How To Make Japanese Bread

January 08, 2010

As we've mentioned before in other articles, Japanese baking is quite different to British baking! The Japanese bake with a wide variety of ingredients that might be strange to us, but although the process might seem unusual, the finished product is well worth it! 

Japanese baking is quite artful and might take longer than a counterpart British recipe, but it results in highly interesting textures and flavours!

This type of bread is a Japanese milk loaf and it has a soft, cloudy, billowy texture and a sweet, delicate flavour. 

You Will Need

  • 550g Strong White Bread Flour + 50g Extra
  • 85g Caster Sugar
  • 1 Tsp Salt
  • 1 Tbsp Full-Fat Milk Powder
  • 1 Sachet Dried Yeast
  • 2 Beaten Eggs
  • 60g Double Cream
  • 55g Whole Milk
  • 250ml Water
  • 50g Melted Butter

Method

  • The first thing to do is to prepare tangzhong, This is a thickened flour and water mixture. Mix together the 50g bread flour and 250ml of water in a saucepan. Heat gently and stir constantly until the mix thickens up and starts to form lines. Place into a bowl and cover with cling film, leave to cool.
  • Place all the wet ingredients apart from the butter into a mixer, then add all of the dry ingredients. When you can tell all the ingredients are combined well, pour in the melted butter, then use a dough hook to knead for about 10 minutes.
  • Allow the dough to rise in a covered bowl for about 40 minutes until it has doubled in size. 
  • When risen, pour the dough on to a counter and split into 4 portions. Place into 2 loaf tins then allow to rise again for a further 45 minutes.
  • Glaze the tops of the loaves with beaten egg. 
  • Bake at 180C for about 35 minutes until gently golden on top. Allow to cool on a wire rack when done.

 






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