalau diisi keju rasanya jd gkda manis2nya sama skali (murni roti asin). Ya monggo sesuai selera aja ya mak. Ato mgkn bisa ditambahkan gula sedikit..
- Happy cooking & baking makcan.😘🥰.
You might find it made in different shapes (square, mountain shape, rolls, etc), but it's all derived from one recipe. Milk bread is a staple in Asian bakeries. It's a pillowy-soft, sweet, and fragrant enriched bread made with cream and a roux-like paste called tangzhong. When I first set out to make Hokkaido milk bread from scratch, I was nervous. These sky-high, snow-white loaves are the cornerstone of any.
