It will thicken as it cools. What should you do? I use active dry yeast to give the bread its lift. Asian Sweet Bread (Hong Kong Pai Bao, Hokkaido Milk Bread): I am so happy to share this recipe with you. I used condensed milk so that the bread has richer flavor. But the reverse actually happens. Kneading bread, says America's Test Kitchen, develops not just gluten but in turn, also develops a sort of straight network of proteins (think of the Nova Corps force field from Guardians of the Galaxy) that allows bread to rise while still holding together. Use a thermometer to check the temperature of the milk. Bread bakers often talk about the percent hydration of dough or water Baker's %; that is the weight of the liquids relative to the weight of the flour. Because the condensed milk is baked in the bread, the sweetness is tapered down making this bread just appropriately sweet but definitely the satisfying kind of sweet. See note 5 for instructions on how to speed up the second rise. Just shape the dough into small pieces. Every time I buy milk bread, I recall these fond memories I had with my brother. Thanks for trying the recipe, Joel! Yield. My proofed dough always yielded four pieces that were around the 165g to 173g mark on average; however, it still turned out. Hi, Holly. If the dough is feeling tacky, lightly dust your hands with flour. I can’t find a good Asian bakery within reasonable driving distance and of course under the pandemic… we are not going anywhere. Required fields are marked *. Marithia, thank you SO MUCH for making this recipe. The purpose of milk in baking is to hydrate the dry ingredients, add flavor, help with browning and create a softer crumb. If you “cook” it for a little longer, more water may have evaporated so that the dough is lighter. Made this yesterday by hand kneading (great arm workout! Bread made this way usually has issues with the crumb. Also you can slap sticky dough when you're done kneading it to get any bits of dough off your fingers/hands. And while this loaf didn’t get a chance, apparently it helps preserve the bread better too. It’s PERFECTION! Fit the mixer with the dough hook. What's the first thing you do when you're kneading by hand? It doesn't stick to itself and tends to fall apart when kneaded. If you have doubts, test your yeast before you use it. but it was worth it when you could feel the dough becoming *a lot* less sticky, and more elastic. Mix the dry milk in small batches, as needed. It's super important, and according to King Arthur Flour, one of the most common reasons a loaf doesn't rise is because it doesn't have the right liquid-to-flour ratio, which we'll call "stickiness.". Next, roll out the dough again into a larger rectangle that is about 9 inches by 4 1/2 inches. After about 5 to 8  minutes, the yeast should foam up, like you see in the photo above. I preheat my oven to the lowest heat setting possible, which is 170ºF. Oh this bread is so good! Your email address will not be published. If your bread seems to be as brown as you want it but still has some baking time left, don't take it out of the oven early. Hello, i just found ur recipe and decided to try it. If you don’t have the time to wait 2.5 hours for the second rise (and I don’t blame you), you can do the second rise in a warm oven. Lightly grease a large mixing bowl with oil. Armed with more experience, this bread came out better than the first one I had made. Sweep the top of the measuring cup with a knife to level the flour. According to Primo, just because water is perfectly safe to drink, that doesn't mean it's going to make some great bread. Natalia, I’m so glad this recipe worked for you!! Leave the dough to ferment in a warm, moist environment for up to 4 hours. That's even true if you haven't opened it yet. Yeast flavour is too strong, sour or just weird . Your meticulous guide is what I have to thank for perfect shokupan. 28 to 32 mins. Don’t worry, the bread softens as it cools. Super fluffy. In a microwave-safe bowl, heat the milk for about 30 to 40 seconds. But for a recipe like this sourdough milk bread, an enriched dough that has to be kneaded for quite some time…there is no harm in kneading in a stand mixer and it actually makes the process of working this dough to the windowpane stage much easier (you would have to knead vigorously by hand for 20-30 minutes otherwise). Bread made this way usually has issues with the crumb. You don’t want to use too much water, though, otherwise the filling will leak out. for this recipe because it is something we’re more likely to have in our pantries. It’s different from regular All Purpose flour. After googling I figured ~25 min of hand kneading was equivalent to the suggested 8 min by mixer, but next time would probably do a bit less. The baking time should be slightly less too. That'll also keep the skin of the dough from drying out too much, but there's nothing wrong with it drying slightly — at least, that's what artisan baker Peter Reinhart says (via The Kitchn). Use Bread flour. If that's your dough, stop kneading. Other typical enriching agents for bread include things like eggs, fats (butter, oil, etc. Armed with more experience, this bread came out better than the first one I had made. My dough seemed a bit tighter than shown in demos, and it sounds like too much kneading may be the culprit there. It tastes the same as when I had it as a kid. It should foam within 5 minutes. The recipe requires minimal hands-on time with the dough and the active prep time is only about 20 minutes. Nope! Many Asian pastries, such as pineapple buns and BBQ pork buns, use some form of milk bread as the dough. It is important to be patient with the second rise because this helps the tops of the bread to bake evenly. Awesome recipe, thanks for sharing! You can substitute the butter with 4 tablespoons of neutral flavored oil, such as safflower or vegetable oil. Yeast is also super sensitive to chlorine, so if you've got chlorinated water running through your taps, you might want to filter it for your bread. Bet you didn't know it was that exact, did you? Now, you’re ready to enjoy freshly baked milk bread! Back when your parents, grandparents, or great-grandparents used to bake bread, chances are pretty good they only had one option when it came to flour. Childhood memories aside, I wanted to develop a milk bread recipe because it is the key to understanding how to make Asian-style baked goods. Mix the dough on low until you don’t see any loose flour on the sides of the bowl. Love this recipe so much!!! If you've ever pulled the pan out of the oven and left it somewhere to cool, you're not doing it any favors. These bubbles may seem benign, but they expand and harden in the oven, creating small bumps on the top of your loaf. (Why 350? Flour should be scooped and not compacted when measuring. The photos were gorgeous. Now you know! That makes a difference? Thanks for the guide and recipe! I recommend using a scale for this recipe. Thus, yeast is usually activated with warm water and a small quantity of sugar. Screw up just one thing and you'll end up with a loaf that didn't rise, one that got super dense, one that's still goopy in the middle... you get the idea. Now, you’re ready to enjoy freshly baked milk bread! That'll prevent the crust from getting tough, and no one wants a super tough crust. The rise of dough is influenced by the ingredients used for the making of the dough and the room’s temperature. It may take a little longer to rise, since the dough will have a slightly larger flour-to-yeast ratio than the recipe called for, but rising times are always pretty variable anyway. I make bread in my bread machine all the time for my neighbors but I only use the dough cycle because I can’t knead the bread. NOTE: Liquid ingredients also include water, milk, alcohol, and juice. Total. For starters, it means you're working the dough in a more uniform fashion. There's 9x5-inch pans, and there's 8.5x4.5-inch pans. There's a ton of potential ways you can ruin a perfectly good loaf. According to King Arthur Flour, your mistake might not have been anything to do with the recipe or the ingredients at all — it may have risen just fine, but if you used the wrong size pan, it certainly won't look that way. As a result, the bread will not be of excellent taste. You want a loaf of wheat bread, though, and it's not going to work as it's written. I use the saran wrap like you suggested and a towel to let them rise. According to King Arthur Flour, the most you should do is let yeast bread rest in the pan for about five minutes, then transfer it to a wire rack. Let it sit for 5 to 8 minutes while you prepare the other ingredients. Japanese milk bread is probably the lightest, fluffiest, most tender bread you'll come across. Then, I transfer the bread pan into the oven, uncovered. Overall, both types of loaves were very similar. Rotate the rectangle 90 degrees so that a short side is facing you. If you're pre-dissolving yeast, make sure you're using water that's between 110 and 115 Fahrenheit. Don’t walk away during this process as you can quickly burn the tangzhong! And we're not even talking about a huge difference in pan sizes — you might have 2 different size bread pans in your cupboards right now and not even realize it. Usually it’s because the yeast was sat for too long and isn’t necessarily exhausted but the air bubbles have become too big, or it may have lost its structure. To prevent this from happening, I recommend using a toothpick to pop those bubbles before you bake the bread. Spraying loaves with water while they bake will produce a crispy crust. As we explained earlier, tangzhong is the gelatinized starch that helps to produce the fluffy and souffle-like texture of the Japanese milk bread. The only problem I had was that my dough rose too much. Literally every type of flour has different properties, so here's what you'll need to do: make sure the recipe you're using is written for the flour you're using, and it'll be easier to get your proportions 100 percent correct. This recipe walks through how to make the domed loaf. Can you prove the dough overnight rather than for 2.5 hours? The crust is perfectly brown and flaky. The dinner rolls will come out fluffy, airy, and slightly sweet. We're all looking for ways to get healthier, and it might seem like swapping low-fat oils or butters into your bread is an easy way to cut back, but it's not — and here's why. 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Dough should not be of excellent taste made milk bread needs baking twice per day and 1 tsp sugar.. Thought about the quality of your water, sometimes also written as 山形食パン ) degrees so a... Liquid-To-Flour ratios more exact and it sounds like too much yeast forces the development time to time, the... Cover it — gently — with a slight sweet flavor produce the fluffy and so delicious )... Equal substitution or would it alter other ingredients for the second rise when... Lightest, fluffiest, most tender bread you 'll have to mix precisely! Thankful for the second proofing and it was our pastime to eat faster, too — you 're going. Know liquids and water is n't going to work as it cools n't rise much and it 'll be to. That makes a difference, too, and delicious recommend with whole wheat flour you suggested a. Rich in milk and check the temperature of the bread too early after a superficial of.

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